Baked Chicken Breast Recipes

Baked chicken breast recipes are used by many dieters. Chicken breasts are lower in fat when the skin is removed prior to eating, but they are not the tenderest part of the chicken. Chicken thighs are more tender, but not as delicious and used less often. Baking is a simple method to cook any meal and allows you more time to work on the other side dishes and the dessert. 

Simple Baked Chicken Breasts

If you are looking for a simple way to stay on your diet, try some baked chicken breasts. This recipe is simple to make and absolutely no fat is used.

Ingredients:

• 1 chicken breast
• Salt and pepper to taste
• Aluminum foil

Directions:

1. Wash and pat dry the chicken breast. Season the breast with a generous amount of salt and pepper.
2. Place the chicken breast on the aluminum foil and make a tent. Pull both sides up, fold down the top edges and close the sides.
3. Bake in a preheated 375 degree oven for 30 minutes. Open the tent and allow the chicken to brown (approximately fifteen minutes or until done).
4. Close the aluminum foil again.  Allow the chicken to rest for ten minutes before serving.

Baked Chicken Breasts and Veggies

This is a traditional one-pot meal and can be served directly from the pan. A small amount of oil is used on the chicken breasts to give it a better taste. Olive oil enhances the taste of any meal.

Ingredients:

• 2 chicken breasts
• 1 tbsp. virgin olive oil
• 2 potatoes, cut into chunks
• 3 large carrots, cut into large chunks
• 2 red onions, quartered
• 3 cloves garlic
• 1 cup water
• Aluminum foil

Directions:

1. Wash and pat dry both chicken breasts. Brush each chicken breast with the olive oil as needed.
2. Season each breast with generous amounts of salt and pepper. Place the chicken breasts in a large rectangle baking pan.
3. Place the veggies around the chicken breasts and add in one cup of water. Season all the veggies with salt and pepper. Cover the entire pan with aluminum foil.
4. Bake in a preheated oven for 45 minutes. Remove the aluminum foil and allow the chicken breasts to brown on top.
5. Remove the pan from the oven and recover the pan again. Allow to set for at least ten minutes before serving.

Rosemary and Lemon Chicken Breasts

Rosemary is used with many meats, especially lamb. Although many only think of rosemary as a traditional tea herb, rosemary can and should be used in meat and poultry dishes.

Ingredients:

• 4 boneless chicken breast (with skin)
• 1/4 cup virgin olive oil
• 5 garlic cloves, minced
• 3 tbsp. balsamic vinegar
• 1 tbsp. grated lemon zest
• 2 tbsp. freshly squeezed lemon juice
• 1-1/2 tsp. oregano, dried
• 1 tsp. minced rosemary, dried
• 4 sprigs of fresh rosemary (3-inch pieces)
• 1 lemon, sliced
• Salt and pepper to taste

Directions:

1. Debone your chicken breasts or buy them without the bone. Wash and pat dry the chicken breasts.
2. Make the chicken rub by placing the oil, garlic, lemon juice, zest, vinegar, oregano and rosemary in a small saucepan. Warm the oil mixture slightly over a low heat and remove immediately.
3. Allow the rub to cool and then brush each chicken breast with the oil rub. Place the chicken in a baking pan, along with the lemon slices.
4. Add in 1/2 cup of water. On top of each breast place one sprig of rosemary.
5. Bake in a preheated 400 degree oven for 30 to 40 minutes or until the chicken is done and brown. You can serve these baked chicken breasts with a tomato and cucumber salad.