Baked Chicken Recipes
Brimming with flavor, our oven-baked recipes will help to bring a variety of tender and juicy chicken dishes to your table.
Chicken dinners are a weeknight favorite, but a juicy and tender cooked chicken can be hard to perfect. We have a collection of baked chicken recipes to ensure you’ll serve succulent chicken packed full of flavor.
First up is Chicken with Olives and Lemons, a Mediterranean-influenced chicken dish topped with briny olives and fresh herbs. We suggest you serve with hot cooked orzo.
Dried plums and plum wine come together for Double Plum Baked Chicken. If you can't find plum wine, substitute a sweet white wine, such as riesling, or plum brandy.
Browning the chicken on the stovetop before baking allows the outside of the chicken to get nice and crisp, while the inside stays tender and juicy. Meyer lemon lends a tangy sweetness that works well with the chicken and potatoes.
The tangy-sweet flavor combination of this sauce will work equally well with chicken thighs or pork. Serve with hot cooked rice and steamed haricots verts or a tossed green salad.
This dish makes use of delicious pomegranate in two ways: The juice goes into the sauce and the arils, or seeds, go atop the chicken for an elegant touch.
Dish up a company-worthy dish that calls for only four ingredients, plus salt and pepper. Choose roasted asparagus as a bright, fresh partner for this main dish.
A mixture of couscous, feta cheese, kalamata olives, fresh herbs, and minced garlic stuffed into chicken breasts makes for an easy 45-minute entrée fit for a special occasion. Serve with fresh sautéedgreen beans.
The deep, meaty flavor of chicken thighs stands up to its bold pairings, like mustard-white wine sauce and pungent herbs such as thyme in this recipe. This dish pairs early spring produce with cold-weather comfort.
The trick to beautifully cooked chicken is a nice sear on the outside while keeping it tender and juicy within. Browning the edges first, then baking your chicken is a great technique for flavorful mouthwatering chicken.
This is a riff on coq au vin, the French standard of chicken and veggies simmered in red wine. The coq usually takes on a deep purplish-red cast from the vin, but our modern take cooks the chicken in broth: It tastes lighter and looks much brighter. After the chicken cooks, it's smothered with a delicious Champagne reduction sauce that's enriched with nutty brown butter.
Fresh and flavorful, this recipe calls for an hour to marinate your chicken. For even more flavor, place the chicken in the marinade earlier that morning and cook that night.
After scraping the seeds for the sauce, add the vanilla bean pod to a canister of sugar. The scent of the bean will permeate the sugar. Serve the chicken with a tossed green salad.
A quick spritz of cooking spray on the cutlets before they hit the hot oven enhances the crispness and color of the crust. Serve with baked sweet potatoes and broccoli spears
The impressive-looking results of stuffed chicken breasts belie the ease of preparation. You can stuff them up to a day ahead, keep refrigerated, and then simply cook and serve.
Leaving the skin on lean breast meat as it cooks helps shield the chicken and allows it to tenderize in the oven. Serve with steamed spinach and mashed potatoes.
Fresh rosemary, lemon juice, and chicken broth are three simple, yet flavorful ingredients that create a beautiful sauce for baked chicken breasts. Adding fresh asparagus and creamy polenta makes an easy and elegant dinner for company.
Finely ground saltine cracker crumbs create a golden crust. You can save the step of making your own crumbs if your supermarket stocks cracker meal; if so, start with about 11⁄2 cups. Serve a crisp green salad with apple wedges to contrast the creamy, melted cheese filling inside the chicken.
Chef Boyce (Cotton Row and Commerce Kitchen, Huntsville, Ala.) remembers his father's chicken from weekly family barbecues when he was a kid. Our take amps up flavor with a balsamic reduction and cooks the chicken on the stovetop and in the oven for better control over doneness.
Sun-dried tomatoes add a burst of vivid flavor and nutrition to many dishes. When dried, the naturally sweet taste of Roma, or plum, tomatoes intensifies. Their slightly chewy texture adds richness to the consistency of a dish.