Better Chicken Dishes for Busy Nights
Boneless, skinless chicken breasts have to be one of the best and most versatile ingredients for quick weeknight dishes, but they're not one that most people get excited about. That may be because we've all experienced dried-out, bland chicken breast dishes too many times, not only in our own kitchens, but in restaurants, on planes, at events, etc. But when done right, chicken breasts are delicious, quick-cooking, lean and juicy - a savior on a busy weeknight!
If you've written off chicken breast because of poor past results, or your chicken breast repertoire could use a refresh, we're here for you! Check out our recipes for New Chicken Dishes for Busy Nights below. Easy, tasty and fast, these dishes just might make chicken breast sexy again!
We also have 2 Pro Tips to share that guarantee a better outcome for your chicken breast dishes:
Tip 1: Start with great quality chicken; you will taste the difference! There are many humanely raised chicken options from small producers out there; the All Natural, Skinless Boneless Chicken Breasts we carry is from Lancaster Farm Fresh Co-op a collection of small, family-owned farms Lancaster County southern Pennsylvania. Their birds are raised pasture raised, and are antibiotic and hormone free. Both the flavor & texture of the meat is noticeably superior to mass produced, factory processed chicken.
Tip 2: If you're planning to cook your chicken breasts whole (rather than sliced, etc.) whether grilled, baked, broiled, fried, etc., let it sit briefly in a salt brine. Soaking proteins in a salty solution prior to cooking results in flavorful, juicy, meat that is seasoned throughout, not just on the surface, and it’s quick & simple! To brine chicken, fill a big bowl with warm water. Stir in a handful of salt until it mostly dissolves. Add your chicken breasts and let them sit in the saltwater to brine for at least 15 minutes. If you’re doing this in advance, you can cover and refrigerate the bowl of chicken and saltwater for up to 8 hours (but leave it refrigerated).
That's it- ready to go! Now here are some ways to use your chicken:
Chicken Stir-Fry with Green Beans
Delicious, easy and quick, we make this one again & again! Adapted from a Feb. 2020 Bon Appetit recipe.
Pair with rice (white or brown) for a healthy meal!
Serves 4; 25 min prep
Instructions
Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go.
Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add garlic, scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes (do not let the garlic burn). Add green beans and a pinch of salt and cook, tossing often, until green beans are crisp-tender, about 3 minutes. Transfer green bean mixture to another medium bowl.
Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add chicken mixture and arrange slices in a single layer in skillet. Cook, undisturbed, until chicken is browned and caramelized on first side, about 1 minute. Toss and continue to cook until meat is no longer pink and cooked through, about a minute or two longer. Pour in wine/sherry mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.
Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.
Ingredients
1 lb. All-Natural Boneless, Skinless Chicken Breasts, thinly sliced across the grain into bite-size strips
1½ tsp cornstarch
½ tsp crushed red pepper flakes
Kosher salt
3 Tbsp soy sauce, divided
2 Tbsp seasoned rice vinegar
2 Tbsp Chinese rice wine or dry sherry
2 Tbsp vegetable oil, divided
1 large garlic clove, sliced thinly
6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal
1 two-inch piece ginger, peeled, thinly sliced crosswise
12 ounces (about 4 cups) green beans fresh or frozen (if frozen, thawed under warm running water for 3-4 minutes)
white or brown rice (cooked according to instructions), chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles
Chicken in a Garlic, Spinach & Bacon Sauce
Creamy and highly flavorful, but not heavy, this is a crowd pleaser! Serve with farro or a short pasta for a complete meal.
Serves 6; 30 min prep
Ingredients
6 All-Natural Boneless, Skinless Chicken Breasts
2 tsp olive oil
2 Tbsp butter
6 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup dry white wine or chicken broth
1/2 cup freshly cooked bacon bits
1 3/4 cups half and half cream
2 cups chopped spinach (frozen)
Salt and fresh cracked pepper
1 tsp Italian seasoning
1/2 cup grated Parmesan cheese
Crushed chili pepper flakes, optional
Optional: 1 tsp cornstarch (cornflour) mixed with 1 Tbsp of water (for a thicker sauce); fusili pasta (or other short pasta) or farro for serving
Instructions
1. Cook pasta or farro according to package instructions, if using.
2. Heat the oil in a large skillet over medium heat. Season the chicken breasts on both sides with salt and pepper, and sear in the pan for 5-8 minutes on each side, or until cooked through. Once cooked, remove chicken from the pan and set aside.
