Best 5 Freeze Ahead Marinated Chicken Breasts Recipes

Preparing mouthwatering and convenient meals is now possible with the secret of freeze-ahead marinated chicken breasts. By following this time-saving technique, you can transform bland chicken breasts into flavorful, juicy, and versatile dishes that can be cooked straight from the freezer. With this simple yet effective method, you will streamline your meal prep and enjoy delicious chicken entrees whenever your taste buds call for them. Whether you prefer grilling, baking, or pan-frying, this comprehensive guide will equip you with the perfect recipe to create tender, flavorful chicken breasts that will delight your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

FREEZE-AHEAD MARINATED CHICKEN BREASTS

Freeze-Ahead Marinated Chicken Breasts image

Mix up this six-ingredient soy and ginger marinade in just 15 minutes. Add chicken breasts, freeze, and you'll have a handy anytime meal that tastes much better than takeout.

Provided by By Jessica Walker

Categories Entree

Time 1h15m

Yield 12

Number Of Ingredients 7

Ingredients

12 boneless skinless chicken breasts (about 4 1/2 lb)
1 cup soy sauce
1 cup packed brown sugar
1/4 cup red wine vinegar
1 tablespoon vegetable oil
2 teaspoons finely chopped garlic
2 teaspoons grated gingerroot

Steps:

Place chicken in resealable freezer plastic bags. In medium bowl, stir remaining ingredients until sugar is dissolved. Divide marinade evenly among bag. Seal bags; freeze up to 3 months.
To thaw, place bag(s) in refrigerator overnight.
Heat oven to 350°F. Place chicken and marinade in baking dish. Bake uncovered 50 to 60 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition Facts : ServingSize 1 Serving

MAKE-AHEAD FREEZER-TO-OVEN CHICKEN PACKETS

Make-Ahead Freezer-to-Oven Chicken Packets image

Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.

Provided by Bruce Weinstein

Categories Small Plates Freezer Food Freeze/Chill Chicken Dinner Kid-Friendly Steam Quick & Easy Quick and Healthy Wheat/Gluten-Free Dairy Free

Yield Makes 4 packets per batch

Number Of Ingredients 45

Ingredients

Antipasto Chicken Supper:
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
1/4 cup drained marinated sun-dried tomatoes, roughly chopped
1/4 cup drained pickled onions, roughly chopped
1/4 cup pitted green olives, halved
1/4 cup roasted red pepper strips
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
Tomato and Herb Chicken Supper:
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
16 grape tomatoes, halved
1 small yellow squash, cut in half lengthwise, then into 1/4-inch-thick half-moons
1 medium shallot, cut in half, then sliced into thin half- moons
3 tablespoons olive oil
2 tablespoons dry white wine, vermouth, or chicken broth
4 (3-inch) fresh rosemary sprigs
4 (3-inch) multi-branched fresh thyme sprigs
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
Chicken Stir-Fry Supper:
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
1 medium red bell pepper, stemmed, cored, and cut into thin strips
4 ounces fresh green beans, trimmed and cut into 1-inch pieces
4 medium scallions, thinly sliced
1/3 cup roasted unsalted peanuts or cashews
2 tablespoons minced peeled fresh ginger
1 teaspoon minced garlic
2 tablespoons soy sauce (gluten-free if that is a concern)
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
Up to 2 teaspoons hot red pepper sauce, such as Sriracha
Curried Chicken and Potato Supper:
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
1 large Yukon Gold potato (about 8 ounces), shredded through the large holes of a box grater
1 medium globe tomato, chopped
1 small red onion, quartered and thinly sliced
1/4 cup regular or low-fat plain yogurt
1 teaspoon granulated white sugar
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon table salt
1/4 teaspoon ground cloves
1/4 teaspoon ground turmeric

Steps:

Mix all the ingredients in a very large bowl until the meat is well-coated in a uniform sauce.
Place a 12-inch piece of aluminum foil on your work surface; top with a 12-inch piece of parchment paper. Spoon a quarter of the chicken mixture into the middle of the parchment paper.
Fold the long sides so they meet in the middle of the packet, then crimp these long edges together to make a tight seal, using the foil to catch and hold the waggly parchment paper in the seam. Roll both of the ends of the packet to seal as well. continue to make 3 more packets.
Set the packets on a large baking sheet and freeze for at least 24 hours. Remove the sheet and stack the packets flat in the freezer.
To bake, position the rack in the center of the oven and heat the oven to 425°F.
Place 1 or more of the packets straight from the freezer on a large lipped baking sheet. Bake for about 30 minutes, or until hot and steamy inside. Cool for 10 minutes before opening and serving.

MAKE AHEAD MARINATED CHICKEN BREASTS

Make Ahead Marinated Chicken Breasts image

I got this recipe from a cookbook and loved it so much I wanted to share it. This is perfect alone or served in a chicken salad. Because there are only the two of us, I divide the recipe into four freezer bags with 2 chicken breast halves in each bag.

Provided by Debby H

Categories Chicken

Time 20m

Yield 1 breast, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon fresh rosemary, chopped fine
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 teaspoon salt
8 split boneless chicken breasts

Steps:

Mix together buttermilk with mustard, honey and seasonings.
Place chicken breasts in a freezer bag.
Pour marinade over chicken breasts.
Freeze.
On serving day thaw chicken, discarding marinade.
Grill over medium heat until chicken is tender and juices run clear.

