Cocktail Recipes, Spirits, and Local Bars

Simple Baked Chicken recipe

Simple Baked Chicken recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This chicken dish is easy to assemble and creates the most delicious aromas when in the oven. It's one of our family's favourites. Serve with wild rice if desired.

189 people made this

IngredientsServes: 4

  • 4 skin-on, bone-in chicken breast fillets
  • 60g butter
  • 1 tablespoon dried basil
  • 1 teaspoon garlic salt

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4.
  2. Place chicken breasts in a lightly greased 23x33cm or similar sized baking dish or roasting pan. Dot each breast with 15g butter, then season with dried basil and garlic salt to taste.
  3. Bake at 180 C / Gas 4 for approximately 1 to 1 1/4 hours.

Recently viewed

Reviews & ratingsAverage global rating:(189)

Reviews in English (146)

by Bridgett L.

My family and I loved this recipe. I used skinless chicken breast and the chicken came out so moist. The smell of it cooking was a temptation for the taste to come. It was a very easy recipe. ******-25 Jan 2006

by Holly

Wonderful recipe. Everything was excellent and very easy to make. I followed some of the recommendations and mixed the butter and seasonings together prior to baking. I also added some lemon juice in the bottom of the pan. I think the lemon juice added the finishing touch!! Husband loved it and says it's a definite keeper. Thank you for the recipe.-18 Dec 2007

by Amanda

this was awesome!!! I mixed the butter together with the herbs - added lemon pepper and thyme - and then put a good sized dollop of the herbed butter on each breast. Also, a note on the cooking time - if you raise the temp to 375 and cover the dish with foil, it lowers the cooking time to 30-35 minutes and the chicken comes out cooked through but SOOOO juicy and tender!! thanks!!-24 Jun 2009

4 pounds whole broiler or fryer chicken, cut up
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried tarragon
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon black pepper
2 tablespoons cold butter, cut in small bits

Preheat the oven to 350 degrees F.

Place the chicken pieces in a baking dish large enough to hold them in a single layer.

Combine the garlic powder, oregano, parsley, tarragon, poultry seasoning, paprika, and black pepper in a small bowl and mix well. Sprinkle the seasoning mixture evenly over the chicken.

Dot the bits of butter on top of the chicken. Cover the baking dish with foil and bake at 350 degrees F for 30 minutes.

Remove the foil and bake for 10 more minutes or until the chicken is cooked through.

Our Best Baked Chicken Recipes

Weeknight cooking just got a whole lot easier. Take a family favorite protein and pop it in the oven for a low-maintenance meal that everyone will love.

Related To:

Photo By: Marshall Troy ©2012,Cooking Channel,LLC

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved 2014, Cooking Channel, LLC All Rights Reserved


©2012, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Marshall Troy ©2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Marshall Troy ©2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Con Poulos ©Con Poulos

Photo By: Christopher Testani

No-Peek Tomato Chicken

This pantry basics dump dinner magically comes together in the oven. The steam trapped inside the baking dish does the cooking &mdash don't lift the foil too soon or it will escape!

Deviled Chicken Thighs

Lemon Chicken Breasts

Ina's quick-fix baked chicken takes just 15 minutes' prep and will become an instant family favorite thanks to crispy golden-brown skin and a white wine lemon sauce.

Chicken Parmesan

Oven-Fried Chicken

Sweet and Spicy Apricot BBQ Chicken Thighs

Save the space on your grill for hamburgers and hot dogs &mdash without giving up BBQ chicken. Valerie cooks hers in the oven, while basting it with a sweet-and-spicy, homemade apricot BBQ sauce.

Baked Lemon Chicken

Hasselback Chicken Cordon Bleu

A fun play on hasselback potatoes, Ree stuffs thinly-sliced chicken breasts with Canadian bacon, Swiss cheese and a crunchy breadcrumb topping. Bonus? These chicken breasts can easily be made in advanced and frozen until you&rsquore ready to eat.

Cuban Baked Chicken with Sweet Peppers and Yellow Rice

This Cuban-inspired recipe is a great way to introduce unfamiliar flavors to wary eaters. A small amount of turmeric and cumin (less than one teaspoon of each) adds beautiful color to the rice without overpowering the other ingredients, like mild peas and sweet bell peppers.

Low Country Spatchcocked Chicken

A buttery lemon sauce serves two purposes in Kardea&rsquos recipe &mdash it infuses the meat with beautiful flavor while helping the skin get extra crispy.

Chicken Teriyaki Dump Dinner

Toss everything you love about chicken teriyaki (including the rice) into a baking dish for a quick and delicious dinner without any extra pots or pans to wash.

