Best Chicken Lovers Ultimate Baked Chicken Recipes

THE BEST BAKED CHICKEN BREASTS

The Best Baked Chicken Breasts image

The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 small bunch parsley
1 lemon, sliced 1/4 inch thick
1 cup dry white wine, such as Sauvignon Blanc
Four 6-ounce boneless, skinless chicken breasts
1 tablespoon olive oil
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F.
Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

SIMPLE BAKED CHICKEN BREASTS

Simple Baked Chicken Breasts image

Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.

Provided by Always Cooking Up Something

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon coarse sea salt
1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
1 tablespoon water, or as needed

Steps:

Preheat convection oven to 400 degrees F (200 degrees C).
Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg

LOVER'S CHICKEN

Lover's Chicken image

This is a wonderful dish if you love cheese along with chicken. I cooked this for my wife when dating and now on romantic evenings as I find it seems a perfect "lovers dinner" to me. So it is a cheesy chicken that is very tender and is also accompanied with a slight beef flavor, just enough to touch your palate, I love it and hope you do, it is fairly quick and fairly simple but makes anyone enjoying it think it took the day to fix! :-)

Provided by J. Bradshaw Sr.

Categories Chicken Breast

Time 50m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

4 chicken breasts
2 (8 ounce) packages cheddar cheese
1 (8 ounce) jar chipped beef
1 (8 ounce) package cream cheese
2 tablespoons virgin olive oil
cotton string

Steps:

Take your chicken, you may wish to buy split or you will have to split them yourself and clean very well, I cut any fat off and remove all skin, this is optional to you but I find it does make a difference.
After cleaning your breast set them aside in the refrigerator and turn oven to preheat at 350°F
While the oven is preheating you will need to get out your block of cheddar cheese and start cutting it into strips, keep them the length of the block but make them thin enough to pack into the split breast as you will place a few in each one.
After doing this you need to take your block of cheddar, you may use sharp, and cut it into small blocks so you may melt on the stove top or microwave if you wish (I use the stove as you must constantly stir).
After done please take your breast out and open them up as wide as you can then place two or three pieces of the chipped beef in each one with the beef open up.
Once done please take your slices of cheese and place inside along in a row until you find it looks cheesy enough for you or until closes comfortably. I have tied this before so you may wish to as well.
Take a casserole dish and put your olive oil in the bottom and let it lightly coat, as it would prevent sticking from cheese but puts a hint of taste as well.
Put your chicken in casserole dish and Place in the oven. Now get ready to prepare your sauce :-) Take a 4 quart pot and place your cream cheese in, over medium heat stir constantly.
When it is melting good start adding your pre-cut blocks of sharp cheddar.
As it starts to get a medium orange look at the time on your chicken and at this point your sauce will be done once all is melted.
Please note that once you start your sauce it will be finishing about the same time as your chicken and may be turned down if needed be but caution quick burning on it.