25+ Mouthwatering Easter Chicken Breast Recipes for Every Taste

Easter is a time for celebrating with family and friends, and what better way to make your holiday feast unforgettable than with tender, juicy chicken breasts?

Chicken is a versatile and light option that can be dressed up with a variety of flavors, from fresh herbs and citrus to rich, creamy sauces.

Whether you’re hosting a festive dinner or preparing a cozy meal at home, these 25+ Easter chicken breast recipes offer a wide range of delicious options to suit every palate.

From light and bright dishes to rich and indulgent ones, there’s something for everyone to enjoy at your Easter table.

So, let’s dive into some creative and mouthwatering chicken breast recipes that will make your Easter meal truly special!

25+ Mouthwatering Easter Chicken Breast Recipes for Every Taste

With these 25+ Easter chicken breast recipes, you’re guaranteed to find the perfect dish to serve this holiday season.

Whether you’re seeking a fresh, zesty option like lemon herb chicken or a comforting, indulgent choice like garlic Parmesan chicken, these recipes will help you create an Easter meal that your loved ones will rave about.

From baked to grilled, stuffed to roasted, these chicken dishes are as diverse as they are delicious, ensuring that your Easter celebration is filled with flavor, warmth, and memories that will last long after the meal is over.

Lemon Herb Grilled Chicken Breast

This Lemon Herb Grilled Chicken Breast recipe brings a fresh and zesty flavor to your Easter meal. The marinade, infused with garlic, lemon, and a mix of fresh herbs, creates a flavorful and juicy chicken breast that’s perfectly grilled to perfection. Ideal for springtime, this dish is light, healthy, and bursting with vibrant flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 2 lemons
• Zest of 1 lemon
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. In a medium bowl, whisk together olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Refrigerate for at least 30 minutes, preferably up to 2 hours.
3. Preheat the grill to medium-high heat.
4. Remove the chicken breasts from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F.
5. Let the chicken rest for a few minutes before serving. Garnish with extra lemon zest and fresh herbs, if desired.

This Lemon Herb Grilled Chicken Breast is the perfect dish for your Easter gathering, combining fresh and aromatic ingredients that elevate the natural flavors of chicken. The grilled chicken’s slightly smoky exterior pairs beautifully with the bright, citrusy notes of lemon, making it a refreshing addition to any spring meal. It’s light, healthy, and full of flavor, ensuring a dish that will impress your guests without being too heavy. This recipe can be served with roasted vegetables, a light salad, or fresh bread for a balanced and satisfying Easter feast.

Stuffed Chicken Breast with Spinach and Ricotta

Indulge in the rich, comforting flavors of this Stuffed Chicken Breast with Spinach and Ricotta. The tender chicken is stuffed with a creamy spinach and ricotta mixture, then baked to golden perfection. This dish makes for an elegant and filling entrée that’s perfect for Easter dinner, offering both flavor and a beautiful presentation.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated mozzarella cheese
• 1/4 cup Parmesan cheese, grated
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together the ricotta, spinach, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper.
3. Use a sharp knife to create a pocket in the center of each chicken breast.
4. Stuff each chicken breast with the spinach and ricotta mixture, securing the opening with toothpicks or kitchen twine.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until golden brown.
6. Pour the chicken broth into the skillet, then transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
7. Remove the toothpicks or twine, then garnish with fresh parsley before serving.

This Stuffed Chicken Breast with Spinach and Ricotta offers a delightful combination of creamy, savory, and cheesy fillings within the tender chicken. The slight richness of the ricotta and the freshness of the spinach make it an indulgent yet balanced dish, while the chicken’s crisp exterior seals in all the flavors. Perfect for Easter, this dish can be paired with roasted potatoes, a light side salad, or a fresh bread roll. It’s an elegant entrée that will have your guests savoring every bite.

Honey Mustard Chicken Breast with Roasted Vegetables

A classic honey mustard glaze perfectly complements tender chicken breasts in this Honey Mustard Chicken Breast with Roasted Vegetables recipe. The sweet and tangy sauce adds depth to the chicken, while the accompanying roasted vegetables provide a savory, comforting side. This easy yet elegant recipe is great for a family-style Easter dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup baby carrots
• 1 cup baby potatoes, halved
• 1 tablespoon olive oil (for roasting)
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, salt, and pepper.
3. Place the chicken breasts on a baking sheet and brush both sides with the honey mustard glaze. Reserve some glaze for serving.
4. In a separate bowl, toss the baby carrots and potatoes with olive oil, salt, and pepper. Arrange them around the chicken on the baking sheet.
5. Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
6. Drizzle the reserved honey mustard glaze over the chicken before serving, and garnish with fresh thyme.

The combination of honey and mustard creates a deliciously sweet and tangy coating that enhances the flavor of the chicken, making this Honey Mustard Chicken Breast with Roasted Vegetables a standout dish for Easter. The roasted vegetables add a hearty, earthy contrast to the vibrant, flavorful chicken, making this a well-rounded and satisfying meal. Whether served with a side of crusty bread or a light salad, this recipe offers both ease and elegance, perfect for a memorable Easter dinner.

Baked Chicken Breast with Garlic Parmesan Crust

This Baked Chicken Breast with Garlic Parmesan Crust is a flavorful and easy-to-make dish that combines crispy, golden-brown chicken with the savory richness of garlic and Parmesan cheese. Perfect for Easter, it’s an elegant and fuss-free option that delivers on flavor and presentation without the need for complicated preparation.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the Parmesan cheese, breadcrumbs, minced garlic, Italian seasoning, salt, and pepper.
3. Brush the chicken breasts with olive oil on both sides.
4. Coat the chicken breasts in the Parmesan mixture, pressing lightly to ensure the coating sticks.
5. Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the crust is golden and crispy.
6. Garnish with fresh parsley before serving.

This Baked Chicken Breast with Garlic Parmesan Crust is a simple yet indulgent dish that’s sure to become a favorite at your Easter table. The golden crust provides a satisfying crunch, while the juicy chicken remains tender and flavorful. The garlic and Parmesan add a rich depth of flavor that pairs wonderfully with a variety of sides, such as roasted vegetables, mashed potatoes, or a fresh salad. This dish is perfect for those looking for a no-fuss but highly flavorful entrée that will impress guests and satisfy appetites.

Creamy Dijon Chicken Breast with Asparagus

Creamy Dijon Chicken Breast with Asparagus is a comforting and elegant dish perfect for Easter. The creamy Dijon mustard sauce is infused with herbs and garlic, creating a rich and flavorful coating for the chicken. Paired with tender asparagus, this dish is both decadent and nutritious, making it an ideal choice for a holiday meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1/2 cup Dijon mustard
• 1/4 cup heavy cream
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper and sear them for 3-4 minutes on each side, until golden brown.
3. In a small bowl, whisk together Dijon mustard, heavy cream, garlic, thyme, and lemon juice.
4. Pour the Dijon mixture over the chicken breasts in the skillet, then add the asparagus around the chicken.
5. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
6. Garnish with fresh parsley and serve.

This Creamy Dijon Chicken Breast with Asparagus is a rich, satisfying dish that combines the tangy flavor of Dijon mustard with the creaminess of heavy cream, creating a sauce that perfectly complements the chicken. The asparagus adds a light, fresh contrast to the dish, making it a balanced and flavorful choice for Easter. Whether served with rice, roasted potatoes, or a light salad, this recipe offers a wonderful balance of creaminess and freshness, ideal for a holiday meal that will leave your guests impressed and satisfied.

Pesto Chicken Breast with Roasted Cherry Tomatoes

This Pesto Chicken Breast with Roasted Cherry Tomatoes is a vibrant, flavor-packed dish that brings a touch of Italian flair to your Easter dinner. The pesto, made with fresh basil, garlic, and Parmesan, creates a rich, aromatic coating for the chicken, while the roasted cherry tomatoes add a burst of sweetness to the dish. It’s a colorful and delicious choice for a spring celebration.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup pesto sauce (store-bought or homemade)
• 1 pint cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Rub the chicken breasts with 3 tablespoons of pesto sauce, coating them evenly.
3. On the prepared baking sheet, place the seasoned chicken breasts and arrange the halved cherry tomatoes around them. Drizzle the tomatoes with olive oil, oregano, salt, and pepper.
4. Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the tomatoes are tender and slightly caramelized.
5. Remove from the oven, and drizzle with the remaining pesto sauce. Garnish with fresh basil leaves and Parmesan cheese.

