20 Chicken Breast Recipes That Are Hearty, Healthy, and Very Tasty

Chicken breast is not only budget-friendly but extremely versatile. There are lots of dishes to sink your teeth into, and these tasty (and easy-to-cook) recipes won’t disappoint!

1. Mediterranean Chicken with Feta Cheese

Mediterranean Chicken with Feta Cheese
© Nadianb, AdobeStock

Perfect meal for all the family. It’s easy to make and doesn’t require much effort either.

Cooking Time: 40 minutes.
Yield: 8 servings.

Ingredients:

  • ¼ cup white flour
  • Salt and pepper to taste
  • 2 lb. boneless and skinless cubed chicken breasts
  • 3 tbsp. butter or as needed
  • 1 chopped eggplant
  • 1 chopped onion
  • ½ chopped red bell pepper
  • ½ chopped green bell pepper
  • 3 minced garlic cloves
  • ½ cup chopped artichoke hearts
  • 14. oz. stewed tomatoes
  • ½ cup crumbled feta cheese

Directions:

  1. Preheat the oven to 350 degrees.
  2. Stir together the flour, salt, and pepper in a bowl. Set aside 2 tbsp. of the mixture.
  3. Coat the cubed chicken with the seasoned flour and set aside.
  4. Heat the butter in a skillet and sauté the eggplant and red and green bell peppers for 5 minutes.
  5. Add the garlic cloves and sauté for 2 more minutes.
  6. Transfer the vegetables to a 9x13 baking dish and adjust the salt and pepper if needed.
  7. If necessary, add more butter to the skillet and brown the cubed chicken for 5 minutes on all sides.
  8. Add the artichoke hearts and stewed tomatoes and stir in the reserved 2 tbsp. flour.
  9. Bring the mixture to a boil, then remove it from the stove.
  10. Transfer the chicken mixture to the baking dish.
  11. Drizzle with the feta cheese.
  12. Place the baking dish in the oven and bake for 30 minutes.

2. Chicken Parmesan

Chicken Parmesan
© Photogeek, AdobeStock

A favorite Italian dish that makes a great weekday dinner.

Cooking Time: 20 minutes.
Yield: 4 servings.

Ingredients:

  • 4 skinless, boneless chicken breasts, pounded very thin
  • Salt and pepper to taste
  • ½ tsp. Italian seasoning
  • 2 beaten eggs
  • ¾ cup Panko breadcrumbs
  • 1 cup shredded Italian cheese blend, divided
  • 3 tbsp. flour
  • 5 tbsp. vegetable oil for frying
  • 6 tbsp. tomato sauce
  • 1/3 shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 3 tbsp. chopped basil

Directions:

  1. Preheat the oven to 450 degrees.
  2. Season the chicken with salt, pepper, and poultry seasoning.
  3. Whip the eggs and place them in a shallow dish.
  4. Combine the Panko and ½ cup shredded Italian cheese in a second dish.
  5. Add the flour to a third dish.
  6. Dredge each chicken breast through the flour, then the eggs, and thirdly the Panko/cheese mixture.
  7. Heat the vegetable oil in a skillet.
  8. Brown the chicken for 3 minutes each on both sides.
  9. Place the chicken breast in a 9x13 baking dish.
  10. Top each chicken breast with 2 tbsp. of tomato sauce – no more, or the chicken will become soggy.
  11. Divide the mozzarella cheese and Parmesan cheese equally on top of each chicken and top with the remaining half of the shredded Italian cheese blend and the basil.
  12. Bake the chicken for 15 minutes, until a meat thermometer reads 165 degrees. The cheese should be nice and bubbly.

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3. Creamy Chicken with Mushrooms

Creamy Chicken with Mushrooms
© O.B., AdobeStock

This is one of those indispensable “last minute” recipes when unexpected company drops by. For a bit of kick, add a chopped jalapeno with the mushrooms.

Cooking Time: 25 minutes.
Yield: 4 servings.

Ingredients:

  • 2 tbsp. olive oil
  • 4 skinless, boneless chicken breast halves
  • 1 tsp. grated ginger
  • 3 minced garlic cloves
  • 2 cups sliced cremini mushrooms
  • 2 cups chicken broth
  • 1 ½ cup coconut milk
  • Salt and ground black pepper to taste
  • ¾ cup chopped cilantro

Directions:

  1. Heat the oil in a skillet.
  2. Cut the chicken breasts into bite-sized cubes.
  3. Season the chicken with salt, pepper, and poultry seasoning.
  4. Brown the chicken for 3 minutes on each side.
  5. Remove the chicken to a platter and drain on a paper towel.
  6. Drain most of the remaining oil from the skillet but leave about a tsp.
  7. Stir in the ginger and garlic and sauté for 1 minute.
  8. Add the mushrooms and cook for 3 minutes.
  9. Pour in the broth and simmer for 10 minutes.
  10. Add the coconut milk and stir in the mustard.
  11. Adjust the salt and pepper.
  12. Transfer the chicken back into the skillet.
  13. Simmer for 5 minutes, until the chicken is done.
  14. Top with cilantro before serving.
  15. Serve the chicken over rice to absorb the great broth.

4. Chicken Marsala

Chicken Marsala
© Fahrwasser, AdobeStock

The quality of this wonderful classic Italian dish will be influenced by the wine, so use a good one.

Cooking Time: 20 minutes.
Yield: 4 servings.

Ingredients:

  • 2 tbsp. olive oil
  • 4 breast skinless and boneless chicken breast halves
  • ½ tsp. garlic salt
  • Salt and pepper to taste
  • ¼ cup flour
  • 1 ½ cup sliced mushrooms
  • 1 ½ cup Marsala wine
  • ½ cup heavy cream

Directions:

  1. Heat the olive oil in a skillet.
  2. Season the chicken breasts with garlic salt, salt, and pepper.
  3. Dredge the chicken breast through the flour and brown in the skillet on low for 15 minutes.
  4. Stir in the mushrooms.
  5. Pour in the Marsala and bring the liquid to a boil.
  6. Lower the heat to a simmer and add the heavy cream.
  7. Simmer for 5 minutes.
  8. Adjust the seasoning, if needed.
  9. Serve over pasta.

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5. Indian Chicken Curry

Indian Chicken Curry
© Somegirl, AdobeStock

This is a great recipe when you are in the mood for a bit of spice. Serve over rice and perhaps some naan bread.

Cooking Time: 30 minutes.
Yield: 6 servings.

Ingredients:

  • 6 skinless, boneless chicken breast halves
  • 1 tsp. salt
  • ½ cup vegetable oil
  • 1 chopped onion
  • 1 cup sliced mushrooms
  • 3 minced garlic cloves
  • 1 tbsp. grated ginger
  • 3 tsp. curry powder
  • 1 tbsp. cumin
  • 1 tsp. turmeric
  • ½ tsp. cinnamon
  • 2 tbsp. water
  • 15 oz. canned diced tomatoes
  • 3 chopped green chilis
  • ½ cup sour cream
  • 1 cup coconut milk
  • 1 tsp. garam masala
  • 3 tbsp. chopped cilantro
  • 2 tsp. lime juice

Directions:

  1. Season the chicken with 1 tsp. salt.
  2. Heat the oil in a large skillet.
  3. Brown the chicken for 5 minutes.
  4. Place the chicken breasts on a platter.
  5. Stir the onion, mushrooms, garlic, and ginger into the same skillet and sauté for 5 minutes.
  6. Add all the spices along with 2 tbsp. of water and stir well.
  7. Simmer for 1 minute while stirring.
  8. Add the diced tomatoes, chopped green chilis, sour cream, and ½ cup coconut milk.
  9. Season with salt to taste.
  10. Transfer the chicken breasts back into the skillet.
  11. Add another ½ cup of coconut milk, garam masala, and chopped cilantro, making sure the chicken is coated. Stir thoroughly.
  12. Cover the skillet and simmer the chicken for 20 minutes.
  13. Drizzle with the lime juice before serving.

6. Chicken Cordon Bleu

Chicken Cordon Bleu
© Ruslan Mitin, AdobeStock

Use large chicken breasts to stuff these French beauties. They may be gourmet, but they are actually easy to prepare – and everyone will be so impressed.

Cooking Time: 30 minutes.
Yield: 4 servings.

Ingredients:

  • 4 skinless, boneless chicken breast halves
  • Salt and pepper to taste
  • 4 slices of Swiss cheese
  • 4 slices of quality smoked ham
  • 1 tbsp. mustard
  • ¼ cup flour
  • 2 beaten eggs
  • ¼ cup Panko breadcrumbs

Directions:

  1. Pound the breasts as thin as possible so that they roll up easily.
  2. Season the chicken breasts with salt and pepper.
  3. Place one slice of cheese and one slice of ham on top of each chicken breast.
  4. Spread a bit of mustard on top of the ham.
  5. Roll up each chicken breast and fasten with a toothpick.
  6. Place the flour, beaten eggs, and Panko on 3 separate dishes.
  7. Dredge the rolled-up chicken breasts through the flour, the eggs, and the Panko.
  8. Coat a baking dish with non-stick spray.
  9. Transfer the chicken to the baking dish and back for 30 minutes.

