CHICKEN BAKED CHICKEN RECIPES

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BAKED CHICKEN BREAST RECIPE - HOW TO BAKE CHICKEN BREAST



Baked Chicken Breast Recipe - How to Bake Chicken Breast image

Our oven-baked chicken breast recipe is so easy and delicious. Here's how to bake chicken perfectly, with helpful instructions, including the best temperature to cook it, how to make it more flavorful, and other important tips.

Provided by Lauren Miyashiro

Categories     dinner    main dish

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 9

1 tbsp.

brown sugar

1 tsp.

garlic powder

1 tsp.

paprika

1 tsp.

kosher salt

1 tsp.

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

4

boneless skinless chicken breasts (about 2 lbs.)

1

lemon, cut into thin slices

Freshly chopped parsley, for garnish (optional)

Steps:

  • Preheat oven to 375º. In a small bowl, combine brown sugar, garlic powder, paprika, salt, and pepper. Drizzle oil all over chicken and generously coat with seasoning mixture, shaking off excess. Scatter lemon slices in baking dish then place chicken on top.

BAKED CHICKEN & DUMPLINGS | JUST A PINCH RECIPES



Baked Chicken & Dumplings | Just A Pinch Recipes image

Patience is a virtue with this super yummy baked chicken and dumpling dish. Let it sit for a bit after completing the final step, and the end result will be wonderfully creamy. We loved that this simple dinner is packed with flavor. This meal will hit the spot and become a favorite around your dinner table. Check out more of our delicious chicken recipes!

Provided by Dana Moore AKA: Southern Gals Cook @linemanswife

Categories     Chicken

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 8

Number Of Ingredients 10

4-5 large chicken breast, boneless
1 stick(s) real butter
1 1/2 cup(s) self-rising flour
1 1/2 cup(s) milk
1/2 cup(s) sour cream
3 cup(s) chicken broth (reserve for further use)
1 can(s) cream of celery soup
1/2 teaspoon(s) savory (rosemary or thyme may be used)
4 tablespoon(s) real butter
- salt and pepper to taste

Steps:

  • NOTE: ALWAYS, ALWAYS, ALWAYS, use self-rising flour. I DO NOT recommend using margarine, low-fat or fat-free items as this will change the texture and taste of the dish.
  • Place chicken, 4 tablespoons butter, salt, and pepper in a large stockpot. Cover with water, at least 2 inches over the chicken.
  • Cover and bring to a boil over high heat. Reduce heat to simmer and boil chicken until tender, about 30 to 45 minutes. When chicken is done remove from broth and let cool. Reserve broth.
  • When cool, shred chicken into pieces.
  • Preheat oven to 375 degrees. Melt 1 stick butter.
  • Pour butter into 3 quart baking dish.
  • Spread chicken on top of butter.
  • In a separate bowl, whisk flour and milk together.
  • Carefully pour evenly over top of chicken; scrape bowl.
  • In the same bowl whisk together 2 cups of the reserved chicken broth, cream of celery soup, sour cream and savory. Carefully pour this mixture over top of chicken and flour mixture.
  • Bake for 30-40 minutes or until a golden brown. Let cool for about 15 minutes. Then pour the remaining 1 cup reserved chicken broth evenly over the top. Let stand for about 5 minutes or until the broth has "soaked" into the chicken and dumplins.
  • If you love this recipe please visit www.southerngalscook.com for more recipes to enjoy and share!

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