This Pesto Chicken Breast with Roasted Cherry Tomatoes is a delightful combination of savory, fresh, and aromatic flavors. The basil pesto infuses the chicken with rich, herby goodness, while the roasted tomatoes add a juicy, sweet contrast. Perfect for Easter, this dish brings vibrant colors to your table and offers a light yet flavorful meal that pairs well with pasta, couscous, or a simple green salad. The balance of flavors and ease of preparation make this dish a wonderful choice for a festive holiday gathering.

Chicken Breast with White Wine and Mushroom Sauce

This Chicken Breast with White Wine and Mushroom Sauce is an elegant, comforting dish that combines tender chicken with a rich, savory sauce. The creamy sauce, made with white wine, garlic, and sautéed mushrooms, coats the chicken perfectly, creating a flavorful and indulgent meal. It’s an ideal choice for Easter dinner, offering a sophisticated yet easy-to-make entrée.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 cup white wine (such as Chardonnay)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for 4-5 minutes per side, until golden brown. Remove from the skillet and set aside.
2. In the same skillet, add the sliced mushrooms and garlic. Sauté for 2-3 minutes, until the mushrooms soften.
3. Add the white wine to the skillet, scraping up any browned bits from the bottom of the pan. Let the wine cook for 2-3 minutes to reduce slightly.
4. Stir in the chicken broth and heavy cream, bringing the mixture to a simmer. Return the chicken breasts to the skillet and cook for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce thickens.
5. Sprinkle with fresh thyme and parsley before serving.

This Chicken Breast with White Wine and Mushroom Sauce is a perfect choice for an Easter dinner that feels luxurious yet simple to prepare. The rich and creamy sauce elevates the tender chicken, while the mushrooms and white wine create a depth of flavor that feels sophisticated and indulgent. This dish pairs beautifully with mashed potatoes, rice, or roasted vegetables, making it a wonderful centerpiece for your Easter meal. The sauce can also be drizzled over your side dishes to add extra flavor, ensuring that your meal is both satisfying and memorable.

Honey Balsamic Chicken Breast with Roasted Vegetables

This Honey Balsamic Chicken Breast with Roasted Vegetables is a deliciously balanced dish, offering sweet and tangy flavors with a perfect balance of savory roasted chicken and vegetables. The honey balsamic glaze adds a flavorful, slightly sweet touch to the chicken, while the roasted vegetables provide a hearty, comforting side. It’s an easy and flavorful recipe, ideal for Easter gatherings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 cups baby carrots
• 2 cups brussels sprouts, halved
• 2 tablespoons olive oil (for vegetables)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar, honey, olive oil, garlic powder, rosemary, salt, and pepper.
3. Place the chicken breasts on a baking sheet and brush both sides with the balsamic honey glaze.
4. In a separate bowl, toss the baby carrots and brussels sprouts with olive oil, salt, and pepper. Arrange them around the chicken breasts on the baking sheet.
5. Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
6. Drizzle any remaining glaze over the chicken and vegetables before serving.

This Honey Balsamic Chicken Breast with Roasted Vegetables is a perfect choice for an easy yet flavorful Easter dinner. The honey balsamic glaze gives the chicken a sweet and tangy finish that pairs wonderfully with the savory roasted vegetables. The combination of tender chicken and caramelized vegetables makes this dish a satisfying and well-rounded meal. It’s a great option for a stress-free yet elegant Easter celebration, and the leftovers (if any) are just as delicious the next day.

Pomegranate Glazed Chicken Breast

The Pomegranate Glazed Chicken Breast is a festive and vibrant dish that’s perfect for your Easter dinner. The pomegranate glaze adds a fruity sweetness and a touch of tang, creating a unique contrast to the savory chicken. This easy-to-make recipe will wow your guests with its bold flavors and beautiful presentation, making it a standout dish for the holiday.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup pomegranate juice
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 2 teaspoons fresh rosemary, chopped
• Salt and pepper, to taste
• Pomegranate seeds, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, combine pomegranate juice, honey, balsamic vinegar, olive oil, and rosemary. Bring to a simmer over medium heat, and cook for 10-12 minutes, or until the sauce has thickened and reduced by half.
3. Season the chicken breasts with salt and pepper, and place them on a baking sheet.
4. Brush the chicken breasts with the pomegranate glaze, reserving some glaze for serving.
5. Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F and the chicken is golden brown.
6. Drizzle the remaining glaze over the chicken and garnish with fresh pomegranate seeds before serving.

The Pomegranate Glazed Chicken Breast is a stunning and flavorful dish that combines sweetness, tang, and savory richness, making it an ideal entrée for an Easter celebration. The vibrant pomegranate glaze adds not only color but also depth of flavor, creating a memorable meal. This dish pairs wonderfully with couscous, roasted vegetables, or a simple green salad, making it a versatile and impressive choice for your holiday gathering. The combination of fresh rosemary and pomegranate seeds provides a festive touch, making this dish as visually stunning as it is delicious.

Chicken Breast with Lemon Herb Butter

This Chicken Breast with Lemon Herb Butter is a light, flavorful dish that’s both refreshing and indulgent, making it a perfect choice for Easter. The rich, zesty lemon herb butter melts into the chicken, infusing it with a burst of citrus and aromatic herbs. It’s an easy yet elegant recipe that works well with a variety of sides, making it a great addition to any Easter menu.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the softened butter, lemon juice, lemon zest, thyme, rosemary, salt, and pepper until well combined.
3. Season the chicken breasts with salt and pepper. Place them in a baking dish and spread the lemon herb butter mixture evenly over the top of each breast.
4. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the butter has melted and slightly browned.
5. Garnish with fresh parsley and serve with your favorite sides.

This Chicken Breast with Lemon Herb Butter is a bright, flavorful dish that perfectly captures the essence of spring. The lemon and herbs provide a refreshing contrast to the tender chicken, making it a perfect centerpiece for your Easter meal. The richness of the butter enhances the chicken’s natural flavor, while the fresh parsley adds a burst of color. Whether paired with roasted vegetables, rice pilaf, or a fresh salad, this dish is sure to be a hit at your holiday gathering.

Chicken Breast with Spinach and Feta Stuffing

Chicken Breast with Spinach and Feta Stuffing is an indulgent and flavorful dish, offering a combination of creamy feta and nutrient-packed spinach stuffed inside perfectly cooked chicken. The stuffing is savory, creamy, and pairs beautifully with the chicken, making it a great choice for a special Easter dinner. This recipe is simple enough for a weeknight but impressive enough for a holiday gathering.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup cream cheese, softened
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the chopped spinach, feta cheese, cream cheese, garlic, oregano, salt, and pepper. Mix until well combined.
3. Using a sharp knife, carefully cut a pocket into the center of each chicken breast. Stuff each chicken breast with the spinach and feta mixture, securing with toothpicks if necessary.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Season the chicken with salt and pepper, then sear each side for 2-3 minutes until golden brown.
5. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the stuffing is hot.
6. Optionally, sprinkle with Parmesan cheese and return to the oven for an additional 5 minutes to melt the cheese.
7. Remove toothpicks before serving.

Chicken Breast with Spinach and Feta Stuffing is a decadent and flavorful dish that brings a savory combination of creamy feta and spinach inside juicy, perfectly cooked chicken. It’s an elegant and satisfying entrée for Easter, providing both rich flavors and a healthy dose of greens. This dish pairs well with a variety of sides, such as roasted potatoes, a simple salad, or steamed vegetables. It’s a great way to elevate your Easter meal and impress your guests with minimal effort.

Apricot Glazed Chicken Breast

Apricot Glazed Chicken Breast is a sweet and savory dish that’s both vibrant and flavorful, perfect for Easter. The apricot glaze, made with honey, Dijon mustard, and tangy apricot preserves, creates a deliciously sticky coating that caramelizes on the chicken. This dish is a great way to add a bit of sweetness to your holiday meal while keeping things light and fresh.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup apricot preserves
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, combine the apricot preserves, Dijon mustard, and honey. Heat over medium heat, stirring until the glaze is smooth and begins to simmer.
3. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken breasts for 3-4 minutes per side, until golden brown.
4. Transfer the chicken breasts to a baking sheet and brush generously with the apricot glaze.
5. Bake in the oven for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the glaze has caramelized.
6. Garnish with fresh thyme and serve.

This Apricot Glazed Chicken Breast is a perfect balance of sweet and savory flavors, ideal for an Easter celebration. The apricot glaze adds a beautiful, fruity sweetness to the tender chicken, while the caramelization of the glaze creates a mouthwatering finish. This dish pairs wonderfully with roasted vegetables, rice, or a fresh spring salad. It’s a simple yet elegant way to bring a bit of brightness and flavor to your Easter table, making it a memorable centerpiece for your meal.

