This is a compilation of my top easy chicken breast recipes for dinner or lunch. These high protein meals are perfect for meal prep too. Try my chicken breast recipes for dinner or lunch and you'll want to make it over and over!
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00:00 BUTTER GARLIC CHICKEN
INGREDIENTS:
450g/1 lb chicken breasts
6-8 cloves of garlic
2 tbsp unsalted butter
2.5 tbsp all purpose flour
2 tbsp neutral flavoured oil
1 tbsp oregano
1/2 cup chicken broth (sub: 1/2 cube chicken stock cube + 1/2 cup water)
1 tsp lemon juice
Parsley (or preferred herb)

METHOD:
1. Cut 450g/1 lb chicken breasts into bite sized pieces. Add 1/2 tsp salt, 1/2 tsp pepper and set aside for 15 minutes
2. Mince 6-8 cloves of garlic
3. Evenly coat chicken pieces with 2 tbsp of all purpose flour. This helps keep the chicken crispy on the outside without overcooking it
4. On medium flame, pan fry chicken in 2-3 tbsp of neutral flavoured oil until cooked through. Don't overcrowd the pan. Cook chicken in batches if required
5. Chicken should be done in 4-5 minutes. Check a piece to ensure it’s cooked properly
6. On low flame, sauté garlic in 2 tbsp unsalted butter until fragrant
7. Add 1/2 tbsp all purpose flour and sauté for 30 seconds
8. Mix in 1 tbsp oregano, 1/2 cup chicken broth and 1 tsp lemon juice and stir well
9. Simmer until the sauce thickens
10. When the sauce has thickened, add 1/2 tsp black pepper and fried chicken
11. Mix until chicken is coated in the sauce and warmed
12. Take off the flame and garnish with parsley or any preferred herb
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02:01 CHINESE BLACK PEPPER CHICKEN
INGREDIENTS:
2 chicken breasts
2 medium onions
1 large bell pepper/capsicum
2 tbsp cornstarch/cornflour
1-2 tsp crushed black pepper
2 tbsp oil
—Sauce—
3 tbsp light/regular soy sauce
1 tbsp dark soy sauce
1 tbsp rice/white vinegar
1/2 tbsp grated ginger
1/2 tbsp grated garlic
1/2 tbsp minced green chilli (optional)
*salt may not be needed. Taste and add at the end if required

METHOD:
1. Cut onions and bell pepper/capsicum into cubes. Try to keep them evenly sized
2. Cut chicken into 1 inch thick cubes. Try to keep them evenly sized
3. Combine all the sauce ingredients in a bowl
4. Coat chicken with 1 tbsp of the sauce and 2 tbsp cornstarch and set aside for 15 minutes
5. Heat up a wok or pan on medium flame. Heat 2 tbsp cooking oil and fry the chicken on both sides until cooked through
6. Fry in batches for a crisp outer coating. The chicken should be done in 2-3 minutes per side. Check a piece for doneness and set aside
7. To the same pan, stir fry onions on high heat for 30 seconds
8. Add the bell peppers and continue stir frying for 1 minute
9. Reduce flame to low and pour in the sauce. Let it simmer for 30 seconds
10. Add the fried chicken and toss well until warmed through
11. Switch off the flame and add 1-2 tsp freshly ground black pepper
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04:11 GARLIC CHICKEN
INGREDIENTS:
450g chicken breast
6-8 cloves garlic
2 scallions/spring onions
1/2 tsp vinegar
2 tbsp cornstarch/cornflour
1/2 cup water
1 tsp cornstarch/cornflour
Oil as needed
—-sauce—-
2 tbsp light soy sauce
1 tbsp oyster sauce (optional)
2 tsp vinegar
1 tsp sugar
1 tsp red chilli flakes

METHOD:
1. Cut chicken into bite sized pieces
2. Coat in 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp vinegar and 2 tbsp cornstarch/cornflour. Set aside for 15 minutes
3. On medium high flame, layer chicken pieces without crowding the pan. This way the chicken won't release water and will turn crisp on the outside. Fry chicken until golden brown and almost cooked though. Set aside
4. Reduce to low flame and sauté minced garlic until golden
5. Pour in the sauce and simmer for 2 minutes
6. Add cornstarch slurry of 1/2 cup water+1 tsp cornstarch and mix well. Cook until the sauce thickens
7. Taste and adjust seasoning as needed
8. Add the fried chicken and mix well. Simmer for 2 minutes or until cooked through
9. Garnish with scallions/spring onions. Serve with hot rice and veggies/greens of your choice. Enjoy!
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07:31 LEMON PEPPER CHICKEN
INGREDIENTS
1 lb/450g chicken thighs/chicken breasts
3 tbsp olive oil
3 garlic cloves
Optional: fresh parsley and lemon zest
— marinade —
1/2 tsp salt
1 tsp crushed black pepper
1 tsp oregano/mixed herbs
1/2 tsp cumin powder
Juice 1/2 lemon

METHOD:
1. Cut 1 lb/450g chicken thighs or chicken breasts into bite sized pieces about 1 inch thick
2. Add the marinade ingredients to the chicken, mix well and set aside for 30 minutes to 1 hour
3. On medium flame, heat 3 tbsp olive oil and infuse 3 crushed garlic cloves
4. Add the chicken without overcrowding the pan. This way they will brown well
5. Sear on all sides until browned and cooked through. Chicken thighs will be ready in 5-6 mins and chicken breasts in 3-4 mins
6. Optional: Garnish with some fresh parsley and lemon zest

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