15 Budget Chicken Breast Meals Under $3 Each Serving

Finding delicious chicken breast dinners that don’t break the bank can feel impossible. These budget-friendly recipes prove you can create satisfying meals for your family without spending a fortune.

Each recipe uses simple ingredients and smart cooking techniques to stretch your grocery dollars while delivering amazing flavors everyone will love.

01. Southern BBQ Chicken Quesadillas

Sweet and savory quesadillas with honey barbecue sauce and caramelized onions. This Southern twist on the Mexican classic creates the perfect balance of flavors.

Ingredients: 2 large chicken breasts, 4 large flour tortillas, 1 large yellow onion, 2 cups shredded Mexican cheese blend, 3 tablespoons barbecue sauce, 2 tablespoons honey, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Southern BBQ Chicken Quesadillas

1. Season chicken breasts with salt and pepper, then cook in a large skillet over medium-high heat for 6-7 minutes per side until golden brown and cooked through. Let rest for 5 minutes, then shred into bite-sized pieces using two forks.

2. Slice onion into thin strips and cook in the same skillet with 1 tablespoon oil over medium heat for 8-10 minutes, stirring occasionally until golden brown and caramelized. Mix honey and barbecue sauce together in a small bowl.

3. Spread honey barbecue mixture on one half of each tortilla, then layer with shredded chicken, caramelized onions, and cheese. Fold tortillas in half and press gently to seal.

4. Cook quesadillas in a clean skillet over medium heat for 2-3 minutes per side until golden brown and cheese melts completely. Cut into wedges and serve immediately while the cheese is still gooey.

02. One-Pan Italian Chicken Skillet

Tender chicken and pasta cooked together in rich tomato sauce with Italian herbs. This one-skillet wonder saves time on cleanup while maximizing flavor.

Ingredients: 4 boneless skinless chicken thighs, 12 oz penne pasta, 1 can diced tomatoes with Italian seasoning, 1 cup white wine, 2 cups chicken broth, 3 cloves garlic, 1 medium onion, 2 tablespoons olive oil, fresh basil for garnish.

How To Make One-Pan Italian Chicken Skillet

1. Cut chicken thighs into bite-sized pieces and season with salt and pepper. Heat olive oil in a large deep skillet over medium-high heat, then cook chicken pieces for 5-6 minutes until golden brown on all sides.

2. Add diced onion and minced garlic to the skillet with chicken, cooking for 2-3 minutes until fragrant and onion begins to soften. Pour in white wine and let it simmer for 2 minutes to cook off the alcohol.

3. Stir in uncooked pasta, diced tomatoes with their juices, and chicken broth. Bring mixture to a boil, then reduce heat to medium-low and cover the skillet tightly.

4. Simmer covered for 15-18 minutes, stirring every 5 minutes to prevent sticking, until pasta is tender and has absorbed most of the liquid. The sauce should be slightly thickened and coat the pasta beautifully.

5. Remove from heat and let stand 5 minutes before serving. Garnish with fresh torn basil leaves and serve with grated Parmesan cheese if desired.

03. Chicken Penne Italian Style

A simple Italian-inspired stir-fry with tender chicken and perfectly cooked penne pasta. This recipe delivers big flavors with minimal effort and maximum satisfaction.

Ingredients: 1 lb boneless skinless chicken breasts, 12 oz penne pasta, 1 bell pepper, 1 medium zucchini, 3 cloves garlic, 1/4 cup olive oil, 1 teaspoon Italian seasoning, 1/2 cup grated Parmesan cheese, salt and black pepper to taste.

How To Make Chicken Penne Italian Style

1. Cook penne pasta according to package directions until al dente, then drain and set aside. Cut chicken breasts into 1-inch strips and season generously with salt, pepper, and Italian seasoning.

2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and cook for 6-8 minutes, turning once, until golden brown and cooked through completely.

3. Remove chicken from skillet and set aside. Add remaining oil to the same pan, then sauté sliced bell pepper and diced zucchini for 4-5 minutes until vegetables are tender-crisp and lightly browned.

4. Add minced garlic to vegetables and cook for 30 seconds until fragrant. Return cooked chicken and pasta to the skillet, tossing everything together for 2-3 minutes until heated through.

5. Remove from heat and sprinkle with Parmesan cheese, tossing gently to combine. Taste and adjust seasoning as needed before serving immediately while hot.

04. Mediterranean Greek Chicken Penne

Fresh Greek flavors combine with tender chicken and pasta in this light Mediterranean dish. Feta cheese and lemon create a bright, satisfying dinner.

Ingredients: 1 lb chicken breasts, 12 oz penne pasta, 1 red onion, 1 cup cherry tomatoes, 1/2 cup kalamata olives, 4 oz feta cheese, 1 jar marinated artichoke hearts, 1 lemon, 3 tablespoons olive oil, 2 teaspoons dried oregano.

How To Make Mediterranean Greek Chicken Penne

1. Cook penne pasta according to package directions until al dente, drain and set aside. Cut chicken breasts into bite-sized cubes and season with salt, pepper, and 1 teaspoon oregano.

2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook seasoned chicken pieces for 6-7 minutes, stirring occasionally, until golden brown and cooked through completely.

3. Add thinly sliced red onion to the skillet with chicken and cook for 3-4 minutes until softened. Stir in halved cherry tomatoes and cook for 2 minutes until they just begin to soften.

4. Add drained artichoke hearts, sliced olives, and remaining oregano to the skillet. Cook for 2 minutes to warm through, then add cooked pasta and toss everything together gently.

5. Remove from heat and squeeze fresh lemon juice over the entire dish. Crumble feta cheese on top and drizzle with remaining olive oil before serving immediately.

05. Simple Cajun Jambalaya

A hearty one-pot meal with chicken, sausage, and perfectly seasoned rice. This budget-friendly version delivers authentic Cajun flavors without breaking the bank.

Ingredients: 1 lb chicken thighs, 8 oz kielbasa sausage, 1 1/2 cups long-grain white rice, 3 cups chicken stock, 1 bell pepper, 1 onion, 2 celery stalks, 3 cloves garlic, 1 can diced tomatoes, 2 tablespoons Cajun seasoning, 2 tablespoons vegetable oil.

How To Make Simple Cajun Jambalaya

1. Cut chicken thighs into bite-sized pieces and slice kielbasa into rounds. Heat oil in a large heavy-bottomed pot over medium-high heat, then brown chicken pieces for 5-6 minutes until golden on all sides.

2. Add sliced sausage to the pot and cook for 3-4 minutes until lightly browned. Remove chicken and sausage from pot and set aside, leaving the flavorful drippings behind.

3. Dice onion, bell pepper, and celery into small pieces. Add vegetables to the same pot and cook for 5-6 minutes, stirring frequently, until softened and aromatic. Add minced garlic and cook 1 minute more.

4. Stir in rice, coating each grain with the vegetable mixture. Add Cajun seasoning and cook for 2 minutes until fragrant, then pour in chicken stock and diced tomatoes with their juices.

5. Return chicken and sausage to the pot, bring mixture to a boil, then reduce heat to low. Cover tightly and simmer for 18-20 minutes until rice is tender and liquid is absorbed.

6. Remove from heat and let stand covered for 10 minutes before fluffing with a fork and serving hot.

06. Quick Skillet Chicken Primavera

Colorful vegetables and tender chicken create this family-friendly skillet dinner. Kids love the mild flavors while parents appreciate the hidden nutrition.

Ingredients: 1 1/2 lbs chicken breasts, 12 oz bow-tie pasta, 1 cup broccoli florets, 1 red bell pepper, 1 yellow squash, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 3 cloves garlic, 3 tablespoons olive oil, salt and pepper to taste.

How To Make Quick Skillet Chicken Primavera

1. Cook pasta according to package directions until al dente, drain and set aside. Cut chicken breasts into thin strips and season with salt and pepper.

2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken strips for 5-6 minutes, turning once, until golden brown and cooked through completely. Remove chicken and set aside.

3. Add remaining oil to the skillet, then sauté diced bell pepper and sliced yellow squash for 3-4 minutes until tender-crisp. Add broccoli florets and cook 2 minutes more.

4. Add minced garlic to vegetables and cook for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer, cooking for 2-3 minutes until slightly thickened.

5. Return chicken and cooked pasta to the skillet, tossing everything together for 2 minutes until heated through. Remove from heat and stir in Parmesan cheese until melted and creamy.

07. Easy Sheet Pan Chicken Fajitas

Colorful bell peppers and seasoned chicken roast together on one pan for easy cleanup. This hands-off method delivers perfectly cooked fajitas every time.

Ingredients: 2 lbs chicken breasts, 3 bell peppers (mixed colors), 2 large onions, 3 tablespoons olive oil, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 8 flour tortillas, lime wedges for serving.

How To Make Easy Sheet Pan Chicken Fajitas

1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. Slice chicken breasts into thin strips, about 1/2-inch wide, for even cooking.

2. Cut bell peppers into strips and slice onions into thick wedges. Toss chicken strips with 2 tablespoons olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper in a large bowl.

3. Arrange seasoned chicken on one half of the prepared baking sheet. Toss sliced vegetables with remaining oil, salt, and pepper, then spread on the other half of the pan.

4. Roast for 18-22 minutes, stirring once halfway through, until chicken reaches 165°F internally and vegetables are tender and lightly caramelized around the edges.

5. Warm tortillas according to package directions while fajitas finish cooking. Serve hot chicken and vegetables with warm tortillas, lime wedges, and your favorite toppings.

08. Hearty Chicken Cacciatore

This freezer-friendly Italian classic stretches chicken with plenty of vegetables and egg noodles. It looks fancy enough for company but costs just pennies per serving.

Ingredients: 1 1/2 lbs chicken thighs, 12 oz wide egg noodles, 1 bell pepper, 1 large onion, 8 oz mushrooms, 1 can crushed tomatoes, 1/2 cup white wine, 2 tablespoons tomato paste, 2 teaspoons Italian seasoning, 3 tablespoons olive oil.

How To Make Hearty Chicken Cacciatore

1. Cut chicken thighs into large chunks and season with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat, then brown chicken pieces on all sides for 6-8 minutes total.

2. Remove chicken and set aside. Add diced onion, sliced bell pepper, and sliced mushrooms to the same pot. Cook for 5-6 minutes, stirring occasionally, until vegetables are softened and lightly browned.

3. Stir in tomato paste and Italian seasoning, cooking for 1 minute until fragrant. Pour in white wine and scrape up any browned bits from the bottom of the pot.

4. Add crushed tomatoes and return browned chicken to the pot. Bring to a simmer, then reduce heat to low and cover. Cook for 25-30 minutes until chicken is tender and flavors have melded together beautifully.

5. Meanwhile, cook egg noodles according to package directions until al dente and drain. Serve the chicken cacciatore over hot noodles, spooning plenty of the rich sauce over each portion.

09. Protein-Packed Cottage Cheese Chicken Enchiladas

Cottage cheese adds extra protein and creaminess to these budget-friendly enchiladas. This clever ingredient makes the chicken go further while boosting nutrition.

Ingredients: 1 1/2 lbs chicken breasts, 8 flour tortillas, 2 cups cottage cheese, 1 can enchilada sauce, 2 cups shredded Mexican cheese blend, 1 small onion, 1 bell pepper, 2 teaspoons cumin, 1 teaspoon chili powder, cilantro for garnish.

How To Make Protein-Packed Cottage Cheese Chicken Enchiladas

1. Preheat oven to 375°F and grease a 9×13-inch baking dish. Place chicken breasts in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 15-18 minutes until cooked through.

2. Remove chicken from pot and let cool slightly, then shred into bite-sized pieces using two forks. This method keeps the chicken incredibly moist and tender for the enchiladas.

3. Mix shredded chicken with cottage cheese, diced onion, diced bell pepper, cumin, chili powder, and 1/2 cup shredded cheese in a large bowl. Season with salt and pepper to taste.

4. Spoon about 1/2 cup filling down the center of each tortilla, then roll tightly and place seam-side down in the prepared baking dish. Pour enchilada sauce evenly over the rolled tortillas.

5. Sprinkle remaining cheese over the top and bake for 25-30 minutes until cheese is melted and bubbly around the edges. Let cool for 5 minutes before serving with fresh cilantro.

10. Moroccan-Style Slow Cooker Chicken

Exotic spices transform simple ingredients into an aromatic, healthy meal. Sweet potatoes and chickpeas make this dish filling while keeping costs low.