Garlic Parmesan Chicken Breast with Roasted Asparagus

This Garlic Parmesan Chicken Breast with Roasted Asparagus is a flavorful and nutritious dish, perfect for an Easter meal. The crispy, golden-brown chicken is coated in a savory garlic Parmesan crust, while the asparagus adds a fresh, vibrant touch to the plate. This easy-to-make recipe is a great choice for a festive yet light holiday dinner that doesn’t sacrifice flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil (for asparagus)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, combine the grated Parmesan, breadcrumbs, minced garlic, oregano, salt, and pepper.
3. Coat each chicken breast with olive oil, then press into the Parmesan mixture to coat evenly.
4. Place the chicken breasts on a baking sheet and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is golden brown.
5. While the chicken bakes, toss the asparagus with olive oil, salt, and pepper, and place it on a separate baking sheet.
6. Roast the asparagus in the same oven for 15-20 minutes, or until tender and slightly crispy.
7. Serve the garlic Parmesan chicken alongside the roasted asparagus, garnished with fresh parsley.

This Garlic Parmesan Chicken Breast with Roasted Asparagus is a simple yet elegant dish that brings bold flavors and fresh ingredients to your Easter dinner. The crispy chicken coated in a garlic Parmesan crust pairs wonderfully with the tender, roasted asparagus, creating a well-balanced and satisfying meal. This dish is quick to prepare and delivers impressive results, making it a great option for a hassle-free yet delicious holiday dinner.

Chicken Breast with Pesto and Sun-Dried Tomatoes

Chicken Breast with Pesto and Sun-Dried Tomatoes is a flavorful, Mediterranean-inspired dish that’s perfect for Easter. The savory chicken is topped with a vibrant basil pesto and complemented by the tangy, slightly sweet sun-dried tomatoes. It’s a simple yet sophisticated recipe that will add bright, fresh flavors to your Easter table, making it a great choice for those seeking a lighter, yet indulgent meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup sun-dried tomatoes, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with garlic powder, salt, and pepper. Heat olive oil in an oven-safe skillet over medium-high heat.
3. Sear the chicken breasts for 3-4 minutes per side, until golden brown.
4. Spread a generous amount of pesto on top of each chicken breast and sprinkle with chopped sun-dried tomatoes.
5. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and is fully cooked.
6. Garnish with fresh basil leaves before serving.

This Chicken Breast with Pesto and Sun-Dried Tomatoes brings a burst of fresh, herby flavor to your Easter celebration. The rich pesto and tangy sun-dried tomatoes complement the tender chicken, making each bite a satisfying combination of savory and slightly sweet notes. This dish pairs beautifully with a light salad, roasted vegetables, or pasta, making it a versatile and elegant option for your holiday menu.

Coconut Curry Chicken Breast

Coconut Curry Chicken Breast is a rich and aromatic dish that brings a touch of the exotic to your Easter table. The creamy coconut milk and fragrant curry spices create a flavorful sauce that coats the tender chicken, offering a warm and comforting dish with a bit of a tropical flair. This recipe is ideal for those looking to add a bit of adventure to their holiday meals.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 cup coconut milk
• 1/2 cup chicken broth
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper.
2. Sear the chicken breasts for 4-5 minutes per side, until golden brown and nearly cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes, until fragrant and softened.
4. Stir in the curry powder and turmeric, cooking for 1 minute to toast the spices.
5. Add the coconut milk and chicken broth to the skillet, stirring to combine. Bring to a simmer.
6. Return the chicken breasts to the skillet, cover, and cook for an additional 10-12 minutes, until the chicken is cooked through and the sauce has thickened.
7. Stir in lime juice and adjust seasoning with salt and pepper.
8. Garnish with fresh cilantro before serving.

Coconut Curry Chicken Breast is a rich and flavorful dish that transports your taste buds with its vibrant curry spices and creamy coconut sauce. This dish brings warmth and depth to your Easter table, making it a great option for those seeking something unique. The coconut milk-based sauce creates a silky texture that perfectly complements the tender chicken. It pairs beautifully with basmati rice, naan bread, or a simple cucumber salad, making for a satisfying and memorable holiday meal.

Note: More recipes are coming soon!