baked chicken recipes

Super juicy, flavorful, EASY, and tender baked chicken breasts that are ready in 20 minutes and made on ONE sheet pan!! Nothing complicated or fussy about this PERFECT chicken that everyone LOVES!!

Perfect 20-Minute Oven-Baked Chicken Breasts 

chicken breasts

olive oil

kosher salt,

black pepper,

light brown sugar, packed

chili powder

paprika or smoked paprika

cumin

garlic powder

cayenne pepper,

Preheat oven to 425F (use convection if you...

Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.

Place the chicken on the baking sheet, and...

Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.

Evenly drizzle the chicken with olive oil and...

Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.

To a small bowl, add the remaining ingredients...

To a small bowl, add the remaining ingredients (except the fresh herbs), stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet.

Bake for about 20 minutes, or until chicken...

Bake for about 20 minutes, or until chicken is cooked through (165F) and done. Allow chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step. Optionally garnish with fresh herbs before serving. Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

It's time to pull the baking trays out! Pop this tasty parmesan chicken tray bake into the oven and serve up a finger-licking meal the whole family will love.

Parmesan chicken tray bake recipe

Red Royale potatoes,

red onion,

green beans,

asparagus, woody ends trimmed

vine-ripened cherry tomatoes

(35 grams) plain flour

Coles Australian Free Range Egg, lightly whisked

Coles RSPCA Approved Australian Chicken Tenderloins

Perfect Italiano Parmesan, extra,

parsley

Welcome to today’s healthy baked chicken breast recipe. It is no secret that chicken is a popular go-to protein for many home cooks.The lean protein is quick to cook, affordable, versatile, and is very easy to incorporate into a variety of family favorites. Time to make them.

Healthy Baked Chicken Breast Recipe

paprika

tsp black pepper

tsp salt

oregano

oz skinless boneless chicken breasts (4 medium)

oz russet potatoes (peeled,

tbsp unsalted butter (melted, divided)

lemon (4 slices)

oz asparagus

Parmesan cheese

tbsp chopped parsley (optional)

In a bowl, combine paprika, garlic powder, ground black pepper, salt, and dried oregano. Mix to make a spice blend, divide it into 3 equal parts and put in 3 small bowls. Set aside.

Put a piece of chicken breast on a cutting board and cut three-quarters of the way into the chicken breast to create a pocket on the side. Repeat with the remaining pieces and put them on a lined baking pan. Arrange potatoes around the chicken.

Season the chicken with one-third of the spice blend and olive oil. Rub the chicken to distribute the seasoning evenly. Then, season the potatoes with another part of the spice blend and 1 ½ tablespoons of melted unsalted butter. Toss to coat evenly. Let them sit and marinate for 10 minutes.

Meanwhile, put asparagus in a large plate. Drizzle the remaining 1 tablespoon of melted unsalted butter and sprinkle the rest of the spice blend on the asparagus. Mix to coat the seasoning evenly.

Prep

Preheat the oven to 375°F. Put the baking pan in the oven and bake for 20 minutes. Once the timer rings, take the pan out of the oven. Move the potatoes to one side of the pan and arrange the asparagus on the other side. Put lemon slices on the chicken. Put the pan back in the oven and bake for 10 minutes.

After 10 minutes, take the pan out. Move the lemon slices to the asparagus. Sprinkle grated parmesan cheese over the chicken and potatoes. Return the baking pan to the oven and bake for another 5 minutes.

Once the time is up, remove the chicken from the oven. Garnish with freshly chopped parsley. Transfer to a plate and serve.

Cook

https://www.youtube.com/watch?v=gTN6wRzMTrI&t=3s

#healthyrecipes101 This healthy baked chicken breast recipe will always be one of my all-time favourites. Five minutes’ prepping and 20 minutes into the oven have never failed me once. It’s great-looking, low-carb and kid-friendly. It’s simply irresistible!
#healthyrecipes101

These quick and easy baked chicken recipes make scrumptious, protein-packed dinners the whole family will enjoy. So bookmark this list and thank me later!

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Select your favorite recipe.

Organize all the required ingredients.

Prep a delicious baked chicken recipe in 30 minutes or less!

Cheesy Garlic Parmesan Chicken is a quick dinner recipe that&#39;s perfect for weeknights! Covered in three kinds of cheese and loaded with terrific flavor, the whole family will love this delicious baked chicken.

Garlic Parmesan Chicken

mozzarella cheese (grated)

parmesan cheese (freshly grated)

cream cheese (softened)

sour cream

garlic (crushed, about 3 large cloves)

salt

¼ tsp ground black pepper

Preheat the oven to 375 degrees

In a small bowl, stir together the mozzarella cheese and half of the grated parmesan cheese, set the bowl aside.

In a large mixing bowl, stir together the cream cheese, sour cream, garlic, and seasonings. Once it is well combined, stir in the remaining half of the parmesan cheese.

Place the chicken breasts in a baking dish so that each piece is flat, and not overlapping with the others. Cover each piece of chicken a large scoop of the cream cheese and sour cream mixture. Pat it down with a spoon until it completely covers the top of the piece of chicken.

Top each piece of chicken with the combined grated cheeses, lightly pressing the cheese into the cream mixture. This will help keep it in place as it begins to melt.

Bake for 30-35 minutes, depending on thickness of chicken breasts. Serve while hot.

