There’s nothing quite like the comforting aroma of baked chicken filling your kitchen! Whether you’re craving quick weeknight dinners, seasonal favorites, or wholesome comfort food, we’ve gathered 34 delicious and healthy variations that will inspire your next meal. Get ready to discover new flavors and techniques that make baked chicken endlessly exciting—let’s dive in!
Lemon Herb Baked Chicken Breast
Nestled within the heart of autumn’s embrace, this lemon herb baked chicken breast offers a symphony of bright, zesty flavors and aromatic herbs that elevate the humble poultry to a culinary masterpiece. Perfectly tender and effortlessly elegant, it transforms weeknight dinners into occasions worth savoring. With minimal ingredients and maximum impact, this dish promises to become a cherished staple in your repertoire.
Ingredients
– Chicken breast – 1 lb
– Olive oil – 2 tbsp
– Lemon juice – 2 tbsp
– Garlic powder – 1 tsp
– Dried thyme – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat the oven to 375°F to ensure even cooking from the start.
2. Pat the chicken breast dry with paper towels to promote a golden sear.
3. In a small bowl, whisk together olive oil, lemon juice, garlic powder, dried thyme, salt, and black pepper until fully combined.
4. Brush the mixture evenly over both sides of the chicken breast, coating it thoroughly.
5. Place the chicken in a baking dish, ensuring it lies flat without overlapping.
6. Bake for 25–30 minutes, or until the internal temperature reaches 165°F on a meat thermometer.
7. Let the chicken rest for 5 minutes before slicing to retain its juices.
Lusciously moist and infused with the vibrant tang of lemon, this chicken boasts a tender texture that melts in your mouth. Serve it sliced over a bed of quinoa or alongside roasted vegetables for a complete, wholesome meal that delights the senses with every bite.
Spicy Garlic Baked Chicken Thighs
Lusciously golden and aromatic, these Spicy Garlic Baked Chicken Thighs deliver a bold, savory punch with minimal effort. Perfect for weeknight dinners or casual gatherings, they emerge from the oven with a crisp exterior and juicy interior. Infused with garlic and a hint of heat, this dish is both comforting and elegantly simple.
Ingredients
– Chicken thighs – 6
– Olive oil – 2 tbsp
– Garlic – 4 cloves, minced
– Paprika – 1 tsp
– Cayenne pepper – ½ tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken thighs dry with paper towels to ensure a crisp skin.
3. In a small bowl, combine the olive oil, minced garlic, paprika, cayenne pepper, salt, and black pepper.
4. Rub the spice mixture evenly over both sides of the chicken thighs.
5. Arrange the chicken thighs skin-side up on the prepared baking sheet, spacing them apart for even cooking.
6. Bake in the preheated oven for 35–40 minutes, or until the internal temperature reaches 165°F and the skin is golden brown and crispy.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Tender and succulent, these chicken thighs boast a crackling skin and a deeply flavorful, garlic-infused interior. Serve them alongside roasted vegetables or over a bed of creamy polenta for a complete meal that’s sure to impress.
Honey Mustard Baked Chicken Drumsticks
Savor the perfect harmony of sweet and tangy with these honey mustard baked chicken drumsticks, where a glossy glaze caramelizes into a sticky, golden crust while the meat beneath remains incredibly juicy. This effortless yet elegant dish transforms humble ingredients into a weeknight masterpiece that feels special enough for company, all with minimal hands-on time and maximum flavor payoff.
Ingredients
– Chicken drumsticks – 8
– Honey – ¼ cup
– Dijon mustard – 2 tbsp
– Olive oil – 1 tbsp
– Garlic powder – 1 tsp
– Paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken drumsticks dry with paper towels to ensure the skin crisps beautifully.
3. In a small bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, paprika, salt, and black pepper until smooth.
4. Brush the honey mustard mixture evenly over all sides of each drumstick, reserving about 2 tablespoons for basting later.
5. Arrange the drumsticks in a single layer on the prepared baking sheet, leaving space between them for even air circulation.
6. Bake at 400°F for 35 minutes, then baste the drumsticks with the reserved sauce.
7. Continue baking for another 10–15 minutes, until the internal temperature reaches 165°F and the skin is deeply golden and slightly charred at the edges.
8. Let the drumsticks rest for 5 minutes before serving to allow the juices to redistribute.
Zesty and aromatic, these drumsticks emerge with a crackling exterior that gives way to tender, succulent meat infused with the balanced punch of mustard and the mellow sweetness of honey. Serve them alongside a crisp green salad or over a bed of fluffy quinoa to soak up every last bit of the irresistible glaze, making each bite a delightful contrast of textures and flavors.
Mediterranean Baked Chicken with Olives
Fragrant with the sun-drenched flavors of the Mediterranean, this baked chicken dish marries tender poultry with briny olives and aromatic herbs for a simple yet sophisticated meal. Perfectly suited for a weeknight dinner or an elegant gathering, it requires minimal effort while delivering maximum flavor. Let the oven do the work as these ingredients meld into a harmonious, comforting feast.
Ingredients
Chicken thighs – 1.5 lbs
Kalamata olives – ½ cup
Garlic cloves – 4, minced
Olive oil – 2 tbsp
Dried oregano – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Lemon – 1, juiced
Instructions
1. Preheat your oven to 375°F to ensure even cooking from the moment the dish goes in.
2. Pat the chicken thighs completely dry with paper towels—this step is crucial for achieving a golden, crisp skin.
3. In a large bowl, combine the minced garlic, olive oil, dried oregano, salt, black pepper, and lemon juice, whisking until emulsified.
4. Add the chicken thighs to the bowl, tossing thoroughly to coat each piece evenly with the marinade.
5. Transfer the chicken to a baking dish, arranging the pieces skin-side up and in a single layer to promote browning.
6. Scatter the Kalamata olives evenly around the chicken in the baking dish.
7. Bake uncovered for 40–45 minutes, or until the chicken skin is golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
8. For an extra burst of flavor and color, let the chicken rest for 5 minutes after baking to allow the juices to redistribute.
With its succulent, juicy texture and vibrant, tangy notes from the olives and lemon, this dish is a celebration of Mediterranean simplicity. Serve it alongside a bed of fluffy couscous or a crisp green salad to soak up the delicious pan juices, making every bite a delightful experience.
Parmesan Herb Crusted Baked Chicken
There’s something undeniably comforting about a dish that marries simplicity with sophistication, and this Parmesan herb crusted baked chicken delivers exactly that. Tender chicken breasts are enveloped in a golden, savory crust, making it a weeknight favorite that feels anything but ordinary.
Ingredients
– Chicken breasts – 4
– Olive oil – 2 tbsp
– Panko breadcrumbs – 1 cup
– Grated Parmesan cheese – ½ cup
– Dried oregano – 1 tsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken breasts dry with paper towels to ensure the crust adheres well.
3. In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, dried oregano, garlic powder, salt, and black pepper.
4. Brush both sides of each chicken breast evenly with olive oil.
5. Press each chicken breast firmly into the breadcrumb mixture, coating both sides thoroughly.
6. Place the coated chicken breasts on the prepared baking sheet, spacing them apart to allow even browning.
7. Bake for 20-25 minutes, or until the internal temperature reaches 165°F and the crust is golden brown and crispy.
8. Let the chicken rest for 5 minutes before slicing to retain its juices.
Zesty and aromatic, this chicken boasts a crisp exterior that gives way to succulent, flavorful meat inside. Serve it alongside a bright arugula salad or over creamy mashed potatoes for a meal that’s as elegant as it is satisfying.
Baked Chicken with Sun-Dried Tomato Pesto
Oozing with Mediterranean charm, this baked chicken with sun-dried tomato pesto transforms humble ingredients into an elegant weeknight masterpiece. Perfectly golden and aromatic, it delivers restaurant-quality flair with effortless preparation.
Ingredients
Chicken breasts – 4
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Sun-dried tomatoes – ½ cup
Basil – ¼ cup
Parmesan cheese – ¼ cup
Garlic – 2 cloves
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with 1 tablespoon of olive oil.
2. Pat the chicken breasts completely dry with paper towels to ensure a crisp exterior.
3. Rub the chicken with the remaining 1 tablespoon of olive oil, then season both sides evenly with salt and black pepper.
4. Arrange the chicken in a single layer in the prepared baking dish, leaving space between each piece for even browning.
5. Combine the sun-dried tomatoes, basil, Parmesan cheese, and garlic in a food processor, pulsing until a coarse pesto forms.
6. Spread the pesto thickly over the top of each chicken breast, covering the surface entirely.
7. Bake for 25–30 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
8. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
9. Plate the chicken and drizzle any pan juices over the top for added flavor.
Perfectly tender and bursting with umami richness, the sun-dried tomato pesto creates a savory crust that contrasts beautifully with the juicy chicken beneath. Serve alongside creamy polenta or atop a bed of fresh arugula for a vibrant, satisfying meal that feels both rustic and refined.
Maple Glazed Baked Chicken Wings
Beneath a glossy, caramelized sheen, these maple-glazed wings emerge from the oven with a perfect balance of sweet sophistication and savory depth. Each bite delivers tender, fall-off-the-bone meat enveloped in a sticky, aromatic glaze that clings beautifully to the crisp exterior. Ideal for entertaining or a cozy night in, they transform humble chicken wings into an elegant centerpiece.
Ingredients
– Chicken wings – 2 lbs
– Maple syrup – ½ cup
– Soy sauce – 2 tbsp
– Olive oil – 1 tbsp
– Garlic powder – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken wings completely dry with paper towels to ensure maximum crispiness.
3. In a large bowl, toss the wings with olive oil, garlic powder, and black pepper until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.
5. Bake for 40 minutes, flipping halfway through, until the skin is golden and crispy.
6. While the wings bake, whisk together maple syrup and soy sauce in a small saucepan over medium heat.
7. Bring the glaze to a simmer, then reduce heat to low and cook for 5 minutes until slightly thickened.
8. Transfer the baked wings to a clean bowl and pour the warm glaze over them.
9. Gently toss the wings until fully coated in the glaze, being careful not to tear the skin.
10. Return the glazed wings to the baking sheet and bake for an additional 5 minutes at 400°F to set the glaze.
For a stunning presentation, these wings boast a crackly, lacquered exterior that gives way to incredibly juicy meat inside. The rich maple sweetness is perfectly cut by the salty umami of soy, creating a complex flavor profile that lingers delightfully. Serve them piled high on a platter with celery sticks and a creamy blue cheese dip for a classic pairing, or alongside a crisp apple slaw to complement the autumnal notes.
Balsamic Rosemary Baked Chicken
There’s something undeniably comforting about the aromatic union of balsamic vinegar and rosemary, especially when they come together to elevate a simple chicken dinner into a memorable meal. This baked chicken dish, with its glossy, caramelized exterior and tender interior, is both elegant enough for company and straightforward enough for a weeknight. The key lies in the marinade, which infuses every bite with a perfect balance of sweet, tangy, and herbal notes.
Ingredients
– Chicken thighs – 4
– Balsamic vinegar – ¼ cup
– Olive oil – 2 tbsp
– Fresh rosemary – 1 tbsp, chopped
– Garlic – 2 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat the oven to 400°F.
2. In a medium bowl, whisk together balsamic vinegar, olive oil, rosemary, garlic, salt, and black pepper.
3. Add chicken thighs to the bowl, ensuring each piece is fully coated in the marinade.
4. Let the chicken marinate at room temperature for 15 minutes to allow the flavors to penetrate.
5. Arrange the chicken thighs in a single layer in a baking dish, skin-side up if applicable.
6. Pour any remaining marinade over the chicken.
7. Bake in the preheated oven for 35 minutes, or until the internal temperature reaches 165°F.
8. For a deeper glaze, broil the chicken on high for 2–3 minutes, watching closely to prevent burning.
9. Remove from the oven and let rest for 5 minutes before serving.
Velvety and rich, the chicken emerges with a sticky, slightly sweet crust that gives way to juicy, herb-infused meat. Pair it with roasted vegetables or a simple arugula salad to let the bold flavors shine, or shred it over creamy polenta for a comforting twist.
Crispy Baked Chicken Tenders
Revered for their golden crunch and tender interior, these baked chicken tenders offer a healthier twist on a beloved classic without sacrificing flavor or texture. Perfectly seasoned and crisped to perfection, they promise to become a staple in your weeknight rotation.
Ingredients
– Chicken tenders – 1 lb
– All-purpose flour – ½ cup
– Eggs – 2 large
– Panko breadcrumbs – 1 cup
– Olive oil – 2 tbsp
– Garlic powder – 1 tsp
– Paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pat the chicken tenders dry with paper towels to ensure even coating and crispiness.
3. In a shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper.
4. In another bowl, beat the eggs until smooth.
5. Place the panko breadcrumbs in a third shallow bowl.
6. Dredge each chicken tender in the flour mixture, shaking off any excess.
7. Dip the floured tender into the beaten eggs, allowing any excess to drip off.
8. Press the tender firmly into the panko breadcrumbs, coating all sides evenly for maximum crunch.
9. Arrange the coated tenders on the prepared baking sheet in a single layer, not touching.
10. Drizzle the olive oil evenly over the tenders to promote browning and crispness.
11. Bake for 15–18 minutes, flipping halfway through, until the internal temperature reaches 165°F and the exterior is golden brown.
12. Let the tenders rest on the baking sheet for 3 minutes before serving to allow the crust to set.
Heavenly in their crispiness, these tenders boast a juicy interior with a savory, well-seasoned crust that pairs wonderfully with a tangy dipping sauce or atop a fresh salad for a satisfying meal.
Ginger Soy Baked Chicken
Heralding the arrival of autumn with its warm, aromatic notes, this ginger soy baked chicken offers a perfect balance of savory depth and subtle sweetness. Effortlessly elegant yet deeply comforting, it transforms simple ingredients into a dish that feels both special and approachable.
Ingredients
– Chicken thighs – 1.5 lbs
– Soy sauce – ¼ cup
– Honey – 2 tbsp
– Fresh ginger – 1 tbsp, minced
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and position the rack in the center for even heating.
2. Pat the chicken thighs completely dry with paper towels to ensure a crisp skin.
3. In a small bowl, whisk together the soy sauce, honey, minced ginger, minced garlic, olive oil, and black pepper until fully combined.
4. Place the chicken thighs in a baking dish and pour the marinade over them, coating each piece thoroughly.
5. Let the chicken marinate at room temperature for 15 minutes to allow the flavors to penetrate.
6. Transfer the baking dish to the preheated oven and bake for 35 minutes.
7. After 20 minutes, baste the chicken with the pan juices to keep it moist and flavorful.
8. Check for doneness by inserting a meat thermometer into the thickest part of a thigh; it should read 165°F.
9. Remove the chicken from the oven and let it rest for 5 minutes before serving to redistribute the juices.
Delightfully tender with a glossy, caramelized exterior, the chicken boasts a harmonious blend of umami-rich soy and zesty ginger. Serve it over steamed jasmine rice to soak up the savory sauce, or pair with roasted vegetables for a wholesome, satisfying meal that celebrates the season’s flavors.
Baked Chicken with Artichokes and Spinach
Delightfully elegant yet remarkably simple to prepare, this baked chicken dish combines tender poultry with the earthy notes of artichokes and vibrant spinach. Perfect for both weeknight dinners and entertaining guests, it offers a sophisticated flavor profile with minimal effort. The harmonious blend of textures and aromas will make this recipe a staple in your culinary repertoire.
Ingredients
Chicken breasts – 4
Artichoke hearts – 1 cup
Spinach – 2 cups
Olive oil – 2 tbsp
Garlic – 3 cloves
Lemon juice – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Paprika – 1 tsp
Instructions
1. Preheat your oven to 375°F to ensure even cooking and proper browning of the chicken.
2. Pat the chicken breasts dry with paper towels to help achieve a crisp exterior.
3. Rub the chicken breasts evenly with 1 tbsp of olive oil, coating all surfaces.
4. Season both sides of the chicken with salt, black pepper, and paprika.
5. Mince the garlic cloves finely to distribute flavor uniformly throughout the dish.
6. In a large oven-safe skillet, heat the remaining 1 tbsp of olive oil over medium-high heat for 2 minutes.
7. Sear the chicken breasts for 3 minutes per side until golden brown, developing a rich crust.
8. Remove the skillet from heat and arrange the artichoke hearts and spinach around the chicken.
9. Drizzle the lemon juice over the vegetables to brighten their flavors.
10. Sprinkle the minced garlic evenly over the entire skillet contents.
11. Transfer the skillet to the preheated oven and bake for 25 minutes until the chicken reaches an internal temperature of 165°F.
