Like saucy chicken stroganoff, miso chicken soup with squash, cranberry chicken stir-fry, and more cooler-weather recipes for bone-in and boneless chicken breast. In fall, chicken breasts are an easy starting point for all kinds of dinners: crispy cutlets, quick weeknight skillet meals, cozy soups, saucy chicken Parm—and on warm early-fall evenings, there’s still time for one last round of grilled chicken.
Learning how to cook chicken breasts so that they stay moist and tender doesn’t take much practice, just a little technique. Start by buying the best chicken breast you can find. Then follow our tips for frying the crispiest chicken cutlets, learn the key to the juiciest grilled chicken, or check out almost every other way to cook chicken breast. Because they’re leaner than thighs, chicken breasts can easily overcook.
Use an instant-read thermometer to check for doneness (chicken breasts are safely cooked when the thickest part reaches 165°F), and let the meat rest before slicing so the juices redistribute. Sauces and marinades can also help keep chicken breasts flavorful and juicy. Dried figs, balsamic and red wine vinegars, shallots, thyme, and butter simmer into a rich, sticky sauce, perfect for mashed potatoes or crusty bread, in this quick chicken breast dinner made for fall.
We tested this Italian-American favorite for six weeks
We tested this Italian-American favorite for six weeks to perfect its ample flavor (garlic and garlic powder, rich tomato sauce) and ideal textural contrast (crispy fried chicken, gooey melted mozzarella). Don’t fret about leftovers: They make great sandwiches. The minute the weather turns chilly, toss seared chicken cutlets with bitter radicchio and a warm, punchy vinaigrette for a quick weeknight dinner that still feels substantial.
Like beef stroganoff, this weeknight dinner comes cloaked in a tangy-creamy mushroom sauce. Thin-cut boneless, skinless chicken breasts keep the whole thing speedy. This quick chicken dinner gets its glossy sauce from soy sauce, dark brown sugar, ginger, garlic, vinegar, and a little cornstarch. Faster than takeout, and probably already halfway stocked in your pantry. Gently poaching boneless chicken breast in broth keeps it tender and moist, while kabocha squash and ditalini release just enough starch to give this cozy soup silky body.
Kale and red miso round things out with greens and savory depth. Sweet peppers, onion, and garlic collapse into a jammy peperonata that doubles as both sauce and side for this weeknight-friendly dinner. Paprika, coriander, and cumin give these chicken cutlets plenty of flavor before they’re tucked into tortillas with an unapologetic amount of cheese. Marinate boneless chicken breasts in chipotles in adobo sauce, lime juice, and honey.
Just 10 minutes does the trick—roasting
Just 10 minutes does the trick—roasting in the oven further concentrates the sauce’s smoky flavor. Buffalo chicken dip, meet weeknight pasta. This creamy, spicy, tangy dinner cooks entirely in one pot—yes, even the penne—and is on the table in under an hour. For the ultimate stuffed chicken breast recipe, pound boneless, skinless breasts thin, fill them with slices of ham and cheese, and fold them over.
Dredge them in breadcrumbs before frying, and ask someone else to toss together a mixed greens salad while you tend the stove. Canned cranberry sauce becomes a glossy sweet-and-sour glaze for thinly sliced chicken breast and green beans in this definitely-not-Thanksgiving take on orange chicken. A quick flour-and-turmeric dredge gives boneless chicken breasts a light golden crust—and leaves behind just enough fond to build a vibrant mustard-shallot sauce.
Think of this katsu as the chicken equivalent of coconut shrimp: crunchy, savory, and just a little tropical thanks to unsweetened shredded coconut in the coating. No za’atar? No problem. This recipe makes a quick version with oregano, sesame seeds, and tangy sumac, then puts it to work on crispy chicken cutlets with crunchy cabbage salad. For super-juicy boneless, skinless chicken breasts with a deeply browned crust, cook them mostly on one side over moderately high heat, then pair with a crisp radish salad and zingy dressing.
The best thing about a stir-fry
The best thing about a stir-fry is that it all goes down in one skillet on the stovetop. Here, that means chopped chicken breast, marinated in rice wine and soy sauce while you gather the rest of your ingredients, plus a trio of peppers: sweet, hot, and dried. Inspired by Filipino chicken inasal, cubes of boneless, skinless breasts soak in a marinade of Sprite, fish sauce, garlic, and Thai chili sauce.
The resulting skewers are packed with punchy, charred flavor, while the soda’s acidity helps the meat stay tender. An Indian-inspired marinade of garlic, ginger, mint, cilantro, and amchur plus a sear-then-steam cooking method delivers charred, spicy, juicy, big-flavored chicken breast. Skewer bouncy Korean rice cakes with crispy chicken bites, then lacquer the whole thing in a sticky soy-garlic glaze.
Snacky dinner, party starter—either way, they disappear fast. We’ll let one of our readers take this: “This is so phenomenally good! It’s well worth the work, and yes, it’s messy. Who cares? It’s hard to stop eating these tasty little pieces of popcorn chicken once you start.”
Bone-in chicken breasts braise in smoky tomato salsa until tender enough to shred, then get piled onto crisp tostadas with bacon-laced refried beans, cilantro, and cheese.
Pound chicken breasts thin, bread them, and shallow-fry
Pound chicken breasts thin, bread them, and shallow-fry until deeply golden outside and juicy within. A large Dutch oven helps keep the inevitable oil splatter under control. This one-pan dinner is a win on busy days any day. Rendered schmaltz from bone-in, skin-on chicken breasts adds savory depth to the sweet-pepper vinaigrette spooned over the whole thing. Multiple sauces provide these grilled chicken breasts with insurance against dryness: buttermilk dressing for the greens and a sizzling nigella seed tadka for, well, everything.
Plate crispy, golden-skinned chicken breasts on a bed of silky mushroom purée. Yes, it tastes like fine dining; no, you didn’t leave your house. Homemade yogurt dressing works double time as a tangy marinade and a saucy bed for grilled chicken breasts. No outdoor grill? A grill pan or cast-iron skillet works too. Bring the heat—and the funk—to dinner with gochujang. The fermented chile paste creates a fiery riff on chicken Parm, flavoring the marinara before everything gets blanketed in melted cheese.
Looking for a date-night dish? Enter this elegant chicken breast dinner with capers, garlic, and red wine vinegar. The punchy brine transforms into a velvety pan sauce with the help of butter and honey.
Source: www.bonappetit.com
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