The Top 10 Chicken Breast Recipes of All Time

When it comes to chicken, there’s no denying that chicken breast is king. If you’re inclined to scoff and turn away at that thought, I get it. It’s a cut that’s often synonymous with boring and bland, but the truth is—with the right recipe—chicken breast can be phenomenal.

With Simply Recipes’ top 10 chicken breast recipes—the ones readers have clicked on most over the past 20 years—it’s time to get that delicious reminder not to underestimate the humble cut again. Find your favorite recipe or something new, and don’t miss the helpful tips and tricks from our readers, contributors, and editors.

“If you’re planning to serve chicken piccata over pasta or a grain (or just like it extra saucy), double the sauce ingredients.” —Elise Bauer, Simply Recipes Founder

“Really easy to make, and tantalizingly delicious! I added some garlic to the marinade, I put a dollop of low-fat cream cheese atop the heated salsa, and went to town!” —Barry, Simply Recipes Reader

“We are poaching boneless skinless chicken breasts in salted water for this salad. You could also use any leftover cooked chicken meat, with or without the skin.” —Elise

“If you don’t have fresh apricots, you can use a combination of dried pitted apricots and apricot jam.” —Elise

“This recipe is a winner! The first time I made it, I followed the recipe as written. My family loved it. The second time, I made it with tofu, cut the sugar to 1/3 cup, and doubled the orange juice. It was wonderful!” —Deborah, Simply Recipes Reader

“So simple and so delicious! I added mushrooms & garlic.” —Elizabeth, Simply Recipes Reader

“To make without wine, substitute chicken broth plus an optional tablespoon of white or cider vinegar.” —Aaron Hutcherson, Simply Recipes Contributor

“Replace the fresh spinach with a 10- or 12-ounce bag of thawed frozen spinach. Give the soggy leaves a quick squeeze to remove some liquid—they don’t need to be completely rung dry—and add the spinach to the simmering sauce.” —Laurel Randolph, Simply Recipes Editor

“The anchovy fillets in this recipe are highly recommended. They add a savory, somewhat salty depth and hardly any fishiness.” —Sheryl Julian, Simply Recipes Contributor

“To make your own cutlets: Butterfly chicken breasts in half and pound them flat. If you’re more of a visual learner, follow this how to.” —Coco Morante, Simply Recipes Contributor