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    Recipes — boneless skinless chicken breasts

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    Chicken Madeira – Cheesecake Factory Copycat

    Juicy chicken and mushrooms in creamy sauce under melty cheese... This creamy Chicken Madeira is a copycat recipe of the most popular dish at the Cheesecake Factory.

    Juicy chicken and mushrooms in a madeira cream sauce under melty cheese and asparagus… all you need is mashed potatoes to go with it. This creamy Chicken Madeira is  one of the most popular menu item at the Cheesecake Factory. It is popular for good reason! We love recreating our favorite restaurant copycat recipes like this one from Olive Garden!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4


        •  1 lb Chicken Breasts (2 large) , halved lengthwise and pounded to an even 1/4" thickness
    1 lb asparagus blanched*
    3/4 tsp sea salt, divided and black pepper to taste
    3 Tbsp Unsalted Butter divided
    2 Tbsp Olive Oil divided
    16 oz button mushrooms thickly sliced
    1 small or 1/2 medium yellow onion finely diced
    2 large garlic cloves minced
    2 Tbsp fresh parsley finely chopped, plus to garnish
    1 1/2 cups Madeira Wine sweet white wine*
    1 1/2 cups low sodium beef stock or broth
    1/2 cup Whipping Cream heavy or regular
    1 cup mozzarella cheese shredded


    1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
    2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
    3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
    4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
    5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.

    NOTE: * Found at the liquor and wine store - not carried in most grocery stores. $6 bottle.

    This great family recipe is thanks to Natashas Kitchen Recipes at https://natashaskitchen.com/chicken-madeira-recipe/?

    6-Ingredient Orange Chicken

    A crowd favorite in the world of Chinese takeout, orange chicken traditionally fries chicken to crispy perfection and smothers the bits in a tangy citrus sauce. Unfortunately, this fast food dish flaunts a less-than-favorable nutritional profile. Luckily, SkinnyMs. has created a light alternative that calls for just six ingredients!

    This orange chicken recipe delivers mouthwateringly juicy flavor without a frightening calorie count. Tender cubes of chicken are cooked until lightly golden, and coated in a tasty mixture of bbq sauce, freshly squezed orange juice, and lite soy sauce. With 100% clean ingredients and a protein-packed profile, this awesome recipe puts takeout dishes to shame!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 6


        •   1.25 pounds chicken breast fillets (about 3 breasts), cut into cubes
        •   3/4 cup flour (we used white whole wheat)
        •   3 tablespoons coconut oil
        •   2 navel oranges
        •   1/2 cup barbecue sauce
        •   2 tablespoon lite soy sauce, optional tamari


    1. In a gallon-sized ziplock bag, add chicken cubes and flour. Shake vigorously until chicken is well-coated. Remove chicken and shake off excess flour.
    2. Add oil to a large skillet or wok, turn to medium heat, add cubed chicken and cook until lightly golden on all sides. Remove chicken and place on a paper towel. Drain any remaining oil from skillet.
    3. Zest oranges and add to a mixing bowl. Squeeze juice from oranges, discard seeds, and add to the same bowl. Add barbecue and soy sauce and whisk to combine.
    4. Add chicken and sauce mixture to the skillet. Toss to coat chicken. Cook on medium heat until sauce has thickened to desired consistency, about 10 minutes. Remove chicken with a slotted spoon and place on a platter.
    5. Garnish with green onion slices, if desired. Add remaining sauce from the skillet to a bowl and serve along side chicken.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/6-Ingredient-Orange-Chicken-2345371?prm-v1&utm_medium=email&utm_campaign=browse-email

    One Pot Teriyaki Chicken Zoodle

    One Teriyaki Chicken Zoodles {Zucchini Noodles} and easy low-carb weeknight meal made with tender chicken and sweet pineapples over a bed of spiralized zucchini noodles.

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •   2 medium pieces boneless skinless, chicken breasts (about 2/3 lb) cut into strips or chunks
        •   2 Tablespoons cooking oil olive or coconut oil for paleo
        •   5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler
        •   1 cup chopped pineapple chunks fresh, frozen or canned - I used fresh - leave out for low carb and swap in broccoli instead
        •   salt and black pepper to taste


        •   1/4 cup low-sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
        •   2-3 Tablespoons honey coconut sugar or low carb sweetener of your choice (depending on how sweet your preference is)
        •   3 Tablespoons rice vinegar
        •   2 garlic cloves minced
        •   1/2 teaspoon grated ginger
        •   1 Tablespoon corn starch or use arrowroot powder or tapioca starch for a paleo version
        •   2 Tablespoons water plus more as needed to thin out sauce
        •   salt, black pepper, and red pepper flakes to taste; optional


        •   Green onions sliced thinly
        •   Broccoli florets
        •   Sesame Seeds


    1. In a small bowl, whisk together all the ingredients for the sauce.
    2. In a large bowl, season chicken with salt and pepper and drizzle 1-2 tablespoons of sauce over the chicken. Allow to marinate for 30 minutes.
    3. Heat cooking oil in a large skillet on medium-high heat. Add chicken and cook until lightly brown, about 1-2 minutes. Add in the pineapple chunks and cook for another 1 minute, until slightly softened. Pour in the remainder of the sauce and turn the heat to high. Allow sauce to bubble and thicken while stirring - about 1-2 minutes - add more water a little at a time (only as needed if the sauce is too thick). Season to taste with salt, black pepper and/or red chili flakes.
    4. If cooking the zucchini noodles, add into the pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
    5. Remove from heat and drizzle extra sauce in pan over chicken and serve immediately. Garnish with green onions and sesame seeds if desired.

    For meal prep: Divide evenly into lunch containers and store in fridge for up to four days.

    NOTES: Do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the chicken over raw zucchini noodles if desired.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/One-Pot-Teriyaki-Chicken-Zoodles-1889191?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=One_Pot_Meals?prm-v1

    Cheesy Chicken Fritters

    Cheesy, Juicy and Flavorful Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe!

    These Cheesy Chicken Fritters are a surprising way to use chicken breast, but it really works. These fritters are tender, juicy and so flavorful. If you love easy chicken recipes, THESE chicken patties are for you!

    Honestly these chicken patties disappear just as soon as they are out of the pan, but you could serve them as appetizers, between sliders as mini chicken sandwiches or as a side for dinner. These are a crowd pleasing treat and seriously try them with that garlic aioli which is all kinds of yum!

    If you’re pressed for time, you can cook this recipe right away after it is mixed but if you are patient or want to exercise the make-ahead option, refrigerate the mixture for 2 hours or overnight and the results will be even more juicy and flavorful.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 8


    For Chicken Fritters:

        •  1 1/2 lbs chicken breasts (3 large)
    2 large eggs
    1/3 cup mayonnaise
    1/3 cup all-purpose flour or cornstarch or potato starch for gluten free
    4 oz mozzarella cheese (1 1/3 cups shredded)
    1 1/2 Tbsp chopped fresh dill
    1/2 tsp salt or to taste
    1/8 tsp black pepper
    2 Tbsp Extra light olive oil to saute (or any high heat cooking oil)

    For Garlic Aioli Dip (Optional)

        • 1/3 cup mayonnaise
    1 garlic clove pressed
    1/2 Tbsp lemon juice
    1/4 tsp salt
    1/8 tsp black pepper


    1. Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
    2. Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
    3. Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.
    4. To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

    NOTES: To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.

    This great family recipe is thanks to Natashas Kitchen Recipes at https://natashaskitchen.com/cheesy-chicken-fritters-video/?utm_source=MadMimi&utm_medium=email&utm_content=FINALLY%21

    Teriyaki Chicken Foil Packets

    Summer is all about easy meals with minimal clean-up and foil packet dinners are just the solution. These Teriyaki Chicken Foil Packets are a complete meal that require hardly any effort! The great thing is that you can toss them on the grill while you’re camping or cook them in the oven on a busy weeknight.

    These Teriyaki Chicken Foil Packets are the perfect easy campfire or weeknight meal. Best of all, they are filled with a sweet and savory Asian glazed chicken, broccoli, edamame, green beans, pineapple and bell peppers. Throw them on the grill or in the oven to cook and serve with some rice or your favorite side dish.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   Heavy Duty Foil plus parchment paper if preferred

    For the Foil Packets:

        •   4 boneless skinless chicken breasts pounded to even thickness
        •   1 tablespoon olive oil
        •   salt and pepper to taste
        •   1 cup broccoli florets
        •   1/2 cup green beans
        •   1/2 red bell pepper chopped
        •   1/4 cup pineapple chunks optional
        •   1 cup edamame beans defrosted (optional)
        •   3/4 - 1 cup teriyaki sauce homemade recipe below or your favorite store-bought

    For Meal Prep:

        •   Your favorite side: quinoa rice or potatoes
        •   For the Homemade Teriyaki Sauce
        •   ¼ cups low sodium soy sauce
        •   4-5 tablespoons honey depending on how sweet you like it
        •   4 tablespoons rice wine vinegar
        •   1½ teaspoons sesame oil plus more for drizzling on vegetables
        •   3 garlic cloves minced
        •   ¾ teaspoon grated or ground ginger
        •   1 tablespoon cornstarch
        •   3 tablespoons water
        •   Salt and black pepper to taste


    1. Preheat grill to medium-high heat or the oven to 425 degrees F.
    2. Cut four 18 x 12 inch squares of foil* and lay out on a flat surface.
    3. If making the Homemade Teriyaki Sauce: In a saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
    4. Place one chicken breast in the middle of each piece of foil and divide the vegetables evenly into each packet, arranging them around the chicken.
    5. Drizzle the chicken and vegetables with olive oil and season with salt and pepper to taste.
    6. Brush teriyaki sauce on both sides of the chicken and vegetables - reserving enough for later.
    7. Fold the foil over the chicken and seal to close off the packets
    8. If cooking on the grill: Place foil packets onto grill and grill for 7-8 minutes, then flip over and grill for an additional 6-8 minutes (depending on the thickness of the chicken) or until chicken is cooked through.
    9. Remove from the grill and carefully open the foil packets.
    10. If cooking in the oven: Place foil packets on a baking sheet and cook for 25-30 minutes (or until chicken is cooked through, rotating tray once). Time varies depending on the thickness of the chicken. Remove baking sheet from oven.
    11. Brush chicken with reserved sauce and top with sesame seeds and green onions (if desired) and serve immediately with quinoa, rice or your favorite side.
    12. For meal prep: Divide chicken and vegetables into lunch containers. Add your favorite side.

    NOTES: If you prefer using parchment paper instead - you can also cut four 18 x 12 inch parchment paper squares and place them on top of the foil and place the salmon and vegetables on the parchment paper. Then double wrap the packets with the foil layer on the outside.

    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/teriyaki-chicken-foil-packets/