You can tailor this dish to your taste with seasonal ingredients, fresh herbs, and lots of butter

Baked chicken is one of those dishes that every cook should know. Even better, you can tailor this dish to your taste with seasonal ingredients, fresh herbs, and lots of butter.

The smell of fresh herbs, garlic, and butter roasting in the oven makes you feel right at home no matter where you are. Baked chicken is just one of those dishes that every cook should know. Even better, you can tailor this dish to your taste with seasonal ingredients, fresh herbs, and lots of butter.

Click here for the 11 baked chicken recipes (slideshow).

There are some basic rules to follow to turn out perfect baked chicken time and time again. There are few things worse in this world than trying to choke down dried-out chicken. Use an instant-read thermometer to cook the breasts to 160 degrees F, then let the chicken rest outside of the oven until it reaches 165 degrees.

Second, don’t be shy with the chicken stock. Baste your chicken every 15 to 20 minutes for a crispy golden exterior. Finally, make sure you season your bird well. Baked chicken requires plenty of salt for the best taste.

Pairing your chicken with fresh vegetables and plenty of herbs means your house will smell extraordinary, and you will have a one-pot dinner that will make everyone at the table happy. Are you in need of some inspiration? Check out these 11 baked chicken recipes to get your creative juices flowing.

Baked Chicken Cordon Bleu


Chicken cordon bleu is a French-inspired poultry dish that was developed by chefs in the United States in an effort to imitate stuffed meat dishes from Europe. "Cordon bleu," which means "blue ribbon" in French, has chicken, cheese such as Gruyère or Swiss, and prosciutto or ham as the basic ingredients.

Click here for the Baked Chicken Cordon Bleu recipe.

Baked Panko Crusted Chicken Breast


This easy baked chicken dinner is deliciously light and perfect for any weather.

Click here for the Baked Panko Crusted Chicken recipe.

Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.


Baked Chicken Tenders Recipe

As promised, here is my baked chicken tenders recipe. They’re the best!

We all know kids love chicken fingers but I try to minimize and even eliminate fried foods from my toddler’s diet. With that being said he is extremely picky and I’ve struggled with feeding him meat. I make sure he gets a sufficient amount of protein from beans and dairy and get lean meat in when I can.

I finally made baked chicken tenders that he will actually eat and its really tasty for adults to eat too with a parmesan cheese and fresh herb light panko breaking. The best part is they are crispy on the outside and juicy on the inside without getting the frying pan out…and soooo quick and easy to make.

  • 1 lb Chicken tenderloins
  • 1 Cup of flour (I used whole wheat but any alternative flour will do)
  • 1 Egg and 1 egg white
  • 1 Cup panko bread crumbs
  • 1/2 Cup finely grated parmesan cheese
  • 1 tbs Finely chopped fresh rosemary
  • 1 tsp Salt
  • 1/2 tsp Fresh ground black pepper

Have three bowls set up. One with the flour, one with the beaten eggs and one with the panko, parmesan, rosemary, salt and pepper.

Dip the chicken tenderloins first in the flour, then egg mixture, then breadcrumb mixture.

Place the chicken on a baking sheet (does not have to be greased) and bake for 25-30 minutes (based on their size).

For my side dish to go with the baked chicken tenders, I sauteed brussel sprouts in a little bit of extra virgin olive oil and chopped garlic and threw in a few cranberries to sweeten it up a bit. We also had a fresh tomato and mozzarella salad with balsamic vinegar. Quick, healthy and a really good dinner that my whole family enjoyed.

For a time saver I sometimes bread the chicken ahead of time when my toddler is napping this way all I have to do is throw them in the oven.

I hope your family enjoys this baked chicken tenders recipe as much as we did!


8 Tips to Make Your Baked Goods Better | Tips and Tricks For A Perfect Baked Dish:

1. Follow The Recipe Verbatim

The calculated science behind baking is not always simple, especially when you're an amateur. So it's very important that you are familiar with the recipe before beginning the process. Read it two or three times to make sure everything is clear.

2. