account icon arrow-left-long icon arrow-left icon arrow-right-long icon arrow-right icon bag-outline icon bag icon cart-outline icon cart icon chevron-left icon chevron-right icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook-square icon facebook icon google-plus icon instagram icon kickstarter icon layout-collage icon layout-columns icon layout-grid icon layout-list icon link icon Lock icon mail icon menu icon minus-circle-outline icon minus-circle icon minus icon payment-american_express icon payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-maestro icon payment-master icon payment-paypal icon payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle-outline icon plus-circle icon plus icon rss icon search icon shopify icon snapchat icon trip-advisor icon tumblr icon twitter icon vimeo icon vine icon yelp icon youtube icon

Cook Like a Chef

In 15 Minutes

Chefs’ Menu Gourmet Sauces Available in the Meat Department

#chefsmenu

4 Fresh Ideas for Boneless, Skinless Chicken Breast

Turn your go-to lean protein into a gourmet dinner the whole family will love. Click the entrées below for easy, one-pan recipes.

Korean Chicken Stir Fry
Recipes

Korean Chicken Stir Fry

Ingredients

  • 12 oz - 1 lb. Boneless, Skinless Chicken Breast
  • 10-16 oz. Microwavable Rice
  • 9 oz. Chefs’ Menu Korean BBQ Sauce
  • 10-12 oz. Seasonal Vegetables (recommend broccoli, squash, or stir fry cut)
  • 2 tbsp. Olive Oil
  • Salt (1/2 tsp.) & Pepper (1/2 tsp.)

Equipment

  • Large Skillet
  • Tongs
  • Scissors

Step-By-Step Instructions

01

Cut chicken into strips.

02

Heat large skillet over MEDIUM-HIGH and pour 1 TBSP of olive oil into skillet. Add vegetables and sauté for 2-4 minutes, stirring occasionally.

03

Place vegetables into bowl, season with salt and pepper to taste, and set aside.

04

Heat skillet over HIGH for 1-2 minutes and add 1 TBSP of olive oil. Add chicken to skillet, sprinkle with salt & pepper, and allow chicken to sear undisturbed for 1-2 minutes until one side is brown. Next, stir chicken and continue cooking for additional 2 minutes, stirring occasionally.

05

While chicken is cooking, heat microwavable rice. Follow directions on packaging.

06

Reduce heat to LOW and add Chefs’ Menu Korean BBQ Sauce to skillet. Next, add cooked vegetables back into skillet and simmer together with chicken and sauce for 1-2 minutes, stirring occasionally.

07

Remove rice from microwave and portion onto serving plates. Then, spoon chicken and vegetables over rice and serve.

Thai Coconut Chicken
Recipes

Thai Coconut Chicken

Ingredients

  • 12 oz - 1 lb. Boneless, Skinless Chicken Breast
  • 10-16 oz. Microwavable Rice
  • 9 oz. Chefs’ Menu Thai Coconut Sauce
  • 10-12 oz. Seasonal Vegetables (recommend broccoli, squash, or stir fry cut)
  • 2 tbsp. Olive Oil
  • Salt (1/2 tsp.) & Pepper (1/2 tsp.)

Equipment

  • Large Skillet
  • Tongs
  • Scissors

Step-By-Step Instructions

01

Cut chicken into strips.

02

Heat large skillet over MEDIUM-HIGH and pour 1 TBSP of olive oil into skillet. Add vegetables and sauté for 2-4 minutes, stirring occasionally.

03

Place vegetables into bowl, season with salt and pepper to taste, and set aside.

04

Heat skillet over HIGH for 1-2 minutes and add 1 TBSP of olive oil. Add chicken to skillet, sprinkle with salt & pepper, and allow chicken to sear undisturbed for 1-2 minutes until one side is brown. Next, stir chicken and continue cooking for additional 2 minutes, stirring occasionally.

05

While chicken is cooking, heat microwavable rice. Follow directions on packaging.

06

Reduce heat to MEDIUM and add Chefs’ Menu Thai Coconut Sauce to skillet. Next, add cooked vegetables back into skillet and simmer together with chicken and sauce for 1-2 minutes, stirring occasionally.