Ingredients: 2 lbs chicken breasts, 2 large sweet potatoes, 1 can chickpeas, 1 large onion, 1 can diced tomatoes, 2 teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon turmeric, 1/2 teaspoon cayenne pepper, 2 cups chicken broth, 1/4 cup raisins.

How To Make Moroccan-Style Slow Cooker Chicken

1. Cut sweet potatoes into 1-inch cubes and dice onion into large pieces. Place both vegetables in the bottom of your slow cooker along with drained and rinsed chickpeas.

2. Season chicken breasts with salt, pepper, cinnamon, ginger, turmeric, and cayenne pepper, rubbing the spices into the meat. You can use frozen chicken breasts directly from the freezer for extra tenderness.

3. Place seasoned chicken on top of the vegetables in the slow cooker. Pour diced tomatoes with their juices and chicken broth over everything, then sprinkle raisins on top.

4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken shreds easily with a fork and sweet potatoes are tender when pierced.

5. Remove chicken from slow cooker and shred into bite-sized pieces. Return shredded chicken to the pot and stir gently to combine with vegetables and sauce before serving over rice or couscous.

11. Korean-Style Chicken Bulgogi Skillet

Sweet and savory Korean flavors make this versatile chicken dish perfect with any vegetables. Use whatever produce is on sale to keep costs even lower.

Ingredients: 2 lbs chicken thighs, 2 large carrots, 8 oz mushrooms, 1/4 cup soy sauce, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, 3 cloves garlic, 1 tablespoon fresh ginger, 2 green onions, 2 tablespoons vegetable oil, 1 tablespoon sesame oil.

How To Make Korean-Style Chicken Bulgogi Skillet

1. Cut chicken thighs into thin strips and slice carrots diagonally into 1/4-inch pieces. Slice mushrooms and set all ingredients within easy reach for quick cooking.

2. Whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and grated fresh ginger in a small bowl. This sweet and savory sauce is the key to authentic bulgogi flavor.

3. Heat vegetable oil in a large skillet or wok over high heat until shimmering. Add chicken strips and cook for 4-5 minutes, stirring frequently, until golden brown and nearly cooked through.

4. Add sliced carrots to the skillet and stir-fry for 2-3 minutes until tender-crisp. Add mushrooms and cook 2 minutes more until they release their moisture and begin to brown.

5. Pour the sauce mixture over the chicken and vegetables, tossing everything together for 1-2 minutes until sauce thickens and coats everything beautifully. Drizzle with sesame oil and garnish with sliced green onions before serving.

12. Rustic Italian Chicken and Chickpeas

This rustic Italian dish combines tender chicken with protein-rich chickpeas in aromatic herbs. It tastes even better the next day as flavors continue to develop.

Ingredients: 2 lbs chicken thighs, 2 cans chickpeas, 1 large onion, 3 cloves garlic, 1 can diced tomatoes, 1/2 cup white wine, 2 teaspoons dried rosemary, 1 teaspoon red pepper flakes, 1/4 cup olive oil, fresh parsley for garnish.

How To Make Rustic Italian Chicken and Chickpeas

1. Pat chicken thighs dry and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat, then brown chicken skin-side down for 5-6 minutes until golden.

2. Flip chicken and brown the other side for 4-5 minutes, then remove from pot and set aside. The skin should be crispy and golden brown for the best flavor and texture.

3. Add diced onion to the same pot with the chicken drippings and cook for 4-5 minutes until softened. Add minced garlic, rosemary, and red pepper flakes, cooking for 1 minute until fragrant.

4. Pour in white wine and scrape up any browned bits from the bottom of the pot. Add diced tomatoes with their juices and drained chickpeas, stirring to combine all ingredients.

5. Return chicken to the pot, nestling pieces into the chickpea mixture. Bring to a simmer, then reduce heat to low and cover. Cook for 35-40 minutes until chicken is tender and flavors have melded together perfectly.

13. Comfort Food Chicken a la King

This nostalgic comfort food classic uses convenient ingredients for a quick weeknight dinner. Serve over rice or crusty bread for a satisfying meal.

