Craving a delicious, fuss-free dinner after a long day? You’re in luck! We’ve rounded up 20 mouthwatering sautéed chicken breast recipes perfect for busy weeknights. From zesty lemon garlic to creamy mushroom skillet, these quick, flavorful dishes will save you time without sacrificing taste. Get ready to shake up your dinner routine—let’s dive in and find your new go-to meal!
Garlic Butter Sauteed Chicken Breast
Garlicky, golden, and gloriously simple, this sautéed chicken breast transforms humble ingredients into an elegant weeknight masterpiece. Succulent chicken cutlets bathed in rich garlic butter sauce offer restaurant-quality appeal with minimal effort. The aromatic blend of fresh herbs and citrus creates a symphony of flavors that will become your new go-to dinner.
Ingredients
- 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness for even cooking
- 2 tbsp olive oil, or any neutral high-heat oil
- 4 tbsp unsalted butter, divided for searing and saucing
- 4 garlic cloves, minced for maximum flavor release
- ¼ cup chicken broth, preferably low-sodium to control saltiness
- 1 tbsp fresh lemon juice, about half a medium lemon
- 1 tsp fresh thyme leaves, or ½ tsp dried thyme
- ½ tsp kosher salt, adjust based on broth saltiness
- ¼ tsp black pepper, freshly ground preferred
- 2 tbsp fresh parsley, chopped for garnish
Instructions
- Pat chicken breasts completely dry with paper towels to ensure proper browning.
- Season both sides of chicken evenly with kosher salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Place chicken in the hot skillet and cook undisturbed for 5-6 minutes until deeply golden brown.
- Flip chicken using tongs and cook for another 4-5 minutes until internal temperature reaches 165°F.
- Transfer cooked chicken to a clean plate and tent loosely with foil to rest.
- Reduce heat to medium and add 2 tablespoons of butter to the same skillet.
- Add minced garlic and sauté for 30 seconds until fragrant but not browned.
- Pour in chicken broth, scraping up all the browned bits from the pan bottom.
- Simmer the sauce for 2 minutes until slightly reduced and thickened.
- Whisk in remaining 2 tablespoons of butter until melted and emulsified into the sauce.
- Stir in fresh lemon juice and thyme leaves, then remove from heat.
- Return chicken and any accumulated juices to the skillet, turning to coat in sauce.
- Sprinkle with fresh parsley just before serving for vibrant color and freshness.
Remarkably tender with a crisp golden exterior, each bite delivers the perfect balance of rich butter and pungent garlic. Resting the chicken ensures maximum juiciness while the pan sauce captures every flavorful bit from cooking. Serve this elegant dish over creamy polenta or alongside roasted asparagus for a complete meal that feels both sophisticated and comforting.
Lemon Herb Sauteed Chicken Breast
Warm, golden, and fragrant, this lemon herb sautéed chicken breast transforms simple ingredients into an elegant weeknight dinner that feels both comforting and sophisticated. The bright citrus notes and aromatic herbs create a dish that’s as versatile as it is delicious, perfect for pairing with seasonal vegetables or fluffy grains. With just a few pantry staples, you can achieve restaurant-quality results right in your own kitchen.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb total), pounded to ½-inch thickness for even cooking
- 2 tbsp olive oil (or any neutral oil with high smoke point)
- 3 cloves garlic, minced (about 1 tbsp)
- ¼ cup fresh lemon juice (from 1-2 lemons)
- 1 tsp lemon zest (for brighter flavor)
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 tbsp unsalted butter, cut into pieces
- ½ tsp kosher salt (adjust to preference)
- ¼ tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Pat chicken breasts completely dry with paper towels and season both sides evenly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
- Place chicken in the hot skillet and cook undisturbed for 5-6 minutes until a golden-brown crust forms on the bottom.
- Flip chicken using tongs and cook for another 4-5 minutes until internal temperature reaches 165°F when measured with an instant-read thermometer.
- Transfer chicken to a clean plate and tent loosely with foil to rest, which allows juices to redistribute.
- Reduce heat to medium-low and add minced garlic to the same skillet, cooking for 30 seconds until fragrant but not browned.
- Pour in lemon juice and use a wooden spoon to scrape up any browned bits from the pan bottom, incorporating those flavorful fond into the sauce.
- Add lemon zest, thyme leaves, and butter pieces, swirling the pan continuously until butter melts and emulsifies into a glossy sauce, about 1-2 minutes.
- Return chicken and any accumulated juices to the skillet, spooning the sauce over the top to coat thoroughly.
- Sprinkle with chopped parsley and serve immediately.
Flaky, tender chicken gives way to a vibrant sauce that balances herbaceous thyme with the bright acidity of fresh lemon. The golden crust provides satisfying texture against the velvety butter emulsion, while the garlic infuses every bite with aromatic depth. For a complete meal, serve over creamy polenta or alongside roasted asparagus, letting the sauce pool beautifully around the plate.
Honey Mustard Sauteed Chicken Breast
Keenly balanced between sweet and tangy, this honey mustard sautéed chicken breast transforms simple ingredients into an elegant weeknight dinner. The golden-seared chicken develops a beautiful crust while the pan sauce glazes each piece with glossy perfection. This dish proves that sophisticated flavors need not require complicated techniques or lengthy preparation times.
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs total, pounded to even thickness)
– 2 tbsp olive oil (or any neutral oil with high smoke point)
– 1 tsp kosher salt (adjust based on chicken size)
– ½ tsp black pepper (freshly ground preferred)
– 3 tbsp Dijon mustard (smooth variety works best for emulsification)
– 2 tbsp honey (local or wildflower for floral notes)
– 2 cloves garlic (minced, about 1 tbsp)
– ¼ cup chicken broth (low-sodium recommended)
– 1 tbsp unsalted butter (cold, for finishing sauce)
– 2 tbsp fresh parsley (chopped, for garnish)
Instructions
1. Pat chicken breasts completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Place chicken breasts in the hot skillet and cook undisturbed for 5-6 minutes until deep golden brown crust forms.
