Baked Chicken Breasts
Slide baked chicken breasts into the oven and they're ready in less than 30 minutes. From lemon-herb to wild mushoom, these easy recipes for baked chicken breasts are fast and delicious.See Popular Baked Chicken Breasts Recipes
Looking for some new ideas for bone-in chicken breasts? Try this creative recipe that combines baked chicken with a simple-to-make sauce that combines Asian and Italian flavors.
Baked Chicken is not just for Sunday dinner any more, but this recipe is special enough to revive the old custom.
Roast chicken gets hands-down delicious when it's topped with a savory ham gravy that couldn't be easier to prepare.
Oaxaca is famous for its complex mole sauces, often made with more than 20 ingredients, like unsweetened chocolate, seeds and chiles. Since moles are so time-consuming to make, most Mexican cooks rely on the prepared pastes sold at the outdoor markets, and Alejando Ruiz Olmedo is no exception. Instead of stewing chicken in the mole, he takes a more elegant approach: He roasts chicken breasts until the skin is crisp and serves the mole alongside.
This elegantly presented dish is surprisingly easy to make. It features tender chicken, colorful vegetables and seasoned cream cheese baked in a golden, flaky puff pastry crust.
Oven-baked chicken breasts boast a delicious crunchy coating with herbs and garlic.
Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to make and easy to clean up.
This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better!
Chicken breasts are coated with a mixture of bread crumbs and Parmesan cheese, then topped with a creamy garlic-mushroom sauce featuring Campbell's® Condensed Cream of Broccoli Soup.
One dish is all you need to make this cheesy chili-spiked chicken and rice supper that's sure to become a family favorite.
CHEF WAY: At the new Rivera in Los Angeles, John Sedlar fuses French technique with Latin-American flavors in dishes like this pan-roasted chicken. He flavors the bird with a range of citrus, including Cara Cara oranges, blood oranges and pomelos. EASY WAY: The dish is just as delicious with a simple mix of navel oranges and limes.
Marcia Kiesel browns chicken breasts in butter on the stove before roasting them in the oven; the butter enriches both the chicken and browned pan juices, which become a base for the flavorful sauce. As a delicious accompaniment, she mashes minty green peas and mixes them in with whole ones.