20+ Easy 20-Minute Chicken Breast Recipes

Chicken breast is a staple in many kitchens for a reason. It’s a lean, healthy protein that cooks quickly and can be adapted to a wide range of flavors and cuisines. If you’re looking for some new and exciting ways to prepare chicken breast, you’ve come to the right place. Here are over 20 original chicken breast recipes that are ready in 20 minutes or less.

1. Lemon Herb Chicken and Asparagus

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 lb. asparagus, trimmed
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1/2 tsp. dried thyme
• Juice of 1 lemon
• Salt and freshly ground black pepper to taste

Instructions

1. Season chicken breasts with salt, pepper, oregano, and thyme.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through.
3. Remove chicken from the skillet and set aside.
4. Add asparagus and garlic to the skillet and cook for 3-4 minutes, until tender-crisp.
5. Return the chicken to the skillet and squeeze lemon juice over everything.
6. Serve immediately.

2. 20-Minute Chicken and Broccoli Stir-Fry

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp. sesame oil
• 1 large head of broccoli, cut into small florets
• 1/4 cup low-sodium soy sauce
• 2 tbsp. honey or maple syrup
• 1 tbsp. rice vinegar
• 1 tsp. sriracha or other chili sauce (optional)
• 1/4 cup water
• 1 tbsp. cornstarch
• Cooked rice for serving

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through.
2. Add broccoli florets to the skillet and stir-fry for 3-4 minutes, until they are tender-crisp.
3. In a small bowl, whisk together soy sauce, honey, rice vinegar, sriracha (if using), water, and cornstarch.
4. Pour the sauce over the chicken and broccoli mixture. Cook, stirring constantly, until the sauce thickens and coats everything, about 2-3 minutes.
5. Serve immediately over cooked rice.

3. Quick Chicken Fajitas

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, thinly sliced
• 1 tbsp. olive oil
• 1 large onion, thinly sliced
• 2 bell peppers (any color), thinly sliced
• 1 tbsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. paprika
• 8 flour or corn tortillas, warmed
• Your favorite fajita toppings (salsa, sour cream, guacamole, cheese)

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through.
2. Add onion and bell peppers to the skillet and cook for 5-7 minutes, until softened.
3. Stir in chili powder, cumin, and paprika, and cook for 1 minute more.
4. Serve the chicken and vegetable mixture in warmed tortillas with your favorite toppings.

4. Creamy Tomato & Chicken Pasta

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. penne or rotini pasta
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp. olive oil
• 1 (28-ounce) can crushed tomatoes
• 1 tsp. dried basil
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Cook pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
3. Stir in crushed tomatoes and basil. Bring to a simmer and cook for 5-7 minutes.
4. Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
5. Add cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water.
6. Serve immediately.

5. 15-Minute Honey Garlic Chicken

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp. all-purpose flour
• 1 tbsp. olive oil
• 4 cloves garlic, minced
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 tbsp. apple cider vinegar

Instructions

1. Toss chicken pieces in flour to coat.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
3. In a small bowl, whisk together garlic, honey, soy sauce, and apple cider vinegar.
4. Pour the sauce over the chicken and cook for 2-3 minutes, until the sauce has thickened and coats the chicken.
5. Serve immediately with rice or steamed vegetables.

6. Chicken Caesar Salad

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 2 large salads

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into strips
• 1 tbsp. olive oil
• 1 head of romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1/4 cup croutons

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add chicken strips and cook until browned and cooked through.
2. In a large bowl, toss together chopped romaine lettuce, Caesar dressing, and Parmesan cheese.
3. Top the salad with the cooked chicken strips and croutons.
4. Serve immediately.

7. Chicken Pesto Paninis

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 paninis

Ingredients

• 1 lb. boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup basil pesto
• 8 slices of sourdough or ciabatta bread
• 4 slices of provolone cheese
• 1 tomato, thinly sliced

Instructions

1. In a bowl, mix together the shredded chicken and basil pesto.
2. Lay out four slices of bread. Top each slice with a slice of provolone cheese, a portion of the chicken pesto mixture, and a few slices of tomato.
3. Top with the remaining four slices of bread.
4. Grill the paninis in a panini press or in a skillet over medium heat for 3-4 minutes per side, until the bread is golden brown and the cheese is melted.

8. Blackened Chicken

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp. blackened seasoning
• 1 tbsp. olive oil

Instructions

1. Coat both sides of the chicken breasts with blackened seasoning.
2. Heat olive oil in a large skillet over medium-high heat.
3. Carefully place the chicken in the hot skillet and cook for 5-7 minutes per side, or until cooked through and a dark crust has formed.
4. Serve with your favorite sides, such as rice, beans, or a salad.

9. Chicken and Veggie Skewers

Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes

Yields: 8 skewers

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1/4 cup olive oil
• 2 tbsp. lemon juice
• 1 tsp. dried oregano

Instructions

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, toss together chicken, bell peppers, and red onion with olive oil, lemon juice, and oregano.
3. Thread the chicken and vegetables onto skewers.
4. Grill the skewers for 5-7 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.