5. Flip chicken using tongs and cook for another 5-6 minutes until internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer chicken to a clean plate and tent loosely with foil to rest.
7. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
8. Whisk in Dijon mustard and honey until fully combined with the pan drippings.
9. Pour in chicken broth, scraping up any browned bits from the skillet bottom with a wooden spoon.
10. Simmer the sauce for 2-3 minutes until slightly reduced and thickened.
11. Remove skillet from heat and swirl in cold butter until the sauce becomes glossy and emulsified.
12. Return chicken breasts to the skillet, turning to coat thoroughly in the honey mustard sauce.
13. Sprinkle with fresh parsley before serving.
Yielded with a perfect sear and glistening sauce, the chicken remains remarkably juicy beneath its caramelized exterior. The honey mustard creates a beautiful balance where neither sweetness nor tanginess dominates, allowing the natural chicken flavor to shine through. Consider serving over creamy polenta or alongside roasted Brussels sprouts to complement the sauce’s vibrant character.
Spicy Cajun Sauteed Chicken Breast
Bold and vibrant, this Spicy Cajun Sauteed Chicken Breast brings the soulful heat of Louisiana right to your weeknight dinner table, transforming humble chicken breast into a dish that sings with complex spices and perfect sear. Each golden-crusted slice delivers a harmonious balance of smoky paprika, earthy garlic, and just enough cayenne to awaken the palate without overwhelming it. This quick yet sophisticated preparation proves that exceptional flavor need not require hours in the kitchen.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (pounded to ¾-inch even thickness for consistent cooking)
– 2 tbsp olive oil (or any high-heat neutral oil)
– 2 tbsp Cajun seasoning blend (store-bought or homemade, adjust spice level as preferred)
– 3 cloves garlic, minced (about 1 tbsp)
– ½ cup low-sodium chicken broth (adds depth without excess salt)
– 2 tbsp unsalted butter (for rich finish, chilled)
– 2 tbsp fresh parsley, chopped (for bright garnish)
– ½ tsp kosher salt (enhances seasoning blend)
Instructions
1. Pat chicken breasts completely dry with paper towels to ensure proper searing.
2. Evenly sprinkle both sides of chicken with Cajun seasoning and kosher salt, pressing gently to adhere.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Carefully place chicken in skillet; cook undisturbed for 5-6 minutes until a deep golden crust forms.
5. Flip chicken using tongs; cook another 5-6 minutes until internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer chicken to a clean plate; tent loosely with foil to rest.
7. Reduce heat to medium; add minced garlic to skillet and sauté 30 seconds until fragrant but not browned.
8. Pour in chicken broth, scraping up any browned bits from pan bottom with a wooden spoon.
9. Simmer liquid 2-3 minutes until reduced by half.
10. Remove skillet from heat; swirl in cold butter until melted and sauce slightly thickens.
11. Return chicken and any accumulated juices to skillet, turning to coat in sauce.
12. Sprinkle with fresh parsley before serving.
Moist and tender beneath its spice-kissed crust, the chicken yields beautifully to the knife while the pan sauce lends a glossy, aromatic finish. Consider serving over creamy stone-ground grits to soak up every drop of the vibrant sauce, or slice it thin for a standout salad topping that brings both heat and substance to fresh greens.
Creamy Mushroom Sauteed Chicken Breast
There’s something profoundly comforting about transforming simple chicken breast into an elegant weeknight masterpiece, especially when paired with earthy mushrooms bathed in a velvety sauce. This creamy mushroom sautéed chicken breast recipe delivers restaurant-quality results with approachable techniques that highlight the natural umami of the ingredients. The method ensures tender, juicy chicken every time while creating a luxurious pan sauce that clings beautifully to each slice.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb total), pounded to ½-inch thickness for even cooking
- 8 oz cremini mushrooms, sliced ¼-inch thick (or substitute white mushrooms)
- 2 tbsp olive oil, divided (or any neutral oil)
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup chicken broth
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- ½ tsp kosher salt, plus more for seasoning
- ¼ tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped for garnish
Instructions
- Pat chicken breasts completely dry with paper towels and season both sides evenly with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Place chicken breasts in the hot skillet and cook undisturbed for 5-6 minutes until deeply golden brown.
- Flip chicken using tongs and cook another 5-6 minutes until internal temperature reaches 165°F on an instant-read thermometer.
- Transfer chicken to a clean plate and tent loosely with foil to rest.
- Reduce heat to medium and add remaining 1 tablespoon olive oil to the same skillet.
- Add sliced mushrooms in a single layer and cook undisturbed for 4 minutes to develop golden color.
- Stir mushrooms and continue cooking 3-4 more minutes until tender and browned.
- Add butter and minced garlic to the skillet, stirring constantly for 45 seconds until fragrant.
- Pour in chicken broth, scraping the bottom of the skillet to incorporate all browned bits.
- Add heavy cream and fresh thyme, stirring to combine completely.
- Simmer sauce for 3-4 minutes until slightly thickened and coats the back of a spoon.
- Return chicken and any accumulated juices to the skillet, spooning sauce over the top.
- Garnish with fresh parsley and serve immediately.
Gliding a fork through the tender chicken reveals its perfect juiciness, while the creamy mushroom sauce offers a velvety texture with earthy depth. The garlic and thyme create aromatic notes that complement rather than overwhelm, making this dish sophisticated enough for company yet simple enough for Tuesday dinner. Consider serving over Parmesan polenta or buttered egg noodles to soak up every last drop of the luxurious sauce.
