When it comes to quick and easy eating, few ingredients stack up quite like boneless, skinless chicken breasts. This supermarket staple is simple to cook and can be prepped in such a wide variety of ways, that it’s probably always on your weekly shopping list. You just know you’re going to use it and even if you don’t, chicken can easily be frozen for future meals. In fact, do your budget a favor and pick up a value pack of breasts to freeze in individual or family-size portions, so you always have a wallet-friendly dinner at the ready.

No doubt you have a few favorite chicken recipes in your back pocket, but considering the ease, affordability and versatility of boneless breasts, why not mix up your repertoire with a few fresh ideas? Here, chefs and food experts, including Giada De Laurentiis, Andrew Zimmern, Urvashi Pitre, Cassy Joy Garcia, Serena Wolf, Nik Sharma, Marge Perry and David Bonom share the chicken dishes they make over and over again. Their recipes show just how much you can do with simple chicken breasts, including grilling, roasting and stir-frying, plus how well this lean protein takes to different flavors. So, stock your fridge and freezer and get ready for some serious kitchen inspiration.

Lighter Chicken Milanese Elizabeth Newman

“This dish is easy to throw together on a weeknight with everything I always have in my kitchen: boneless, skinless chicken breasts, fennel, onion and canned tomatoes,” says TV personality, cookbook author and restaurateur Giada De Laurentiis. It’s a lighter — not to mention speedier — take on an Italian classic. “The breadcrumbs are still there for crunch, but by sprinkling them on top, the prep is even easier and cleaner,” explains De Laurentiis.

Creamy Italian Chicken Florentine Giadzy

For another weeknight-friendly chicken dish, De Laurentiis looks to Tuscany. “These chicken breasts are simple yet delicious.” Plus, most of the supporting ingredients are ones you likely have on hand and the recipe takes just 30 minutes from start to finish. Serving the chicken breasts over spinach “adds balance and makes them a complete meal,” notes De Laurentiis. And if you have fresh spinach, feel free to use it in place of the frozen.

Deconstructed Chicken Caesar Salad Marge Perry / Marge Perry

This quick, deconstructed salad, from Marge Perry and David Bonom’s cookbook, "Hero Dinners: Complete One-Pan Meals That Save the Day" puts a new spin on a guaranteed crowd-pleaser. “Roasting boneless, skinless breasts to temperature results in juicy, tender chicken — and couldn’t be simpler!” insists Perry. “The key is using an instant-read thermometer and cooking the chicken until it is safe but not overcooked and dry: 160°F.” It’s also essential to let the chicken rest. “If you were to slice the chicken right away, the juices would pour out onto the cutting board, which would result in drier, less tender chicken,” explains Perry.

Curry Leaf Popcorn Chicken Nik Sharma

Seasoning chicken breasts with a marinade gives them “a whole new life,” says Nik Sharma, the blogger behind A Brown Table and author of "Season: Big Flavors, Beautiful Food". Sharma combines buttermilk, lime juice, serrano chiles, scallions, ginger, garlic, curry leaves, cayenne, coriander, cardamom and cumin and recommends marinating for at least four hours and up to eight. His recipe is “a playful take on fried chicken with a big boost of flavors and a great way to introduce curry leaves to folks that are new to it.” If you’re nervous about frying, don’t be. It’s a lot easier to fry small chunks of chicken than whole, bone-in pieces and Sharma has two handy tips: Cut the chicken into equal size pieces so it cooks evenly and watch the temperature of the oil. Otherwise, there’s nothing to it.