Savory Baked Chicken Breasts Recipes

SAVORY OVEN BAKED CHICKEN

Steps:

• Heat oven to 375°F.
• Combine bread crumbs, Parmesan, parsley, pepper and salt in shallow bowl; set aside.
• Combine melted butter and garlic in 9-inch pie pan. Dip 1 chicken breast at a time into butter mixture; place into bread crumb mixture, turning to coat evenly. Place chicken breasts into ungreased 13x9-inch baking pan. Drizzle with any remaining butter mixture.
• Bake 25-35 minutes or until internal temperature of chicken reaches at least 165°F, is lightly browned and juices run clear when pierced with fork.

SAVORY BAKED CHICKEN

Steps:

• In a large resealable plastic bag, combine olive oil, and next 6 ingredients; add chicken. Seal bag and chill 1 hour, turning occasionally.
• Preheat oven to 375'.
• Remove chicken from marinade, discard marinade. Place chicken skin side up, on a large rimmed baking sheet. Bake 45 to 55 minutes, or until done. Serve and enjoy!

SAVORY BAKED CHICKEN

Steps:

• Preheat oven to 350°. In a shallow bowl, combine the first six ingredients. Place the stuffing in another bowl. Dip chicken in mustard mixture, then coat with stuffing., Place chicken in an 11x7-in. baking dish coated with cooking spray. Spritz chicken with cooking spray. Bake, uncovered, until a thermometer reads 170°, 15-20 minutes.

SAVORY BAKED CHICKEN BREASTS

Steps:

• Remove skin from chicken breasts, debone if desired.
• Combine sour cream and lemon juice.
• Dip dreasts in this mixture and place in a covered bowl in the refrigerator overnight or at least 4 hours.
• Preheat oven to 325*.
• Combine all seasonings, then mix with bread crumbs.
• Grease 9x13 inch baking pan.
• Dip chicken breasts in crumb mixture to coat all sides.
• Arrange in baking pan.
• Drizzle melted butter over top.
• Cover with foil and bake for 2 hours.
• Remove foil and bake additonal 30 minute to brown.

SIMPLE BAKED CHICKEN BREASTS

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.

SAVORY ROASTED CHICKEN

Steps:

• Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture., Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.