Let’s face it: chicken breast can be bland. But not tonight! We’ve gathered 17 mouthwatering baked chicken recipes, each paired with a savory sauce to transform this simple staple into something spectacular. From creamy garlic parmesan to tangy honey mustard, get ready to discover easy, flavor-packed dinners that will become your new weeknight heroes. Your taste buds (and family) will thank you!
Lemon Herb Baked Chicken Breast with White Wine Sauce
Now, if you’re looking for a simple yet impressive dinner that feels fancy without the fuss, this lemon herb baked chicken with white wine sauce is your answer. It’s a one-pan wonder that delivers juicy chicken and a bright, flavorful sauce in under an hour—perfect for a weeknight or a casual holiday gathering like Christmas Eve.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp fresh lemon juice
– 1 tbsp chopped fresh thyme
– 1 tbsp chopped fresh rosemary
– 3 cloves garlic, minced
– 1/2 cup dry white wine
– 1/2 cup chicken broth
– 2 tbsp unsalted butter
– 1 tbsp all-purpose flour
Instructions
1. Preheat your oven to 400°F and pat the chicken breasts dry with paper towels to help them brown better.
2. In a small bowl, mix the olive oil, salt, black pepper, lemon juice, thyme, rosemary, and minced garlic to create a marinade.
3. Rub the marinade evenly over all sides of the chicken breasts and let them sit at room temperature for 10 minutes.
4. Heat a large oven-safe skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden brown.
5. Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet to a plate, tent it with foil to keep warm, and return the skillet to the stovetop over medium heat.
7. Pour the white wine into the skillet, scraping up any browned bits with a wooden spoon to add flavor to the sauce.
8. Simmer the wine for 2-3 minutes until reduced by half, then whisk in the chicken broth.
9. In a separate small bowl, mash the butter and flour together to make a beurre manié, which will thicken the sauce smoothly without lumps.
10. Whisk the butter-flour mixture into the skillet sauce and cook for 2-3 minutes until the sauce thickens to a creamy consistency.
11. Return the chicken to the skillet, spooning the sauce over it, and heat for 1-2 minutes to warm through.
Gently slice into the chicken to reveal its tender, juicy interior, complemented by the herb-infused sauce with a tangy lemon kick. Serve it over mashed potatoes or with crusty bread to soak up every last drop—it’s a dish that feels special enough for any occasion but easy enough for a relaxed dinner at home.
Parmesan Crusted Baked Chicken Breast with Alfredo Sauce
Let’s be honest—you want a dinner that feels fancy but doesn’t require a chef’s hat. This parmesan-crusted baked chicken with creamy alfredo sauce is exactly that. It’s crispy, cheesy, and totally doable on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/2 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1 cup grated parmesan cheese
– 1 tsp garlic powder
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 2 cups heavy cream
– 1/2 cup unsalted butter
– 1 cup grated parmesan cheese
– 4 cloves garlic, minced
– 1/4 tsp ground nutmeg
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels to help the coating stick better.
3. Place the flour in a shallow dish.
4. Whisk the eggs in a second shallow dish until smooth.
5. In a third dish, combine the panko breadcrumbs, 1 cup grated parmesan cheese, garlic powder, oregano, salt, and black pepper.
6. Dredge each chicken breast in the flour, shaking off any excess.
7. Dip the floured chicken into the beaten eggs, letting any extra drip off.
8. Press the chicken firmly into the breadcrumb mixture, coating both sides evenly.
9. Place the coated chicken on the prepared baking sheet.
10. Drizzle the olive oil over the chicken breasts.
11. Bake for 20-25 minutes, or until the internal temperature reaches 165°F and the crust is golden brown.
12. While the chicken bakes, melt the butter in a saucepan over medium heat.
13. Add the minced garlic and cook for 1 minute, until fragrant but not browned.
14. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
15. Reduce the heat to low and whisk in 1 cup grated parmesan cheese until melted and smooth.
16. Stir in the nutmeg and remove from heat.
17. Let the chicken rest for 5 minutes after baking to keep it juicy.
18. Serve the chicken topped with the warm alfredo sauce.
You’ll love the contrast between the crunchy, savory crust and the rich, velvety sauce. Try it over a bed of fettuccine or with roasted asparagus for a complete meal that’ll have everyone asking for seconds.
