Master these methods for cooking boneless, skinless chicken breasts on the stovetop or in the oven and you'll never have to ...

To start, boneless, skinless chicken breasts are butterflied or pounded thin and seared until golden brown. The pan is then deglazed with marsala wine, a fortified wine from the Marsala region of ...

In this case tender cuts of chicken breast, cooked in a creamy sauce. This version uses skinless, boneless chicken breast. Brush or spray a large non-stick frying pan with a little oil ...

Looking to impress your dinner guests—or just treat yourself to a restaurant-worthy meal at home? Giada De Laurentiis’ Chicken Piccata might just be the ticket. Known for her effortless approach to ...

Thin-cut chicken cutlets are key for getting dinner on the table quickly. If you can’t find chicken cutlets, make your own: Look for boneless, skinless chicken breasts that are about 8 ounces each.

"Inspired by the famous Italian dish vitello tonnato (veal in tuna sauce), my chicken tonnato is made with skinless, boneless breasts poached in a vegetable broth and served on a bed of arugula. The ...

This recipe tops the whole grains with hoisin sauce-slicked boneless, skinless chicken breasts, which cook quickly under the broiler until caramelized. Placing the chicken on a wire rack over a ...