When it comes to preparing quick and delicious meals, thin sliced chicken breasts are a versatile and convenient option. Their reduced cooking time and adaptability make them a staple in many households. Whether you’re looking for a healthy option, something with a burst of flavor, or a comforting classic, there’s a recipe to suit your taste. Here are some delightful thin sliced chicken breast recipes for dinner that are sure to please your palate.
Lemon Garlic Chicken Piccata
Ingredients:
4 thin sliced chicken breasts
1 cup all-purpose flour
Salt and pepper to taste
4 tablespoons butter
3 tablespoons olive oil
1 cup chicken broth
1/2 cup fresh lemon juice
1/4 cup capers
1/4 cup chopped fresh parsley
Instructions:
Season the chicken breasts with salt and pepper, then dredge them in flour.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Add the chicken breasts and cook until golden brown on both sides, about 3 minutes per side.
Remove from the skillet and set aside.
In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a boil, scraping up the browned bits from the bottom of the pan.
Return the chicken to the skillet and simmer for 5 minutes. Remove from heat and stir in the remaining butter and parsley.
Serve hot with your choice of sides.
Chicken Marsala
Ingredients:
4 thin sliced chicken breasts
1 cup all-purpose flour
Salt and pepper to taste
4 tablespoons butter
2 tablespoons olive oil
1 cup Marsala wine
1 cup chicken broth
8 ounces mushrooms, sliced
2 cloves garlic, minced
1/4 cup chopped fresh parsley
Instructions:
Season the chicken breasts with salt and pepper, then dredge them in flour.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Add the chicken breasts and cook until golden brown on both sides, about 3 minutes per side.
Remove from the skillet and set aside.
In the same skillet, add the remaining butter, mushrooms, and garlic. Cook until the mushrooms are tender.
Add the Marsala wine and chicken broth, bringing the mixture to a boil. Scrape up the browned bits from the bottom of the pan.
Return the chicken to the skillet and simmer for 5 minutes. Remove from heat and stir in the parsley.
Serve hot over pasta or rice.
Honey Mustard Chicken
Ingredients:
4 thin sliced chicken breasts
Salt and pepper to taste
3 tablespoons olive oil
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon apple cider vinegar
1 teaspoon paprika
1/2 teaspoon garlic powder
Fresh parsley for garnish
Instructions:
Season the chicken breasts with salt, pepper, paprika, and garlic powder.
In a small bowl, mix together the Dijon mustard, honey, and apple cider vinegar.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3 minutes per side.
Reduce the heat to medium and pour the honey mustard mixture over the chicken.
Simmer for 5-7 minutes, turning the chicken to coat it evenly in the sauce.
Garnish with fresh parsley and serve hot with vegetables or a side salad.
Baked Parmesan Crusted Chicken
Ingredients:
4 thin sliced chicken breasts
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
2 eggs, beaten
2 tablespoons olive oil
Instructions:
Preheat the oven to 400°F (200°C).
In a shallow dish, combine the breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
Dip each chicken breast into the beaten eggs, then coat with the breadcrumb mixture.
Place the chicken breasts on a baking sheet lined with parchment paper. Drizzle with olive oil.
Bake for 20-25 minutes, or until the chicken is golden brown and cooked through.
Serve hot with a side of roasted vegetables or a fresh salad.
Teriyaki Chicken Stir-Fry
Ingredients:
4 thin sliced chicken breasts, cut into strips
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 tablespoon sesame oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 carrot, julienned
1 cup broccoli florets
2 cloves garlic, minced
1 tablespoon grated ginger
1/4 cup chopped green onions
Sesame seeds for garnish
Instructions:
In a large skillet or wok, heat the sesame oil over medium-high heat.
Add the chicken strips and cook until no longer pink, about 5 minutes.
Add the garlic and ginger, and stir-fry for 1 minute.
Add the bell peppers, carrot, and broccoli. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
Stir in the soy sauce and teriyaki sauce, and cook for an additional 2 minutes.
Garnish with chopped green onions and sesame seeds. Serve hot over steamed rice or noodles.
These recipes demonstrate the versatility and ease of using thin sliced chicken breasts for dinner. From zesty lemon garlic chicken piccata to the savory and sweet teriyaki chicken stir-fry, there’s something for everyone. Enjoy experimenting with these dishes and delight your family and friends with your culinary skills.
Chicken Florentine
Ingredients:
4 thin sliced chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup white wine
1 cup heavy cream
1 cup chicken broth
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
1/4 teaspoon nutmeg
1/4 cup chopped fresh parsley
Instructions:
Season the chicken breasts with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the garlic and cook for 1 minute until fragrant.
Add the white wine and deglaze the pan, scraping up any browned bits. Cook until the wine is reduced by half.
Add the heavy cream, chicken broth, and nutmeg. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
Stir in the spinach and cook until wilted.
Return the chicken to the skillet and simmer for 5 minutes.
Stir in the Parmesan cheese and parsley. Serve hot over pasta or with crusty bread.
Mediterranean Chicken
Ingredients:
4 thin sliced chicken breasts
Salt and pepper to taste
3 tablespoons olive oil
1 red onion, thinly sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives, pitted and sliced
1 teaspoon dried oregano
1/2 teaspoon paprika
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh basil
Instructions:
Season the chicken breasts with salt, pepper, oregano, and paprika.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the red onion, bell pepper, zucchini, and cherry tomatoes. Cook until the vegetables are tender, about 5 minutes.
Stir in the Kalamata olives and cook for an additional 2 minutes.
Return the chicken to the skillet and cook for 3-4 minutes, until heated through.
Sprinkle with feta cheese and fresh basil. Serve hot with couscous or quinoa.
Cajun Chicken Pasta
Ingredients:
4 thin sliced chicken breasts
1 tablespoon Cajun seasoning
2 tablespoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon garlic powder
8 ounces fettuccine, cooked according to package instructions
Chopped fresh parsley for garnish
Instructions:
Season the chicken breasts with Cajun seasoning, paprika, and garlic powder.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the bell peppers and cook until tender, about 5 minutes.
Stir in the heavy cream and chicken broth, bringing the mixture to a simmer. Cook until the sauce thickens, about 5 minutes.
Stir in the Parmesan cheese and cook until melted.
Return the chicken to the skillet and cook for an additional 3 minutes.
Toss the cooked fettuccine with the sauce and chicken. Garnish with fresh parsley and serve hot.
Pesto Chicken and Veggies
Ingredients:
4 thin sliced chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup basil pesto
1 cup cherry tomatoes, halved
1 yellow bell pepper, sliced
1 zucchini, sliced
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish
Instructions:
Season the chicken breasts with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the cherry tomatoes, bell pepper, and zucchini. Cook until the vegetables are tender, about 5 minutes.
Stir in the basil pesto and cook for an additional 2 minutes.
Return the chicken to the skillet and cook for 3-4 minutes, until heated through.
Sprinkle with Parmesan cheese and fresh basil leaves. Serve hot with a side of rice or pasta.
Buffalo Chicken Wraps
Ingredients:
4 thin sliced chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup buffalo sauce
1/4 cup ranch dressing
1 cup shredded lettuce
1/2 cup shredded cheddar cheese
4 large flour tortillas
Instructions:
Season the chicken breasts with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3 minutes per side. Remove from the skillet and slice into strips.
In a small bowl, mix the buffalo sauce and ranch dressing.
Lay out the flour tortillas and place a layer of shredded lettuce in the center of each.
Top with chicken strips, shredded cheddar cheese, and a drizzle of the buffalo ranch mixture.
Fold the tortillas over the filling and roll up tightly. Serve immediately.
