15-Minute Chicken Breast Recipes for Busy Weeknights (Quick & Easy!)

1. Lemon Garlic Butter Chicken (My Weekly Go-To)

This is the recipe I make when I need something that tastes special but takes zero effort. The butter sauce comes together in the same pan while the chicken rests.

What You'll Need:

• 2 large chicken breasts, butterflied (about 1 pound)
• 3 tablespoons butter, divided
• 4 garlic cloves, minced
• Juice of 1 lemon (about 3 tablespoons)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)

Step-by-Step Instructions:

1. Butterfly your chicken breasts to ½-inch thickness. Season both sides with salt and pepper.
2. Heat 1 tablespoon butter in a large skillet over medium-high heat until it's melted and sizzling.
3. Add chicken and cook for 3-4 minutes without moving it. You'll know it's ready to flip when the edges turn white and opaque.
4. Flip and cook another 3-4 minutes until the internal temperature reaches 165°F. Remove chicken to a plate.
5. Add remaining 2 tablespoons butter and garlic to the pan. Cook for 30 seconds until fragrant—watch it closely so the garlic doesn't burn.
6. Pour in lemon juice and scrape up any browned bits from the pan. Let it bubble for 1 minute.
7. Pour sauce over chicken and garnish with parsley.

My Testing Notes: I've made this at least 30 times. The key is not crowding the pan—cook in batches if needed. I once tried using margarine instead of butter and the sauce was thin and flavorless, so stick with real butter here.

Serving Suggestion: Serve over rice, pasta, or with roasted vegetables.

2. Cajun Chicken with Cream Sauce

When I need bold flavors fast, this Cajun chicken delivers. The spice blend creates a flavorful crust, and the cream sauce balances the heat perfectly.

What You'll Need:

• 2 large chicken breasts, pounded thin
• 2 teaspoons Cajun seasoning (store-bought or homemade)
• 2 tablespoons olive oil
• ½ cup heavy cream
• ¼ cup chicken broth
• 2 garlic cloves, minced
• Salt to taste

Step-by-Step Instructions:

1. Pound chicken to ½-inch thickness. Rub both sides generously with Cajun seasoning.
2. Heat olive oil in a skillet over medium-high heat.
3. Cook chicken for 4 minutes per side until the seasoning forms a dark, crispy crust and internal temp hits 165°F.
4. Remove chicken and set aside.
5. Add garlic to the pan and sauté for 20 seconds.
6. Pour in chicken broth and heavy cream. Stir and let simmer for 2 minutes until slightly thickened.
7. Return chicken to pan, spoon sauce over top, and serve immediately.

My Testing Notes: I tested this with homemade and store-bought Cajun seasoning. Honestly? Store-bought saves time and tastes great. My favorite is Tony Chachere's. If you're sensitive to spice, start with 1 teaspoon of seasoning.

3. Balsamic Glazed Chicken

This recipe feels fancy enough for guests but comes together faster than ordering takeout. The balsamic reduction creates a sweet-tangy glaze that's absolutely addictive.

What You'll Need:

• 2 chicken breasts, butterflied
• ⅓ cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

Step-by-Step Instructions:

1. Mix balsamic vinegar and honey in a small bowl. Set aside.
2. Season butterflied chicken with Italian seasoning, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Cook chicken 4 minutes per side until golden and cooked through to 165°F. Remove from pan.
5. Pour balsamic mixture into the hot pan. Let it bubble and reduce for 2-3 minutes, stirring occasionally, until it coats the back of a spoon.
6. Return chicken to pan and spoon glaze over top.

My Testing Notes: The first time I made this, I used cheap balsamic vinegar and the glaze was harsh and acidic. Invest in mid-range balsamic (around $8-10 a bottle)—it makes a huge difference. Watch the glaze closely in step 5 because it can burn quickly.

4. Honey Mustard Chicken (Kid-Approved)

My kids request this one weekly. The honey mustard creates a slightly sweet glaze that even picky eaters love, and it's one of the easiest weeknight dinners I make.

What You'll Need:

• 2 chicken breasts, pounded thin
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Step-by-Step Instructions:

1. Whisk together mustard, honey, and garlic powder in a small bowl.
2. Season chicken with salt and pepper on both sides.
3. Heat olive oil in a skillet over medium-high heat.
4. Cook chicken for 4 minutes, then flip.
5. Brush half the honey mustard mixture on top of the chicken. Cook another 4 minutes.
6. Flip again, brush with remaining sauce, and cook 1 more minute until the sauce is caramelized and sticky.

My Testing Notes: I've experimented with yellow mustard, spicy brown, and Dijon. Dijon wins every time for the best balance of tang and flavor. Don't skip the second flip in step 6—that final minute caramelizes the sauce and makes it amazing.