Balsamic Glazed Sauteed Chicken Breast
Kindly imagine tender chicken breasts, their surfaces glistening with a sophisticated balsamic reduction that balances sweet and tangy notes. This balsamic glazed sautéed chicken breast transforms simple ingredients into an elegant weeknight dinner worthy of any dinner party. Perfectly seared and finished with a glossy glaze, it promises both visual appeal and complex flavor in every bite.
Ingredients
– 2 boneless, skinless chicken breasts (about 1 lb total, pounded to even ½-inch thickness for consistent cooking)
– 2 tbsp olive oil (or any neutral high-heat oil)
– ½ tsp kosher salt (adjust to preference)
– ¼ tsp freshly ground black pepper
– 3 garlic cloves, minced (about 1 tbsp)
– ½ cup balsamic vinegar (use quality vinegar for best flavor)
– 2 tbsp honey (or maple syrup for vegan option)
– 1 tbsp unsalted butter (optional, for richer glaze)
– 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Pat chicken breasts completely dry with paper towels and season both sides evenly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Place chicken in the hot skillet and cook undisturbed for 5-6 minutes until a golden-brown crust forms.
4. Flip chicken using tongs and cook for another 5-6 minutes until internal temperature reaches 165°F when checked with an instant-read thermometer.
5. Transfer chicken to a clean plate and tent loosely with foil to rest, which allows juices to redistribute.
6. Reduce skillet heat to medium and add minced garlic, sautéing for 30 seconds until fragrant but not browned.
7. Pour balsamic vinegar and honey into the skillet, stirring constantly with a wooden spoon to scrape up any browned bits from the chicken.
8. Simmer the sauce for 3-4 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
9. Remove skillet from heat and swirl in butter until melted and incorporated, creating a glossy, rich glaze.
10. Return chicken to the skillet, turning several times to coat evenly with the balsamic glaze.
11. Transfer glazed chicken to serving plates and spoon remaining glaze over the top.
12. Garnish with fresh chopped parsley for color and freshness.
Lusciously glazed chicken boasts a caramelized exterior giving way to remarkably juicy meat beneath the tangy-sweet coating. The reduced balsamic creates a sophisticated stickiness that clings beautifully to each slice, while the garlic-infused undertones provide depth without overpowering. For an elegant presentation, slice the chicken on a bias and fan over creamy polenta or roasted vegetables to catch every drop of the exquisite glaze.
Pesto Sauteed Chicken Breast
Gracefully bridging rustic Italian tradition with modern weeknight ease, pesto sautéed chicken breast transforms simple ingredients into an elegant main course. Golden-seared chicken cutlets absorb the vibrant herbaceous notes of basil pesto, creating a dish that feels simultaneously sophisticated and comforting. This quick preparation yields tender, flavorful results perfect for both casual dinners and impromptu entertaining.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (pounded to ½-inch thickness)
– 3 tbsp olive oil (or any neutral high-heat oil)
– ½ cup prepared basil pesto (homemade or high-quality store-bought)
– 2 tbsp unsalted butter (for richer flavor)
– 3 garlic cloves, minced (fresh preferred)
– ¼ cup chicken broth (low-sodium recommended)
– 1 tbsp lemon juice (freshly squeezed)
– ½ tsp kosher salt (adjust to taste)
– ¼ tsp black pepper (freshly ground)
Instructions
1. Pat chicken breasts completely dry with paper towels and season both sides evenly with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Carefully place chicken in the hot skillet, working in batches if necessary to avoid overcrowding.
4. Cook chicken undisturbed for 5-6 minutes until a golden-brown crust forms on the bottom side.
5. Flip chicken using tongs and cook for another 4-5 minutes until internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer cooked chicken to a clean plate and tent loosely with foil to rest.
7. Reduce skillet heat to medium and add minced garlic, sautéing for 30 seconds until fragrant but not browned.
8. Pour in chicken broth, scraping the bottom of the skillet to incorporate all the flavorful browned bits.
9. Whisk in pesto and lemon juice until the sauce becomes smooth and emulsified.
10. Stir in butter until melted and the sauce slightly thickens, about 1-2 minutes.
11. Return chicken to the skillet, spooning sauce over each piece to coat thoroughly.
12. Simmer for 1 final minute to allow flavors to meld before serving.
Succulent chicken cutlets boast a beautifully seared exterior that gives way to remarkably juicy flesh, while the vibrant pesto sauce clings to each bite with its garlicky, herb-forward intensity. Serve this elegant dish over creamy polenta or alongside roasted vegetables to soak up every drop of the flavorful sauce, or slice it thinly to crown a fresh arugula salad for a lighter presentation.
Teriyaki Sauteed Chicken Breast
Beneath its glossy, caramel-colored glaze lies a dish that transforms humble chicken breast into an elegant weeknight masterpiece. This teriyaki sautéed chicken breast achieves the perfect balance of sweet and savory, with each tender slice absorbing the rich, umami-packed sauce that clings beautifully to the surface. The result is a dish that feels simultaneously comforting and sophisticated, proving that extraordinary flavors can emerge from your everyday pantry.
Ingredients
- 1 lb boneless, skinless chicken breast, sliced against the grain into ½-inch thick pieces (for maximum tenderness)
- 2 tbsp vegetable oil, or any neutral high-heat oil
- ¼ cup low-sodium soy sauce, or tamari for gluten-free
- 3 tbsp light brown sugar, packed
- 2 tbsp mirin, or dry sherry as substitute
- 1 tbsp rice vinegar
- 2 cloves garlic, minced finely
- 1 tsp fresh ginger, grated (frozen works well too)
- 1 tsp cornstarch mixed with 1 tbsp cold water (slurry for thickening)
- 2 tbsp sliced green onions, for garnish
- 1 tsp toasted sesame seeds, for finishing
Instructions
- Pat chicken breast pieces completely dry with paper towels to ensure proper browning.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Arrange chicken pieces in a single layer without crowding, working in batches if necessary.
