Crisp And Creamy Baked Chicken Recipes

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EASY CRISPY BAKED CHICKEN



Easy Crispy Baked Chicken image

This is an easy way to have the fried chicken texture, but baked.

Provided by Gail

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 5

2 cups crushed saltine crackers
1 teaspoon seasoned salt
1 pinch garlic powder, or to taste
6 skinless, boneless chicken breast halves
½ cup margarine, melted

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
  • Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
  • Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 365.2 calories, Carbohydrate 17 g, Cholesterol 67.1 mg, Fat 20.4 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 3.8 g, Sodium 636.8 mg, Sugar 0.3 g

CRISPY BAKED CHICKEN SUPREME



Crispy Baked Chicken Supreme image

A layer of stuffing mix and Parmesan provides a crispy topping for this baked casserole-while the chicken below cooks in a creamy sauce.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 6

6 boneless skinless chicken breasts
1 can (10.5 oz.) condensed cream of chicken soup
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup KRAFT Shredded Parmesan Cheese
1/2 cup (1 stick) butter

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9x13 baking dish.
  • If the chicken breasts are super thick, I slice them in half, horizontally, to get breasts with a more even thickness, otherwise you can just pound them slightly to flatten out the thick end. Evening out the thickness of the meat means it will cook more evenly.
  • Place the chicken breasts into the prepared pan.
  • Stir together the sour cream and soup. Spread the sauce in an even layer over the top of the chicken breasts.
  • Pour the contents of the stuffing box into a gallon-sized zip-top bag. Use a rolling pin to crush the stuffing mix into fine crumbs.
  • Once the stuffing is crushed, add the Parmesan cheese to the bag. Shake the bag so all the crumbs and herbs form the stuffing are combined with the Parmesan.
  • Sprinkle the Parmesan/stuffing mixture over the sauce on your chicken. Use it all. It will seem like a thick layer, but trust me, it's perfect!
  • Distribute the butter slices over the top of the crumbs.
  • Bake in a 350 degree oven for 45 minutes to an hour, depending on the thickness of your chicken breasts. Internal temperature of the chicken should be 165 degrees.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SUPER CRISPY BAKED CHICKEN



Super Crispy Baked Chicken image

Combine mashed potato flakes with Parmesan cheese for an ultra-crunchy coating to oven-baked chicken that is oh-so-tender and perfectly moist.-June Brown, Veneta, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 6

2 cups mashed potato flakes
2 tablespoons grated Parmesan cheese
2 to 3 teaspoons poultry seasoning
1/2 to 1 teaspoon pepper
1/2 cup butter, melted
1 broiler/fryer chicken (3-1/2 to 4-1/2 pounds), cut up

Steps:

  • Preheat oven to 375°. In a shallow dish, combine potato flakes, Parmesan cheese, poultry seasoning and pepper. Place butter in another shallow dish. Dip chicken in butter, then coat with potato flake mixture. , Place on a lightly greased 15x10x1-in. baking pan. Bake, uncovered, 50-65 minutes or until juices run clear.

Nutrition Facts : Calories 766 calories, Fat 48g fat (22g saturated fat), Cholesterol 216mg cholesterol, Sodium 400mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 53g protein.

CRISPY BAKED CHICKEN



Crispy Baked Chicken image

An easier way to get that crispy chicken.

Provided by mxDOc

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 8

2 slices bread
1 cup grated Parmesan cheese
2 teaspoons dried oregano
1 ½ teaspoons dried basil
1 ½ teaspoons minced garlic
½ cup grated Parmesan cheese
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bread into a food processor and blend until crumbled. Transfer bread crumbs to a shallow bowl. Add 1 cup Parmesan cheese, oregano, basil, and garlic; stir to combine.
  • Press chicken breast halves into bread crumb mixture until coated; arrange on a large baking dish. Drizzle chicken with vegetable oil and sprinkle with remaining 1/2 cup Parmesan cheese.
  • Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 358.6 calories, Carbohydrate 8.5 g, Cholesterol 93.6 mg, Fat 18.8 g, Fiber 0.8 g, Protein 37.2 g, SaturatedFat 7 g, Sodium 602.7 mg, Sugar 0.8 g

CRISP & CREAMY BAKED CHICKEN RECIPE



Crisp & Creamy Baked Chicken Recipe image

Bring worlds of deliciousness together with our Crisp & Creamy Baked Chicken Recipe. This baked chicken recipe is a tasty, cheesy delight to behold.

Provided by My Food and Family

Categories     Chicken

Time 35m

Yield 4 servings

Number Of Ingredients 6

4 small boneless skinless chicken breasts (1 lb.)
6 Tbsp. (about 1/2 of pkt.) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1 cup long-grain white rice, uncooked
2/3 cup (about 1/2 of 10-3/4-oz. can) condensed cream of celery soup
1/4 cup milk
1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 400°F.
  • Coat chicken with coating mix as directed on package; place in 13x9-inch baking dish sprayed with cooking spray. Discard any remaining coating mix.
  • Bake 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package, omitting salt.
  • Mix soup and milk until blended; pour over chicken. Top with cheese. Bake 5 min. or until cheese is melted and sauce is hot and bubbly. Serve with rice.

Nutrition Facts : Calories 490, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 840 mg, Carbohydrate 52 g, Fiber 1 g, Sugar 2 g, Protein 36 g

CRISP AND CREAMY BAKED CHICKEN



Crisp and Creamy Baked Chicken image

Make and share this Crisp and Creamy Baked Chicken recipe from Food.com.

Provided by children from A to Z

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

4 small boneless skinless chicken breasts
6 tablespoons extra crispy Shake-n-Bake, coating mix (1/2 of 1 pouch)
2/3 cup cream of celery soup
1/4 cup milk
1 cup shredded monterey jack and cheddar cheese blend

Steps:

  • Preheat oven to 400 degrees.
  • Coat chicken with coating mix. Follow directions on package.
  • Place in greased 13x9 pan.
  • Bake 20 minute or until chicken is done.
  • Beat soup and milk with wire whisk until well blended.
  • Pour evenly over chicken; sprinkle with cheese.
  • Bake an additional 5 minute or until cheese is melted and sauce is bubbly.

Nutrition Facts : Calories 275.1, Fat 12.4, SaturatedFat 6.6, Cholesterol 100.3, Sodium 552.4, Carbohydrate 3.8, Fiber 0.2, Sugar 0.7, Protein 35.2

CRISP-BAKED CHICKEN



Crisp-Baked Chicken image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

Oil, for baking sheet
8 slices white bread
2 1/4 ounces Parmesan cheese, finely grated
1 teaspoon dried thyme
3/4 teaspoon freshly ground pepper
1 cup buttermilk
3/4 teaspoon coarse salt
1 teaspoon Tabasco sauce
4 pounds chicken pieces (preferably legs, thighs, and wings), rinsed and patted dry

Steps:

  • Preheat the oven to 400 degrees. Oil a baking sheet. In a food processor, grind the bread into fine crumbs.
  • In a shallow bowl, combine the breadcrumbs, Parmesan, thyme, and 1/4 teaspoon pepper. In a second large bowl, combine the buttermilk, Tabasco, 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Add the chicken, turning to coat.
  • Remove one piece of chicken from buttermilk mixture, shaking off excess liquid. Drop into the breadcrumb mixture and turn to coat. Place on prepared baking sheet. Repeat with remaining chicken.
  • Bake for 40 minutes, rotating pans halfway through cooking.

CRISP AND CREAMY BAKED CHICKEN



Crisp and Creamy Baked Chicken image

Make and share this Crisp and Creamy Baked Chicken recipe from Food.com.

Provided by kirsten.regan

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 small boneless skinless chicken breasts, approximately 1 pound
6 tablespoons Shake-n-Bake, Extra Crispy
2 cups instant rice, uncooked
2/3 cup condensed cream of celery soup
1/4 cup milk
1 cup shredded monterey jack and cheddar cheese blend

Steps:

  • Preheat oven to 400 degrees.
  • Coat chicken with Shake-and-Bake. Place in greased 13x9 inch baking dish. Bake for 20 minutes.
  • Meanwhile, cook rice according to package directions.
  • Beat soup and milk with whisk until well blended. Pour over chicken. Sprinkle with cheese. Bake 5 more minutes, until cheese is melted and sauce is bubbly. Serve over rice.

Nutrition Facts : Calories 455.6, Fat 12.9, SaturatedFat 6.7, Cholesterol 100.3, Sodium 557.2, Carbohydrate 43, Fiber 1.1, Sugar 0.7, Protein 38.9

CREAMY BAKED CHICKEN



Creamy Baked Chicken image

"Creamy Baked Chicken is comforting and easy to prepare," says Barbara Clarke of Punta Gorda, Florida.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 8

1 broiler/fryer chicken (3 pounds), cut up
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup water
1 teaspoon minced chives
Salt and pepper to taste
1/2 teaspoon paprika

Steps:

  • Place chicken in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the soups, sour cream, water, chives, salt and pepper; spoon over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° for 1 hour or until chicken juices run clear.

Nutrition Facts :

CRISPY BAKED CHICKEN



Crispy Baked Chicken image

For pull-apart tender chicken with crisp, deeply spiced skin, rub it with a spicy-sweet mix and roast it low and slow while you're doing something else. Because this chicken is cooked at a moderately low temperature, the spices will bloom but not burn, and the chicken fat will render slowly and completely (which means you don't need any oil). The smoky rub in this recipe will turn the chicken skin into what tastes like a barbecue potato chip, but you can use other spice blends, too, like garam masala or Montreal steak seasoning. Just be sure your mix includes sugar for browning and salt for accentuating flavors. Whole chicken legs (with the thigh and drumstick attached) provide a more generous portion of juicy meat and skin that shatters, but a mix of drumsticks and bone-in thighs work, too.

Provided by Ali Slagle

Categories     dinner, lunch, poultry, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

4 teaspoons dark brown sugar
2 teaspoons smoked paprika
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
A heaping 1/4 teaspoon ground cayenne
4 chicken leg quarters (about 2 ½ to 3 pounds), patted dry

Steps:

  • Heat the oven to 325 degrees. In a small bowl, stir together the brown sugar, paprika, salt, black pepper and cayenne with a fork or your fingers. Rub the spice mix all over the chicken. (You can do this step 1 to 12 hours ahead. Refrigerate uncovered, then bring to room temperature before cooking.)
  • Place the chicken on a parchment-lined baking sheet, skin side up. Bake, without flipping, until the chicken is cooked through and the skin is crisp, 1 hour to 1 hour 15 minutes. Eat the chicken with pan drippings spooned over top.

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