5. Pesto Chicken with Cherry Tomatoes

This recipe is my summer favorite. The pesto does all the flavoring work, and the cherry tomatoes burst into a mini sauce while everything cooks.

What You'll Need:

• 2 chicken breasts, butterflied
• ¼ cup basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Fresh basil for garnish (optional)

Step-by-Step Instructions:

1. Season butterflied chicken with salt and pepper.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
3. Cook chicken 4 minutes per side until golden and cooked to 165°F. Remove to a plate.
4. Add remaining 1 tablespoon olive oil and cherry tomatoes to the pan. Cook for 2 minutes, stirring occasionally, until tomatoes start to soften and release their juices.
5. Spread pesto over each chicken breast.
6. Top with the warm tomatoes and any pan juices. Garnish with fresh basil if using.

My Testing Notes: I've made this with jarred pesto and fresh homemade pesto. Both work great, but jarred saves precious time on weeknights. The Kirkland pesto from Costco is my favorite. Make sure your tomatoes are ripe—underripe ones won't burst properly.

6. Teriyaki Chicken Stir-Fry Style

This quick chicken recipe gives you Asian takeout vibes without the wait or the delivery fee. The sauce is sweet, savory, and comes together in seconds.

What You'll Need:

• 2 chicken breasts, cut into thin strips
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger (or ½ teaspoon ground)
• 2 tablespoons vegetable oil
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• Sesame seeds for garnish

Step-by-Step Instructions:

1. Slice chicken into thin strips (about ½-inch wide).
2. Mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
3. Heat vegetable oil in a large skillet or wok over high heat until shimmering.
4. Add chicken strips and cook for 5-6 minutes, stirring frequently, until cooked through and edges are slightly crispy.
5. Pour sauce over chicken and stir for 1 minute.
6. Add cornstarch mixture and stir for 30 seconds until sauce thickens and coats the chicken.
7. Garnish with sesame seeds and serve over rice.

My Testing Notes: High heat is critical here. Your pan needs to be hot enough that the chicken sizzles when it hits the surface. I tried this once on medium heat and the chicken steamed instead of searing—totally different (and less delicious) result. Fresh ginger tastes better than ground, but ground works in a pinch.

7. Mediterranean Chicken with Olives and Feta

This recipe transports you to a Greek island while you're standing at your stove on a Tuesday night. The briny olives and creamy feta transform simple chicken into something special.

What You'll Need:

• 2 chicken breasts, butterflied
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• ½ cup cherry tomatoes, halved
• ¼ cup Kalamata olives, pitted and halved
• ¼ cup crumbled feta cheese
• 2 garlic cloves, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Fresh lemon wedges for serving

Step-by-Step Instructions:

1. Season butterflied chicken with oregano, salt, and pepper.
2. Heat olive oil in a skillet over medium-high heat.
3. Cook chicken 4 minutes per side until golden and internal temperature reaches 165°F. Remove to a plate.
4. Add garlic to the pan and cook for 20 seconds until fragrant.
5. Add tomatoes and olives. Cook for 2 minutes, stirring occasionally, until tomatoes start to soften.
6. Return chicken to pan and top with feta cheese. Let it sit for 1 minute so the feta warms slightly.
7. Serve with fresh lemon wedges.

My Testing Notes: I've tested this recipe with both pre-crumbled and block feta. Block feta that you crumble yourself has better texture and flavor. Don't skip the lemon wedges—squeezing fresh lemon over the top right before eating brightens all the flavors.

8. Buffalo Chicken with Ranch Drizzle

When I'm craving comfort food fast, this spicy buffalo chicken hits the spot. It's got all the flavors of buffalo wings without the mess or the deep fryer.

What You'll Need:

• 2 chicken breasts, pounded thin
• ⅓ cup buffalo sauce (Frank's RedHot is my go-to)
• 2 tablespoons butter, melted
• 2 tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• Ranch dressing for drizzling
• Chopped celery and blue cheese crumbles (optional)

Step-by-Step Instructions:

1. Mix buffalo sauce and melted butter in a small bowl.
2. Season chicken with salt and garlic powder.
3. Heat olive oil in a skillet over medium-high heat.
4. Cook chicken 4 minutes per side until cooked through to 165°F.
5. Reduce heat to medium-low. Pour buffalo sauce mixture over chicken and flip to coat both sides. Cook for 1 minute to let the sauce caramelize slightly.
6. Remove from heat. Drizzle with ranch dressing and top with celery and blue cheese if using.

My Testing Notes: I learned through trial and error that adding the buffalo sauce at the end (not marinating beforehand) gives you better control over the heat level and prevents burning. If you want it spicier, add a dash of cayenne to the buffalo sauce. For meal prep, skip the ranch drizzle until you're ready to eat—it keeps better that way.