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7. Creamy Mustard Chicken

Creamy Mustard Chicken
© Elena Hramowa, AdobeStock

A simple chicken breast in a delicious mustard sauce turns dinner into magic!

Cooking Time: 25 minutes.
Yield: 4 servings.

Ingredients:

  • 2 tbsp. olive oil
  • ¼ cup flour
  • 4 skinless, boneless chicken breast halves
  • Salt and pepper to taste
  • 1 chopped onion
  • 3 minced garlic cloves
  • 1 cup sliced mushrooms
  • 3 tbsp. white wine
  • 1 cup heavy cream
  • 2 tbsp. Dijon mustard
  • 1 tbsp. chopped tarragon

Directions:

  1. Heat the olive oil in a large skillet.
  2. Season the chicken breasts with salt and pepper.
  3. Brown the chicken for 10 minutes on both sides on low heat.
  4. Transfer the chicken to a platter.
  5. Add the onion, garlic, and mushrooms to the skillet and sauté for 5 minutes.
  6. Add the wine and scrape the tasty brown bits from the bottom of the skillet.
  7. Pour in the cream, mustard, and tarragon and stir well.
  8. Simmer for 5 minutes.
  9. Transfer the chicken back into the skillet and reheat on low for 5 minutes.
  10. Serve the chicken breasts with the creamy mustard sauce.

8. Chicken Saltimbocca

Chicken Saltimbocca
© Oran Tantapakul, AdobeStock

This beloved Italian chicken dish (it can be made with veal, as well) is wrapped in prosciutto.

Cooking Time: 15 minutes.
Yield: 6 servings.

Ingredients:

  • 6 chicken cutlets
  • Salt and pepper to taste
  • 6 sage leaves
  • 12 prosciutto slices
  • 2 tbsp. olive oil or as needed
  • ¾ cup white wine
  • ¾ cup chicken stock
  • 2 tbsp. capers
  • 2 tsp. cornstarch
  • 3 tbsp. butter

Directions:

  1. Pound the chicken cutlet to a 1/2-inch thickness.
  2. Season with salt and pepper.
  3. Add 1 sage leave on top of each cutlet.
  4. Wrap each cutlet with 2 slices of prosciutto.
  5. Heat the olive oil in a skillet.
  6. Place the cutlets in the skillet and fry for 3 minutes on each side.
  7. Transfer the cutlets to a platter.
  8. Add the wine and chicken stock to the skillet and simmer for 5 minutes.
  9. Take 2 tbsp. of the broth and mix with the cornstarch and stir into the skillet.
  10. Swirl the butter into the broth.
  11. Return the cutlets to the skillets and simmer for 4 minutes.
  12. Serve the cutlets topped with the sauce.

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9. Chicken Scallopini

Chicken Scallopini
© Comugnero Silvana, AdobeStock

Serve this with rice or pasta to enjoy the great sauce.

Cooking Time: 40 minutes.
Yield: 4 servings.

Ingredients:

  • 2 tbsp. olive oil
  • 4 skinless, boneless chicken breast halves
  • Salt and pepper to taste
  • 4 minced garlic cloves
  • 2 diced onions
  • 1 cup sliced mushrooms
  • ½ cup white wine
  • ½ cup chicken stock
  • 2 tbsp. lemon juice
  • ½ cup heavy cream
  • 2 tsp. flour
  • 2 tbsp. capers

Directions:

  1. Heat the olive oil in a skillet.
  2. Pound the chicken thin using a mallet and season with salt and pepper.
  3. Brown the chicken for 5 minutes on each side. The internal temperature should read 165 degrees.
  4. Keep the chicken warm by wrapping it in aluminum foil or placing it in a low oven.
  5. Add the onion to the skillet and caramelize them on low for about 10 minutes.
  6. Stir in the mushrooms and simmer for 5 minutes.
  7. Add the garlic and cook for another 3 minutes.
  8. Pour in the wine and scrape up the brown bits from the bottom of the skillet.
  9. Add the chicken stock and lemon juice and cook on low for 5 minutes.
  10. Stir in the cream, flour, and capers and combine well.
  11. Cook on low for 5 minutes.
  12. Serve the sauce over the chicken cutlets.

