CHEFFIFY

3 recipes · 21 Oct 2026

What to make with chicken breast

Chicken breast is the most-searched dinner ingredient there is, and the easiest to dry out. Three dinners that keep it juicy.

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Chicken breast is lean, so it cooks fast and goes dry just as fast. The fix is simple: cut or flatten it so it cooks evenly, and take it off the heat as soon as it is done.

Each recipe below started from a different fridge, and none of them is chicken and rice (that has its own page). Cheffify picked what goes together.

Creamy Sun-Dried Tomato Chicken Pasta
AI-generated photo. Your dish will look a little different.

Creamy Sun-Dried Tomato Chicken Pasta

  • 25 min
  • Serves 2
  • 680 kcal a serving
  • Easy
  • Italian-American

A rich and comforting pasta dish that uses your ingredients perfectly. The tangy sun-dried tomatoes and creamy parmesan sauce create a restaurant-quality meal right at home.

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Made with Cheffify’s AI from these ingredients

In the fridge chicken breast, pasta, spinach, garlic, parmesan, double cream, sun-dried tomatoes

Used from the fridge
chicken breastpastaspinachgarlicparmesandouble creamsun-dried tomatoes
From the pantry
olive oilsaltblack pepper

Ingredients

  • 2 chicken breast
  • 200g pasta
  • 2 cups spinach
  • 3 cloves garlic
  • 50g parmesan
  • 150ml double cream
  • 50g sun-dried tomatoes

Allergens: contains milk, gluten (wheat). Check the labels on stock, sauces and spice mixes.

Calories
680 kcal
Protein
42 g
Carbs
65 g
Fat
32 g

Per serving, estimated by AI.

Method

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, reserving a small splash of pasta water.
  2. While the pasta cooks, slice the chicken breast into bite-sized strips. Season with salt and pepper. Heat a splash of olive oil in a large pan over medium-high heat. Cook the chicken until golden brown and cooked through (reaching 74°C/165°F in the thickest part). Remove the chicken from the pan and set aside on a plate.
  3. In the same pan, add a touch more oil if needed. Sauté the chopped garlic and sun-dried tomatoes for 1-2 minutes until fragrant.
  4. Pour in the double cream and bring to a gentle simmer. Stir in the parmesan cheese until melted and smooth.
  5. Add the spinach to the sauce and stir until just wilted. If the sauce is too thick, stir in a spoonful of your reserved pasta water.
  6. Return the cooked chicken to the pan, add the drained pasta, and toss everything together until well coated and hot. Serve immediately.

Tip Don't discard the oil that the sun-dried tomatoes are packed in—it is full of flavour! Use a tablespoon of that oil in the pan instead of regular olive oil when you start cooking the garlic.

Lemon Garlic Roasted Chicken and Vegetables
AI-generated photo. Your dish will look a little different.

Lemon Garlic Roasted Chicken and Vegetables

  • 45 min
  • Serves 2
  • 480 kcal a serving
  • Easy
  • Mediterranean

A simple, one-pan dinner where the chicken juices and lemon create a delicious sauce for the tender potatoes and crisp green beans.

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Made with Cheffify’s AI from these ingredients

In the fridge chicken breast, baby potatoes, green beans, lemon, garlic, fresh thyme

Used from the fridge
chicken breastbaby potatoesgreen beanslemongarlicfresh thyme
Worth buying (optional)
  • + white wine adds depth to pan sauce
From the pantry
olive oilbuttersaltblack pepper

Ingredients

  • 2 chicken breast
  • 300g baby potatoes
  • 200g green beans
  • 1 lemon
  • 3 cloves garlic
  • 3 sprigs fresh thyme
  • 2 tablespoons olive oil
  • 1 tablespoon butter

Allergens: contains milk. Check the labels on stock, sauces and spice mixes.

Calories
480 kcal
Protein
35 g
Carbs
40 g
Fat
20 g

Per serving, estimated by AI.

