11 March, 2020
Easy Boneless Skinless Chicken Breast Recipes – 6 Different Recipes & Menus
Here in my part of Michigan, boneless skinless chicken breasts go on sale quite often. Since I have a large family to provide for, when meat is under $2 per pound, I try to stock up on it. The normal sale is around $1.88 per pound, and sometimes it is $1.99 per pound. A few times a year, I see it go down to $1.69 per pound.
I buy chicken breast in four pound, family packages. If I know I am doing a recipe that does not call for that much, I will separate the package and put the chicken into baggies before putting them into the freezer. If you do this, don’t forget to mark on the package what is in it. I have done that and ended up thawing out the wrong thing!
One of the problems I have with the chicken breast going on sale so often is that we get tired of it, so I have to come up with new ways of serving it. If you have a favorite recipe, I would love to try it! You can put a link to it in the comment section below.
Here are six of my favorite, easy boneless skinless chicken breast recipes. Each recipe is very different, so I can make a couple of these in the same week and no one is complaining that they had chicken breast “again”.
Chicken a la King is a one pot meal that can be served over biscuits, white rice, brown rice, or even quinoa. Quinoa will add more protein to your dish. My kids really like it over Southern Homemade Buttermilk biscuits, but I often serve it with brown rice and quinoa because my husband is diabetic.
In the recipe, follow the direction for the boneless skinless chicken breast.
If you need a recipe to put into the freezer to have for a different day, then chicken pot pies is a great recipe to start with. I like to make them, bake them and let them completely cool before putting in the freezer. Even though I haven’t tried it, I am sure you can put cooled filling into an unbaked crust and then freeze them that way as well.
This is a meal in one! You have your protein, vegetables and starch. You really do not need to add anything else, but my family likes a side of cottage cheese and pickled beets.
This is a chicken breast smothered with vegetables and cheese! I like to cut my chicken breast in half horizontally to make it thinner. This helps by making the chicken bake faster and it makes the chicken stretch so that I don’t have to buy extras for my large family.
Make sure you season your chicken breast well before baking. You can use just simple salt and pepper or your favorite chicken seasoning. McCormick has a good Rotisserie chicken seasoning that I use often.
These are not traditional Chinese Egg Rolls. They are tortilla’s rolled up in an egg roll fashion. Inside the egg roll is chicken, spinach, corn, black beans, peppers and Monterrey Jack cheese with some southwestern spices.
You can use these as a main meal, serving them with a Mango Salsa or even a traditional salsa and chips or you can put them on a platter and serve them as an appetizer.
This hearty chicken salad is great served inside fresh croissants as a sandwich or on a bed of greens as a salad. I like to make it a few hours to a day ahead to make sure the flavors have a chance to blend together. It is good with a fresh fruit tray, soup (Eat Your Green’s Soup is a good one), or just some chips to go with it.
This is one of my husbands favorite. It is a chicken breast cut into small pieces, rolled into a Parmesan cheese, parsley and bread crumb mixture that is placed in a baking pan with a garlic butter sauce drizzled on top before baking. It really makes a nice juicy piece of white meat full of flavor.
To serve this I make a pan of rice pilaf and a vegetable of Spinach and Mushrooms.
I hope I have given you some inspiration here! I would love to hear how these recipes work for you as well as any comments, suggestions, questions and recipes. You can put them below in the comment section below.
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