There are many ways to prepare boneless chicken breasts. This page details how to prepare boneless chicken using three common methods: baked breaded chicken cutlets, pan-fried chicken served with a sauce, and chicken casserole. After you master the techniques, you'll be able to adapt them to your family's tastes, developing your own signature boneless chicken recipes.

The proportions given for each recipe will use four half breasts, which is usually about 1-1 1/2 pounds of chicken.

What You Need for Boneless Chicken Cutlets

• Liquid Coating: 1/2 cup of a combination of melted butter, lemon juice, eggs, milk, yogurt, salad dressing and/or cream. Two garlic cloves can be pressed into the liquid for flavor, if desired.
• Crumb Coating: One cup of a combination of bread crumbs, panko, crushed cereal and/or Parmesan cheese. Salt, pepper and up to one tablespoon of dried herbs can be mixed into the crumb coating for flavor.

How to Make Boneless Chicken Cutlets

1. Preheat the oven to 350 F.
2. Place the liquid ingredients in one shallow dish, and the crumb coating in another.
3. Spray a baking sheet with nonstick spray.
4. Dip the chicken in the liquid, then in the crumbs, coating both sides liberally.
5. Place the chicken on the baking sheet.
6. Bake for 45 minutes or until juices run clear

• Note: These breasts can be prepared ahead of time, and refrigerated or frozen. To freeze, place the cookie sheet in the freezer overnight. When the breasts are frozen, remove them from the cookie sheet and place in a resealable freezer bag. Increase baking time to an hour if you're cooking frozen breasts.

What You Need for Sauteed Boneless Chicken

• 4 tablespoons of oil and/or butter
• 1/2 cup flour
• Salt and pepper to taste
• 1/2 cup of a combination of wine, lemon juice, fruit juice and/or chicken stock
• 2 tablespoons butter or 1/4 cup cream
• Fresh herbs for garnish (optional)

How to Make Sauteed Boneless Chicken

1. Pound each chicken breast until it is about 1/4 inch thick.
2. Spread the flour on a plate, and season with salt and pepper as desired.
3. Beat the oil and butter combination in a heavy skillet.
4. Dip both sides of the chicken in the flour.
5. Brown the chicken for 2 minutes each side, remove from skillet and keep warm.
6. Raise the heat in the pan to high.
7. Add the liquid, bringing it to a boil.
8. Scrape up the browned bits as it cooks.
9. When the liquid as been reduced to 1/4 cup, whisk in the butter or cream.
10. Reduce heat to low.
11. Return the chicken to the pan, and coat with the sauce.
12. Turn out the chicken and sauce on to the platter, and serve, garnished with fresh herbs if desired

What You Need for Boneless Chicken Casserole

• Vegetables: 2 cups of any frozen vegetables of your choice. Add 1 cup sauteed onion, if desired
• Starch: 2 cups of cooked rice, boiled potatoes, cooked pasta or noodles, or bread stuffing mix
• Sauce: 2 cups condensed cream soup, or two cups of heavy cream, stock, or other liquid, thickened with 2 tablespoons of cornstarch and water. 2 cups of shredded cheese can be mixed with the sauce of desired.
• Topping: 1/4 cup shredded or grated cheese, bread crumbs, nuts, or cracker crumbs

How to Make Boneless Chicken Casserole

1. Preheat the oven to 375F
2. Spray a 2-quart baking dish with nonstick cooking spray
3. Cut chicken into 1-inch cubes and toss with vegetables, starch, and sauce, or combine the vegetables and starch, and place whole chicken breast halves on top, covering all with the sauce.
4. Add topping, if desired
5. Cover and bake for 45 minutes. Remove cover and bake for an additional 10 minutes.