Best 11 Sauteed Chicken Breasts With Fresh Herbs And Ginger Recipes

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Sauteed chicken breasts are a quick and easy weeknight meal that can be on the table in under 30 minutes. The chicken is cooked in a flavorful sauce made with fresh herbs, ginger, and lemon juice. This dish is also a great way to sneak some extra vegetables into your diet. Serve it over rice, noodles, or roasted vegetables for a complete meal.

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

CHICKEN WITH GINGER



Chicken with Ginger image

You can also serve this Asian dish over Chinese noodles or steamed rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 9

1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons sugar
1/2 cup sliced scallions

Steps:

  • Soak ginger in cold water 10 minutes; drain.
  • Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
  • In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g

CHICKEN & GARLIC WITH FRESH HERBS



Chicken & Garlic with Fresh Herbs image

The key to this savory chicken is the combination of garlic and fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. -Jan Valdez, Lombard, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
10 garlic cloves, peeled and halved
2 tablespoons brandy or chicken stock
1 cup chicken stock
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1 tablespoon minced fresh chives

Steps:

  • Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.

Nutrition Facts : Calories 203 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

EASY GARLIC GINGER CHICKEN



Easy Garlic Ginger Chicken image

Light and flavorful!

Provided by Susan McFadden

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
3 cloves crushed garlic
3 tablespoons ground ginger
1 tablespoon olive oil
4 limes, juiced

Steps:

  • Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
  • Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g

SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM



Sautéed Chicken Breasts With Fresh Corn, Shallots and Cream image

When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.

Provided by Pierre Franey

Categories     dinner, quick, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts
Salt to taste
Freshly ground pepper to taste
2 large ears of corn
2 tablespoons butter
1/4 cup finely chopped shallots
1/2 cup dry white wine
2 tablespoons Dijon mustard
2/3 cup heavy cream
1/4 cup coarsely chopped fresh chervil or parsley

Steps:

  • Sprinkle chicken breasts on both sides with salt and pepper.
  • Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
  • Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
  • Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
  • Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 813 milligrams, Sugar 5 grams, TransFat 0 grams

PAN-SEARED CHICKEN BREASTS WITH SHALLOTS



Pan-Seared Chicken Breasts with Shallots image

Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.

Provided by Amy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, minced
⅓ cup dry white wine
½ cup chicken broth

Steps:

  • Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
  • Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g

SAUTEED CHICKEN BREAST WITH FRESH SPINACH PASTA



Sauteed Chicken Breast with Fresh Spinach Pasta image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

3/4 pound fresh spinach linguine
4 (6-ounce each) chicken breasts
Salt and pepper to taste
2 tablespoons oil
4 tablespoons unsalted butter
1 small onion, minced
1 medium celery stalk, finely diced
1 small carrot, finely diced
Sprig of fresh rosemary or 1/4 teaspoon dried and crumbled
1 bay leaf
1/4 cup Madeira wine
1/4 cup chicken broth
1 cup heavy cream
2 tablespoons minced fresh herbs-(such as tarragon, chives, chervil or parsley)
Fresh lemon juice to taste

Steps:

  • Bring a large pot of salted water to a boil, add linguine and cook until a little less than al dente, about 8 minutes. Season chicken breasts with salt and pepper. Heat a deep skillet over medium-high heat. Add oil and 1 tablespoon of butter, heat until the butter is melted. Then add the chicken breasts, skin side down and cook for 2 to 3 minutes on each side, or until lightly colored.
  • When done, transfer chicken breasts to a plate and set aside. Discard any fat from your skillet. Now, to the skillet add 2 tablespoons of butter, heat until butter is melted. Add onion, celery, carrots and salt and pepper. Cook, stirring until vegetables are softened, about 3 minutes. Return chicken to the skillet, add rosemary, and bay leaf and cook, covered over moderately low heat for 5 minutes more or until chicken is cooked through but still slightly springy to the touch. Again, remove chicken from the skillet and transfer to a plate, pouring any remaining juice into the skillet and set aside. Now, prepare the sauce. To the same skillet add madeira and chicken broth, cook until reduced by half. Then add heavy cream and reduce until sauce is lightly thickened. Drain and pat dry linguine and transfer to a serving plate and toss with remaining tablespoon of butter. Top with chicken breasts. To the sauce add minced fresh herbs, taste for seasoning, adding salt, pepper and lemon juice to taste. Gently pour sauce over linguine and chicken, making sure to evenly coat the entire surface. Serve immediately.

SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER



Sauteed Chicken Breasts with Fresh Herbs and Ginger image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons vegetable oil, like soy or peanut
2 boneless, skinless chicken breast halves, about 6 ounces each
Kosher salt and freshly ground black pepper
Juice of 1/2 lime (about 1 tablespoon)
3 tablespoons chicken broth, homemade or low-sodium canned
2 teaspoons finely grated ginger
1/4 cup packed fresh basil leaves, torn
2 tablespoons packed fresh mint leaves, torn

Steps:

  • Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
  • Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
  • Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

SAUTEED CHICKEN BREASTS



Sauteed Chicken Breasts image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

4 skinless, boneless chicken breasts (from two chickens)
4 tablespoons flour
4 tablespoons butter
1 small onion, minced fine
1/2 cup dry white wine
1/2 pint heavy cream
2 tablespoons meat glaze
Ground white pepper and salt to taste

Steps:

  • Dredge the chicken breasts lightly with flour and shake off the excess.
  • Melt the butter over high heat in a frying pan and saute the breasts quickly on both sides until they are delicately browned. Remove to a serving dish. (At this point, the centers should still be raw.)
  • Add the onion to the pan, stir it around vigorously (still over high heat) and, when it just begins to brown, add the wine.
  • Boil the wine away to almost nothing, add the cream and meat glaze, and continue boiling over high heat, stirring constantly, until the sauce is slightly thickened. Add white pepper and salt to taste and return the breasts to the pan. Lower the heat, and let themcook for a minute or so more, until the centers are just ''set'' pastth e point of rawness. Do not overcook. Serve over rice or pasta.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 50 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 26 grams, Sodium 711 milligrams, Sugar 3 grams, TransFat 1 gram

CHICKEN SAUTé FINE HERBES



Chicken Sauté Fine Herbes image

Provided by James Beard

Categories     Chicken     Herb     Poultry     Sauté     Winter     House & Garden

Yield Serves 4

Number Of Ingredients 10

3 1/2 to 4 pound chicken, quartered
4-6 tablespoons butter
Salt, freshly ground pepper
Tarragon
Chervil
Parsley
Chives
Rosemary
Dill
1 cup white wine (Pouilly Fuissé or White Pinot)

Steps:

  • Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender. Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill. Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan juices over it.

GINGER CHICKEN SAUTé



Ginger Chicken Sauté image

Make and share this Ginger Chicken Sauté recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 chicken breasts, boneless and skinless
2 tablespoons soy sauce
1/4-1/2 teaspoon hot sesame oil
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 tablespoon vegetable oil

Steps:

  • Place chicken in shallow baking dish. Add soy sauce, sesame oil, ginger and garlic. Turn chicken to coat well with seasonings.
  • In a large nonstick skillet, heat oil over medium high heat. Remove chicken from marinade; reserving marinade.
  • Add chicken to hot skillet and cook, turning, until lightly browned, 2-3 minutes.
  • Reduce heat to medium-low and stir in marinade. Cover and cook, turning 2-3 times until chicken is cooked through, 6-8 minutes.

SAUTEED CHICKEN BREASTS W/ FRESH HERBS AND GINGER



Sauteed Chicken Breasts W/ Fresh Herbs and Ginger image

Not sure where this one came from...I think maybe a low carb cook book. Doubles or triples easily if you are feeding more than two.

Provided by little_wing

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons peanut oil
2 boneless skinless chicken breast halves
kosher salt & freshly ground black pepper
1/2 lime, juice of
3 tablespoons chicken broth
2 teaspoons grated fresh gingerroot
1/4 cup packed fresh basil leaf, torn
2 tablespoons packed fresh mint leaves, torn

Steps:

  • Heat the oil in a medium skillet over medium-high heat.
  • Season both sides of the chicken breasts with salt and pepper.
  • Cook, turning once, until firm to the touch, about 5 minutes per side.
  • Transfer to a plate.
  • Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon.
  • Add the chicken broth and ginger, and bring to a boil.
  • Remove from heat and add the basil and mint to the pan and swirl the pan to combine.
  • Spoon the herb sauce over the chicken.

Nutrition Facts : Calories 259.1, Fat 15.2, SaturatedFat 2.7, Cholesterol 68.4, Sodium 146.6, Carbohydrate 1.7, Fiber 0.4, Sugar 0.3, Protein 27.9

Tips:

  • Choose high-quality chicken breasts: Look for breasts that are plump and have a pink color. Avoid any breasts that are bruised or have an off smell.
  • Use fresh herbs: Fresh herbs will give your dish the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
  • Don't overcrowd the pan: When you're sautéing the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
  • Cook the chicken over medium heat: Medium heat is the best temperature for sautéing chicken. This will help to prevent the chicken from burning.
  • Don't overcook the chicken: Overcooked chicken is tough and dry. Cook the chicken until it is just cooked through, about 5-7 minutes per side.

Conclusion:

Sautéed chicken breasts with fresh herbs and ginger is a delicious and healthy meal that can be prepared in just 30 minutes. This dish is perfect for a weeknight dinner or a special occasion. The chicken is tender and juicy, and the herbs and ginger add a delicious flavor. Serve this dish with your favorite sides, such as rice, pasta, or vegetables.

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