10. Chicken in Wine Sauce

Chicken in Wine Sauce
© MSPhotographic, AdobeStock

This is juicy chicken braised in wine.

Cooking Time: 30 minutes.
Yield: 6 servings.

Ingredients:

  • 1 tbsp. olive oil
  • 6 skinless, boneless chicken breast halves
  • ¼ tsp. sweet paprika
  • 1 chopped small onion
  • 2 minced garlic cloves
  • 2 tsp. brown sugar
  • 1/3 cup red wine
  • ¼ cup chicken broth
  • Salt and pepper to taste

Directions:

  1. Heat the oil in a large skillet.
  2. Season the chicken with salt, pepper, and paprika and place in the skillet.
  3. Brown for 10 minutes on each side.
  4. Add the onion and cook for 5 minutes.
  5. Stir in the garlic and sauté for another 2 minutes.
  6. Drain any excess olive oil from the skillet.
  7. Stir in the sugar, red wine and broth.
  8. Simmer for 15 minutes and adjust the seasoning, if needed.

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11. Chicken Milano

Chicken Milano
© Freeskyline, AdobeStock

This chicken dish is nice and rich.

Cooking Time: 20 minutes.
Yield: 4 servings.

Ingredients:

  • 2 tbsp. butter
  • 4 skinless, boneless chicken breast halves
  • Salt and pepper to taste
  • ½ tsp. poultry seasoning
  • 3 minced garlic cloves
  • 4 tbsp. chopped sun-dried tomatoes
  • 1 ¼ cup chicken broth, divided
  • 1 ½ cup heavy cream
  • ½ cup grated parmesan cheese
  • 1 tbsp. olive oil
  • 1 tbsp. chopped basil
  • 8 oz. prepared pasta

Directions:

  1. Pound the chicken breasts to a ½-inch thickness.
  2. Season them with salt, pepper, and poultry seasoning. Set aside.
  3. Melt the butter in a skillet and sauté the garlic for 1 minute.
  4. Stir in the sun-dried tomatoes and add 1 cup of the broth and the heavy cream.
  5. Bring the liquid to a boil, then reduce it to a simmer.
  6. Add the parmesan cheese and simmer for 10 minutes. Set aside.
  7. Heat the oil in a separate skillet and brown the chicken breasts for 5 minutes per side.
  8. Transfer them to a platter and keep warm.
  9. Add the remaining ¼ cup broth to that skillet and bring it to a boil.
  10. Reduce the heat to low and stir in the creamy cheese sauce and basil.
  11. Simmer for 5 minutes.
  12. Place the chicken breasts on a platter and slice them.
  13. Top with the pasta and the sauce.

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12. Chicken Cacciatore

Chicken Cacciatore
© Africa Studio, AdobeStock

When you’re in the mood for a great Italian dish, this one is perfect. Serve with the pasta of your choice.

Cooking Time: 1 hour.
Yield: 6 servings.

Ingredients:

  • 1 tbsp. olive oil
  • 1 chopped green bell pepper
  • 3 chicken breasts cut into bite-sized pieces
  • 1 diced onion
  • 4 minced garlic cloves
  • 1 cup sliced mushrooms
  • 1 tsp. Italian seasoning
  • 1 tsp. dried basil
  • Salt and pepper to taste
  • ½ tsp. thyme
  • 1 ½ cups canned diced tomatoes with juices
  • 2 cups tomato sauce
  • ½ cup chicken broth
  • 1 cup shredded Romano cheese

Directions:

  1. Preheat the oven to 350 degrees.
  2. Heat the olive oil in a large skillet.
  3. Stir in the chicken pieces and green pepper and brown for 5 minutes.
  4. Transfer everything into a 9x13 baking dish.
  5. Stir the remaining ingredients into the baking dish except for the cheese.
  6. Cover the baking dish and bake for 45 minutes.
  7. Take off the cover and top with the Romano cheese.
  8. Continue baking for 10 more minutes.

13. Chicken Tikka Masala

Chicken Tikka Masala
© JJAVA, AdobeStock

This dish is a wonderful blend of exotic flavors. Serve it over rice.

Cooking Time: 40 minutes.
Yield: 4 servings.

