OVEN BAKED CHICKEN BREASTS #chicken #chickenrecipes

OVEN BAKED CHICKEN BREASTS

HOW TO BAKE CHICKEN BREAST

INGREDIENTS

• 5-6 chicken breasts boneless skinless
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper

INSTRUCTIONS

1. Preheat oven to 400°F.
2. Toss chicken breasts with olive oil and seasonings. Mix well to coat.
3. Place on a lightly greased pan and bake 22-26 minutes or until temperature reaches 165°F.
4. Rest 5 minutes before slicing.

source https://akunpinterest.blogspot.com/2018/11/oven-baked-chicken-breasts-chicken.html

Baked Chicken Breasts #chicken #chikenrecipes #eating

Baked Chicken Breasts

INGREDIENTS:

BAKED CHICKEN BREAST INGREDIENTS:

1. 4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)
2. 1 Tablespoon melted butter or olive oil
3. 1 teaspoon kosher salt
4. 1/2 teaspoon freshly-cracked black pepper
5. 1/2 teaspoon garlic powder
6. 1/2 teaspoon paprika (I prefer smoked paprika)

DIRECTIONS:

Brine: To brine your chicken breasts, 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 some paper towels. (However, if the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step.)

Cook: Preheat oven to 450°F.
Place the chicken breasts in a single layer in a large baking dish or roasting pan*. 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. Then sprinkle the mixture evenly over the chicken on both sides.
Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. I recommend using a cooking thermometer to know exactly when it is fully cooked; in the thickest part of the breast, it should be 165°F. (Or, 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 and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken 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. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

*I recommend using a roasting pan (with a roasting rack) if you have one, which will help the chicken to cook a bit more evenly on both sides.

source https://akunpinterest.blogspot.com/2018/11/baked-chicken-breasts-chicken.html

HEMP-CRUSTED BAKED CHICKEN TENDERS #chicken #chickenrecipes #eating

HEMP-CRUSTED BAKED CHICKEN TENDERS

INGREDIENTS:

1. 1/2 cup hemp seeds
2. 1/2 cup ground almonds or almond meal
3. 1 teaspoon garlic powder
4. 1/2 teaspoon smoked paprika (or any paprika)
5. 1/2 teaspoon salt
6. 1/4 teaspoon black pepper
7. pinch of cayenne pepper
8. 1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/4-inch thick strips1/2 cup hemp seeds
9. 2 large eggs, whisked
10. cooking spray (or you can also use olive oil in a Misto)

DIRECTIONS:

• Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together hemp, ground almonds, garlic powder, paprika, salt, pepper and cayenne until evenly combined.
• Set up your dipping stations in this order: (1) chicken strips (2) whisked eggs (3) hemp breading (4) parchment-lined baking sheet. Dip each chicken strip in the eggs until they are completely covered, then give them a little shake to let any extra egg drip off. Add the chicken strip to the hemp mixture, and gently toss until the chicken strip is completely covered. Remove and transfer the chicken strip to the baking sheet. Repeat with remaining chicken.
• Give the chicken strips a good shot of cooking spray so that they are all lightly covered. Then bake for about 15-20 minutes, turning once halfway through, until the chicken is cooked and no longer pink inside and the breading is golden.
• Remove and serve warm with your desired dipping sauce.

source https://akunpinterest.blogspot.com/2018/11/hemp-crusted-baked-chicken-tenders.html

PRETZEL-CRUSTED CHICKEN NUGGETS

PRETZEL-CRUSTED CHICKEN NUGGETS

INGREDIENTS:

1. 1 cup flour
2. 1/2 tsp. salt
3. 1/2 tsp. freshly-ground black pepper
4. 2 eggs, whisked (or you can substitute 3 egg whites)
5. 2 cups finely-crushed pretzels (I used [Pretzel Crisps|http://pretzelcrisps.com/])
6. 3 boneless, skinless chicken breasts, cut into bite-sized (about 1-inch) pieces

DIRECTIONS:

• Preheat oven to 400 degrees. Cover a baking sheet (or you may need two) with aluminum foil.
• Whisk together flour, salt and pepper in a bowl. In a separate bowl, add the two whisked eggs. Then in a third bowl, add the crushed pretzels. This will be your assembly line for the nuggets.
• Take a piece of chicken and dip it in the flour mixture until it is evenly covered. Then dip it in the eggs, and then in the crushed pretzels, then place on the prepared baking sheet. Repeat with remaining chicken.
• Bake nuggets for about 20 minutes, or until the chicken is fully cooked. (Cooking time can depend on the size of your nuggets). Serve with your favorite dipping sauce.