Balsamic Glazed Baked Chicken Breast with Rosemary Sauce
Ready to impress with minimal effort? This balsamic glazed baked chicken breast with rosemary sauce is your new weeknight hero. It’s juicy, flavorful, and comes together with ingredients you likely already have. You’ll love how the tangy glaze and herby sauce transform simple chicken into something special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1/2 cup balsamic vinegar
– 2 tbsp honey
– 1 garlic clove, minced
– 1 cup chicken broth
– 1 tbsp fresh rosemary, finely chopped
– 2 tbsp unsalted butter
Instructions
1. Preheat your oven to 400°F and pat the chicken breasts dry with paper towels.
2. Season both sides of the chicken evenly with the kosher salt and black pepper.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet and sear for 3-4 minutes per side until golden brown.
5. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the internal temperature reaches 165°F.
6. While the chicken bakes, combine the balsamic vinegar, honey, and minced garlic in a small saucepan over medium heat.
7. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 8-10 minutes until it thickens to a syrup consistency.
8. Remove the chicken from the oven, transfer it to a plate, and tent loosely with foil to rest for 5 minutes.
9. Place the same skillet back on the stove over medium heat and add the chicken broth, scraping up any browned bits from the bottom.
10. Stir in the chopped rosemary and simmer the sauce for 3-4 minutes until slightly reduced.
11. Whisk in the unsalted butter until the sauce is smooth and glossy, then remove from heat.
12. Brush the balsamic glaze generously over the rested chicken breasts.
13. Serve the chicken immediately, drizzled with the warm rosemary sauce.
What a winner! The chicken stays incredibly moist inside with a sticky-sweet caramelized crust, while the buttery rosemary sauce adds an aromatic, savory finish. Try slicing it over a bed of creamy polenta or alongside roasted veggies for a complete meal that feels fancy without the fuss.
Spicy Sriracha Baked Chicken Breast with Yogurt Drizzle
You know those nights when you want something flavorful but don’t want to stand over the stove forever? Yeah, this spicy Sriracha baked chicken breast with a cool yogurt drizzle is your answer—it’s packed with heat and comes together with minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/4 cup Sriracha sauce
– 2 tbsp honey
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup plain Greek yogurt
– 1 tbsp fresh lime juice
– 1 tbsp chopped fresh cilantro
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels to help the coating stick better.
3. In a small bowl, whisk together the Sriracha sauce, honey, olive oil, garlic powder, salt, and black pepper until smooth.
4. Place the chicken breasts on the prepared baking sheet and brush the Sriracha mixture evenly over both sides.
5. Bake the chicken at 400°F for 22–25 minutes, or until a meat thermometer inserted into the thickest part reads 165°F.
6. While the chicken bakes, make the yogurt drizzle by stirring together the Greek yogurt, lime juice, and chopped cilantro in another small bowl.
7. Remove the chicken from the oven and let it rest for 5 minutes on the baking sheet to keep it juicy.
8. Slice the chicken breasts and drizzle with the yogurt mixture before serving.
Crispy on the outside and tender inside, this chicken brings a bold kick balanced by the creamy yogurt. Try it over a bed of rice or tucked into warm tortillas for an easy weeknight twist.
Garlic Butter Baked Chicken Breast with Lemon Caper Sauce
Dinner just got a whole lot easier with this flavorful chicken dish. You’ll love how the garlic butter bakes right into the chicken, and the lemon caper sauce adds a bright, tangy finish that makes it feel special without much effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 4 tbsp unsalted butter, softened
– 4 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
– 1/2 cup chicken broth
– 1/4 cup fresh lemon juice
– 2 tbsp capers, drained
– 2 tbsp fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. Pat the chicken breasts dry with paper towels to help the butter stick better.
3. In a small bowl, mix the softened butter, minced garlic, salt, and black pepper until combined.
4. Rub the garlic butter mixture evenly over both sides of each chicken breast.
5. Place the chicken in the prepared baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
6. While the chicken bakes, heat 1 tbsp olive oil in a skillet over medium heat.
7. Pour in the chicken broth and lemon juice, then bring to a simmer for 3-4 minutes to reduce slightly.
8. Stir in the capers and cook for 1 more minute until warmed through.
9. Remove the skillet from heat and stir in the chopped parsley.
10. Once the chicken is done, let it rest for 5 minutes before slicing to keep it juicy.
11. Serve the chicken topped with the lemon caper sauce.
Just imagine cutting into that tender, buttery chicken with the zesty sauce drizzled over it—the capers add a nice briny pop that balances the richness. It’s perfect over mashed potatoes or with a simple green salad for a complete meal that feels restaurant-worthy.