Method

  1. Preheat your oven to 200°C (400°F). Halve any larger baby potatoes so they cook evenly.
  2. On a large sheet pan, toss the baby potatoes with olive oil, salt, pepper, and half the fresh thyme. Roast for 20 minutes.
  3. Push potatoes to the side. Place chicken breast on the pan. Rub with minced garlic, remaining thyme, salt, pepper, and a drizzle of oil. Thinly slice half the lemon and place slices on top of the chicken.
  4. Roast for another 15-20 minutes. Check that chicken reaches 74°C/165°F in the thickest part.
  5. In the last 10 minutes of cooking, add the green beans to the pan, tossing them in the juices. Roast until tender-crisp.
  6. Remove from oven. Squeeze the remaining lemon half over everything and stir in a knob of butter to create a glossy sauce with the pan juices before serving.

Tip If your chicken breasts are very thick, pound them to an even thickness with a rolling pin before cooking so they don't dry out while waiting for the potatoes.

Quick Chicken Fajitas
AI-generated photo. Your dish will look a little different.

Quick Chicken Fajitas

  • 20 min
  • Serves 2
  • 450 kcal a serving
  • Easy
  • Mexican-inspired

A classic, speedy dinner that uses your ingredients perfectly. The juicy chicken and charred peppers make for a satisfying meal that comes together in minutes.

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Made with Cheffify’s AI from these ingredients

In the fridge chicken breast, tortillas, red pepper, onion, lime, sour cream

Used from the fridge
chicken breasttortillasred pepperonionlimesour cream
From the pantry
vegetable oilsaltblack pepperchili powderground cumingarlic powder

Ingredients

  • 2 chicken breast
  • 1 large red pepper
  • 1 medium onion
  • 6 small tortillas
  • 4 tbsp sour cream
  • 1 lime

Allergens: contains milk, gluten (wheat). Check the labels on stock, sauces and spice mixes.

Calories
450 kcal
Protein
35 g
Carbs
40 g
Fat
15 g

Per serving, estimated by AI.

Method

  1. Slice the chicken breast into thin strips. Slice the red pepper and onion into thin strips as well.
  2. Toss the chicken strips in a bowl with 1 teaspoon of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of garlic powder, salt, and pepper.
  3. Heat a tablespoon of oil in a large skillet over high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Ensure the chicken reaches an internal temperature of 74°C/165°F. Remove from the pan and set aside.
  4. In the same pan, add a splash more oil if needed. Add the onion and red pepper. Sauté over high heat for 4–5 minutes until softened and slightly charred.
  5. Return the chicken to the pan with the vegetables. Squeeze half of the lime over the mixture and toss everything together to combine flavors.
  6. Warm the tortillas in a clean pan or microwave for 30 seconds. Serve the chicken and vegetable mixture inside the tortillas, topped with a dollop of sour cream and an extra squeeze of lime juice.

Tip For the best flavor, slice your vegetables and chicken into uniform, thin strips so they cook evenly and quickly in the hot pan.

Swaps

Missing something, or cooking for a different diet? These work in the recipes above.

Chicken thighs
More forgiving: add 5 to 10 minutes and they stay juicy.
No cream
Use half a mug of the pasta water and a spoon of cream cheese or yogurt off the heat.
Gluten-free
Use gluten-free pasta and corn tortillas.

What to buy to finish it

Every recipe works with what it lists. These optional extras are what Cheffify suggested to lift each one.

Pantry basics these recipes assume

olive oilsaltblack pepperbuttervegetable oilchili powderground cumingarlic powder

Good to know

  • Chicken is safe at 74°C (165°F) in the thickest part, with no pink and clear juices. USDA safe minimum internal temperatures
  • Butterfly or flatten thick breasts between two sheets of baking paper so they cook evenly and fast.

Got something else?

Tell Cheffify what’s in your fridge. It picks what goes together, writes the recipe and tells you what it left out. Your first recipe is free, with no account needed.

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How these recipes were made

Each recipe started as the fridge list shown with it. Cheffify’s AI (the same Chef’s Pick you get in the app) chose what goes together and wrote the recipe on 21 Oct 2026, and an image model made the photo. We read every recipe before publishing, but they haven’t been tested in a test kitchen. Times and nutrition are estimates, and the allergen notes only cover the listed ingredients.

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