Chicken breast while being a convenient to use, lean cut of meat, is prone to drying out if overcooked. Chicken breast can be poached, baked, roasted, pan-fried, chicken meals to cook-fried, casseroled and stir-fried, either whole or cut into cubes or strips.

Chicken breast fillets have no bone and can be bought with or without skin. Keep the skin on for more flavour if you like. If you’re making a chicken Kiev then sometimes the recipe will require this extra piece to help hold the filling in. Chicken supremes, often called for in restaurant-style recipes, have a small wing bone still attached. Chicken breasts will cook more evenly if they’re of an even thickness, so put each one on a board, cover with some cling film and flatten the fattest part slightly with a rolling pin or the base of a saucepan. Take off the cling film and season well. Then turn over, cover and cook on the other side for 7-8 minutes or until cooked through.

If not, keep cooking for another minute and check again. Rest for 5 minutes before serving so the juices can be reabsorbed and the chicken will be juicy. This classic recipe makes a perfect dish for Friday nights or weekend lunches. Stuffing chicken breasts is an impressive way to turn a simple ingredient into something special. Use cubes of chicken breast to make this easy curry that everyone will love. Use strips of chicken breast to make this easy, healthy dinner. Chicken goes extremely well with spicy flavours.

This full-flavoured stew can be made ahead and frozen for a midweek dinner. What other chicken breast recipes do you like to cook? This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Chicken breast while being a convenient to use, lean cut of meat, is prone to drying out if overcooked.