Nutrition Facts : Calories 272, Fat 13.8, SaturatedFat 4, Cholesterol 94, Sodium 435.5, Carbohydrate 4, Fiber 0.2, Sugar 3.7, Protein 31.4

FREEZER PACK MARINATED CHICKEN 4 WAYS RECIPE BY TASTY

Freezer Pack Marinated Chicken 4 Ways Recipe by Tasty image

Here's what you need: chicken breasts, olive oil, garlic, cilantro, lime juice, salt, black pepper, honey, hot sauce, ketchup, chipotle chili powder, olive oil, lemon juice, garlics, parsley, salt, soy sauce, honey, brown sugar, sesame seed, Freezer storage ziplock bag

Provided by Alix Traeger

Categories Lunch

Yield 2 servings

Number Of Ingredients 21

Ingredients

2 chicken breasts
3 tablespoons olive oil
1 clove garlic, minced
4 tablespoons cilantro, finely chopped
2 tablespoons lime juice
½ teaspoon salt, or more to taste
¼ teaspoon black pepper
¼ cup honey
2 tablespoons hot sauce
2 tablespoons ketchup
1 tablespoon chipotle chili powder
4 tablespoons olive oil
2 tablespoons lemon juice
3 garlics, minced
3 tablespoons parsley, finely chopped
½ teaspoon salt, or more to taste
½ cup soy sauce
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon sesame seed
Freezer storage ziplock bag

Steps:

Combine all marinade ingredients in a liquid measuring cup.
Place two chicken breasts in a freezer storage ziplock bag.
Pour the marinade over the chicken, seal the bag and massage the chicken to coat in the marinade.
Marinate the chicken for 15-30 minutes if cooking immediately, or place in the freezer for up to 3 months.
To cook frozen chicken, take the bag out of the freezer and thaw the chicken by placing it in the refrigerator overnight or by placing the bag in a bowl of water.
Preheat oven to 350°F (180°C).
Once thawed, place chicken on a baking sheet and bake for 25-30 minutes or until internal temperature reaches 165°F (75°C)
Enjoy!

Nutrition Facts : Calories 1056 calories, Carbohydrate 88 grams, Fat 56 grams, Fiber 3 grams, Protein 54 grams, Sugar 78 grams

MAKE-AHEAD FREEZER CHICKEN PARMESAN

Make-Ahead Freezer Chicken Parmesan image

My family loves chicken Parm but making it from scratch on a busy school night is next to impossible. The good news is the chicken can be made ahead and frozen along with the right portion of sauce and cheese for a quick weeknight meal. Serve with pasta and Caesar salad.

Provided by Cari Sultanik

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound skinless, boneless chicken breast halves
1 large egg, beaten
⅓ cup bread crumbs
2 tablespoons grated Parmesan cheese
¾ teaspoon Italian seasoning
½ teaspoon garlic powder
1 (8 ounce) can tomato sauce
¾ cup shredded mozzarella cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Pound chicken breasts to 1/2-inch thickness or less.
Place beaten egg in a bowl. Combine bread crumbs, Parmesan cheese, Italian seasoning, and garlic powder in another bowl. Dip each chicken breast in egg, then roll in bread crumb mixture to coat evenly. Place on the prepared baking sheet.
Bake in the preheated oven for 10 minutes. Turn and continue to cook until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let cool, 20 to 30 minutes.
Freeze in a 1-gallon resealable bag with smaller bags of tomato sauce and mozzarella cheese.
To serve: Thaw in the refrigerator overnight. Reheat chicken at 375 degrees F (190 degrees C) until heated through and crispy, 15 to 20 minutes. Top chicken with tomato sauce, sprinkle with mozzarella cheese, and bake until cheese is melted, an additional 3 minutes.

Nutrition Facts : Calories 258.9 calories, Carbohydrate 10.7 g, Cholesterol 126.9 mg, Fat 8.7 g, Fiber 1.3 g, Protein 33.3 g, SaturatedFat 3.9 g, Sodium 602.6 mg, Sugar 3.2 g

Tips:

Choose the right chicken breasts: Look for boneless, skinless chicken breasts that are about the same size so they cook evenly.
Make sure the chicken is thawed before marinating: If the chicken is frozen, thaw it in the refrigerator overnight or in a bowl of cold water for about 30 minutes.
Use a flavorful marinade: The marinade is what will give the chicken its flavor, so make sure to use one that you like. There are many different marinade recipes available online or in cookbooks.
Marinate the chicken for at least 30 minutes, but no longer than 24 hours: The longer the chicken marinates, the more flavor it will absorb. However, if you marinate the chicken for too long, it can become tough.
Cook the chicken over medium heat: This will help to prevent the chicken from drying out.
Use a meat thermometer to make sure the chicken is cooked through: The internal temperature of the chicken should be 165 degrees Fahrenheit.
Let the chicken rest for a few minutes before serving: This will help the juices to redistribute throughout the chicken, making it more tender and juicy.

Conclusion:

Freeze-ahead marinated chicken breasts are a great way to save time and money. By marinating the chicken ahead of time, you can have a delicious and healthy meal ready to cook in just a few minutes. With a little planning, you can always have a stash of marinated chicken breasts in your freezer, so you'll never be caught without a quick and easy meal option.