10. Coconut Curry Chicken

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp. coconut oil
• 1 small onion, chopped
• 2 tbsp. red curry paste
• 1 (13.5-ounce) can coconut milk
• 1 cup frozen peas
• Cooked rice for serving

Instructions

1. Heat coconut oil in a large skillet over medium-high heat. Add onion and cook until softened.
2. Add chicken and cook until browned.
3. Stir in red curry paste and cook for 1 minute more.
4. Pour in coconut milk and bring to a simmer. Cook for 5-7 minutes, until the chicken is cooked through and the sauce has thickened.
5. Stir in frozen peas and cook for 2-3 minutes more.
6. Serve over cooked rice.

11. Chicken and Dumplings

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 4 cups chicken broth
• 1 cup frozen mixed vegetables
• 1 (10-ounce) can refrigerated biscuit dough

Instructions

1. In a large pot, bring chicken broth to a boil. Add chicken and mixed vegetables, and return to a boil.
2. Separate the biscuit dough into individual biscuits and cut each biscuit into quarters.
3. Drop the biscuit pieces into the boiling broth.
4. Reduce heat, cover, and simmer for 10-12 minutes, or until the dumplings are cooked through.

12. Chicken Alfredo

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. fettuccine
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp. butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook fettuccine according to package directions. Drain and set aside.
2. While pasta is cooking, melt butter in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
3. Reduce heat to low and stir in heavy cream and Parmesan cheese. Cook, stirring constantly, until the cheese is melted and the sauce has thickened.
4. Season with salt and pepper to taste.
5. Add the cooked fettuccine to the skillet and toss to coat.

13. Bruschetta Chicken

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp. olive oil
• 1 cup diced tomatoes
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1 tbsp. balsamic vinegar
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat broiler.
2. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through.
3. While chicken is cooking, combine diced tomatoes, basil, garlic, and balsamic vinegar in a bowl.
4. Place the cooked chicken in a baking dish and top with the tomato mixture. Sprinkle with mozzarella cheese.
5. Broil for 2-3 minutes, or until the cheese is melted and bubbly.

14. Chicken and Black Bean Salsa

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, cooked and diced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup corn, fresh or frozen
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped cilantro
• Juice of 1 lime

Instructions

1. In a large bowl, combine all ingredients.
2. Toss to combine and serve immediately, or chill for later.
3. This can be served as a salad, a dip with tortilla chips, or as a filling for tacos or burritos.

15. Chicken and Sweet Potato Hash

Prep time: 7 minutes
Cook time: 13 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp. olive oil
• 1 large sweet potato, peeled and grated
• 1 small onion, chopped
• 1 tsp. smoked paprika
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add grated sweet potato and onion, and cook for 5-7 minutes, until softened.
2. Add chicken and cook until browned and cooked through.
3. Stir in smoked paprika, and season with salt and pepper.
4. Cook for another 2-3 minutes, until everything is heated through.

16. Chicken and Mushroom Quesadillas

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 quesadillas

Ingredients

• 1 lb. boneless, skinless chicken breasts, cooked and shredded
• 8 oz. sliced mushrooms, sautéed
• 8 large flour tortillas
• 2 cups shredded Monterey Jack cheese

Instructions

1. Lay four tortillas on a flat surface. Sprinkle a layer of cheese on one half of each tortilla.
2. Top the cheese with a portion of the shredded chicken and sautéed mushrooms.
3. Fold the other half of the tortilla over the filling to create a half-moon shape.
4. Heat a clean, large skillet or griddle over medium heat. Carefully place the quesadillas in the skillet and cook for 2-3 minutes per side, until the tortillas are golden brown and the cheese is melted.

17. Chicken and Peanut Noodles

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. spaghetti or linguine
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp. vegetable oil
• 1/4 cup creamy peanut butter
• 1/4 cup hot water
• 3 tbsp. soy sauce
• 1 tbsp. honey
• 1 tbsp. sriracha

Instructions

1. Cook pasta according to package directions. Drain and set aside.
2. While pasta is cooking, heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
3. In a small bowl, whisk together peanut butter and hot water until smooth. Stir in soy sauce, honey, and sriracha.
4. Pour the peanut sauce over the chicken and stir to combine. Cook for 2-3 minutes until the sauce is heated through.
5. Add the cooked pasta to the skillet and toss to coat in the sauce.

18. Chicken and Asparagus Lemon Pasta

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. penne or farfalle pasta
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 lb. asparagus, cut into 1-inch pieces
• 1 tbsp. olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook pasta according to package directions. Add asparagus to the boiling water during the last 3 minutes of cooking. Drain and set aside.
2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
3. Add garlic to the skillet and cook for 1 minute more.
4. Add the cooked pasta and asparagus to the skillet. Stir in the lemon juice, lemon zest, and Parmesan cheese.
5. Toss to combine and serve immediately.

19. Chicken and Corn Salad

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, cooked and diced
• 2 cups corn, fresh or frozen
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped cilantro
• 1/4 cup mayonnaise
• Juice of 1 lime

Instructions

1. In a large bowl, combine all ingredients.
2. Toss to combine and serve immediately, or chill for later.
3. This can be served on its own, in a sandwich, or over a bed of lettuce.

20. Chicken and Rice Casserole

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 (10.5-ounce) can cream of chicken soup
• 1 cup instant rice, uncooked
• 1 cup milk
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. In a greased 8×8-inch baking dish, combine chicken, cream of chicken soup, instant rice, and milk.
3. Top with shredded cheddar cheese.
4. Bake for 15-20 minutes, or until the casserole is bubbly and the chicken is cooked through.