07

Remove rice from microwave and portion onto serving plates. Then, spoon chicken and vegetables over rice and serve.

Chicken Piccata
Recipes

Chicken Piccata

Ingredients

  • 1-1.5 lb. Boneless, Skinless Chicken Breast
  • 16-24 oz. Microwavable Rice
  • 9 oz. Chefs’ Menu Lemon Garlic Sauce
  • 10-12 oz. Green Beans
  • 2 tbsp. Olive Oil
  • Salt (1/2 tsp.) & Pepper (1/2 tsp.)

Equipment

  • Large Skillet (with lid)
  • Tongs
  • Scissors
  • Oven Mitt

Step-By-Step Instructions

01

Cut chicken in half horizontally to create two thin-cut chicken breast fillets.

02

Preheat oven to 170°F. Next, heat large skillet over MEDIUM-HIGH and pour 1 TBSP of olive oil into skillet. Add vegetables and sauté for 2-4 minutes, stirring occasionally.

03

Add 1/3 cup of water to skillet, cover with lid, and let vegetables steam for 2-4 minutes or until tender. Divide vegetables onto plates, season with salt & pepper to taste, and place plates in oven to keep warm. Discard remaining water from skillet before moving to Step 3.

04

Heat skillet over MEDIUM-HIGH for 1 minute and add 1 TBSP of olive oil. Sprinkle both sides of chicken with salt & pepper, add chicken to skillet, and cook for 2-3 minutes on each side or until cooked thoroughly.

05

While chicken is cooking, heat microwavable rice. Follow directions on packaging.

06

Once chicken is cooked thoroughly, reduce heat to LOW and pour Chefs’ Menu Lemon Garlic Sauce into skillet. Bring sauce to low simmer for approximately 1 minute and turn chicken to coat it with sauce.

07

Carefully remove plates from oven and portion rice onto plates with vegetables. Then portion chicken onto plates and cover with remaining sauce from skillet. CAUTION: Plates will be hot. Handle with oven mitt.

Chicken Marsala
Recipes

Chicken Marsala

Ingredients

  • 1-1.5 lb. Boneless, Skinless Chicken Breast
  • 16-24 oz. Microwavable Mashed Potatoes
  • 9 oz. Chefs’ Menu Marsala Mushroom Sauce
  • 10-12 oz. Seasonal Vegetables (recommend broccoli, squash, or green beans)
  • 2 tbsp. Olive Oil
  • Salt (1/2 tsp.) & Pepper (1/2 tsp.)

Equipment

  • Large Skillet (with lid)
  • Tongs
  • Scissors
  • Oven Mitt

Step-By-Step Instructions

01

Cut chicken in half horizontally to create two thin-cut chicken breast fillets.

02

Preheat oven to 170°F. Next, heat large skillet over MEDIUM-HIGH and pour 1 TBSP of olive oil into skillet. Add vegetables and sauté for 2-4 minutes, stirring occasionally.

03

Add 1/3 cup of water to skillet, cover with lid, and let vegetables steam for 2-4 minutes or until tender. Divide vegetables onto plates, season with salt & pepper to taste, and place plates in oven to keep warm. Discard remaining water from skillet before moving to Step 3.

04

Heat skillet over MEDIUM-HIGH for 1 minute and add 1 TBSP of olive oil. Sprinkle both sides of chicken with salt & pepper, add chicken to skillet, and cook for 2-3 minutes on each side or until cooked thoroughly.

05

While chicken is cooking, heat microwavable potatoes. Follow directions on packaging.

06

Once chicken is cooked thoroughly, reduce heat to LOW and pour Chefs’ Menu Marsala Mushroom Sauce into skillet. Bring sauce to low simmer for approximately 1 minute and turn chicken to coat it with sauce.

07

Carefully remove plates from oven and portion potatoes onto plates with vegetables. Then portion chicken onto plates and cover with remaining sauce from skillet. CAUTION: Plates will be hot. Handle with oven mitt.