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Baked Chicken Breast recipes
Posted on 8/12/25 at 2:17 pm
Posted on 8/12/25 at 2:17 pm
Looking for some different recipes for baked chicken breasts. I have done a lemon pepper and also a garlic and herb recipe. Any others that I should try?
13
Posted on 8/12/25 at 2:21 pm to tigerrage08
Posted on 8/12/25 at 3:27 pm to tigerrage08
STCG - Greek Chicken
If you like chicken with lemon, garlic, and herbs, that is a great recipe. I made it many, many times. You can eat the chicken plain, in a pita, or in a salad using the sauce as a dressing. The yogurt-lemon sauce is powerful in the best way. Enjoy.
If you like chicken with lemon, garlic, and herbs, that is a great recipe. I made it many, many times. You can eat the chicken plain, in a pita, or in a salad using the sauce as a dressing. The yogurt-lemon sauce is powerful in the best way. Enjoy.
Posted on 8/12/25 at 4:06 pm to tigerrage08
This one is a bit more detailed but a hit when I make it.
Pound down the breast to about 1/2 in thick then lightly smear some Dijon mustard on the breast and then dredge it in seasoned flour. Lightly brown it in a pan with some olive oil and set aside.
In the same pan put fresh raw spinach with just a couple tablespoons of water and let that wilt down.
To finish it off, put the breasts in a baking dish with a couple slices of ham on top in a 350 degree oven. after about 15 minutes top the breasts with Provolone cheese-----or any cheese of your choice and let that bake until the cheese melts.
To serve, drain the liquid off the spinach and put a bed of it on a plate and then put the cooked chicken breast on top of that. Maybe a bit of Texas Toast to go with it and you've got an easy meal.
Pound down the breast to about 1/2 in thick then lightly smear some Dijon mustard on the breast and then dredge it in seasoned flour. Lightly brown it in a pan with some olive oil and set aside.
In the same pan put fresh raw spinach with just a couple tablespoons of water and let that wilt down.
To finish it off, put the breasts in a baking dish with a couple slices of ham on top in a 350 degree oven. after about 15 minutes top the breasts with Provolone cheese-----or any cheese of your choice and let that bake until the cheese melts.
To serve, drain the liquid off the spinach and put a bed of it on a plate and then put the cooked chicken breast on top of that. Maybe a bit of Texas Toast to go with it and you've got an easy meal.
Posted on 8/12/25 at 5:06 pm to tigerrage08
Old idea, but still good. Marinate in Italian dressing, the longer the better. Then bake.
Posted on 8/12/25 at 5:15 pm to tigerrage08
The best recipe for making delicious baked chicken breast is to first buy chicken thighs...
Posted on 8/12/25 at 8:18 pm to BigDropper
quote:
The best recipe for making delicious baked chicken breast is to first buy chicken thighs...
I agree...for people who can't cook juicy chicken breasts.
I'm kidding.
Kind of.
I filet the giant chicken breasts almost in half, season with your favorite flavor profile, stuff with any loose fresh sausage (I like NuNu's fresh pork with Noni's Pepper Jelly). Butter the bottom of your favorite pan (I use a Stoneware pan...and a garlic butter) and bake to an internal of 155.
*convection oven on 325
Pan fry 2pcs of bacon crispy, remove, add butter, then shallots, rosemary, garlic. heavy cream to make a nice cream sauce. Cromble bacon in at the last. Your favorite side, sauce down, chicken breast, little sauce on top. Easy peezy, lemon squeeze on top pleasey.
Posted on 8/12/25 at 8:31 pm to tigerrage08
Cavender’s Greek Seasoning. I rediscovered it recently, and it goes on everything
Not baked, per se, but frozen breasts in a crock pot cooked like a roast. A bed of onions/mushrooms on the bottom, seasoned with salt, pepper, garlic, Worcestershire sauce, dry ranch, etc. The leftovers are good for wraps, salads, quesadillas.
Same crockpot dish as above, but add enchilada sauce or a birria bomb for tacos/taco salads
Mrs. Dash Southwest seasoning is actually pretty good on chicken if you add salt
Not baked, per se, but frozen breasts in a crock pot cooked like a roast. A bed of onions/mushrooms on the bottom, seasoned with salt, pepper, garlic, Worcestershire sauce, dry ranch, etc. The leftovers are good for wraps, salads, quesadillas.
Same crockpot dish as above, but add enchilada sauce or a birria bomb for tacos/taco salads
Mrs. Dash Southwest seasoning is actually pretty good on chicken if you add salt
Posted on 8/12/25 at 8:38 pm to tigerrage08
Chicken breasts + lemon slices + rosemary + garlic cloves + baby potatoes + olive oil + salt & pepper, paprika for color. Yellow squash or carrots are a good substitute for potato's if you want to mix it up. I make this often.
Posted on 8/12/25 at 8:52 pm to GeauxTigers0107
quote:
I agree...for people who can't cook juicy chicken breasts.
I'm kidding.
Kind of.
quote:Then why are you making a sauce for your dried out chicken breast?
Pan fry 2pcs of bacon crispy, remove, add butter, then shallots, rosemary, garlic. heavy cream to make a nice cream sauce. Cromble bacon in at the last. Your favorite side, sauce down, chicken breast, little sauce on top. Easy peezy, lemon squeeze on top pleasey.
Posted on 8/12/25 at 9:58 pm to tigerrage08
I've been mixing it up and trying out a Korean marinade that I really enjoy. I butterfly the breast and pound out to an even thickness, then marinade in the following:
¼ cup gochujang
2 tablespoons soy
2 tablespoons rice vinegar
2 tablespoons hot honey
4 cloves garlic, minced
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chipotle chili powder
1 teaspoon sesame oil
1/2 teaspoon kosher salt
I will say I do this more often with thighs lately and in the air fryer. I like to be able to get the edges crispy and charred. And the thighs being able to get to 175F without drying out help that.
¼ cup gochujang
2 tablespoons soy
2 tablespoons rice vinegar
2 tablespoons hot honey
4 cloves garlic, minced
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chipotle chili powder
1 teaspoon sesame oil
1/2 teaspoon kosher salt
I will say I do this more often with thighs lately and in the air fryer. I like to be able to get the edges crispy and charred. And the thighs being able to get to 175F without drying out help that.
This post was edited on 8/12/25 at 10:00 pm
Posted on 8/12/25 at 10:04 pm to tigerrage08
We do a chicken dinner for a fundraiser twice a year. We bake bone in breast quarters. On Thursday we season them heavily with creole seasoning and paprika, and then rub them down with a little cooking oil. Put them in the fridge covered till Sunday Morning. That morning we convection bake them at 350 for 30 minutes covered in foil (tightly wrapped to the pan) then uncovered for 20 minutes at 350. It's a pretty basic recipe but we get a lot of compliments and sell 600 or more lunches everytime we do it.
Posted on 8/13/25 at 7:07 am to tigerrage08
I have not cooked this yet, but it got rave reviews on a site that printed it.
Baked Sriracha Chicken Breast
Adapted from “Cooking My Way” by Jacques Pépin (Harvest, 2023).
2 large boneless, skinless chicken breasts (8 ounces each)
1/2 teaspoon fine salt
2 teaspoons sriracha or other chili-garlic sauce, divided
1/3 cup mayonnaise
2 tablespoons chopped fresh chives or sliced scallions
Cooked rice, couscous or any grain, for serving (optional)
Position a rack in the middle of the oven and preheat to 400 degrees. Pat the chicken dry and sprinkle it on both sides with the salt.
Spread 1 teaspoon of the sriracha on the bottom of each breast and place, sauce-side down, in a casserole or gratin dish.
In a small bowl, mix the mayonnaise with the remaining 1 teaspoon of sriracha and generously spread it on top of the chicken. Roast for 25 minutes, or until golden on top and a thermometer inserted in the thickest part of the meat reads 165 degrees.
Transfer to a plate, sprinkle with the chives or scallions, and serve with juices from the pan spooned over.
Baked Sriracha Chicken Breast
Adapted from “Cooking My Way” by Jacques Pépin (Harvest, 2023).
2 large boneless, skinless chicken breasts (8 ounces each)
1/2 teaspoon fine salt
2 teaspoons sriracha or other chili-garlic sauce, divided
1/3 cup mayonnaise
2 tablespoons chopped fresh chives or sliced scallions
Cooked rice, couscous or any grain, for serving (optional)
Position a rack in the middle of the oven and preheat to 400 degrees. Pat the chicken dry and sprinkle it on both sides with the salt.
Spread 1 teaspoon of the sriracha on the bottom of each breast and place, sauce-side down, in a casserole or gratin dish.
In a small bowl, mix the mayonnaise with the remaining 1 teaspoon of sriracha and generously spread it on top of the chicken. Roast for 25 minutes, or until golden on top and a thermometer inserted in the thickest part of the meat reads 165 degrees.
Transfer to a plate, sprinkle with the chives or scallions, and serve with juices from the pan spooned over.
Posted on 8/13/25 at 7:44 am to LSUGUMBO
quote:
Cavender’s Greek Seasoning. I rediscovered it recently, and it goes on everything
It sure does.
Great on chicken thighs, great on vegetables that you roast in the oven as well. Probably the best seasoning for roasted vegetables.
Posted on 8/13/25 at 9:49 am to BigDropper
quote:
The best recipe for making delicious baked chicken breast is to first buy chicken thighs...
This is the way. I love thighs better anyways.
I've been doing some knockoff tandoori chicken thighs in the air fryer lately that have been great. marinate them overnight in a mix of greek yogurt, lemon juice, salt, pepper, garlic powder, curry, coriander, garam masala, tumeric, cayenne, smoked paprika, cumin, and a little cinnamon. Air fry at 390 for ~16 minutes. They turn out fantastic.
This post was edited on 8/13/25 at 12:55 pm
Posted on 8/13/25 at 11:57 am to tigerrage08
If you have an air fryer try cooking your breast in there vs the oven. Find they cook way better in air fryer
Posted on 8/13/25 at 3:26 pm to tigerrage08
Don't have the recipe but I'm sure there are plenty online. We used to do an oven fried chicken that was pretty good
Posted on 8/13/25 at 10:12 pm to BigDropper
quote:
Then why are you making a sauce for your dried out chicken breast?
It's cute that you think that that's why there's a sauce.
Posted on 8/13/25 at 10:29 pm to GeauxTigers0107
quote:
It's cute that you think that that's why there's a sauce.
Posted on 8/13/25 at 10:41 pm to BigDropper
I want oysters every time I see your avi. You didn't get rid of that smoker did you?
This post was edited on 8/13/25 at 10:43 pm
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