These recipes highlight the simplicity and variety of thin sliced chicken breasts, making them perfect for quick and flavorful dinners. From comforting classics like Chicken Marsala to bold and spicy Buffalo Chicken Wraps, these dishes are sure to become family favorites. Enjoy the convenience and deliciousness of these recipes as you create memorable meals for your loved ones.
Mediterranean Chicken Skillet
Ingredients:
4 thin sliced chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 red onion, thinly sliced
1 yellow bell pepper, thinly sliced
1 zucchini, sliced into rounds
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives, pitted and sliced
1 tablespoon dried oregano
1/4 cup crumbled feta cheese
Fresh basil for garnish
Instructions:
Season the chicken breasts with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the red onion, bell pepper, zucchini, and cherry tomatoes. Cook until the vegetables are tender, about 5 minutes.
Stir in the Kalamata olives and dried oregano.
Return the chicken to the skillet and cook for an additional 3-4 minutes, until heated through.
Sprinkle with crumbled feta cheese and garnish with fresh basil. Serve hot with couscous or quinoa.
Balsamic Glazed Chicken
Ingredients:
4 thin sliced chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup balsamic vinegar
2 tablespoons honey
1 teaspoon dried thyme
1 clove garlic, minced
Fresh thyme for garnish
Instructions:
Season the chicken breasts with salt and pepper.
In a small bowl, mix the balsamic vinegar, honey, dried thyme, and garlic.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3 minutes per side.
Pour the balsamic mixture over the chicken and bring to a simmer. Cook for an additional 5-7 minutes, until the sauce has thickened and the chicken is cooked through.
Garnish with fresh thyme and serve hot with roasted vegetables or a side salad.
Caprese Stuffed Chicken
Ingredients:
4 thin sliced chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup fresh mozzarella, sliced
1/2 cup cherry tomatoes, halved
1/4 cup fresh basil leaves
1/4 cup balsamic glaze
Instructions:
Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and pepper.
Slice a pocket into each chicken breast and stuff with fresh mozzarella, cherry tomatoes, and basil leaves.
In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3 minutes per side.
Transfer the skillet to the oven and bake for 10-15 minutes, until the chicken is cooked through and the cheese is melted.
Drizzle with balsamic glaze and serve hot with a side of pasta or a fresh salad.
Chicken Cordon Bleu
Ingredients:
4 thin sliced chicken breasts
Salt and pepper to taste
4 slices Swiss cheese
4 slices ham
1 cup breadcrumbs
2 eggs, beaten
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 tablespoon Dijon mustard
1/2 cup chicken broth
1/2 cup heavy cream
Instructions:
Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and pepper.
Lay a slice of Swiss cheese and ham on each chicken breast, then roll up and secure with toothpicks.
Dip each chicken roll in the beaten eggs, then coat with breadcrumbs.
In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken rolls and cook until golden brown on all sides.
Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through.
In a small saucepan, combine the chicken broth, heavy cream, Dijon mustard, and Parmesan cheese. Cook over medium heat until the sauce thickens.
Remove the chicken from the oven and drizzle with the cream sauce. Serve hot with a side of steamed vegetables or rice.
Garlic Parmesan Chicken
Ingredients:
4 thin sliced chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon paprika
1/4 cup chopped fresh parsley
Instructions:
Season the chicken breasts with salt, pepper, and paprika.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the garlic and cook for 1 minute until fragrant.
Add the heavy cream and bring to a simmer. Cook until the sauce thickens, about 5 minutes.
Stir in the Parmesan cheese and cook until melted.
Return the chicken to the skillet and cook for an additional 3-4 minutes, until heated through.
Sprinkle with chopped fresh parsley and serve hot with a side of pasta or garlic bread.
These additional recipes provide even more ways to enjoy thin sliced chicken breasts for dinner. From the tangy Balsamic Glazed Chicken to the cheesy and comforting Chicken Cordon Bleu, there’s a recipe to suit every craving. Enjoy experimenting with these delicious dishes and create memorable meals for your family and friends.