Ingredients:

  • 1 cup yogurt
  • 1 tbsp. lemon juice
  • 5 tsp. garam masala
  • Salt and pepper to taste
  • 3 minced garlic cloves
  • 2 tsp. grated ginger
  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 4 long skewers
  • 2 tbsp. butter
  • 1 chopped onion
  • 2 minced garlic cloves
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tbsp. garam masala
  • 1 cup tomato sauce
  • 1 cup heavy cream
  • 1/3 cup chopped fresh cilantro

Directions:

  1. Combine the yogurt, lemon juice, garam masala, salt, and chicken chunks in a bowl.
  2. Refrigerate for 2 hours.
  3. Heat a grill on high.
  4. Remove the chicken pieces from the marinade and thread them through the skewers.
  5. Grill for about 5 minutes on each side.
  6. Melt the butter in a skillet.
  7. Sauté the onion and garlic for 5 minutes.
  8. Stir in the cumin, paprika, garam masala, tomato sauce, and heavy cream.
  9. Simmer for 20 minutes.
  10. Add the grilled chicken and cook for 10 more minutes.
  11. Top with chopped cilantro before servings.

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14. Bourbon Chicken

Bourbon Chicken
© FomaA, AdobeStock

This chicken is named after New Orleans’ Bourbon Street. The actual bourbon adds an extra kick, but don’t use too much.

Cooking Time: 1 hour 30 minutes.
Yield: 4 servings.

Ingredients:

  • 4 skinless, boneless chicken breasts
  • 2 tsp. grated ginger
  • 2 minced garlic cloves
  • 3 tbsp. soy sauce
  • 1 small, chopped onion
  • ¾ cup dark brown sugar
  • 3 tbsp. bourbon
  • 3 tbsp. peanut oil

Directions:

  1. Transfer the chicken breasts to a baking dish.
  2. Combine the remaining ingredients and pour over the chicken.
  3. Cover the baking dish and refrigerate for 12 hours.
  4. Preheat the oven to 325 degrees.
  5. Place the uncovered baking dish in the oven and bake for 1 ½ hours with the marinade.
  6. Serve with rice.

15. Grilled Chicken Teriyaki

Grilled Chicken Teriyaki
© Oran Tantapakul, AdobeStock

This is a great summer grilling chicken. Use any leftovers to make sandwiches.

Cooking Time: 15 minutes.
Yield: 4 servings.

Ingredients:

  • 4 skinless, boneless chicken breast halves
  • ½ cup teriyaki sauce
  • ¼ cup lemon juice
  • 1 tbsp. sweet Thai chili sauce
  • 3 minced garlic cloves
  • 1 tbsp. sesame oil

Directions:

  1. Place all ingredients in a bowl and cover.
  2. Refrigerate for 24 hours.
  3. Heat the grill to high heat.
  4. Remove the chicken breasts from the marinade.
  5. Oil the grill and grill the chicken for 8 minutes on each side.

16. Chicken Breasts Stuffed with Spinach

Chicken Breasts Stuffed with Spinach
© FomaA, AdobeStock

The cheese melts into the spinach to make a delicious and healthy chicken dish. It is very important to drain the spinach of liquid as best as possible.

Cooking Time: 35 minutes.
Yield: 4 servings.

Ingredients:

  • 4 slices of bacon
  • ½ cup mayonnaise
  • 3 tbsp. sour cream
  • 8 oz. chopped and drained frozen spinach
  • ¼ cup grated Romano cheese
  • 1 small, chopped onion
  • 3 chopped garlic cloves
  • 4 skinless, boneless chicken breasts
  • ½ tsp. garlic powder
  • ½ tsp. garlic salt
  • Salt and pepper to taste

Directions:

  1. Fry the bacon in a skillet for 10 minutes.
  2. Drain on paper towels and crumble.
  3. Preheat the oven to 375 degrees.
  4. Combine the crumbled bacon, spinach, mayonnaise, sour cream, cheese, onion, and garlic in a bowl. Set aside.
  5. Season the chicken with garlic powder, garlic salt, salt, and pepper.
  6. Cut into the side of the chicken breasts to create an opening, but don’t slice all the way through.
  7. Spoon the filling into the chicken breast and fasten with a toothpick.
  8. Transfer the chicken breasts to a baking dish and cover with aluminum foil.
  9. Bake the chicken for 35 minutes but check at 30 minutes.

17. Mexican Chicken

Mexican Chicken
© Jacek Chabraszewski, AdobeStock

Nothing is boring about this flavorful Mexican chicken.

Cooking Time: 40 minutes.
Yield: 4 servings.