Ingredients: 1 1/2 lbs chicken breasts, 1 can cream of mushroom soup, 1 cup frozen mixed vegetables, 1/2 cup milk, 1 bell pepper, 1 small onion, 2 tablespoons butter, 1 teaspoon garlic powder, cooked rice or bread for serving.

How To Make Comfort Food Chicken a la King

1. Cut chicken breasts into bite-sized cubes and season with salt, pepper, and garlic powder. Heat butter in a large skillet over medium-high heat until melted and foamy.

2. Add seasoned chicken pieces to the skillet and cook for 6-7 minutes, stirring occasionally, until golden brown on all sides and cooked through completely. Remove chicken and set aside.

3. Add diced onion and bell pepper to the same skillet and cook for 3-4 minutes until vegetables are softened and lightly browned. The vegetables will pick up all those delicious chicken flavors from the pan.

4. Stir in cream of mushroom soup and milk, whisking until smooth. Add frozen mixed vegetables and bring mixture to a gentle simmer, cooking for 3-4 minutes until vegetables are heated through.

5. Return cooked chicken to the skillet and stir gently to combine. Simmer for 2-3 minutes more until heated through and sauce has thickened slightly. Serve immediately over rice or thick slices of crusty bread.

14. Family-Style Chicken Divan Casserole

This crowd-pleasing casserole combines pre-cooked chicken with plenty of broccoli in a creamy sauce. It feeds ten people for less than $1.50 per serving.

Ingredients: 3 cups cooked chicken, 4 cups broccoli florets, 1 can cream of broccoli soup, 1 cup mayonnaise, 1 cup shredded cheddar cheese, 1 tablespoon lemon juice, 1/2 cup breadcrumbs, 2 tablespoons butter, cooked rice for serving.

How To Make Family-Style Chicken Divan Casserole

1. Preheat oven to 350°F and grease a 9×13-inch baking dish. If using raw chicken, grill, bake, or poach breasts until cooked through, then cut into bite-sized pieces for best results.

2. Steam broccoli florets for 3-4 minutes until bright green and tender-crisp, then drain well. You want the broccoli slightly undercooked since it will finish cooking in the oven.

3. Mix cream of broccoli soup, mayonnaise, half the cheddar cheese, and lemon juice in a large bowl until smooth. This creamy mixture binds everything together beautifully.

4. Add cooked chicken and steamed broccoli to the soup mixture, stirring gently to coat everything evenly. Spread mixture in the prepared baking dish and top with remaining cheese.

5. Melt butter and mix with breadcrumbs, then sprinkle over the top of the casserole. Bake for 25-30 minutes until bubbly around the edges and golden brown on top. Serve over rice.

15. Better-Than-Takeout Chicken Fried Rice

This homemade fried rice beats restaurant versions and costs just under a dollar per serving. Use day-old rice for the best texture and results.

Ingredients: 1 lb chicken breasts, 4 cups cooked rice (preferably day-old), 3 eggs, 1 cup frozen peas and carrots, 4 green onions, 3 cloves garlic, 3 tablespoons soy sauce, 2 tablespoons vegetable oil, 1 tablespoon sesame oil, salt and pepper to taste.

How To Make Better-Than-Takeout Chicken Fried Rice

1. Cut chicken into small cubes and season with salt and pepper. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until smoking, then cook chicken for 4-5 minutes until golden brown and cooked through.

2. Push chicken to one side of the wok and add beaten eggs to the empty space. Scramble eggs for 1-2 minutes until just set, then mix with the chicken pieces.

3. Add day-old rice to the wok, breaking up any clumps with your spatula. The rice should be completely cooled and slightly dried out for the best texture in fried rice.

4. Stir-fry rice mixture for 3-4 minutes until heated through and beginning to crisp slightly. Add frozen peas and carrots, minced garlic, and sliced green onions, cooking for 2 minutes more.

5. Drizzle soy sauce and sesame oil over everything, tossing constantly for 1-2 minutes until well combined and heated through. Taste and adjust seasoning before serving immediately while hot.

Final Thoughts

These budget-friendly chicken recipes prove you don’t need to spend a fortune to feed your family well. Each dish uses simple ingredients and smart techniques to maximize both flavor and value.

With options ranging from one-pan meals to slow cooker favorites, you’ll always have an affordable dinner solution that everyone will love.