5 Oven-Baked Chicken Breast Recipes - Delishably - Food and Drink
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5 Oven-Baked Chicken Breast Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Succulent baked chicken breast on a bed of pasta in tomato sauce

Succulent baked chicken breast on a bed of pasta in tomato sauce

Chicken breast meat is hugely popular with millions of people around the world, whether served carved from a roasted whole bird or cooked separately after having being removed from the bone, either intact or chopped up and made to form part of dishes such as stews or curries. One of the problems with cooking chicken breast fillets is that if you are not very careful, they can become dry and tough, simply due to the fact that they are so lean and devoid of fat. While there are many ways to successfully address this issue, one of the easiest and most foolproof is by baking chicken breasts in the oven in a casseroled dish, where the steam and the limited amount of fat is contained, keeping the meat moist and succulent, ensuring it is served at its tender and tasty best.

Chicken breasts are simply seasoned before being baked in a casserole dish

Chicken breasts are simply seasoned before being baked in a casserole dish

How to Bake Chicken Breasts in the Oven

The cooking method employed in all the recipes on this page is simplicity itself as all that is required to be added to the chicken breasts before they are cooked is some seasoning. You can use salt, pepper, spices, even dried herbs, but no oil or fat is required. Dry marinating of the breasts is optional beforehand depending upon the individual recipe but essentially the seasoned breasts are placed in a casserole dish. The lid is then put on the dish before it is put in to an oven preheated to 200C/400F/Gas Mark 6. The cooking time will vary slightly depending not only on the size of the chicken breasts but on the individual oven. Very small breasts will take around 25 minutes while larger ones may require 35 minutes. Be sure to test the breasts when they come out of the oven to ensure the juices run clear before the lid is placed back on the dish and it is set aside on a safe surface to for ten minutes to let the meat rest prior to service.

Bolognaise Spiced Baked Chicken Breast With Spaghetti

Bolognaise spiced baked chicken breast is served on a bed of spaghetti with tomatoes and mushrooms

Bolognaise spiced baked chicken breast is served on a bed of spaghetti with tomatoes and mushrooms

Cook Time

Prep time: 15 min

Cook time: 45 min

Ready in: 1 hour

Yields: 2 servings

Ingredients

  • 2 skinless chicken breasts
  • 1 tablespoon bolognaise spice mix*
  • 2 tablespoons extra virgin olive oil
  • 1 large garlic clove
  • 8 baby cherry tomatoes
  • 4 medium sized close cup mushrooms
  • 1 teaspoon balsamic vinegar
  • Pinch dried basil
  • Pinch dried oregano
  • Salt and pepper
  • Dried spaghetti strands as required

*This was a pack of spice mix bought so-labelled from the supermarket but any home mixed spice combination would work in the same fashion.

Instructions

  1. Start your oven preheating (200C/400F) and lay the chicken breasts on a large plate. Scatter with the spice mix and use your hands to carefully rub it all over and in to the meat. Lay the breasts in the base of a suitable casserole dish and put the lid on. When the oven is heated, put the dish in for 25 to 35 minutes, depending upon the size of the breasts.
  2. Take the chicken from the oven and check with a skewer that it is properly cooked. Put the lid back on and set aside to rest.
  3. Pour the olive oil in to a saucepan and put the pan on to a low to medium heat. Peel the garlic clove, finely dice and saute for thirty seconds to a minute in the warming oil.
  4. Cut the tomatoes in half and add to the pan along with the moderately thinly sliced mushrooms. Season with the balsamic vinegar, dried herbs, salt and pepper. Stir well with a wooden spoon and bring to the gentlest of simmers, continuing to stir frequently as the mix cooks.
  5. The spaghetti should be added to a very large pot of heavily salted water and simmered for eight to ten minutes. Drain well and allow to steam off in a colander for a couple of minutes.
  6. Add the spaghetti to the pan with the tomato sauce and use cooking tongs to lift/combine it through the sauce before dividing between two serving plates.
  7. Lift the chicken breasts to a chopping board and slice each one in half at an angle before serving on top of the spaghetti.

Chilli Spiced Baked Chicken Breast With Spicy Mexican Sauce

Chilli spiced baked chicken breast on a hot and spicy Mexican themed sauce

Chilli spiced baked chicken breast on a hot and spicy Mexican themed sauce

Cook Time

Prep time: 15 min

Cook time: 45 min

Ready in: 1 hour

Yields: 2 servings

Ingredients

  • 2 skinless chicken breasts
  • 2 teaspoons medium hot chilli powder
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • ½ medium sized red onion
  • 1 large clove of garlic
  • Handful mixed sliced bell peppers
  • 1 green chilli
  • 8 ounce can chopped tomatoes in tomato juice
  • 8 ounce can red kidney beans in water
  • ½ teaspoon dried coriander leaf/cilantro (or 1 teaspoon fresh and roughly chopped)

Instructions

  1. When you have put your oven on to preheat, lay the chicken breasts on a plate and scatter a teaspoon of chilli powder over each one. Further season with some salt and pepper and carefully rub the seasoning all over with your hands before laying the breasts in to a casserole dish and baking in the oven for the prescribed cooking time.
  2. While the cooked chicken rests, pour some oil in to a saucepan and gently heat. Peel and slice the onion half and garlic clove and saute in the oil for a minute or so until the onion strands are starting to soften.
  3. Add the bell pepper and chilli slices to the pot and saute for a further minute.
  4. Wash the beans through a colander under running cold water before adding to the pan with the tomatoes and the coriander/cilantro. Season with salt and pepper, stir well and bring to the gentlest of simmers for about 10 minutes, stirring regularly.
  5. Spoon the sauce in to two serving plates before slicing the chicken breasts in half and laying on top for service.