Ingredients:

  • 4 skinless, boneless chicken breasts
  • 2 tbsp. olive oil
  • Salt and pepper to taste
  • ¼ tsp. garlic powder
  • ¼ tsp. cumin
  • 1 cup salsa
  • 1 cup sliced Pepper Jack cheese
  • 3 tbsp. chopped black olives

Directions:

  1. Preheat the oven to 375 degrees.
  2. Heat the olive oil in a skillet.
  3. Season the chicken breasts with salt, pepper, garlic powder, and cumin.
  4. Brown the chicken on both sides for 5 minutes.
  5. Place the chicken in a 9x13 baking dish and spoon the salsa over the meat.
  6. Bake for 35 minutes.
  7. Carefully top each breast with sliced cheese and black olives and continue baking for 10 minutes.
  8. Serve with sour cream, if desired.

18. Chicken Schnitzel

Chicken Schnitzel
© Stepanek Photography, AdobeStock

This crispy fried schnitzel is a favorite, especially with children. If desired, these chicken schnitzels can be served topped with a fried egg.

Cooking Time: 10 minutes per batch.
Yield: 12 servings.

Ingredients:

  • 2 large eggs
  • 2 tbsp. Dijon mustard
  • 1 cup flour
  • ½ tsp. garlic powder
  • Salt and pepper to taste
  • 2 cups Panko breadcrumbs
  • 12 boneless chicken breast halves
  • ½ cup canola or more if needed
  • 1 sliced lemon

Directions:

  1. Whisk the eggs and mustard on one plate.
  2. Combine the flour, garlic powder, salt, and pepper on another plate.
  3. Place the breadcrumbs on a third plate.
  4. Dredge the chicken first through the flour, then the eggs, and lastly the breadcrumbs.
  5. Heat the oil in a large skillet.
  6. Brown the chicken breasts 4 minutes per side in batches.
  7. Drain the chicken and serve with lemon slices.

19. Smothered Chicken

Smothered Chicken
© Simonovics, AdobeStock

The secret to this smothered chicken is the combination of salty bacon and the added sweetness.

Cooking Time: 25 minutes.
Yield: 4 servings.

Ingredients:

  • 4 skinless, boneless chicken breast halves
  • Salt and pepper to taste
  • 2 tbsp. olive oil
  • 4 bacon slices
  • 1 sliced Vidalia onion, or any other sweet onion
  • 1 cup sliced mushrooms
  • 1/3 cup brown sugar
  • ½ cup shredded sharp cheddar cheese

Directions:

  1. Season the chicken breasts with salt and pepper
  2. Heat the olive oil in a skillet and brown the chicken for 10 minutes, until the center is no longer pink.
  3. Transfer the chicken to a plate and keep warm.
  4. Fry the bacon in the same skillet for 10 minutes and drain on a paper towel.
  5. Discard all but 3 tsp. of bacon grease and add the onion and mushrooms to the skillet.
  6. Stir in the brown sugar and cook for 5 minutes.
  7. Add a bacon slice to each chicken breast and spoon the onions and mushrooms on top.
  8. Drizzle with the shredded cheese.
  9. Turn off the stove and let the skillet sit for 5 minutes until the cheese melts.

20. Chicken Divan

Chicken Divan
© FomaA, AdobeStock

This chicken divan is creamy and tasty. Best of all, you can hide the broccoli in the mixture so kids have no idea they are eating healthy.

Cooking Time: 35 minutes.
Yield: 4 servings.

Ingredients:

  • 20 oz. frozen chopped broccoli
  • 2 cubed boneless skinless chicken breast halves
  • Salt and pepper to taste
  • 2 10 oz. cans of condensed cream of chicken soup
  • ½ cup mayonnaise
  • 2 tbsp. sour cream
  • ½ tsp. garlic powder
  • ½ tsp. curry powder
  • 1 tbsp. lemon juice
  • 1 ½ cups shredded Cheddar cheese
  • ½ cup breadcrumbs
  • 3 tbsp. melted butter

Directions:

  1. Preheat the oven to 350 degrees.
  2. Transfer the broccoli to a 9x13 baking dish.
  3. Season the chicken with salt and pepper.
  4. Cut the chicken breasts into bite-sized pieces and place them on top of the broccoli.
  5. Combine the 2 canned soups, mayonnaise, sour cream, garlic powder, curry powder, and lemon juice in a bowl.
  6. Top the chicken with the soup mixture and add the cheddar cheese.
  7. Combine the breadcrumbs and melted butter and spoon on top of the cheese.
  8. Bake for 35 minutes.
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