Recipes with chicken breast

58 recipes. Page 3 of 3

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Chicken Parmesan

The crumb coating has to survive a second round of heat, since the crisp cutlet is covered with tomato sauce and mozzarella and returned to the oven. Resting the breaded cutlets for 5 minutes lets the crumbs bond to the meat and keeps them from sliding off under the sauce. Pounding the breast to 1.5 cm or less matters for a similar reason: an even cutlet browns on both sides before either one burns. Cut through it and you get crunch, juicy chicken, tangy sauce, and stretchy cheese in one bite.

Prep 20min Cook 25min 2 servings

Rice Easy

Korean Dried Radish Greens Chicken Porridge

Poached chicken breast, pulled into fine shreds, turns up in every spoonful. The savory depth of the porridge comes from siraegi (boiled dried radish greens) and garlic sauteed in sesame oil before the rice goes in.

Prep 25min Cook 35min 4 servings

Stir-fry Medium

Korean Lotus Root Chicken Breast Stir-fry

Soy sauce with mirin and a little oligosaccharide syrup gives it a faint sweetness. The chicken breast never cooks through on its own: as soon as the outside turns white the lotus root and onion go in, and that timing is what keeps the chicken from drying out.

🏠 Everyday 🍱 Lunchbox

Prep 20min Cook 12min 4 servings

Noodles Medium

Korean Yuja Chicken Cold Somyeon

Chicken breast and radish simmer gently into a clear stock, and yuja (citron) syrup stirred in once it is cold lays a sweet, fragrant citrus note over the savory chicken. The pot stays below a rolling boil for 15 minutes so the broth comes out clear, and nothing oily goes into it. The same chicken then gets shredded for the topping, making one ingredient do double duty as broth and garnish. Because the stock has to cool completely and chill, it gets started well before the noodles. The yuja syrup needs to dissolve fully in the cold broth, or its sweetness collects in one spot. Freezing part of the broth into ice cubes keeps the bowl cold without watering it down.

Prep 30min Cook 20min 4 servings

Salads Easy

Vietnamese Chicken Salad

Shredded chicken breast and cabbage cut thinner than 2mm are tossed in a sweet-sour dressing of fish sauce, lime juice and sugar. The thick cabbage core is cut out before slicing because it stays tough in the salad. Fish sauce brings salt and savoriness to the lean chicken, lime brings sharpness, and raw cabbage and carrot do the crunching. Poached chicken needs to cool completely before it is pulled apart along the grain. Shredding it hot squeezes out the juices and leaves it dry. Cilantro and roasted peanuts scattered over the top add fragrance and a nutty crunch.

🥗 Lighter Meals

Prep 20min Cook 15min 2 servings

Western Medium

Chicken Saltimbocca (Prosciutto and Sage Italian Chicken Sauté)

Sage leaves and prosciutto pressed onto thin chicken cutlets turn crisp as they cook, the sage almost frying in the ham's fat. The Italian name roughly means it jumps into the mouth. Flour goes only on the bare side, giving it a light crust while the prosciutto side browns directly. A quick wine and stock reduction finished with cold butter turns glossy and softens the salty edge of the ham. Pounding the meat to about 1 cm keeps thin spots from drying out.

Prep 15min Cook 20min 2 servings

Rice Medium

Korean Lotus Root Chicken Porridge

The chicken flavor comes in twice: breast meat poached separately with green onion and ginger, then shredded, and a full pot of chicken stock as the cooking liquid. Lotus root is minced only a little larger than the rice grains, enough to give a slight bite inside the smooth porridge without feeling like separate chunks.

Prep 20min Cook 40min 4 servings

Salads Easy

Yuja Mustard Chicken Naengchae Salad

Sweet citrus from yuja (Korean citron) marmalade and the nose-tingling heat of Korean mustard share one dressing, which coats shredded chicken breast and thin-cut vegetables served cold. The chicken is poached without salt, so all the seasoning comes from the dressing.

🥗 Lighter Meals

Prep 18min Cook 12min 2 servings

Western Easy

Club Sandwich

Three slices of buttered toast hold two layers of sliced chicken, crisp bacon, lettuce, and tomato, with mayonnaise as the glue between them. A skewer through each stack lets you cut it on the diagonal without the layers sliding apart.

Prep 15min Cook 10min 2 servings

Western Medium

Creamy Tuscan Chicken

Sun-dried tomatoes bring concentrated sweetness and spinach a soft bitterness, giving a heavy cream and Parmesan sauce some color and contrast. The chicken breasts, evened out to 1.5 cm, are seared for a brown crust first and then finished in the sauce. The browned bits left from that sear, scraped up with chicken stock, become the base of the sauce. More Parmesan makes it thicker, and a few drops of lemon juice at the end lighten the cream.

Prep 15min Cook 25min 4 servings