What are some quick and easy chicken breast meals?

Filed under: Poultry |

Question by misshammy: What are some quick and easy chicken breast meals?
My fiancee and I are celebrating Valentine’s Day today, due to our schedules and I volunteered to make dinner. I’m going to “try” to make potato soup and a chicken breast meal. I have a meal I always make with chicken and want to try something NEW.
Any suggestions?

What do you think? Answer below!

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6 Responses to What are some quick and easy chicken breast meals?

  1. I make this one a lot. Barefoot Contessa’s Parmesan Chicken

    Leann C
    May 9, 2014 at 10:48 pm

  2. Stir Fry, use cashew nuts in it it makes it YUMMY

    May 9, 2014 at 11:28 pm

  3. I grew up with chicken and my fave is Sweet & Sour……my mom always made it for special occasions. (So this is my recipe…the others below are from the web site) I like chicken but my husband wants to eat lots of variety so we have it at least once a week……I like to go to the Taste of Home web site for idea’s….can always find a new way to cook chicken there. (As I mentioned below I have substituted chicken breast in this)


    Sweet-and-Sour Baked Chicken

    1 cup soy sauce
    2 cup water
    3/4 cup sugar
    1 can crushed (chunky works also) pineapple
    2 carrots chopped or sliced
    1 small onion chopped
    peppers ( green, red or yellow are optional )
    corn starch to thicken (I use 2 table spoons)
    3/4 to 1 teaspoon garlic salt, celery salt & onion salt
    1 broiler/fryer chicken cut up pieces (3-1/2 to 4 pounds)
    (have substituted chicken breasts)

    Add all ingredient (except chicken) to a large pan and bring to a boin on stove top ….put chicken in 13-in. x 9-in. baking dish, pour hot sauce over chicken & bake uncovered, at 350° for 1-1/4 hours or until juices run clear. Yield: 6-8 servings.


    I tried this dish and it was delicious. I substituted the paprika and almonds with some shredded cheese and all of my family gobbled it up. Now it has become a regular dish for us. I have experimented with other hash-browns: cheesy hash-browns, southern style, diced, regular; and they all work out great.

    Chicken ‘n’ Hash Brown Bake

    TIME: Prep: 10 min. Bake: 50 min.

    1 package (32 ounce) frozen Southern-style hash brown potatoes, thawed
    1 teaspoon salt
    1/4 teaspoon pepper
    4 cups diced cooked chicken
    1 can (4 ounces) mushroom stems and pieces, drained
    1 cup (8 ounces) sour cream
    2 cups chicken broth or stock
    1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    2 teaspoons chicken bouillon granules
    2 tablespoons finely chopped onion
    2 tablespoons finely chopped sweet red pepper
    1 garlic clove, minced
    1/4 cup sliced almonds
    Spread potatoes in an ungreased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Sprinkle chicken and mushrooms over the top. Combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over mushrooms.
    Sprinkle with paprika and almonds. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Yield: 8-10 servings.


    Chicken Dressing Casserole

    METHOD: Baked

    TIME: Prep: 10 min. Bake: 50 min.

    1 can (14-1/2 ounces) reduced-sodium chicken broth
    1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
    1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
    1 package (6 ounces) reduced-sodium stuffing mix
    2 cups cubed cooked chicken breast
    1-1/2 cups frozen mixed vegetables, thawed
    1/2 cup soft whole wheat bread crumbs
    1 tablespoon butter, melted
    In a bowl, combine the broth and soups; set aside. In a 2-qt. baking dish coated with cooking spray, layer half of the stuffing mix, 1 cup chicken, 3/4 cup mixed vegetables and half of the soup mixture. Repeat layers.(Dish will be full.)
    Cover and bake at 350° for 30 minutes. Uncover; bake for 15 minutes. In a small bowl, combine the bread crumbs and butter. Sprinkle over casserole. Bake 5-10 minutes longer or until heated through and topping is golden brown. Let stand for 5 minutes before serving. Yield: 6 servings.

    joanne b
    May 9, 2014 at 11:31 pm

  4. Pour some chunky italian seasoned tomato sauce in the bottom of a baking dish, lay chicken breast in dish, pour more sauce over, top with mozzarella and parmesan cheese.
    Bake at 375 for 30-35 mins. Serve over angel hair or spaghetti noodles. Serve with garlic bread and ceaser salad.


    Marinate chicken in lemon juice, zest and the cut lemon, garlic, salt and pepper, for aprox. 3 hours. Season with lemon pepper. Bake at 375 for 30-35 minutes. Make a lemon cream sauce. Serve with steamed veggies and rice.


    Bake chicken in a cup of chicken stock, at 375 for 30-35 minutes. Sautee onions and sliced mushrooms with garlic and salt and pepper. Add cream, thicken, pour over chicken.


    Slice chicken, cook in skillet, until browned. Add store bought alfredo sauce, 1/2 cup milk, garlic, salt and pepper. Simmer 10 minutes.
    Boil water for pasta, cook according to directions, add 1 cup fresh broccoli 4 mins. before done. Drain and toss with sauce and parmesan cheese.

    May 9, 2014 at 11:36 pm

  5. This one is really good & easy!

    Tastes a lot more fancy than it is to make :)

    2 scallions, whites and greens, very finely chopped
    1/2 cup dry white wine – eyeball it
    4 tablespoons heavy cream
    1 large egg
    8 pieces chicken breast cutlets, 1 1/4 pounds
    1/2 cup sliced almonds
    1/2 cup plain bread crumbs
    1/4 teaspoon grated nutmeg, eyeball it
    Salt and pepper
    1/4 cup light extra-virgin olive oil or vegetable oil, 4 turns of the pan
    1 stick cold butter, cut into pieces
    Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.

    While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture.

    Preheat oven to 250 degrees F.

    Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken.

    Whisk 2 tablespoons cream into the sauce, a splash. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste.

    Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.

    May 10, 2014 at 12:01 am

  6. My favorite? Stuffed chicken breasts! Fillet your chicken, then pound thin. Place whatever you have–my favorite is goat cheese, spinach, precooked bacon and portobello mushroom slices in the middle. Roll and place seam side down on a baking sheet. Rub with olive oil and season however you like. Bake at 350 for about 30 minutes. Try the goat cheese, it’s divine! Suggestions: Cream cheese, mushrooms, spinach, figs, asparagus, spinach, minced broccoli, bacon–it’s endless!

    May 10, 2014 at 12:29 am

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