Directions

https://cdn.healthyrecipes101.com/recipes/images/chickens/healthy-baked-chicken-breast-recipe-healthykitchen101-3-claxp3qcv00v4551bc6oy1cw6.webp?w=960&h=540&q=40

16x9

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https://cdn.healthyrecipes101.com/recipes/images/chickens/healthy-baked-chicken-breast-recipe-healthykitchen101-3-claxp3qcv00v4551bc6oy1cw6.webp?w=960&h=960&q=40

0. In a bowl, combine paprika, garlic powder, ground black pepper, salt, and dried oregano. Mix to make a spice blend, divide it into 3 equal parts and put in 3 small bowls. Set aside.

1. Put a piece of chicken breast on a cutting board and cut three-quarters of the way into the chicken breast to create a pocket on the side. Repeat with the remaining pieces and put them on a lined baking pan. Arrange potatoes around the chicken.

2. Season the chicken with one-third of the spice blend and olive oil. Rub the chicken to distribute the seasoning evenly. Then, season the potatoes with another part of the spice blend and 1 ½ tablespoons of melted unsalted butter. Toss to coat evenly.

Season the chicken with one-third of the spice blend and olive oil. Rub the chicken to distribute the seasoning evenly. Then, season the potatoes with another part of the spice blend and 1 ½ tablespoons of melted unsalted butter. Toss to coat evenly.

3. Meanwhile, put asparagus in a large plate. Drizzle the remaining 1 tablespoon of melted unsalted butter and sprinkle the rest of the spice blend on the asparagus. Mix to coat the seasoning evenly.

0. Preheat the oven to 375°F. Put the baking pan in the oven and bake for 20 minutes. Once the timer rings, take the pan out of the oven. Move the potatoes to one side of the pan and arrange the asparagus on the other side. Put lemon slices on the chicken. Put the pan back in the oven and bake for 10 minutes.

1. After 10 minutes, take the pan out. Move the lemon slices to the asparagus. Sprinkle grated parmesan cheese over the chicken and potatoes. Return the baking pan to the oven and bake for another 5 minutes.

2. Once the time is up, remove the chicken from the oven. Garnish with freshly chopped parsley. Transfer to a plate and serve.

It was delicious, not to mention quick and easy! This will definitely be a regular meal we make in our home. We used spinach instead of asparagus, and it turned out super yummy!


This was easy and delicious! It will definitely become a staple. Plus&#8230;. Very few dishes with time to clean as you go!


Amazing flavor! It was a huge hit to my family.


It really was simple and juicy! i loved it!


Hey, this chicken breast recipe is my kid&#8217;s favorite too. I liked the way you shared the recipe. For a long time, I was searching for a perfect recipe for breast chicken. Will try it soon. Keep sharing recipes like this.


Wow! What a beautiful quick and easy dish! It looks absolutely scrumptious! 🙂


I had my third time dealing with chicken breasts, each was a different one. I&#8217;m not so used to kitchening, so honestly saying this recipe is a total effort saver! I kept to the recipe but played it a bit further with chipotle flakes. Thoroughly spicy, juicy and tender as I hoped for.


This one is so cost-efficiency, tbh. Took me about 30 mins &#8211; seemed pretty fit for a hurry evening. I was actually a bit dizzy looking at the instructions, but turned out it’s just plain through. Cool idea with quick steps and simple ingredients. Crispy on the outside and succulent on the inside.


My type of meal, low carb and protein loaded. So yummy looking!


This is a one-pot recipe for marinated and roasted chicken with zucchini, tomatoes, and onions. The marinade is re-purposed to form a flavorful sauce, drizzled over the tender chicken. It&#039;s a Mediterranean / Greek inspired dinner that&#039;s low carb and keto friendly.

One-Pot Chicken & Vegetables

chicken

cherry or grape tomatoes, halved ((Note 2))

zucchini, unpeeled,

small or 1/2 large onion, sliced

lemon juice ((Note 3))

garlic,

thyme

table salt

black pepper

Prep Chicken: If moist, pat chicken dry with paper towels to avoid diluting marinade. Optionally, use fork to pierce chicken on all sides to increase marinade coverage. Place chicken in sealable bag or shallow dish (Note 4).

Marinate Chicken: Stir all marinade ingredients in bowl until well-mixed. Pour marinade over chicken in sealable bag or shallow dish, arranging chicken so it&#039;s coated with marinade on all sides. Seal bag (squeezing out air) or cover dish, and marinate in refrigerator for at least 30 minutes and up to 24 hours (Note 5).

Bake Chicken: Preheat oven to 400 F. Add tomatoes, zucchini, and onions to oven-safe pot (Note 6), briefly stirring to mix them. Add marinated chicken in single layer on top of vegetables, and pour remaining marinade over them. Bake uncovered at 400 F until chicken is cooked through (Note 7), about 45 minutes for whole chicken breasts.

Make Sauce: Use slotted spoon to transfer chicken and vegetables to serving plates, leaving liquid behind in pot. Let chicken rest and don&#039;t slice yet (Note 8). Place pot over medium heat. Stirring frequently, simmer until liquid reduces in volume by half (1-2 tablespoons remaining) with sauce-like consistency, a few minutes.

Serve: Pour reduced sauce over chicken. Scatter chopped parsley on top, and serve (Note 9).

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The most viewed baked chicken recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine