Best Oven Baked Chicken Breasts Recipes

CRISPY OVEN BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F Cut off any fat from the chicken pieces and pound with a meat mallet to an even thickness; pat dry.
• Mix mayonnaise with Dijon mustard in a shallow dish. Combine bread crumbs with seasonings and herbs in another shallow dish. Lightly coat baking sheet with cooking spray and preheat in oven for 5 minutes.
• Meanwhile, coat chicken with mayonnaise mixture, then roll in bread crumbs. Arrange on preheated baking sheet.
• Bake 8 minutes, then turn and bake an additional 8-10 minutes or until and internal temperature of 165°F.

BRINED BAKED CHICKEN BREASTS (FROM GIMME SOME OVEN)

Steps:

• DIRECTIONS: *To brine your chicken breasts, simply fill a large bowl with 4 quarts of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts and pat dry with a paper towel when ready to use. Heat oven to 450 degrees F. Place the chicken breasts in a single layer in a large baking dish. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides. Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170 degrees F. (The FDA recommends 170 degrees F.) Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes. Then serve immediately. DIFFICULTY: EASY CATEGORY: GLUTEN-FREE

OVEN-BAKED CHICKEN BREASTS WITH LEMON-MUSTARD ARUGULA SALAD

Steps:

• For marinade:
• Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.
• For coating:
• Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.
• Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.
• For salad:
• Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.
• Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.
• Place 1 chicken breast on each plate. Divide salad among plates and serve.

OVEN BAKED BBQ CHICKEN BREASTS

Steps:

• 1. Combine all of the ingredients for the marinade in a small saucepan, and bring to a slow simmer, over low heat.
• 2. Simmer uncovered for just five quick minutes, remove from heat and allow to completely cool.
• 3. Add the chicken breasts to a bowl, pour the marinade over them, and turn several times, to completely coat.
• 4. Chef's Tip: The easiest way to remove the skin from a piece of chicken, is to grab it with a paper towel. The added friction of the paper towel, will help you grab onto that slippery skin, and pull it off with ease.
• 5. Place bowl in the refrigerator, and allow the chicken to marinate for at least three hours, but no more than 8.
• 6. Chef's Note: Every once and awhile return to the fridge and give the chicken a toss.
• 7. Chef's Tip: If you place the chicken and the marinade into a large Ziploc bag, it will make the process a lot neater.
• 8. Place rack in the bottom position, and then preheat to 355f (180).
• 9. Take the chicken out of the marinade, and place on a parchment-lined baking sheet, bone side down. If you use a glass baking dish, like I do, you can skip the parchment paper.
• 10. Sprinkle with the kosher salt, and the freshly ground black pepper (top side only).
• 11. Place in the oven and allow the chicken to bake for 18 to 20 minutes. The chicken should be about half cooked at this point.
• 12. Open the oven, and brush the tops of the chicken liberally with the BBQ sauce, and then close the oven door.
• 13. Repeat basting the chicken breasts with BBQ sauce every 5 minutes, until the chicken is completely cooked through.
• 14. Chef's Note: The trick of continually brushing the chicken with the BBQ sauce will create layers of cooked sauce, and generate a juicy, flavorful, cooked-on-the-grill taste.
• 15. Chef's Tip: The main reason chicken dries out, is that it is cooked too long. To get this right, you will need a temperature probe. Each time you baste the chicken, insert the temperature probe into the fattest part of the breast. When it hits 160f (71c), remove from the oven, tent and allow the chicken to rest for 5 to 8 minutes. During that time, it will continue to cook, and the temperature should rise to 165f (74c), which is the ideal temperature for cooked chicken. If it goes higher, it will begin to dry out quickly, so watch that temp.
• 16. Cooking Terminology: The process of meat/poultry/fish cooking after removing from the oven is called: Carry Over Cooking.
• 17. Serving Tip: I like to serve this chicken with some homemade coleslaw, and fresh biscuits or rolls... drink of choice. That's true Southern style...
• 18. Keep the faith, and keep cooking.

OVEN-BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F.
• Add all ingredients (not the chicken) to a large ziplock bag.
• Shake to combine.
• Individually, place chicken in bag and shake until completely coated.
• Arrange chicken in a greased 13x9x2-inch baking pan.
• Drizzle or brush melted butter over each piece of chicken.
• Bake in oven for about 50 minutes, or until lightly browned.
• (Baking time may vary depending on the size of chicken breasts).
• When fully cooked, halve chicken breasts (optional) and serve.

HEALTHY OVEN BAKED CHICKEN BREASTS RECIPE BY TASTY

Steps:

• Prep:
• 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.
• Cook:
• 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.

OVEN KI MURGHI (CHICKEN BREASTS BAKED WITH GREEN CHILLIES)

Steps:

• Preheat the oven to 180C/350F/.
• Put the tomato purée/paste in a bowl and mix with one tablespoon of water.
• Add all the remaining sauce ingredients, in the listed order, mixing as you go.
• Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper.
• Put three tablespoons of the oil in a non-stick frying pan and place over a high heat.
• When hot, add the cinnamon, cracked cardamom pods and cloves.
• After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides.
• Remove with a slotted spoon and place in a single layer in an ovenproof dish.
• Add the onions, ginger and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour.
• Remove with a slotted spoon and spread evenly over the chicken breasts.
• Add the remaining one tablespoon of oil to the frying pan, when hot add the mustard seeds.
• As soon as they pop - this will be just a few seconds - add the garlic and stir.
• When the garlic starts to brown, pour in the sauce.
• As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture.
• Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes.