AMY'S AMAZING BAKED CHICKEN BREASTS
Skin-on chicken breasts are stuffed with seasoned compound butter right under the skin for the juiciest, most flavorful chicken ever!
Provided by Amy Campbell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Using 2 fingers, loosen the skin on each chicken breast. Thinly slice compound butter and stuff under skin to cover as much of the chicken as possible.
- Layer onion slices on the bottom of a glass baking dish. Pour in chicken stock. Place chicken breasts on top of the onions, skin-side up. Season with salt and pepper.
- Bake in the preheated oven for 30 minutes. Start basting chicken with its juices and rotate if skin is not crisping evenly. Continue baking until chicken is no longer pink in the center and the juices run clear, about 25 more minutes, depending on the size of the chicken breasts. Baste chicken every 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 570.4 calories, Carbohydrate 6.3 g, Cholesterol 151.6 mg, Fat 47.9 g, Fiber 0.9 g, Protein 25.4 g, SaturatedFat 21 g, Sodium 1744.9 mg, Sugar 3.5 g
THE BEST BAKED CHICKEN BREASTS
The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
- Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.
THREE-INGREDIENT BAKED CHICKEN BREASTS
I use this as a basic baked chicken recipe when another recipe calls for cooked chicken. Works great for everything and is super customizable. Sometimes I use garlic salt or other seasonings, depending on what I'm using it for.
Provided by Jennifer Jones
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
- Stir 1/4 cup melted butter and salt together in a bowl.
- Arrange chicken in the baking dish. Brush butter mixture onto the chicken until thoroughly coated, pouring any extra over the chicken.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 227.1 calories, Cholesterol 95.1 mg, Fat 14.2 g, Protein 23.7 g, SaturatedFat 8.1 g, Sodium 719.3 mg
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