Maple Dijon Baked Chicken Breast with Bacon Cream Sauce
Dinner just got a major upgrade with this cozy, flavor-packed chicken dish. You’ll love how the sweet maple and tangy Dijon glaze caramelizes on the chicken, while the bacon cream sauce adds a rich, savory finish that feels totally indulgent yet simple enough for a weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/4 cup maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 slices bacon, chopped
– 1/2 cup heavy cream
– 1/4 cup chicken broth
– 1 tbsp all-purpose flour
– 1/4 tsp garlic powder
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels to help the glaze stick better.
3. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, salt, and black pepper until smooth.
4. Place the chicken breasts on the prepared baking sheet and brush them generously with the maple-Dijon mixture, coating all sides.
5. Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
6. While the chicken bakes, cook the chopped bacon in a skillet over medium heat for 5-7 minutes until crispy, then transfer it to a paper towel-lined plate, leaving 1 tbsp of bacon fat in the skillet.
7. Sprinkle the flour into the skillet with the bacon fat and whisk for 1 minute to make a roux.
8. Slowly pour in the chicken broth and heavy cream, whisking constantly to avoid lumps, then stir in the garlic powder.
9. Simmer the sauce for 3-5 minutes until it thickens slightly, then stir the cooked bacon back in.
10. Serve the baked chicken hot, topped with the bacon cream sauce.
You’ll adore the tender, juicy chicken with its sticky-sweet glaze, perfectly balanced by the creamy, smoky sauce. Try it over mashed potatoes or with a side of roasted veggies for a complete meal that feels special without the fuss.
Pesto Stuffed Baked Chicken Breast with Sun-Dried Tomato Sauce
Ready to impress with minimal effort? This pesto-stuffed baked chicken breast with sun-dried tomato sauce is your new weeknight hero. It looks fancy but comes together easily, delivering juicy chicken packed with herby flavor and a tangy, rich sauce you’ll want to spoon over everything.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/2 cup basil pesto
– 1 cup shredded mozzarella cheese
– 1 tbsp olive oil
– 1/2 cup chopped sun-dried tomatoes (packed in oil)
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place one chicken breast on a cutting board. Using a sharp knife, carefully slice a horizontal pocket into the thickest side, being careful not to cut all the way through. Repeat with remaining breasts.
3. Season the inside of each pocket lightly with a pinch of the salt and pepper.
4. Spoon 2 tablespoons of basil pesto into each chicken pocket.
5. Stuff 1/4 cup of shredded mozzarella cheese into each pocket on top of the pesto.
6. Secure each pocket closed with 2-3 toothpicks to prevent filling from leaking.
7. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
8. Place the stuffed chicken breasts in the hot skillet. Sear for 3-4 minutes per side, until a golden-brown crust forms. Tip: Don’t move the chicken for the first few minutes to get a good sear.
9. Transfer the entire skillet to the preheated oven. Bake for 18-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer. Tip: Letting the chicken rest for 5 minutes after baking keeps it extra juicy.
10. While the chicken bakes, prepare the sauce. In the same skillet (no need to wash it), add the chopped sun-dried tomatoes and minced garlic. Cook over medium heat for 1 minute until fragrant.
11. Pour in 1 cup of chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Tip: This step, called deglazing, adds incredible depth of flavor to your sauce.
12. Stir in 1/2 cup of heavy cream and the remaining salt and pepper. Bring the sauce to a gentle simmer and let it cook for 5-7 minutes, until it thickens slightly.
13. Carefully remove the toothpicks from the baked chicken breasts.
14. Plate the chicken and spoon the warm sun-dried tomato sauce generously over the top.
Delightfully tender chicken gives way to a molten, herby center, perfectly complemented by the creamy, tangy sauce. Serve it over a bed of pasta or with crusty bread to soak up every last drop—it’s a complete meal that feels special any night of the week.