12. Let the dish rest for 5 minutes before serving to allow juices to redistribute for maximum tenderness.
Creating a beautifully balanced meal, the chicken emerges succulent with a subtle crispness, while the artichokes and spinach meld into a savory, tender accompaniment. Consider serving it over creamy polenta or alongside crusty bread to soak up the flavorful juices, enhancing the dining experience with complementary textures.
Southwestern Baked Chicken Casserole
Just as autumn’s crisp air begins to settle, this Southwestern baked chicken casserole emerges as the ultimate comfort dish, blending smoky spices with tender poultry and vibrant vegetables for a meal that warms both kitchen and soul.
Ingredients
– Boneless, skinless chicken breasts – 1.5 lbs
– Black beans – 1 (15 oz) can, drained and rinsed
– Corn kernels – 1 cup
– Diced tomatoes with green chilies – 1 (10 oz) can
– Shredded Monterey Jack cheese – 2 cups
– Chili powder – 2 tbsp
– Ground cumin – 1 tsp
– Olive oil – 2 tbsp
– Salt – 1 tsp
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil to prevent sticking.
2. Cut the chicken breasts into 1-inch cubes and season evenly with chili powder, cumin, and salt for balanced flavor distribution.
3. Heat the remaining olive oil in a large skillet over medium-high heat and cook the chicken cubes for 5-7 minutes, until no longer pink, turning occasionally for even browning.
4. Transfer the cooked chicken to the prepared baking dish and spread it in an even layer.
5. Top the chicken with the drained black beans, corn kernels, and diced tomatoes with green chilies, arranging them uniformly.
6. Sprinkle the shredded Monterey Jack cheese evenly over the entire casserole to create a golden, melted crust.
7. Bake uncovered for 25-30 minutes, until the cheese is bubbly and lightly browned at the edges.
8. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld and the casserole to set.
Yielding a harmonious blend of textures, this casserole features juicy chicken, creamy beans, and crisp corn beneath a blanket of gooey cheese; serve it alongside a fresh avocado salad or scoop it into warm tortillas for a customizable fiesta plate that delights every palate.
Indian Spiced Baked Chicken
Tender, aromatic, and deeply flavorful, this Indian spiced baked chicken transforms humble ingredients into an extraordinary weeknight dinner that feels both comforting and exotic. The blend of warm spices creates a fragrant crust while keeping the meat incredibly juicy.
Ingredients
Chicken thighs – 6
Yogurt – ½ cup
Lemon juice – 2 tbsp
Garlic – 3 cloves
Garam masala – 2 tsp
Cumin – 1 tsp
Paprika – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 400°F to ensure even cooking and proper browning.
2. Mince 3 cloves of garlic finely to distribute flavor evenly throughout the marinade.
3. In a medium bowl, combine ½ cup yogurt, 2 tbsp lemon juice, minced garlic, 2 tsp garam masala, 1 tsp cumin, 1 tsp paprika, 1 tsp salt, and ½ tsp black pepper.
4. Add 6 chicken thighs to the bowl and coat thoroughly with the marinade, massaging it into the meat for better absorption.
5. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the spices to penetrate deeply.
6. Arrange the marinated chicken thighs in a single layer on a baking sheet lined with parchment paper.
7. Drizzle 1 tbsp olive oil over the chicken to promote crispiness during baking.
8. Bake at 400°F for 25 minutes until the internal temperature reaches 165°F and the exterior is golden brown.
9. Let the chicken rest for 5 minutes before serving to redistribute juices and enhance tenderness.
Velvety yogurt keeps the chicken remarkably moist while the spice blend forms a crackling, aromatic crust. Serve it over basmati rice with a side of cucumber raita, or slice it for a vibrant wrap filled with fresh herbs and tangy chutney.