Notes:
If using plain pretzels, I recommend adding an extra teaspoon of seasoning to the flour mixture, such as smoked paprika, chipotle powder, Italian seasoning, blackening seasoning, or your other favorite combo!

source https://akunpinterest.blogspot.com/2018/11/pretzel-crusted-chicken-nuggets.html

Creamy Parmesan Garlic Chicken Recipe

Ingedients

4 small-medium chicken breasts or 2 large halved
salt and pepper to taste
2 tablespoons olive oil
3-4 cloves garlic minced
1 cup light cream or half & half, or heavy cream
1 tablespoons Italian seasoning or oregano
1/2 cup parmesan cheese grated
1 cup spinach chopped (optional)

Instructions

1. Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts).
2. Visit Creamy Parmesan Garlic Chicken @ gimmedelicious.com for full instructions.

source https://akunpinterest.blogspot.com/2018/11/creamy-parmesan-garlic-chicken-recipe.html

Creamy Parmesan Garlic Chicken Recipe

Ingedients

4 small-medium chicken breasts or 2 large halved
salt and pepper to taste
2 tablespoons olive oil
3-4 cloves garlic minced
1 cup light cream or half & half, or heavy cream
1 tablespoons Italian seasoning or oregano
1/2 cup parmesan cheese grated
1 cup spinach chopped (optional)

Instructions

1. Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts).
2. Visit Creamy Parmesan Garlic Chicken @ gimmedelicious.com for full instructions.

source https://akunpinterest.blogspot.com/2018/11/creamy-parmesan-garlic-chicken-recipe.html

FRENCH ONION CHICKEN NOODLE CASSEROLE

FRENCH ONION CHICKEN NOODLE CASSEROLE

INGREDIENTS:

1. 4 cups cooked chopped chicken
2. 2 (10.75-oz) cans cream of chicken soup
3. 16-oz container refrigerated French Onion Dip (sour cream based)
4. 1 cup cheddar cheese
5. 12-oz egg noodles
6. 1 cup crushed French fried onions

INSTRUCTIONS:

1. Cook egg noodles according to package directions, drain.
2. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
3. Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles.
4. Pour mixture into prepared pan. Top with crushed french fried onions.
5. Bake for 25-30 minutes, until heated through.

source https://akunpinterest.blogspot.com/2018/11/french-onion-chicken-noodle-casserole.html

CREAMY SWISS CHICKEN BAKE RECIPE

CREAMY SWISS CHICKEN BAKE RECIPE

INGREDIENTS

• 4-6 Boneless Skinless Chicken breasts
• 6-8 slices swiss cheese (Mozzarella works too)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3/4 cup grated parmesan cheese divided
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• Cooked Rice to serve over (Optional)

INSTRUCTIONS

1. Preheat oven to 375.
2. Pat chicken dry and place in a greased 9x13 pan.
3. Add sliced cheese on top of chicken breasts.
4. In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.
5. Bake for 1 hour. Serve over rice if desired or serve alone.

source https://akunpinterest.blogspot.com/2018/11/creamy-swiss-chicken-bake-recipe.html

CREAMY SWISS CHICKEN BAKE RECIPE

CREAMY SWISS CHICKEN BAKE RECIPE

INGREDIENTS

• 4-6 Boneless Skinless Chicken breasts
• 6-8 slices swiss cheese (Mozzarella works too)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3/4 cup grated parmesan cheese divided
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• Cooked Rice to serve over (Optional)

INSTRUCTIONS

1. Preheat oven to 375.
2. Pat chicken dry and place in a greased 9x13 pan.
3. Add sliced cheese on top of chicken breasts.
4. In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.
5. Bake for 1 hour. Serve over rice if desired or serve alone.

