PERFECT CHICKEN
Chicken stock, wine, onions, garlic, mushroom, cream, butter, herbs, lemon, and capers reduce to make a perfect sauce. Served alongside mushroom rice and asparagus; it is HEAVEN! Patience is key with the sauce. The flavors will come together beautifully if you allow them to reduce as directed.
Provided by Faith
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h25m
Yield 4
Number Of Ingredients 14
Steps:
- Pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).
- Preheat oven to 350 degrees F (175 degrees C).
- Place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch. Heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs into a 9x9-inch baking dish and pour the sauce over the chicken.
- Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of a chicken thigh should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 609.8 calories, Carbohydrate 22.3 g, Cholesterol 174.6 mg, Fat 42.5 g, Fiber 0.9 g, Protein 23.5 g, SaturatedFat 20.5 g, Sodium 206.1 mg, Sugar 1.8 g
PERFECT ROAST CHICKEN
Want a roasted chicken that is juicy inside without the use of a baking bag or flour? Then this recipe is perfect. It is quick and easy to prepare. The picture shown does display a chicken that was cooked in a bag, but the chicken was also roasted with vegetables and needed the bag to immerse the vegetables in the chicken flavor. I still guarantee a juicy chicken without the use of a bag each and every time.
Provided by jenmat
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse and pat chicken thoroughly dry with paper towels. Mix margarine, garlic salt, black pepper, thyme, parsley, and rosemary in a bowl and rub the outside of the chicken thoroughly with the margarine mixture. Place any remaining margarine mixture into the cavity of the chicken. Place chicken into a glass baking dish.
- Bake chicken in the preheated oven until browned and the juices run clear, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 650.4 calories, Carbohydrate 1.2 g, Cholesterol 129.3 mg, Fat 52.8 g, Fiber 0.3 g, Protein 41.3 g, SaturatedFat 11.6 g, Sodium 1381.5 mg, Sugar 0.3 g
PERFECT BAKED CHICKEN BREASTS
Perfect Baked Chicken Breasts are juicy, tasty, and so simple to make. With this easy chicken recipe, your dinners will always be delicious!✨ If you love these Perfect Baked Chicken Breasts as much as we do, make sure to give them a 5-star review in the comments below!
Provided by Kristen Stevens
Categories Dinner
Time 23m
Number Of Ingredients 5
Steps:
- Preheat your oven to 425 degrees Fahrenheit.
Nutrition Facts : ServingSize 1 chicken breast, Calories 257 kcal, Carbohydrate 2 g, Protein 37 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 126 mg, Sodium 835 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g
BAKED CHICKEN BREASTS
Learn how to make juicy, tender, delicious baked chicken breasts with this simple 5-step method.
Provided by Ali
Time 35m
Number Of Ingredients 6
Steps:
- (Check the label of your chicken breasts. If they have already been pre-brined in a sodium solution, please skip this step.) Fill a large bowl with 1 quart 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 from the brine, rinse them with cold water, then pat them dry with paper towels.
- Preheat oven to 450°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. Sprinkle the seasoning mixture evenly over the chicken on both sides.
- Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. (If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes of the cooking time and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.)
- Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Serve warm and enjoy!
OVEN-BAKED CHICKEN BREASTS
Make and share this Oven-Baked Chicken Breasts recipe from Food.com.
Provided by Chou7151
Categories Chicken Breast
Time 55m
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 195.9, Fat 6.9, SaturatedFat 2, Cholesterol 46.4, Sodium 285.5, Carbohydrate 15.4, Fiber 1, Sugar 0.3, Protein 17.1
BEST BAKED CHICKEN BREAST RECIPE
Simple and easy to make, and perfectly juicy and tender, this seasoned oven baked chicken breast recipe is seriously the best!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 23m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Drizzle the oil over the chicken breasts.
- Combine the brown sugar, paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper and rub it all over the chicken breasts until evenly coated.
- Place the chicken on a sheet pan lined with parchment paper or in a greased casserole dish.
- Bake in the oven for 16-18 minutes or until the internal temperature of the chicken reaches 165 degrees.
Nutrition Facts : Calories 349 kcal, Carbohydrate 7 g, Protein 48 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 145 mg, Sodium 1137 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
PERFECT OVEN BAKED CHICKEN BREAST
Perfect Oven Baked Chicken Breast are incredibly juicy and flavored with the perfect amount of seasonings. Foolproof tip shared on how to bake the juiciest chicken breasts ever.
Provided by Chelsea
Categories Main Course
Time 27m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Mix together garlic powder, onion, paprika, chili powder, pepper, salt, crushed red pepper flakes, and parsley together in a small ramekin.
- Slice the large chicken breasts in half lengthwise to create 4 chicken breasts.
- Brush olive oil on both sides of chicken breasts. Rub the seasoning blend onto each side of the chicken breasts making sure all sides are coated well. Place seasoned chicken breasts in a baking dish.