Baked Chicken Breast With Stir Fried Potatoes and Mushrooms

Simply baked chicken breast fillet is served on a bed of stir fried potatoes and mushrooms

Simply baked chicken breast fillet is served on a bed of stir fried potatoes and mushrooms

Cook Time

Prep time: 20 min

Cook time: 1 hour

Ready in: 1 hour 20 min

Yields: 1 serving

Ingredients

  • 4 medium-sized baby new potatoes
  • Salt
  • 1 skinless chicken breast
  • Black pepper
  • 2 or 3 medium-sized chestnut mushrooms
  • ¼ white onion
  • Pinch dried sage
  • 2 tablespoons vegetable oil

Instructions

  1. Wash the potatoes and add them unpeeled to a pot of salted cold water. Bring the water to a simmer for twenty-five minutes before draining the potatoes and setting them aside to cool while you cook the chicken.
  2. Season the chicken breast with salt and pepper on both sides before placing in to the casserole dish and the preheated oven.
  3. While the chicken rests, roughly chop the potatoes, thickly slice the mushrooms and moderately thickly slice the onion.
  4. Bring a couple of tablespoons of oil up to a very high heat in a work before adding the potatoes, mushrooms and onion and seasoning with the dried sage, salt and pepper. Stir fry for two minutes before transferring to a serving plate.
  5. Slice the rested chicken breast in to three pieces before arranging on top of the stir fried vegetables.

Turmeric Baked Chicken Breast With Curried Chickpea Sauce

Turmeric baked chicken breast is served on a bed of chickpeas in curry sauce

Turmeric baked chicken breast is served on a bed of chickpeas in curry sauce

Cook Time

Prep time: 15 min

Cook time: 45 min

Ready in: 1 hour

Yields: 2 servings

Ingredients

  • 2 skinless chicken breasts
  • 2 teaspoons ground turmeric
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 small red onion
  • 1 teaspoon medium curry powder
  • ½ teaspoon garam masala
  • 8 ounce can chopped tomatoes in tomato juice
  • ½ teaspoon dried coriander leaf/cilantro
  • 8 ounce canned chickpeas in water

Instructions

  1. Lay the chicken on a plate and scatter each breast with a teaspoon of turmeric, some salt and black pepper. Rub it evenly in all over before lifting in to a casserole dish and baking in the oven.
  2. When the chicken is cooked and resting, pour the vegetable oil in to a medium saucepan and gently heat. peel and slice the red onion before adding to the pan along with the curry powder, garam masala and some salt and pepper. Saute gently for a couple of minutes, stirring all the time with a wooden spoon.
  3. Add the tomatoes and coriander/cilantro to the pan, stir well and bring to a gentle simmer for five minutes.
  4. Wash the chickpeas through a colander under running cold water before draining well and adding to the sauce. Stir and bring back to a simmer for five further minutes.
  5. Divide the sauce between two serving plates before slicing each chicken breast in half and laying on top for service.

Herb Baked Chicken Breast on Conchiglie Pasta in Tomato Sauce

Simply baked chicken breast with herbs is served on a bed of conchiglie pasta in tomato sauce

Simply baked chicken breast with herbs is served on a bed of conchiglie pasta in tomato sauce

Cook Time

Prep time: 15 min

Cook time: 45 min

Ready in: 1 hour

Yields: 2 servings

Ingredients

  • 2 skinless chicken breasts
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and pepper
  • 2 tablespoons extra virgin olive oil
  • ½ medium red onion
  • 1 large garlic clove
  • ½ red bell pepper
  • ½ yellow bell pepper
  • ½ green bell pepper
  • Medium strength large red chilli
  • 8 ounce can chopped tomatoes in tomato juice
  • 2 coffee mugs of dried conchiglie pasta (or as desired)

Instructions

  1. Season the chicken breasts on both sides with salt and pepper and lay them side by side in a casserole dish. Scatter with the dried herbs and bake until done in a preheated oven. Set aside to rest.
  2. Pour the olive oil in to a saucepan and gently heat. Finely slice the onion and peel and grate the garlic clove, adding both to the warmed oil. Saute for a minute or two to soften the onion.
  3. Seed the bell pepper halves and slice to a thickness of around a quarter inch. Add to the softened onion along with the thinly sliced but unseeded red chilli. Saute for another minute.
  4. Pour the tomatoes in to the pan, season with salt and pepper, stir well and bring to the gentlest of simmers while the pasta is cooked, stirring frequently.
  5. Add the pasta to a large pot of heavily salted water and simmer for eight to ten minutes. Drain well and allow to steam off for a couple of minutes before stirring in to the tomato sauce.
  6. Divide the pasta between two serving plates. Slice each chicken breast across the grain in to five pieces and arrange on top of the pasta to serve.

© 2017 Gordon Hamilton