3. Melt the butter in the remaining cooking juices leftover in the pan. Add in the onion and garlic and fry until fragrant (about one minute). Pour in the wine/chicken stock and allow to reduce down slightly. Add the bacon bits and fry for 1-2 minutes to release the flavors.
4. Reduce heat to low heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Make sure to lower the heat or the sauce will separate. Add Italian seasoning and season with salt and pepper to your taste.
5. Add in the spinach and parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. For a thicker sauce, add the cornstarch mixture to the skillet, and continue to simmer while quickly stirring the mixture through until the sauce thickens. Add the cooked chicken back into the pan; sprinkle with chili pepper flakes (if using), and spoon the sauce over each chicken breast and serve over pasta.
Greek-Style Baked Lemon and Herb Chicken
A light and lean dish with a zesty tang from the lemon, this chicken is delicious served over our Pearl Couscous with Peas; use it as the topper for a salad; or in a wrap paired with fresh tomatoes, Feta cheese and salad greens.
Serves 6; 30 min. prep
Instructions
Preheat oven to 425F. Pat chicken dry with paper towels. Cut breasts so that they are similar sizes, if needed- or in half at a diagonal, if breast pieces are very large.
If using orzo, cook according to instructions adding 1/2 cup of peas per serving and 1 Tbsp of olive oil to the final 3 minutes of orzo cooking time.
Mix olive oil, salt, pepper, herbs, garlic and lemon zest together in a small bowl to create an herb paste. Place chicken on a parchment-lined sheet pan and brush all sides generously with the paste, pouring any remaining marinade over the breasts. Let chicken rest on the counter and come to room temp while oven preheats.
Bake on the middle rack for roughly 18- 20 minutes. For smaller breast pieces, check at 16 minutes, medium check 20-22, larger pieces may take up to 25-30 minutes. Check for doneness at the thickest part of the biggest breast, using a thermometer (165F).
Let chicken rest for 8-10 minutes, tenting with foil to keep warm. Serve immediately or refrigerate for up to 4 days for midweek meals.
Ingredients
2 pounds All-Natural Boneless Skinless Chicken Breasts
2 Tbsp olive oil ( 1 tablespoon per pound of chicken)
1 ½ tsps kosher salt (¾ teaspoon kosher salt per pound of chicken)
½ tsp cracked pepper, or to taste
1 tsp Italian seasoning (or a mixture of thyme, oregano, basil and pepper )
2 garlic cloves, finely minced
zest of one small lemon
Chopped fresh Italian parsley for garnish
(Optional) Pearl Couscous (cooked according to direction); Peas (frozen, cooked), for serving
Peanut Chicken over Coconut Rice
An easy chicken dish with zing and punch from lime and chili over creamy coconut rice! Steamed green beans finished with salt, pepper & a squeeze of lime makes a nice accompaniment.
Serves 2; 30 min. preparation
Ingredients
1 cup Basmati rice
3/4 cup lite coconut milk
1/2 cup chicken broth
1 tsp salt
1/2 teaspoon chopped fresh ginger
two All Natural skinless boneless chicken breasts (approx. .5 -.75 lb. each)
olive oil
salt & pepper
juice & zest from 2 limes
4 cloves of garlic, chopped
2 heaped Tbsps peanut butter (chunky style works best)
1/2 cup chicken broth
1.5 tsps chili sauce/Sriracha of choice
Instructions
Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1/2 cup water, coconut milk, chicken broth, salt and ginger. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes. Add a little more coconut milk if rice is too dry.
Score the chicken breasts in a criss-cross pattern on 1 side about 1/3 of the way into the flesh, rub with 1 tablespoon of olive oil, a pinch of salt and black pepper and the grated zest of 1 lime. Set your oven broiler on at med-high and position the first rack about 6 in. from the heating element.
In a bowl mix together the juice from 1½ limes, the peanut butter and garlic and loosen with enough broth to give you a spoonable consistency. Mix the chili sauce/Sriracha through the peanut butter sauce and adjust seasoning to taste.
Place the scored side of the chicken down in a non-stick ovenproof frying pan and heat the chicken on medium-high heat, without turning over until browned;
Flip the chicken over, sprinkle salt & pepper over top, and spoon over 1/2 the sauce. Transfer to the oven and place under the broiler for about 5 minutes or until cooked through and the edges start getting browned.
Drizzle with 1 teaspoon of extra virgin olive oil, top with the remaining sauce and sprinkle the remaining lime zest and roasted peanuts over top. Serve over the rice with lime wedges, for squeezing over the chicken.