source https://akunpinterest.blogspot.com/2018/11/creamy-swiss-chicken-bake-recipe.html

FRENCH ONION CHICKEN NOODLE CASSEROLE

FRENCH ONION CHICKEN NOODLE CASSEROLE

INGREDIENTS:

1. 4 cups cooked chopped chicken
2. 2 (10.75-oz) cans cream of chicken soup
3. 16-oz container refrigerated French Onion Dip (sour cream based)
4. 1 cup cheddar cheese
5. 12-oz egg noodles
6. 1 cup crushed French fried onions

INSTRUCTIONS:

1. Cook egg noodles according to package directions, drain.
2. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
3. Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles.
4. Pour mixture into prepared pan. Top with crushed french fried onions.
5. Bake for 25-30 minutes, until heated through.

source https://akunpinterest.blogspot.com/2018/11/french-onion-chicken-noodle-casserole.html

Crispy Garlic Parmesan Baked Chicken

Crispy Garlic Parmesan Baked Chicken

Get dinner on the table is a jiffy with my Crispy Garlic Parmesan Baked Chicken! It's crunchy and packed with flavor and it's perfect for satisfying your pickiest critics on busy weeknights.

Ingredients

• 4 chicken cutlets or two large breasts cut in half
• ¼ cup all-purpose flour
• 2 teaspoons garlic powder
• 1 teaspoon dried Italian seasoning
• ¼ teaspoon black pepper
• 1 teaspoon kosher salt
• 2 eggs + 2 tablespoons milk
• 1 cup Panko breadcrumbs
• 3/4 cup grated Parmesan cheese

Instructions

•  Preheat oven to 375 degrees. Cover a baking sheet with foil or parchment paper.
• In a shallow dish, combine flour, black pepper, salt, garlic powder and Italian seasoning.
• In another shallow dish, whisk together eggs and milk.
• In a third shallow dish, combine panko breadcrumbs and Parmesan cheese.
• Pat chicken dry with a paper towel.
• Set up assembly line to coat chicken in this order: flour, eggs, panko. First dredge chicken in the flour mixture, then in the eggs and then coat with the panko/Parmesan mixture. Once coated, arrange on the prepared baking sheet.
• Spray tops of chicken with nonstick cooking spray.
• Bake for 35-40 minutes or until crispy and golden brown and cooked through. If the tops aren't brown enough for your taste, flip on the broiler for a few minutes; careful not to let them burn.
• Garnish with fresh chopped parsley and serve with lemon wedges.

Notes

• To fry: In a large heavy-bottomed skillet, heat a high-temperature oil like canola or corn oil over medium heat. Place chicken in the hot oil and fry until golden; about 4 minutes per side. Careful not to keep the oil too hot or the chicken will burn. Chicken is done when juices run clear or it reaches an internal temperature of 165 degrees F

source https://akunpinterest.blogspot.com/2018/11/crispy-garlic-parmesan-baked-chicken.html

Crispy Baked Parmesan Chicken

Crispy Baked Parmesan Chicken

Crispy Baked Parmesan Chicken is QUICK and EASY DINNER RECIPE for your family.

Ingredients

1. 3 boneless, skinless chicken breasts halves (less than 1 ½ lb. total)
2. Salt – to taste
3. Freshly ground black pepper – to taste
4. Garlic powder – to taste
5. 2/3 cup shredded Cheddar cheese
6. 1/2 cup flour
7. 2 small eggs lightly beaten
8. 1 cup coarse corn flakes crumbs
9. 1/4 cup grated Parmesan cheese
10. 1 tablespoon olive oil