Oven BBQ Chicken

You don&rsquot need a grill to make great barbecue chicken. Trisha whips up a homemade BBQ sauce to coat the chicken, then bakes the dish until the sauce has thickened and the meat is tender.

Baked Orange Chicken and Brown Rice

Baked Chicken Dinner

A classic baked chicken is always a good idea. Serve this with your favorite sides for a cozy and comforting meal.

Homemade Frozen Chicken Fingers

Caramel Chicken

Katie&rsquos recipe puts a sweet-and-salty spin on your typical weeknight dinner. Serve the chicken with white rice &mdash it&rsquos key for soaking up the delicious caramel sauce.

Chicken and Rice Paprikash Casserole

Glazed Chicken and Broccoli Sheet Pan Dinner

Teriyaki chicken, crispy broccoli and creamy fingerling potatoes come together in this simple, satisfying sheet-pan dinner.

Chicken Bake

Inspired by Costco&rsquos famous chicken bake, we came up with a hand-held version that&rsquos easy to make at home. The cheesy bacon-filled pockets taste great hot from the oven, but can also be made in advance and reheated wrapped in foil in a 400 degrees F-oven for 8 to 10 minutes.

Crispy Parmesan Roast Chicken

Here's a recipe for roasted chicken with a twist &mdash a crispy crust made by patting the bird with a generous amount of grated Parmesan.

Orange Chicken Fingers

Maple-Mustard Chicken Thighs

Ellie proves that white meat isn't the only good-for-you part of the chicken. She uses bone-in chicken thighs with the skin removed and brushes the meat with a tangy low-fat glaze before baking.

Crispy Baked Fried Chicken

Chicken Cordon Bleu

Dijon Chicken Wings

Chicken Baked in Cornflake Crumbs

Trisha's easy weeknight baked chicken recipe is equal parts juicy, crisp and spicy. Dip assorted chicken pieces into a mixture of buttermilk and hot sauce, then roll the chicken in crushed cornflakes before baking until golden brown.

Oven Fried Coconut Chicken with Mango Dipping Sauce

Cooking with kids? They&rsquoll love Jeff&rsquos oven-fried chicken tenders, which he coats with a mixture of coconut flour, whole wheat panko crumbs and shredded unsweetened coconut.

Baked Buffalo Wings with Blue Cheese-Yogurt Dip

Oven-Fried Chicken

Baked Chicken Breasts with Parmesan Crust

Sweet Orange Chicken Drumsticks

To cut down the time for Valerie&rsquos baked drumsticks, prep and marinate the meat one day before cooking. The next day, you&rsquoll have the main course ready to eat in just 25 minutes.

How to make this baked chicken thighs recipe

This is one of those ‘staple recipes' that you'll end up reaching for again and again. Only rather than reading the recipe each time, you'll simply head to your pantry and start pulling out the spices. It's a very simple recipe that is based on the popular Perfect Baked Chicken Breast recipe.

  1. Mix the spices together in a small bowl.
  2. Drizzle the chicken thighs with some olive oil.
  3. Sprinkle the spices over the chicken.
  4. Bake.

That's it! After only 5 minutes of prep, these babies cook themselves. Dinner doesn't get any easier than this.

What Seasonings Can You Use on Baked Chicken?

Totally get creative here! I wrote this recipe the way I always make it, but that doesn’t mean other seasonings and spices won’t be great too, although I do feel like salt is a must! Here are some ideas to get you started!

  • Cumin. Because I love cumin on just about everything!
  • Italian Seasoning. Give these a little Italian flair with the yummy blend of spices!
  • Any Dry Rub you love! If you have a dry rub that you like to use on meats, this is a great time to use it as well!
  • Lemon Pepper. Yep, it’s a no brainer!
  • Fajita Seasoning. This is a great all around option for chicken as well!
  • Montreal Chicken Seasoning. I always have Montreal Seasoning in my cabinet for both steak and chicken. I find that they are just a great “everything” kind of seasoning!
  • Adobo Seasoning. This is another great all-purpose seasoning that is great on chicken!

Simple Baked Chicken Cutlets

Simple baked chicken cutlets are a healthier way to make your favorite breaded chicken recipes and you only need four ingredients and about 30 minutes for an incredible meal.

Sometimes I love complex recipes with lots of ingredients and steps and sometimes I like a simple recipe I can mix up lots of ways. This simple chicken cutlet recipe is one of those “keep up your sleeve” recipes that you can whip together in less than 30 minutes and personalize hundreds of ways. I have been known to add nuts, coconut, all types of herbs, and Parmesan to change up the base flavors. Meal wise – the options almost never end. Serve it on its own, as chicken Parmesan, as a crunchy component in a salad, with a simple pan sauce or gravy, in sandwiches, sliced in quesadillas, or dipped in any number of delicious condiments.