- Sear chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F on an instant-read thermometer.
- Transfer cooked chicken to a clean plate while preparing the sauce.
- Reduce skillet heat to medium and add soy sauce, brown sugar, mirin, rice vinegar, garlic, and ginger.
- Whisk sauce continuously for 1 minute until sugar dissolves completely and mixture begins to simmer.
- Stir cornstarch slurry into the simmering sauce to prevent lumps from forming.
- Cook sauce for 2-3 minutes until thickened enough to coat the back of a spoon.
- Return chicken and any accumulated juices to the skillet, tossing to coat evenly in the glaze.
- Simmer for 1 final minute to allow flavors to meld and sauce to adhere to the chicken.
- Remove from heat and garnish with green onions and sesame seeds before serving.
The tender chicken boasts a delicate crispness where it meets the skillet, giving way to remarkably juicy interior flesh. That glossy teriyaki glaze provides a harmonious sweet-savory balance with subtle ginger warmth lingering in each bite. Try serving over jasmine rice to catch every drop of the luxurious sauce, or slice thinly for elegant lettuce wraps that highlight the dish’s refined simplicity.
Rosemary Garlic Sauteed Chicken Breast
Oftentimes, the most memorable meals emerge from the simplest preparations, where quality ingredients and precise technique transform humble components into something truly extraordinary. This rosemary garlic sautéed chicken breast exemplifies that culinary philosophy, where aromatic herbs and careful cooking create a dish that feels both comforting and sophisticated. With golden-brown crust and tender interior, it’s a versatile centerpiece that adapts beautifully to any seasonal accompaniment.
Ingredients
– 2 boneless, skinless chicken breasts (about 1 pound total, pounded to even thickness)
– 3 tablespoons olive oil (or any neutral high-heat oil)
– 4 garlic cloves, thinly sliced (fresh garlic preferred for best flavor)
– 2 tablespoons fresh rosemary leaves, chopped (or 2 teaspoons dried)
– 1/2 teaspoon kosher salt (adjust based on preference)
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup chicken broth (or dry white wine for deglazing)
– 1 tablespoon unsalted butter (cold, for finishing sauce)
Instructions
1. Pat chicken breasts completely dry with paper towels and season both sides evenly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Place chicken breasts in the hot skillet and cook undisturbed for 5-6 minutes until a deep golden-brown crust forms.
4. Flip chicken using tongs and cook for another 5-6 minutes until internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer chicken to a clean plate and tent loosely with foil to rest for 5 minutes.
6. Reduce skillet heat to medium-low and add sliced garlic, cooking for 30 seconds until fragrant but not browned.
7. Add chopped rosemary and toast for 15 seconds to release its aromatic oils.
8. Pour chicken broth into the skillet, scraping up all browned bits from the bottom with a wooden spoon.
9. Simmer the sauce for 1-2 minutes until slightly reduced and flavorful.
10. Remove skillet from heat and swirl in cold butter until melted and emulsified into a glossy sauce.
11. Return rested chicken to the skillet, turning to coat thoroughly in the rosemary garlic sauce.
Delicately crisp on the exterior while remaining remarkably juicy within, this chicken offers a harmonious balance of earthy rosemary and sweet, mellow garlic. The pan sauce lends a luxurious silkiness that clings to each slice, making it ideal for serving over creamy polenta or alongside roasted root vegetables to soak up every last drop of flavor.
Maple Dijon Sauteed Chicken Breast
Whispering of autumn’s golden embrace, this sophisticated chicken dish transforms humble ingredients into an elegant weeknight masterpiece. The harmonious marriage of sweet maple and piquant Dijon creates a glaze that clings beautifully to perfectly seared chicken breasts, offering restaurant-quality results with comforting simplicity.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each, pounded to even thickness)
- 2 tbsp olive oil (or any neutral high-heat oil)
- 1 tsp kosher salt (adjust based on preference)
- ½ tsp freshly ground black pepper
- 3 tbsp pure maple syrup (grade A for balanced flavor)
- 2 tbsp Dijon mustard (whole grain adds nice texture)
- 2 cloves garlic, minced (about 2 tsp)
- 2 tbsp unsalted butter (cut into pieces for easier melting)
- 2 tbsp fresh thyme leaves (plus extra sprigs for garnish)
- ¼ cup chicken broth (low-sodium recommended)
Instructions
- Pat chicken breasts completely dry with paper towels to ensure proper browning.
- Season both sides of chicken evenly with kosher salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Place chicken in the hot skillet and cook undisturbed for 5-6 minutes until a golden-brown crust forms.
- Flip chicken using tongs and cook for another 5-6 minutes until internal temperature reaches 155°F.
- Transfer chicken to a clean plate, tent loosely with foil, and let rest while preparing the sauce.
- Reduce skillet heat to medium and add minced garlic, sautéing for 30 seconds until fragrant.
- Whisk together maple syrup and Dijon mustard in a small bowl until fully combined.
- Pour the maple-Dijon mixture into the skillet, scraping up any browned bits from the bottom.
- Add chicken broth and fresh thyme leaves, stirring constantly for 1 minute until slightly reduced.
- Add butter pieces one at a time, swirling the pan until the sauce becomes glossy and emulsified.
- Return chicken and any accumulated juices to the skillet, spooning sauce over each piece.
- Simmer for 2-3 minutes until chicken reaches final internal temperature of 165°F.
Luxuriously glazed with its glossy maple-Dijon coating, the chicken emerges with a caramelized exterior giving way to remarkably juicy flesh. The sophisticated sweet-savory balance makes it equally stunning served over creamy polenta or alongside roasted root vegetables, while the pan sauce begs to be sopped up with crusty bread to capture every last drop of its complex flavor.
Sun-Dried Tomato Sauteed Chicken Breast
Flawlessly balancing robust Mediterranean flavors with elegant simplicity, this sun-dried tomato sautéed chicken breast transforms ordinary weeknight dining into something truly special. The deep, concentrated sweetness of sun-dried tomatoes mingles beautifully with aromatic garlic and fresh herbs, creating a dish that feels both sophisticated and comforting. Perfectly seared chicken breasts absorb these vibrant flavors, resulting in a meal that’s as visually appealing as it is delicious.
Ingredients
- 2 boneless, skinless chicken breasts (about 1.5 lbs total), pounded to ¾-inch thickness for even cooking
- 3 tbsp olive oil, divided (or any neutral high-heat oil)
- 4 garlic cloves, minced (about 1 tbsp)
- ½ cup sun-dried tomatoes in oil, drained and thinly sliced
- ¼ cup dry white wine, such as Sauvignon Blanc (or substitute with chicken broth)
- ½ cup chicken broth, preferably low-sodium
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ¼ tsp red pepper flakes, optional for subtle heat
- Salt and black pepper, to season the chicken
Instructions
- Pat chicken breasts completely dry with paper towels and season both sides generously with salt and black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
- Place chicken breasts in the hot skillet and cook undisturbed for 5-6 minutes until a golden-brown crust forms on the bottom.
- Flip chicken using tongs and cook for another 5-6 minutes until internal temperature reaches 165°F on an instant-read thermometer.
- Transfer chicken to a clean plate and tent loosely with foil to rest, which allows juices to redistribute throughout the meat.
- Reduce heat to medium and add remaining 1 tablespoon of olive oil to the same skillet.
- Add minced garlic and cook for 30-45 seconds until fragrant but not browned, stirring constantly to prevent burning.
- Stir in sun-dried tomatoes and optional red pepper flakes, cooking for 1 minute to warm through and release their oils.
- Pour in white wine, scraping up all the browned bits from the bottom of the pan with a wooden spoon to incorporate flavorful fond.
- Simmer wine for 2 minutes until reduced by half, allowing alcohol to evaporate while concentrating flavors.
- Add chicken broth and bring to a gentle simmer, cooking for 2-3 minutes until sauce slightly thickens.
- Stir in fresh parsley and thyme, then return chicken breasts and any accumulated juices to the skillet.
- Spoon sauce over chicken and simmer for 1-2 minutes to reheat and allow flavors to meld.
Achieving a perfect sear on the chicken creates a delightful textural contrast between the crisp exterior and tender, juicy interior. The sun-dried tomatoes impart a concentrated sweetness that balances beautifully with the savory pan sauce, while the fresh herbs provide bright, aromatic notes. Serve this elegant dish over creamy polenta or alongside roasted asparagus for a complete meal that feels restaurant-worthy yet remains entirely achievable in your own kitchen.
Thai Basil Sauteed Chicken Breast
Just as autumn’s crisp air settles in, this vibrant Thai basil sautéed chicken breast brings the warmth and aromatic complexity of Southeast Asian cuisine to your weeknight table. Juicy chicken breast slices mingle with the unmistakable peppery-sweet fragrance of holy basil in a savory-sweet sauce that dances across the palate. It’s a dish that transforms simple ingredients into an extraordinary culinary experience with minimal effort and maximum flavor payoff.
Ingredients
– 1 lb boneless, skinless chicken breast, sliced against the grain into ¼-inch strips (for tender results)
– 3 tbsp vegetable oil, divided (or any neutral high-heat oil)
– 4 garlic cloves, minced (about 1 tbsp)
– 2 Thai chilies, thinly sliced (remove seeds for less heat)
– 1 cup fresh Thai basil leaves, packed (holy basil preferred but Italian works)
– 2 tbsp fish sauce (or soy sauce for vegetarian option)
– 1 tbsp oyster sauce
– 1 tbsp light brown sugar
– 1 tbsp water
– ½ medium yellow onion, thinly sliced
– 1 red bell pepper, julienned
Instructions
1. Combine fish sauce, oyster sauce, brown sugar, and water in a small bowl, whisking until sugar dissolves completely.
2. Pat chicken breast strips dry with paper towels to ensure proper browning.
3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
4. Add chicken strips in a single layer, cooking undisturbed for 2 minutes to develop golden sear.
5. Flip chicken and cook additional 2 minutes until opaque throughout, then transfer to clean plate.
6. Reduce heat to medium and add remaining 1 tablespoon oil to the same skillet.
7. Add minced garlic and sliced Thai chilies, stirring constantly for 30 seconds until fragrant but not browned.
8. Add sliced onion and julienned bell pepper, stirring frequently for 3 minutes until vegetables soften slightly but retain crispness.
9. Return cooked chicken to skillet, pouring prepared sauce over all ingredients.
10. Toss continuously for 1 minute until sauce thickens slightly and coats everything evenly.
11. Remove skillet from heat and immediately stir in Thai basil leaves, letting residual heat wilt them for 30 seconds.
12. Transfer to serving platter immediately. Here, the tender chicken contrasts beautifully with crisp-tender vegetables, while the aromatic basil infuses every bite with its distinctive peppery notes. Serve over jasmine rice to soak up the savory sauce, or wrap in lettuce cups for a refreshing low-carb alternative that highlights the dish’s vibrant flavors.
Smoky Paprika Sauteed Chicken Breast
Radiating warmth and sophistication, this smoky paprika sautéed chicken breast transforms simple ingredients into an elegant weeknight masterpiece. The deep, earthy notes of smoked paprika create a beautiful crust on tender chicken, while subtle garlic undertones elevate this dish beyond ordinary poultry preparations. Perfect for both casual dinners and impromptu entertaining, it delivers restaurant-quality flavor with home kitchen ease.