Baked Chicken with Kale and Sweet Potatoes
Heralding the arrival of autumn, this one-pan wonder combines tender chicken with earthy sweet potatoes and robust kale for a meal that feels both nourishing and indulgent. Perfectly balanced and effortlessly elegant, it transforms simple ingredients into a symphony of flavors that will become a staple in your seasonal rotation.
Ingredients
– Chicken thighs – 4
– Sweet potatoes – 2 large
– Kale – 1 bunch
– Olive oil – 2 tbsp
– Garlic – 4 cloves
– Salt – 1 tsp
– Black pepper – ½ tsp
– Paprika – 1 tsp
Instructions
1. Preheat your oven to 400°F.
2. Peel the sweet potatoes and cut them into 1-inch cubes.
3. Remove the stems from the kale and tear the leaves into bite-sized pieces.
4. Mince the garlic cloves finely.
5. Pat the chicken thighs dry with paper towels to ensure crispy skin.
6. In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
7. Arrange the sweet potatoes in a single layer on a baking sheet.
8. Roast the sweet potatoes in the preheated oven for 15 minutes.
9. While the sweet potatoes roast, season the chicken thighs with the remaining salt, black pepper, and paprika.
10. Heat the remaining olive oil in a skillet over medium-high heat.
11. Sear the chicken thighs skin-side down for 5–7 minutes until golden brown.
12. Flip the chicken and cook for another 3 minutes.
13. Remove the baking sheet from the oven and add the kale and minced garlic to the sweet potatoes.
14. Toss everything together gently to coat.
15. Place the seared chicken thighs on top of the vegetables.
16. Return the baking sheet to the oven and bake for 20–25 minutes, until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.
17. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.
Zesty and satisfying, the chicken emerges juicy with a crisp skin, while the sweet potatoes caramelize to a soft sweetness that contrasts beautifully with the slightly bitter kale. For a creative twist, serve it over a bed of quinoa or with a drizzle of balsamic glaze to elevate the dish into a restaurant-quality experience.
Almond Crusted Baked Chicken Breasts
Whisper-thin slices of golden almonds create an exquisite crust that elevates humble chicken breasts into a dish worthy of any dinner party. With a delicate crunch giving way to succulent, perfectly cooked poultry, this recipe transforms simple ingredients into an elegant centerpiece. The aromatic blend of herbs and the rich nuttiness make each bite a celebration of texture and flavor.
Ingredients
Chicken breasts – 4
Almonds – 1 cup
Flour – ½ cup
Eggs – 2
Salt – 1 tsp
Black pepper – ½ tsp
Paprika – 1 tsp
Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place almonds in a food processor and pulse until finely ground, creating an even coating that adheres beautifully to the chicken.
3. In a shallow bowl, combine ground almonds, flour, salt, black pepper, and paprika, mixing thoroughly with a fork.
4. Crack eggs into a separate bowl and whisk until fully blended and smooth.
5. Pat chicken breasts completely dry with paper towels to ensure the coating sticks properly.
6. Dip each chicken breast first into the egg mixture, allowing excess to drip off.
7. Press the chicken firmly into the almond mixture, coating both sides evenly for a uniform crust.
8. Place coated chicken breasts on the prepared baking sheet, spacing them 2 inches apart.
9. Drizzle olive oil evenly over the top of each chicken breast to promote browning and crispiness.
10. Bake for 25 minutes at 375°F until the internal temperature reaches 165°F and the crust is golden brown.
11. Let the chicken rest for 5 minutes on the baking sheet before slicing to retain juices.
Crunchy almond exterior yields to tender, moist chicken inside, creating a delightful contrast in every bite. The subtle sweetness of almonds pairs wonderfully with roasted vegetables or a fresh arugula salad, while the elegant presentation makes it perfect for both weeknight dinners and special occasions.
Conclusion
Many nutritious and tasty options await in these baked chicken recipes! We hope you find new favorites to enjoy. Give them a try, share which ones you love in the comments, and pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