- Place half of a tablespoon of butter on top of each chicken breast. Bake for 18 minutes. Remove baking dish from oven and place aluminum foil on top and bake for another 4-5 minutes.
- Remove chicken breasts from oven and allow them to rest for 5 minutes and serve.
Nutrition Facts : ServingSize 1 chicken breast, Calories 198 kcal, Carbohydrate 1.5 g, Protein 22 g, Fat 12 g, Sodium 334 mg
PERFECT CHICKEN BREASTS
Make and share this Perfect Chicken Breasts recipe from Food.com.
Provided by weekend cooker
Categories Chicken Breast
Time 7h10m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 6
Steps:
- Line bottom of oblong slow cooker with slices of dried beef; overlap some.
- Roll each chicken breast with a slice of bacon and secure with a toothpick.
- Place in slow cooker, overlapping as little as possible.
- Combine mushroom soup, lemon juice, and 1/2 cup of water or milk.
- Spoon over chicken breasts.
- Cover and cook on low for 6 to 8 hours.
Nutrition Facts : Calories 261.8, Fat 10.3, SaturatedFat 3.3, Cholesterol 96.6, Sodium 1345.4, Carbohydrate 8.5, Fiber 0.1, Sugar 2.8, Protein 32.3
BAKED CHICKEN BREAST
Beautifully tender and succulent, baked chicken breasts cooked this way can be served hot or eaten cold for salads and sandwiches. The key is not to overcook them.
Provided by Justine Pattison
Categories Main course
Yield Serves 1
Number Of Ingredients 7
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
- Place the chicken breast on the tray - if cooking more than one breast, space them well apart. Drizzle a little olive oil over each breast. Season with a little sea salt and black pepper and, if you wish, one of the seasoning suggestions.
- Bake for 16-22 minutes, depending on size and thickness. (Thicker chicken breasts will take longer to cook.) A 150-200g/5½-7oz skinless chicken breast fillet will need 16-18 minutes; a 200-250g/7-9oz one 18-20 minutes; and a 250-300g/9-10½ one 20-22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don't forget to check that each breast is cooked through.
- If you have a digital food thermometer, test the internal temperature through the thickest part of each chicken breast. It should reach at least 75C. Alternatively, pierce the thickest part of the breast with a skewer and check that the juices run clear; make sure there is no pinkness remaining when the chicken is sliced. If there is, put the chicken back in the oven for a few minutes.
- Leave to rest on the tray for 5 minutes before serving. If serving the chicken cold, pat it lightly with kitchen paper after resting and leave to cool.
HOW TO MAKE PERFECTLY POACHED CHICKEN BREASTS
Poached chicken breasts make for tender, succulent chicken that you can use in a variety of recipes, such as soup, pot pie, or burritos.
Provided by Fiona Haynes
Categories Dinner Lunch Ingredient
Time 35m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth or water. Add the herbs and bay leaf.
- Begin heating the pot over medium heat, giving the liquid an occasional stir. Once the water temperature reaches 175 to 180, reduce the heat to low so that the water maintains this temperature.
- Partly cover with the pot lid and cook for 10 minutes.
- Turn off the heat completely and allow the chicken to remain in the hot liquid for about 15 minutes or until the internal temperature of the breasts reaches 155 F.
- Remove and slice or shred the chicken. The meat should be cooked through and opaque throughout.
- Serve and enjoy.
Nutrition Facts : Calories 197 kcal, Carbohydrate 1 g, Cholesterol 96 mg, Fiber 0 g, Protein 37 g, SaturatedFat 1 g, Sodium 361 mg, Sugar 0 g, Fat 4 g, ServingSize 3-4 servings, UnsaturatedFat 0 g
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5/5 (26)Total Time 25 minsCategory Main CourseCalories 150 per serving
- Drizzle the olive oil into a large (12-inch) skillet or 9x13 casserole dish. Arrange the chicken breasts in the pan, making sure that they touch but do not overlap. Drizzle on additional olive oil and sprinkle with the Stone House Seasoning or your favorite seasoning.
- Place the baking pan (skillet or casserole dish) into the oven on the middle rack. Bake until the juices of the chicken run clear when the chicken is pricked with a sharp knife and the internal temperature registers 160º F when checked with an internal thermometer, about 20 minutes.
- Remove the baking pan from the oven, tent with foil and allow the chicken to rest undisturbed for 5 minutes. Then, remove the foil from the pan and serve warm.
HOW TO COOK MOIST AND TENDER CHICKEN BREASTS EVERY TIME ...
From thekitchn.com
4.6/5 (99)Calories 230 per serving
- Flatten the chicken breasts. Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also use the bottom of a small frying pan.