Ingredients
– 2 boneless, skinless chicken breasts (about 1 lb total), pounded to ½-inch thickness
– 2 tbsp olive oil (or any neutral oil)
– 1½ tsp smoked paprika
– ¾ tsp garlic powder
– ½ tsp kosher salt
– ¼ tsp black pepper, freshly ground preferred
– 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
1. Pat chicken breasts completely dry with paper towels to ensure proper browning.
2. In a small bowl, combine smoked paprika, garlic powder, kosher salt, and black pepper.
3. Rub spice mixture evenly over both sides of each chicken breast, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Carefully place chicken breasts in the hot skillet, leaving space between them for even cooking.
6. Cook chicken undisturbed for 5-6 minutes until a deep golden-brown crust forms on the bottom.
7. Flip chicken using tongs and cook for another 4-5 minutes until internal temperature reaches 165°F.
8. Transfer chicken to a clean cutting board and let rest for 3 minutes to redistribute juices.
9. Slice chicken against the grain into ½-inch thick pieces for maximum tenderness.
10. Garnish with fresh parsley if desired before serving.
Now, the rested chicken reveals its juicy interior beneath the smoky, spice-rubbed exterior. Consider serving these elegant slices over creamy polenta or alongside roasted root vegetables to complement the paprika’s earthy warmth. The beautiful contrast between the crisp-edged crust and tender meat makes each bite satisfyingly complex.
Orange Ginger Sauteed Chicken Breast
Just when autumn’s crisp air begins to settle, this vibrant Orange Ginger Sauteed Chicken Breast arrives as the perfect bridge between summer’s brightness and winter’s warmth. Juicy chicken breasts are transformed with a glossy, aromatic glaze that sings with citrusy sweetness and warming ginger spice, creating a dish that feels both comforting and sophisticated.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb total), pounded to ½-inch thickness for even cooking
- 2 tbsp olive oil, or any neutral high-heat oil
- 1 tsp kosher salt, adjust to preference
- ½ tsp black pepper, freshly ground preferred
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- ½ cup fresh orange juice, strained to remove pulp
- 2 tbsp honey, or maple syrup for vegan option
- 1 tbsp soy sauce, reduced-sodium if preferred
- 1 tsp orange zest, for bright finishing flavor
- 1 tbsp fresh parsley, chopped for garnish
Instructions
- Pat chicken breasts completely dry with paper towels to ensure proper browning.
- Season both sides of chicken evenly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
- Place chicken in the hot skillet and cook undisturbed for 5-6 minutes until a golden-brown crust forms.
- Flip chicken and cook for another 5-6 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
- Transfer chicken to a clean plate and tent loosely with foil to rest, which allows juices to redistribute.
- Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant but not browned.
- Add grated ginger and cook for another 15 seconds to release its aromatic oils.
- Pour in orange juice, honey, and soy sauce, stirring to combine and scrape up any browned bits from the pan bottom.
- Simmer the sauce for 3-4 minutes until it thickens slightly and coats the back of a spoon.
- Return chicken to the skillet, spooning sauce over each piece to glaze thoroughly.
- Stir in orange zest just before serving to preserve its bright citrus notes.
- Sprinkle with fresh parsley and serve immediately.
Your Orange Ginger Sauteed Chicken Breast emerges with a beautifully caramelized exterior giving way to exceptionally moist, tender meat. Yet the true star remains that glossy sauce—its vibrant citrus notes perfectly balanced by ginger’s gentle heat and honey’s subtle sweetness. You might consider serving it over jasmine rice to soak up every drop of the aromatic glaze, or alongside roasted autumn vegetables for a complete seasonal meal.
Cilantro Lime Sauteed Chicken Breast
On a busy weeknight when time is precious yet culinary standards remain high, this cilantro lime sautéed chicken breast offers both elegance and efficiency. Our version balances bright citrus notes with earthy herbs, creating a dish that feels restaurant-worthy while remaining firmly in the home cook’s domain. The method ensures juicy, perfectly cooked chicken every time, with a pan sauce that elevates simple ingredients to something extraordinary.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (pounded to even ½-inch thickness for consistent cooking)
– 3 tbsp olive oil (or any neutral high-heat oil)
– 4 cloves garlic, minced (fresh preferred for brightest flavor)
– ¼ cup fresh lime juice (about 2-3 limes, freshly squeezed)
– ½ cup fresh cilantro, chopped (stems included for more herbaceous notes)
– 1 tsp kosher salt (adjust based on preference)
– ½ tsp black pepper, freshly ground
– ¼ tsp red pepper flakes (optional for subtle heat)
Instructions
1. Pat chicken breasts completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
4. Place chicken in the hot skillet and cook undisturbed for 5-6 minutes until a golden-brown crust forms.
5. Flip chicken using tongs and cook for another 5-6 minutes until internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer chicken to a clean plate and let rest for 5 minutes to redistribute juices.
7. Reduce skillet heat to medium-low and add minced garlic, cooking for 30 seconds until fragrant but not browned.
8. Pour fresh lime juice into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
9. Return chicken to the skillet and spoon the lime-garlic sauce over each piece.
10. Sprinkle chopped cilantro and red pepper flakes over the chicken, gently tossing to coat. Crisp, golden exterior gives way to remarkably tender chicken that practically melts with each bite. The vibrant lime cuts through the richness while cilantro adds fresh, grassy notes that linger pleasantly. Serve sliced over cilantro-lime rice or alongside roasted vegetables for a complete meal that celebrates bright, clean flavors.
Parmesan Crusted Sauteed Chicken Breast
Perfectly golden and irresistibly crisp, Parmesan-crusted chicken breast transforms simple poultry into an elegant weeknight masterpiece. This sophisticated yet approachable dish features tender chicken encased in a savory, nutty crust that crackles with each bite. With just a handful of quality ingredients, you can create restaurant-worthy results that will impress both family and guests alike.
Ingredients
– 2 boneless, skinless chicken breasts (about 6 oz each), pounded to ½-inch thickness
– ½ cup all-purpose flour
– 2 large eggs, beaten
– 1 cup finely grated Parmesan cheese
– ½ cup panko breadcrumbs
– 2 tbsp unsalted butter
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– ½ tsp paprika
– Salt and black pepper (adjust to taste)
Instructions
1. Place chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet or rolling pin.
2. Season both sides of chicken generously with salt, black pepper, garlic powder, and paprika.
3. Set up three shallow dishes: place flour in the first, beaten eggs in the second, and combine Parmesan and panko in the third.
4. Dredge each chicken breast in flour, shaking off excess, then dip completely in egg wash, allowing excess to drip off.
5. Press chicken firmly into Parmesan-panko mixture, ensuring full coverage on both sides.
6. Heat olive oil and butter in a large skillet over medium heat until butter foams but doesn’t brown, about 2 minutes.
7. Carefully place coated chicken in the hot skillet and cook undisturbed for 5-6 minutes until golden brown crust forms.
8. Flip chicken using tongs and cook another 5-6 minutes until internal temperature reaches 165°F on an instant-read thermometer.
9. Transfer chicken to a wire rack set over a baking sheet to maintain crispness while resting for 3 minutes.
10. Slice chicken against the grain into ½-inch thick pieces before serving.
Unbelievably crisp and golden, the Parmesan crust shatters delicately to reveal exceptionally juicy, perfectly cooked chicken beneath. The nutty, savory notes of the cheese crust pair beautifully with bright lemon wedges or a simple arugula salad, while the elegant presentation makes it suitable for both casual dinners and special occasions.
Curry Coconut Sauteed Chicken Breast
Crafted with aromatic spices and creamy coconut milk, this elegant curry coconut sautéed chicken breast transforms simple ingredients into a sophisticated weeknight dinner that feels restaurant-worthy yet remains entirely approachable for home cooks seeking to elevate their culinary repertoire with vibrant Southeast Asian flavors.
Ingredients
– 1.5 lbs boneless, skinless chicken breast, sliced into 1-inch strips (for even cooking)
– 2 tbsp coconut oil (or any neutral high-heat oil)
– 1 medium yellow onion, thinly sliced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste (adjust for preferred spice level)
– 1 (13.5 oz) can full-fat coconut milk
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 tbsp fresh lime juice
– 1/4 cup fresh cilantro, chopped (for garnish)
– 1/4 cup roasted peanuts, chopped (for crunch)
Instructions
1. Pat chicken breast strips completely dry with paper towels and season both sides generously with salt.
2. Heat coconut oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Arrange chicken strips in a single layer without overcrowding and cook undisturbed for 4-5 minutes until golden brown crust forms.
4. Flip each chicken strip using tongs and cook another 3-4 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
5. Transfer cooked chicken to a clean plate, covering loosely with foil to retain warmth.
6. Reduce heat to medium and add sliced onion to the same skillet, scraping up any browned bits from the chicken.
7. Sauté onions for 4-5 minutes until softened and translucent, stirring occasionally to prevent burning.
8. Add minced garlic and grated ginger, cooking for 60 seconds until fragrant but not browned.
9. Stir in red curry paste and cook for 1 minute to bloom the spices, releasing their full aromatic potential.
10. Pour in coconut milk while scraping the bottom of the skillet to incorporate all the flavorful fond.
11. Add fish sauce and brown sugar, stirring continuously until the sauce becomes smooth and slightly thickened.
12. Return chicken strips to the skillet, simmering gently for 3-4 minutes to allow flavors to meld.
13. Remove from heat and stir in fresh lime juice just before serving to preserve its bright acidity.
14. Garnish with chopped cilantro and roasted peanuts for contrasting texture and freshness.
Offering a luxurious contrast between tender chicken and the rich, aromatic sauce, this dish presents with creamy coconut notes balanced by the subtle heat of curry and bright acidity of lime. Serve over jasmine rice to absorb the flavorful sauce or alongside crisp steamed vegetables for a lighter presentation that still celebrates the complex flavor profile.
Sesame Soy Sauteed Chicken Breast
Nestled between the familiar and the extraordinary, this sesame soy sautéed chicken breast transforms humble ingredients into a weeknight masterpiece. The glossy, savory glaze clings to tender slices of chicken, creating a dish that feels both comforting and sophisticated. With just a handful of pantry staples, you can achieve restaurant-quality results in your own kitchen.
Ingredients
– 1 lb boneless, skinless chicken breast, sliced into ½-inch strips (for even cooking)
– 2 tbsp toasted sesame oil (for nutty aroma)
– 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
– 1 tbsp rice vinegar (adds brightness)
– 2 tsp honey (or maple syrup for vegan option)
– 2 cloves garlic, minced (fresh preferred)
– 1 tsp fresh ginger, grated (frozen works in a pinch)
– 1 tbsp sesame seeds, for garnish (toast for extra flavor)
– 2 tbsp vegetable oil (or any high-smoke-point oil)
Instructions
1. Pat chicken strips completely dry with paper towels to ensure proper searing.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Arrange chicken in a single layer without crowding and cook undisturbed for 4 minutes until golden brown.
4. Flip each piece using tongs and cook for another 3 minutes until internal temperature reaches 165°F.
5. Transfer chicken to a clean plate, leaving any rendered fat in the skillet.
6. Reduce heat to medium and add sesame oil, swirling to coat the pan.
7. Add minced garlic and grated ginger, stirring constantly for 45 seconds until fragrant but not browned.
8. Pour in soy sauce, rice vinegar, and honey, stirring to combine as the mixture bubbles vigorously.
9. Simmer the sauce for 2 minutes until slightly thickened and reduced by one-third.
10. Return chicken to the skillet, tossing to coat evenly in the glaze for 1 minute.
11. Sprinkle with sesame seeds and remove from heat.
Just moments from pan to plate, this chicken offers a beautiful contrast of textures—crisp-edged yet succulent within. The glossy soy-sesame glaze delivers umami depth balanced by subtle sweetness, while toasted sesame seeds provide satisfying crunch. For a vibrant presentation, serve over jasmine rice with steamed broccoli, or slice thinly for elegant lettuce wraps garnished with scallions.
Avocado Lime Sauteed Chicken Breast
Oozing with vibrant freshness and elegant simplicity, this avocado lime sautéed chicken breast transforms ordinary weeknight dining into something truly special. The creamy avocado sauce drapes tender chicken in a luxurious blanket of flavor, while bright lime notes cut through the richness for a perfectly balanced dish that feels both indulgent and refreshingly light.
Ingredients
– 2 boneless, skinless chicken breasts (about 1 lb total), pounded to ½-inch thickness
– 2 tbsp olive oil, or any neutral oil
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 2 ripe avocados, halved and pitted
– ¼ cup fresh lime juice (from about 2 limes)
– 2 tbsp chopped fresh cilantro, plus extra for garnish
– 1 garlic clove, minced
– ¼ cup chicken broth, or vegetable broth
Instructions
1. Pat chicken breasts completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken breasts in the hot skillet and cook undisturbed for 5-6 minutes until golden brown.
5. Flip chicken using tongs and cook for another 5-6 minutes until internal temperature reaches 165°F.
6. Transfer cooked chicken to a cutting board and let rest for 5 minutes to redistribute juices.
7. While chicken rests, scoop avocado flesh into a blender or food processor.
8. Add lime juice, chopped cilantro, minced garlic, and chicken broth to the blender.
9. Blend mixture on high speed for 45-60 seconds until completely smooth and creamy.
10. Return empty skillet to medium-low heat and pour in the avocado sauce.
11. Warm sauce gently for 2-3 minutes, stirring constantly, until heated through but not boiling.
12. Slice rested chicken diagonally against the grain into ½-inch thick pieces.
13. Arrange sliced chicken on serving plates and spoon warm avocado sauce over the top.
14. Garnish with additional fresh cilantro leaves before serving immediately.
What makes this dish truly memorable is the contrast between the perfectly seared chicken’s firm-yet-juicy texture and the silky, cooling avocado sauce that clings to every slice. The bright acidity of fresh lime cuts through the richness, creating layers of flavor that dance across the palate. For an elegant presentation, serve alongside cilantro-lime rice or over a bed of crisp arugula to add peppery notes that complement the creamy sauce beautifully.
White Wine Herb Sauteed Chicken Breast
Masterfully balancing elegance with approachability, this white wine herb sautéed chicken breast transforms simple ingredients into a sophisticated weeknight dinner. The delicate interplay of aromatic herbs and crisp white wine creates a sauce that elevates the tender chicken to restaurant-quality status. Perfect for both casual family meals and impromptu entertaining, this dish proves that gourmet flavors need not require complicated techniques.
Ingredients
– 2 large chicken breasts (about 1.5 lbs total, pounded to even thickness for consistent cooking)
– 3 tbsp olive oil (or any neutral high-heat oil)
– 1/2 cup dry white wine such as Sauvignon Blanc (avoid sweet varieties for best results)
– 2 tbsp unsalted butter (cold, cut into pieces for easier emulsification)
– 2 cloves garlic, minced (about 1 tbsp)
– 1 tbsp fresh thyme leaves (or 1 tsp dried)
– 1 tbsp fresh parsley, chopped (plus extra for garnish)
– 1/2 tsp kosher salt (adjust based on preference)
– 1/4 tsp black pepper, freshly ground
Instructions
1. Pat chicken breasts completely dry with paper towels and season both sides evenly with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Carefully place chicken breasts in the hot oil presentation-side down and cook undisturbed for 5-6 minutes until golden brown crust forms.
4. Flip chicken using tongs and continue cooking for another 5-6 minutes until internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer cooked chicken to a clean plate and tent loosely with foil to rest, which allows juices to redistribute throughout the meat.
6. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant but not browned.
7. Pour white wine into the skillet, using a wooden spoon to scrape up all the browned bits from the bottom of the pan.
8. Simmer the wine mixture for 2-3 minutes until reduced by half, concentrating the flavors and alcohol evaporates.
9. Stir in fresh thyme leaves and cook for 30 seconds to release their aromatic oils into the sauce.
10. Remove skillet from heat and whisk in cold butter pieces one at a time until the sauce becomes glossy and slightly thickened.
11. Stir in chopped parsley and adjust seasoning if needed before returning chicken to the skillet.
12. Spoon the herb-infused sauce over the chicken breasts, ensuring each piece is generously coated.
Elevating this dish beyond ordinary chicken, the tender meat yields to gentle pressure while the pan sauce provides a bright, herbaceous counterpoint to its richness. Serve alongside creamy polenta to soak up every drop of the luxurious sauce, or slice the chicken and arrange over a bed of wild rice for an elegant plating presentation that belies its straightforward preparation.
Summary
Overall, these 20 sautéed chicken breast recipes prove that quick, delicious dinners are totally achievable on busy weeknights. We hope you find some new family favorites! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest to help other busy cooks discover these tasty ideas.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