Instructions

1. Preheat the oven to 400 F. Line baking sheet with parchment paper, set aside.
2. Ground about 2 ½ cups corn flakes in a food processor to make the crumbs, or place in a zip-lock bag and crush with a rolling pin. I prefer slightly coarse crumbs (like panko) to make crispy coating.
3. Sprinkle each chicken breast with salt, pepper and garlic powder on both sides.
4. Cut a pocket into each chicken breast.
5. Stuffed each pocket with shredded cheddar cheese and press to seal.
6. Arrange 3 shallow dishes in a line. Place the flour in the first one. Beat the eggs in the second dish. In the third dish combine cornflakes crumbs and grated parmesan. Stir well, then add olive oil and stir until evenly moistened.
7. Working with one chicken breast at the time, first dip it in the flour on the both side. Be careful to keep the pocket from opening!!!
8. Then dip into egg, allow excess off egg to run off.
9. Dip in corn flakes-parmesan mixture to coat well and place on prepared baking sheet.
10. Bake about 25-30 minutes or until the crumbs are golden brown.

source https://akunpinterest.blogspot.com/2018/11/crispy-baked-parmesan-chicken.html

LEMON BUTTER CHICKEN STRIPS RECIPE

What You Need

3 chicken breasts boneless, skinless preferred - cut into strips
Salt and pepper to taste
1/2 Tablespoon paprika
3 Tablespoons butter
2 Tablespoons minced garlic
1 cup chicken broth
1/2 cup heavy cream
1/4 cup Parmesan cheese
2 teaspoons lemon juice
1/2 teaspoon dried thyme

Instructions

Using a sharp kitchen knife, slice the chicken breasts into strips. Season to taste with paprika, salt and pepper. Set aside.
Melt half of the butter in a skillet over medium high heat.
Add the chicken to the hot melted butter and sear on both sides for about 5-7 minutes until golden brown and cooked through.
Remove the chicken to a plate and add the remaining butter to the skillet.
Add the garlic, then 30 seconds later add the chicken broth, Parmesan, lemon juice and thyme. Give it a good stir and let it start to bubble before adding in the heavy cream, stirring or whisking often.
Cook until the sauce becomes creamy, about 5 minutes, and then add the chicken fingers back to the skillet and spoon on a bit more sauce.

source https://akunpinterest.blogspot.com/2018/11/lemon-butter-chicken-strips-recipe.html

SKILLET CHICKEN THIGHS WITH CREAMY TOMATO BASIL SPINACH SAUCE

Ingredients

1. 1 tablespoon olive oil
2. 1.5 lb chicken thighs , boneless skinless
3. 1/2 teaspoon salt
4. 1/4 teaspoon pepper
5. 8 oz tomato sauce
6. 2 garlic cloves , minced
7. 1/2 cup heavy cream
8. 4 oz fresh spinach
9. 4 leaves fresh basil (or use 1/4 teaspoon dried basil)
10. For serving:
11. 1/4 cup Parmesan cheese , grated

Instructions

1. How to cook boneless skinless chicken thighs in a skillet:
2. In a large skillet heat olive oil on medium heat. Season boneless skinless chicken thighs with salt and pepper. Add them top side down to the hot skillet. Cook for 5 minutes on medium heat, until the top side is nicely seared. 
3. Flip over to the other side and sear for 5 more minutes on medium heat.
4. Remove the chicken from the skillet to a plate.
5. How to make creamy tomato basil sauce:
6. To the same, now empty skillet, add tomato sauce, minced garlic, heavy cream. Bring to boil and stir. 
7. Reduce heat to low simmer. Add fresh spinach and fresh basil. Stir until spinach wilts and reduces in volume. 
8. Taste the sauce and add more salt and pepper, if needed.
9. Add back cooked boneless skinless chicken thighs, increase heat to medium. Reheat the chicken thighs in the skillet with the sauce and cook until the chicken is completely cooked through and no longer pink in the center. 
10. To serve, spoon the sauce over the boneless skinless chicken thighs and top with grated Parmesan cheese.

source https://akunpinterest.blogspot.com/2018/11/skillet-chicken-thighs-with-creamy.html

HERB ROASTED CHICKEN THIGHS IN CREAMY WHITE WINE SAUCE

Chicken thighs are so deliciously tender and the creamy white wine sauce is silky, smooth & simply addictive. What an easy one skillet chicken recipe!

