Chicken
$1.13per plate
Prep
5 min
Chicken · Chicken Breast
Chicken Breast Recipes
Chicken breast is the cheapest lean protein most weeks, and once you can cook it so it stays juicy, it turns into dozens of different dinners. Below are 23 chicken breast recipes from Budget Plates, each with its total cost and price per plate figured from the same grocery prices used across the site, and sorted cheapest first so you can pick by budget as easily as by craving. Start with the base method here: pound the breasts even, season them well, and sear them in a hot skillet until golden, pulling them at 165 F so they never dry out. It feeds four for about $1.40 a plate on its own. From there, slice it over rice, bread it for cutlets, stuff it, grill it, or simmer it into a soup; the recipes that follow run from a $1.13 chicken pot pie to a $2.51 chicken parmesan, and 18 of the 23 come in under $2 a serving. At 1g of carbs a serving the plain seared breast also anchors our low-carb dinner recipes, where the sides do the deciding. Want thighs, drumsticks, and the rest of the bird too? Browse the wider chicken dinner collection.
$1.40per plate
Estimated recipe total
$5.59 · serves 4
Cook
12 min
Total
20 min
Serves
4
Recipe from Budget Plates · https://www.budgetplates.com/chicken-breast-recipes
1 How to make it
1
Pound the breasts even
Lay each chicken breast between two sheets of parchment or plastic and pound the thick end down until the whole piece is an even half inch. Even thickness is the single biggest trick to juicy chicken breast: it cooks through before the thin end dries out.
2
Season on both sides
Pat the breasts dry, rub them with a little of the oil, and season both sides with the garlic powder, paprika, salt, and pepper. Dry chicken and a well-seasoned surface are what give you a golden crust instead of a pale, steamed one.
3
Sear in a hot skillet
Heat the rest of the oil in a skillet over medium-high until it shimmers. Add the chicken and cook 5 to 6 minutes per side without moving it, until deep golden and cooked to 165 F in the thickest part on an instant-read thermometer.
4
Rest before slicing
Move the chicken to a board and let it rest 3 to 5 minutes before slicing. Cutting straight off the heat lets the juices run out onto the board; a short rest keeps them in the meat. Slice against the grain and use it however the recipe below calls for.
2 Cheaper ingredient swaps
- Chicken thighs for breast. Boneless thighs stay juicier and are often cheaper. Sear them the same way and cook a couple minutes longer, still to 165 F.
- Bake instead of sear. No time to stand at the stove? The same seasoned breasts bake at 425 F for about 18 minutes. See the baked chicken breast recipe below for the full method.
- Any spice blend you like. Italian seasoning, taco seasoning, lemon pepper, or Cajun all swap in one for one for the paprika-garlic mix, so the same base method carries a different dinner every night.
- Add a pan sauce. Deglaze the hot skillet with a splash of broth, lemon, or a spoon of butter and garlic after the chicken rests to turn plain seared breast into something that tastes like more work than it was.
3 Budget tips
- Buy chicken breast in the big family pack, which is almost always the lowest price per pound. Cook what you need and freeze the rest raw in meal-size portions.
- One method, many dinners: mastering a juicy seared breast means you can turn the same cheap cut into cutlets, stir-fry, salads, and rice bowls without buying anything special.
- Slice cooked chicken breast over rice, greens, or pasta to stretch a pound and a half across four full plates. The cheap starch does the filling; the chicken does the flavor.
4 Storage, freezing & reheating
Fridge
Refrigerate cooked chicken breast in an airtight container for up to 4 days. It slices cleanest once fully chilled, which makes it ideal for meal-prep lunches and salads.
Freezer
Freeze cooked and sliced chicken breast flat in a bag for up to 3 months. It also freezes well raw, so a family pack portioned out is dinner sorted for weeks.
Reheating
Reheat gently in a covered skillet over medium-low with a splash of water or broth for a couple minutes, just until warmed through, so it does not dry out. Cold sliced chicken breast is also great straight onto a salad.
5 Nutrition (per serving)
Calories
230
Protein
38g
Fat
8g
Carbs
1g
Estimates per serving of seared chicken breast alone, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How do you cook chicken breast so it stays juicy?
Two things: pound it to an even thickness so it cooks evenly, and pull it at 165 F instead of guessing by time. An instant-read thermometer and a few minutes of rest before slicing are the difference between juicy and dry every time.
What are the best cheap chicken breast recipes?
This page rounds up 23 of them, sorted cheapest first. The lowest-cost options are chicken pot pie at about $1.13 a plate, a shredded chicken batch base at $1.25, and chicken noodle soup at $1.26, all built from the same cheap cut. Breaded cutlets, chicken parmesan, chicken and broccoli, stir fry, grilled chicken, and stuffed chicken breast round out the list.
How many chicken breast recipes are in this collection?
Twenty-three, plus the base seared-breast method at the top of the page. Eighteen of the 23 come in under $2 a serving, and every card shows its total cost and price per plate so you can choose by budget.
Is chicken breast or chicken thigh cheaper?
Boneless thighs are usually a little cheaper per pound and more forgiving to cook, while breast is leaner. Both work in almost every recipe here; buy whichever is on sale and cook it to 165 F.
How is the price per plate figured?
Each recipe's total is the sum of its ingredient costs at typical U.S. grocery prices, divided by the number of servings it makes. The base seared breast is about $5.59 for a pound and a half of chicken plus oil and seasoning, split across four servings, which comes to roughly $1.40 each.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
The roundup
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