More Recipes Like Creamy Chicken Breasts

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Marinated Grilled Chicken II

Submitted by: Denise Boyd

Italian salad dressing does wonders for chicken breasts, especially if they are left to marinate for several hours in the fridge. Then just before grilling, each breast gets a sprinkling of lemon pepper.

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Tangy Chicken Breasts

Submitted by: J. DuChareau

A robust marinade of Worcestershire sauce, lemon and garlic permeates grilled chicken.

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Grilled Caribbean Chicken Breasts

Submitted by: Robyn Webb

A spicy orange-ginger soak infuses chicken with a hot and sweet essence.

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Ty's Barbequed Chicken

Submitted by: Tammy Yerke

This is a fast, really tasty marinade that you can do at the last minute. Chopped onion, honey, ketchup, brown sugar, and soy sauce are mixed together and poured over chicken breasts. Chill for an hour and then grill. Makes four generous servings.

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Saucy Cajun Chicken Breasts

Submitted by: David

Quick, bottled barbecue sauce, salad dressing and chicken breasts. What could possibly be easier?! The sauce is tangy, spicy and barely sweet. Note: Do NOT overcook the chicken! The closer to barely done it is, while still cooked through, the juicier and more tender it will be. It seems 99% of all restaurants grossly over cook their chicken breasts!

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Lizzy's Creamy Chicken Bake

Submitted by: Elizabeth

The tried and true blend of sour cream and packaged soups results in a creamy, flavorful sauce for baked chicken.

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Candied Chicken Breasts

Submitted by: Judi Johnston

Baked in a sweet, tangy sauce of ketchup, mustard, sugar, soy and Worcestershire, this chicken sports a festive pineapple garnish.

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Easy Creamy Peppercorn Chicken

Submitted by: Linda Lewis

A quick mushroom gravy, courtesy of soup and a packet of peppercorn gravy mix, smothers chicken and onions. Rice is a must-have side dish.

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Stuffed Chicken

Submitted by: Kevin Peterson

A delicious stuffed chicken recipe that uses about two breasts per person. Serve with rice and stir fried veggies, if desired.

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Jenny's Grilled Chicken Breasts

Submitted by: Jenny English

This is the recipe that my friends and family still beg me to make when the grill is brought out. It's so easy and versatile, and can be tried on several different meats. I like it with scalloped potatoes, baked potatoes or rice pilaf. Try it with cilantro or oregano instead of parsley. Save leftovers for salad the next day.