Cajun Spiced Baked Chicken Breast with Remoulade Sauce
Ready to spice up your dinner routine? This Cajun Spiced Baked Chicken Breast with Remoulade Sauce brings bold flavor without the fuss. You’ll love how simple it is to get that perfect juicy chicken with a zesty kick.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup mayonnaise
– 2 tbsp Dijon mustard
– 1 tbsp lemon juice
– 1 tbsp chopped fresh parsley
– 1 tsp hot sauce
– 1/2 tsp garlic powder
– 1/4 tsp paprika
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels to help the seasoning stick better.
3. In a small bowl, mix 2 tbsp olive oil, 2 tbsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
4. Rub the spice mixture evenly over all sides of the 4 chicken breasts.
5. Place the chicken on the prepared baking sheet, spacing them about 1 inch apart.
6. Bake at 400°F for 20-25 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
7. While the chicken bakes, make the remoulade sauce: in a medium bowl, whisk together 1 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tbsp chopped fresh parsley, 1 tsp hot sauce, 1/2 tsp garlic powder, and 1/4 tsp paprika until smooth.
8. Cover the sauce and refrigerate it until ready to serve to let the flavors meld.
9. Remove the chicken from the oven and let it rest for 5 minutes on the baking sheet to keep it juicy.
10. Slice the chicken and serve it drizzled with the remoulade sauce.
So tender and packed with smoky-spicy Cajun flavors, this chicken pairs perfectly with the creamy, tangy remoulade. Serve it over a bed of rice or with roasted veggies for a complete meal that’s sure to impress.
Herbed Goat Cheese Stuffed Baked Chicken Breast with Red Pepper Coulis
This herbed goat cheese stuffed baked chicken breast with red pepper coulis is a restaurant-worthy dish you can easily make at home. It’s perfect for a special dinner or impressing guests without spending hours in the kitchen. The creamy filling and vibrant sauce turn simple chicken into something truly memorable.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 4 oz goat cheese, softened
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh thyme leaves
– 1 tbsp fresh rosemary, finely chopped
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 2 red bell peppers, seeded and chopped
– 1/2 cup chicken broth
– 1 tbsp balsamic vinegar
– 1/4 tsp smoked paprika
Instructions
1. Preheat your oven to 400°F.
2. In a small bowl, combine the goat cheese, parsley, thyme, rosemary, garlic powder, salt, and black pepper until smooth.
3. Using a sharp knife, cut a horizontal pocket into the thick side of each chicken breast, being careful not to cut all the way through.
4. Divide the herbed goat cheese mixture evenly and stuff it into each chicken pocket.
5. Secure the openings with toothpicks to prevent the filling from leaking out during baking.
6. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
7. Sear the chicken breasts for 3-4 minutes per side until golden brown.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
9. While the chicken bakes, heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat.
10. Add the chopped red bell peppers and sauté for 5-7 minutes until softened.
11. Pour in the chicken broth and balsamic vinegar, then bring to a simmer.
12. Reduce heat to low, cover, and cook for 10 minutes until the peppers are very tender.
13. Carefully transfer the pepper mixture to a blender, add the smoked paprika, and blend until completely smooth.
14. Return the sauce to the saucepan and keep warm over low heat until ready to serve.
15. Remove the chicken from the oven and let it rest for 5 minutes before removing the toothpicks.
16. Spoon the red pepper coulis onto plates and place the stuffed chicken breasts on top.
Perfectly cooked chicken stays juicy when you let it rest after baking. The creamy, herbed goat cheese melts beautifully inside, while the slightly sweet and tangy red pepper coulis adds a pop of color and flavor. Try serving it over a bed of creamy polenta or with roasted asparagus for a complete meal that feels fancy but is surprisingly simple to put together.
Barbecue Baked Chicken Breast with Smoky Bourbon Sauce
You know those days when you want something comforting but still impressive? Barbecue baked chicken breast with smoky bourbon sauce is your answer—it’s juicy, flavorful, and surprisingly easy to pull off. Perfect for a cozy dinner or a casual gathering, this dish brings together sweet, smoky, and savory notes in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 cup barbecue sauce
– 1/4 cup bourbon
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
Instructions
1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Pat the chicken breasts dry with paper towels to ensure even browning.
3. Rub the chicken breasts with 1 tablespoon olive oil, then season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Arrange the chicken in the prepared baking dish in a single layer.
5. In a medium bowl, whisk together 1 cup barbecue sauce, 1/4 cup bourbon, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper until smooth.
6. Pour the sauce evenly over the chicken breasts, coating them completely.
7. Bake at 400°F for 25-30 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Remove the dish from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.
9. Spoon any remaining sauce from the dish over the chicken just before serving.
Nothing beats the tender, juicy texture of this chicken paired with that rich, smoky bourbon sauce. Serve it over mashed potatoes or with a side of grilled corn for a complete meal that’s sure to impress.
Mediterranean Baked Chicken Breast with Tzatziki Sauce
Picture this: a simple chicken dinner that feels like a Mediterranean vacation on your plate. You get juicy, herb-crusted chicken with a cool, creamy tzatziki sauce—it’s a total crowd-pleaser that’s easier than you think.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber (seeds removed)
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
- 1 clove garlic, minced
- 1/4 tsp salt
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry with paper towels to ensure even browning.
- In a small bowl, combine the olive oil, dried oregano, dried thyme, garlic powder, salt, and black pepper.
- Rub the spice mixture evenly over all sides of the chicken breasts.
- Place the chicken in a single layer in a baking dish.
- Cut the lemon in half and squeeze the juice from one half over the chicken.
- Bake the chicken for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C).
- While the chicken bakes, prepare the tzatziki sauce.
- Place the grated cucumber in a clean kitchen towel and squeeze out excess moisture to prevent a watery sauce.
- In a medium bowl, combine the Greek yogurt, grated cucumber, fresh dill, fresh mint, minced garlic, and salt.
- Stir the sauce until all ingredients are fully incorporated.
- Cover the bowl and refrigerate the tzatziki sauce until ready to serve.
- Remove the chicken from the oven and let it rest for 5 minutes before slicing to retain its juices.
- Slice the chicken against the grain.
- Serve the sliced chicken with the chilled tzatziki sauce and the remaining lemon half cut into wedges.
Marvel at how the chicken stays incredibly moist inside with a lightly crisp, herbed crust. The cool, garlicky tzatziki adds a refreshing tang that perfectly balances the warm spices. For a complete meal, pile it all onto warm pita bread with a side of crisp cucumber and tomato salad.
Coconut Curry Baked Chicken Breast with Mango Chutney
Ever feel like you need a dinner that’s both cozy and exciting? This coconut curry baked chicken breast with mango chutney is your answer—it’s packed with flavor but surprisingly simple to pull off. You’ll love how the creamy sauce and sweet-tangy chutney come together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds total)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 cup canned coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 1 cup mango chutney
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with olive oil.
- Pat the chicken breasts dry with paper towels to help the seasoning stick better.
- Rub the chicken breasts all over with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
- In a small bowl, whisk together 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 cup coconut milk, 2 tablespoons tomato paste, and 1 tablespoon honey until smooth.
- Pour the coconut curry sauce evenly over the chicken in the baking dish, coating each piece.
- Bake the chicken at 400°F for 20-25 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
- While the chicken bakes, spoon 1 cup mango chutney into a small serving bowl for topping later.
- Remove the chicken from the oven and let it rest for 5 minutes to keep the juices locked in.
- Garnish the baked chicken with 2 tablespoons chopped fresh cilantro just before serving.
- Serve the chicken hot, topped with the mango chutney on the side or drizzled over.
The chicken turns out tender and juicy, with a rich, creamy curry sauce that’s perfectly balanced by the sweet and tangy mango chutney. Try serving it over a bed of fluffy rice or with warm naan bread to soak up every last bit of that delicious sauce—it’s a meal that feels special without any fuss.
Spinach and Feta Stuffed Baked Chicken Breast with Lemon Dill Sauce
Mmm, picture this: juicy chicken breast stuffed with creamy feta and fresh spinach, all baked to perfection. It’s a restaurant-quality meal that’s surprisingly simple to pull off at home. You’ll love the bright, herby lemon dill sauce that ties everything together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 cup fresh spinach, chopped
– 4 oz feta cheese, crumbled
– 2 tbsp olive oil, divided
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– 2 tbsp fresh dill, chopped
– 1 tbsp lemon juice
– 1 tsp lemon zest
Instructions
1. Preheat your oven to 400°F.
2. Place one chicken breast on a cutting board and use a sharp knife to cut a horizontal pocket through the thickest part, being careful not to cut all the way through. Repeat with the remaining chicken breasts.
3. In a small bowl, combine 1 cup fresh spinach and 4 oz crumbled feta cheese.
4. Stuff each chicken breast pocket evenly with the spinach-feta mixture.
5. Season the outside of each stuffed chicken breast with 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
6. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
7. Sear the chicken breasts for 2-3 minutes per side, until golden brown. Tip: Don’t overcrowd the pan—work in batches if needed for a better sear.
8. Transfer the skillet to the preheated oven and bake for 18-20 minutes, until the internal temperature reaches 165°F. Tip: Use a meat thermometer for perfect doneness every time.
9. While the chicken bakes, prepare the sauce. In a small saucepan, heat 1 tbsp olive oil over medium heat.
10. Add 1/2 cup chicken broth and bring to a simmer.
11. Stir in 1/4 cup heavy cream, 2 tbsp fresh dill, 1 tbsp lemon juice, and 1 tsp lemon zest.
12. Simmer the sauce for 3-4 minutes, until slightly thickened. Tip: If the sauce thickens too much, add a splash of broth to reach your desired consistency.
13. Remove the chicken from the oven and let it rest for 5 minutes before slicing.
14. Serve the sliced chicken drizzled with the warm lemon dill sauce.
Unbelievably tender chicken gives way to that warm, melty spinach and feta filling in every bite. The sauce adds a lovely tangy freshness that cuts through the richness perfectly. Try serving it over a bed of fluffy rice or with roasted potatoes to soak up all that delicious sauce.
Buffalo Baked Chicken Breast with Blue Cheese Dressing
Ready to spice up your dinner routine? This Buffalo Baked Chicken Breast with Blue Cheese Dressing is a total game-changer. It’s got that classic spicy kick and cool, creamy dressing you love, but it’s baked right in your oven for an easy, hands-off meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1/2 cup hot sauce
– 1/4 cup unsalted butter, melted
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/2 cup crumbled blue cheese
– 1/4 cup mayonnaise
– 1/4 cup sour cream
– 1 tbsp lemon juice
– 1 tbsp chopped fresh chives
Instructions
1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish.
2. Pat the 4 boneless, skinless chicken breasts completely dry with paper towels to ensure a crispy exterior.
3. In a small bowl, whisk together 1/2 cup hot sauce, 1/4 cup melted unsalted butter, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper until smooth.
4. Place the dried chicken breasts in the prepared baking dish in a single layer.
5. Pour the hot sauce mixture evenly over the chicken breasts, coating them completely on all sides.
6. Bake the chicken at 400°F for 20-25 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
7. While the chicken bakes, make the dressing by combining 1/2 cup crumbled blue cheese, 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tbsp lemon juice, and 1 tbsp chopped fresh chives in a medium bowl; stir gently to avoid over-mixing and keep the blue cheese crumbles intact.
8. Remove the chicken from the oven and let it rest in the dish for 5 minutes to allow the juices to redistribute.
9. Serve the baked chicken breasts immediately, drizzled generously with the prepared blue cheese dressing.
The chicken comes out juicy and tender with a perfectly sticky, spicy glaze. That cool, tangy blue cheese dressing balances the heat beautifully. Try shredding the leftovers for an epic buffalo chicken salad or stuffing them into warm tortillas the next day.
Sesame Ginger Baked Chicken Breast with Hoisin Glaze
Holiday cooking doesn’t have to be complicated to be delicious. You can make this flavorful sesame ginger baked chicken with minimal effort, and it’s perfect for a cozy winter dinner when you want something satisfying but simple.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 pounds)
– 1/4 cup hoisin sauce
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tbsp honey
– 1 tsp rice vinegar
– 1 tbsp sesame seeds
– 1/4 tsp black pepper
– 1 tbsp vegetable oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Pat the chicken breasts dry with paper towels to help the glaze stick better.
3. In a small bowl, whisk together the hoisin sauce, soy sauce, sesame oil, grated ginger, minced garlic, honey, and rice vinegar until smooth.
4. Place the chicken breasts on the prepared baking sheet and brush them generously with half of the glaze mixture, reserving the rest for later.
5. Sprinkle the chicken with black pepper and sesame seeds, pressing lightly so they adhere.
6. Drizzle the vegetable oil over the chicken to promote browning.
7. Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Remove the chicken from the oven and brush with the remaining glaze, then let it rest for 5 minutes before slicing to keep it juicy.
9. Slice the chicken against the grain for tender pieces and serve immediately.
Buttery sesame seeds add a nice crunch to the tender, juicy chicken, while the hoisin glaze caramelizes into a sweet and savory coating that’s irresistible. Try serving it over steamed rice with a side of roasted broccoli for a complete meal that feels special without any fuss.
Sun-Dried Tomato and Basil Baked Chicken Breast with Pesto Cream Sauce
Ooh, you know those nights when you want something fancy but don’t want to spend hours in the kitchen? This baked chicken breast is your answer—it’s packed with flavor from sun-dried tomatoes and basil, all smothered in a creamy pesto sauce that feels indulgent yet comes together easily.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/4 cup fresh basil leaves, chopped
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup prepared pesto
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Pat the chicken breasts dry with paper towels to help them brown better, then season both sides evenly with salt, black pepper, and garlic powder.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the chicken breasts for 3-4 minutes per side until golden brown, then transfer them to the prepared baking dish.
5. In a medium bowl, whisk together the heavy cream, grated Parmesan cheese, and prepared pesto until smooth.
6. Pour the pesto cream sauce evenly over the chicken breasts in the baking dish.
7. Sprinkle the chopped sun-dried tomatoes and fresh basil evenly over the top of the chicken and sauce.
8. Bake uncovered at 375°F for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the sauce is bubbly and slightly thickened.
9. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
10. Carefully transfer the chicken to plates and spoon the remaining sauce from the dish over the top.
Chicken emerges tender and juicy, with the sun-dried tomatoes adding a sweet-tangy pop against the rich, herby pesto cream. For a complete meal, serve it over a bed of pasta or with crusty bread to soak up every drop of that luscious sauce—it’s a crowd-pleaser that tastes like you fussed way more than you actually did!
Brown Sugar Glazed Baked Chicken Breast with Bourbon Peppercorn Sauce
Just when you think chicken breast can’t get any better, this recipe proves you wrong. It’s a cozy, flavorful dish that feels fancy but comes together easily—perfect for a special dinner or when you want to treat yourself.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/2 cup brown sugar
– 1/4 cup bourbon
– 2 tbsp whole black peppercorns
– 1/4 cup soy sauce
– 2 tbsp olive oil
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– 1 tsp salt
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels to help the glaze stick better.
3. In a small bowl, mix the brown sugar, soy sauce, and 1 tbsp olive oil until smooth.
4. Brush the glaze evenly over both sides of the chicken breasts.
5. Place the chicken on the baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F.
6. While the chicken bakes, heat the remaining 1 tbsp olive oil in a skillet over medium heat.
7. Add the peppercorns and toast for 1-2 minutes until fragrant, stirring constantly to prevent burning.
8. Pour in the bourbon carefully—it might sizzle—and let it simmer for 1 minute to cook off the alcohol.
9. Add the chicken broth and bring to a gentle boil, then reduce heat to low.
10. Stir in the heavy cream and simmer for 5 minutes until the sauce thickens slightly.
11. Remove the skillet from heat and whisk in the butter until melted and smooth.
12. Season the sauce with salt, tasting as you go for balance.
13. Let the baked chicken rest for 5 minutes before slicing to keep it juicy.
14. Serve the chicken drizzled with the bourbon peppercorn sauce.
Chicken emerges tender with a sweet, caramelized crust that pairs beautifully with the rich, peppery sauce. The bourbon adds a subtle warmth without being overpowering, making it ideal over mashed potatoes or with roasted veggies for a complete meal.
Summary
Overall, these 20 baked chicken breast recipes prove that a simple cut can be endlessly delicious with the right savory sauce. We hope you find a new family favorite! Give one a try this week, leave a comment telling us which you loved, and don’t forget to share this roundup on your Pinterest boards for later.