This is also one of those meals that I can make for my family and everyone is happy. My husband's favorite meal of all time is chicken milanesas, so he'll accept this as a healthier substitute. Plus every kid that I know loves breaded chicken. Everyone can add their own sauce - lemon juice for me, ketchup for everyone else - and we are all happy.

Looking for ways to mix up these Baked Chicken Cutlets, here are some ideas for try:


Today I am going to show you how to make the most perfect baked chicken breasts. All it involves is butter, parchment paper, seasonings, fork, and a knife. Fork and knife not needed until you’s are ready to eat ’em up.

What you see up there is 4 chicken breasts all topped with my choice of seasonings and pats of butter. However, all of that is not the secret to my method. The secret is:

Simple Cheesy Baked Chicken Yum

  • 2 pounds boneless chicken thighs or breasts
  • 2 Tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 cup shredded cheese (cheddar or Colby jack recommended)
  1. Place chicken in a baking dish.
  2. Drizzle olive oil over the chicken and sprinkle with garlic powder and salt.
  3. Bake, uncovered, in a 350 degree oven for 20 minutes.
  4. Sprinkle cheese over the chicken and bake for 10 minutes more or until cheese has melted.

Allow me to put in a word again for using boneless chicken thighs instead of boneless chicken breasts. The thighs have more fat in them, so they are always juicier and more flavorful. I’ve found the price for thighs to be about the same, if not better than what I’ve found for breasts. I’m also enjoying the fact that I continue to find a natural brand of chicken marked down for quick sale at the store. I know it’s not the best of the best when it comes to chicken, but it is at least better than the worst. (You like my logic, there?) I grab all the marked down packages I find, often getting 2-pound packages for about $3.00, and freeze them for when I need them. What a huge money saver!

Have you been enjoying all the new Simple Recipes I’ve shared here lately? They’ll keep coming, because I’m on a roll and this is fun! Here’s the list of what I’ve shared so far:

Baked Chicken Drumsticks

The only time we really think about eating chicken drumsticks is when we roast a whole chicken. We forget to cook them on their own sometimes, but with this simple baked recipe, we're about to start! After a quick marinade, these drumsticks bake in the oven in no time and stay extremely tender and juicy. The high heat helps the skin get nice and crispy for a perfectly baked drumstick that only take about 20 minutes to bake!

Flavoring options

Don't be afraid to mix up the marinade on these drumsticks. Use the same marinade as our grilled chicken sandwich and replace the lemon with lime and add some chili powder. Skip the soy sauce and add a little extra salt and taco seasoning or go for a sweet bbq profile with bbq sauce, honey, and a little olive oil to thin it out. Add a little heat with sriracha, chili garlic paste, or your favorite hot sauce.

The joy of a marinade is that you can prep the chicken whenever you have the chance and then when you are ready to cook the chicken is too. Make the marinade the night before even and let it sit in the refrigerator overnight. Bring the chicken out about 30 minutes before you are ready to bake it so it has a little time to come to room temperature. Cooked drumsticks can be stored in an airtight container in the refrigerator for about 3 to 5 days. Reheat in the oven to help re-crisp the skin.

For an even easier cleanup line your baking sheet with aluminum foil!

Looking for more drumstick recipes? Try these Sticky Grilled Chicken Drumsticks next!

Editor's Note: The introduction to this recipe was updated on July 27, 2020 to include more information about the dish.

Classic Baked Chicken


1 (3 to 4 pound) chicken , cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings), excluding the back

Freshly ground black pepper

1/2 cup low sodium chicken stock (see Recipe Note) or white wine for the gravy (optional)


Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off.

Pat the chicken pieces dry with a paper towel. Rub olive oil over the chicken pieces and on the bottom of the roasting pan.

Sprinkle the chicken pieces all over with black pepper and a little more salt.

Arrange the chicken pieces in the pan so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center of the pan.

Don't crowd the pan allow room in between the pieces.

Bake (uncovered) in the oven for 30 minutes at 400°F (205°C). This initial high heat will help brown the chicken.

Then lower the heat to 350°F (175°C) and bake for an additional 10-30 minutes until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F (74°C), and of the thighs is 170°F (77°C) when tested with a meat thermometer.

If the chicken isn't browning well enough, place the chicken under the broiler for the last 5 minutes of cooking, until browned sufficiently.

Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

If you would like to make gravy with the drippings from the chicken, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat.

Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in some white wine or chicken stock to help loosen the drippings from the pan.

Transfer the drippings and stock/wine mixture to a saucepan and heat on medium high until reduced to your desired thickness.

If you want the gravy even thicker, you can make a slurry with a little cornstarch or flour (a teaspoon) and water (1/4 cup), and add that to the gravy while it cooks.