- Heat the pan. Heat a frying pan large enough to fit the chicken in a single layer over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
- Cook the chicken breasts over medium heat for 1 minute without moving. Reduce the heat to medium. Add the chicken breasts. Cook undisturbed for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
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4.7/5 (12)Total Time 12 minsCategory MainCalories 203 per serving
- Cut off all the fat and any other bits you don't like. Sprinkle the chicken with salt and pepper on both sides. If you like, sprinkle the chicken with any other herbs or spices you want.
- When the pan is hot, add the oil and allow it to heat up for a min. Add the chicken carefully so that the oil doesn't splash you. Let it cook for about 3 mins or until it gets nice and brown underneath. Then flip the chicken to the other side. Cook for 2 mins on the second side and then slide your pan into the oven.
- If your chicken is boneless, cook it for 6-8 mins in the oven or until the chicken reaches an internal temperature of 165 degrees, then pull it out and let it rest for 10 mins before slicing it.
THE PERFECT BAKED CHICKEN - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
Reviews 2Servings 4Cuisine American, SouthernCategory Main Course
- Preheat oven to 450 degrees. Mix all the spices in a small container. Coat each side of chicken breast with olive oil and lay in baking dish. Sprinkle each side with spice mixture. Put in oven and bake for 20-25 minutes or until largest part of the breast is 160-165 degrees.
- If you don't have a meat thermometer, then cut slit in breast and make sure the meat is white. If you are using larger breast this may be longer, but it cooks fast and oven temps vary, so be sure to check the chicken. Take out of oven and cover for 5 minutes to seal juices.
EASY BAKED CHICKEN BREAST - THE SKINNYISH DISH
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5/5 (145)Category Main CourseCuisine AmericanTotal Time 30 mins
- If your chicken has not come pre-brined (see the post above for more details about this) and you'd like to brine your chicken which is the preferred method. In a large bowl or tupperware place raw chicken breasts and cover chicken breasts with lukewarm water. Slowly stir in 1/4 cup of Kosher Salt and then cover. You can do this early in the day and let it sit in fridge for up to 6-7 hours or you can do it as quickly as in just 20-30 minutes before baking. If chicken comes pre-brined skip this step because the chicken will be too salty.
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- Preheat oven to 190ºC (170ºC fan). In a small bowl, combine brown sugar, garlic powder, paprika, salt, and pepper.
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5/5 (1)Servings 4Cuisine AmericanTotal Time 30 mins
- Add your chicken breast to a large bowl with olive oil, salt & pepper, or marinate it in your favorite marinade for up to 24 hours.
- Once you’ve coated the chicken breast with oil, salt & pepper (or the marinade), place it on your prepared baking sheet and bake for 20-30 minutes until a meat thermometer reads 165 degrees F.
- Let the chicken rest on the pan for 5-10 minutes before cutting into it so that the chicken retains moisture. Serve however you’d like or add chicken to your favorite recipes.
THE JUCIEST BAKED CHICKEN BREAST | SWEET PEAS & SAFFRON
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Ratings 73Calories 157 per servingCategory Dinner
- Stir together the rub and sprinkle over chicken breasts. Turn chicken breasts until completely coated in rub.
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- Using a meat mallet, place each chicken breasts between pieces of wax paper and pound to even thickness (1/2 - 3/4 inches is usually the best.)
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4.8/5 (13)Category Main CourseCuisine AmericanCalories 344 per serving
- Coat the chicken breasts in olive oil and season generously with salt, pepper, and garlic powder.
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5/5 (1)Category DinnerCuisine AmericanEstimated Reading Time 5 mins
- Pat the chicken breast dry with a paper towel. Place a plastic wrap over the chicken breasts and pound with a rolling pin, mallet, or small heavy skillet.
- Meanwhile, prepare the Chicken Seasoning Blend by combining the salt, black pepper, paprika, red pepper flakes, garlic powder, onion powder, dried thyme, and dried rosemary in a small bowl; mix well and set aside.
- Place the chicken breasts in a baking dish. Rub generously with olive oil and sprinkle both sides with the seasoning mix. Use as much as you like.
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4.6/5 (14)Total Time 35 minsCategory MainCalories 156 per serving
- To brine the chicken, fill a large bowl with 1 quart of warm water and stir in 1/4 cup kosher salt. Place the chicken breasts in the water for 15 minutes to brine. Cover the bowl and refrigerate for up to 6 hours, if you're not ready to cook the chicken right away. Remove the chicken breasts from the salt water, rinse them with cold water, then pat them dry with some paper towels. Meanwhile, in a small bowl, mix the seasonings.
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5/5 (6)Total Time 20 minsCategory ChickenCalories 303 per serving
- Remove any packaging from the chicken, and place the breasts evenly spaced on the sheet pan. Drizzle the oil over the meat.
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4.5/5 (31)Servings 2
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From averiecooks.com
4.3/5 (86)Total Time 25 minsCategory 30-minute MealsCalories 375 per serving
- Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
- Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
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