Course: Main Course

Cuisine: American

Keyword: herb roasted chicken thighs, one skillet chicken

Servings: 8

Calories: 500 kcal

Author: Olga

Ingredients

Chicken thighs:

1. 1 tbsp olive oil
2. 2 tbsp butter
3. 3 lbs chicken thighs bone-in, skin-on
4. 1 tsp salt
5. 1 tsp pepper
6. 1 tsp Italian seasoning

White Wine Sauce:

1. 1 medium onion diced
2. 3 garlic cloves chopped
3. 1 tsp Italian seasoning
4. 1 tbsp flour for thickening the sauce
5. ½ cup white wine
6. ½ cup heavy cream
7. 1 cup chicken stock
8. 3-4 thyme sprigs (leaves only)
9. Salt and pepper to taste

Instructions

1. Preheat oven to 400 F.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper and Italian seasoning.
3. Cook chicken thighs on medium-high skin side down first to brown it for 4-5 minutes. Flip and cook on the next side for about 4 minutes, for a total of 8-10 minutes. Remove chicken from the skillet.
4. Add 2 tbsp butter, onion and sauté until the onion is browned, 3-4 minutes. Add chopped garlic, thyme and 1 tsp Italian seasoning and cook for another minute.
5. Next add 1 tbsp flour and cook it in the oil of the pan for only a minute, until it’s no longer white. Add the wine slowly to the hot pan, increasing heat from medium-high to high and cook for a few minutes.
6. Now add 1 cup chicken stock and ½ cup heavy cream. Stir to combine and let everything cook until it reduces slightly, about 5 minutes. 
7. Make sure to taste the sauce and add salt and pepper, to taste.
8. Return chicken thighs back into the pan with sauce. 
9. Put in the oven uncovered and cook at 400 for 35 minutes. 
10. Once time is up, take the pan out of the oven, check if chicken thighs are done. Sprinkle with fresh thyme and serve with roasted vegetables, mashed potatoes or rice. 

Recipe Notes

I indicated 8 servings since I had 8 chicken thighs, which makes it 1 chicken per serving.

source https://akunpinterest.blogspot.com/2018/11/herb-roasted-chicken-thighs-in-creamy.html

Simple Roast Chicken with Garlic and Lemon

Simple Roast Chicken with Garlic and Lemon

INGREDIENTS

• 1 (4- to 5-pound) chicken
• 4 Tablespoons unsalted butter
• 4 large cloves garlic, minced
• 1 lemon, halved
• 3 sprigs fresh rosemary

EQUIPMENT:

• Kitchen string

INSTRUCTIONS

Preheat the oven to 450ºF with rack in center.

Remove the giblets from the chicken then trim the excess fat from around the chicken cavity then rinse and thoroughly dry the chicken. (The drier the chicken, the crispier the skin.) Place the chicken in a roasting pan, baking dish or cast iron skillet.

Melt the butter with the garlic in a small saucepan over medium-low heat. Brush the melted garlic butter all over the chicken. Season the chicken liberally all over (including inside the cavity) with salt and pepper. Place the two lemon halves and the sprigs of rosemary inside the cavity.

Tie the legs together with kitchen twine. (Keep it simple with a loop around each leg and knotted in the center.)

Roast the chicken for about 1 hour, basting it every 15 minutes by using a spoon and tilting the pan to collect the juices then spooning them atop the chicken, until the internal temperature reaches 165ºF. (When testing the temperature with a meat thermometer, insert it into the breast but do not touch the bone for the most accurate reading.) Rotate the pan after every time you baste the chicken to guarantee even cooking.

Remove the chicken from the oven and transfer it to a cutting board. Allow the chicken to rest for 10 minutes before slicing and serving.

Note

It's important to baste the chicken every 15 minutes so that the minced garlic stays moist and doesn't burn. If you don't want to baste the chicken as frequently, simply smash the cloves of garlic (rather than mince them) and place them inside the cavity of the chicken then baste the chicken two to three times while it's roasting.

The total cooking time will depend on a variety of factors, including the weight of your chicken and how heat circulates within your specific oven.

source https://akunpinterest.blogspot.com/2018/11/simple-roast-chicken-with-garlic-and.html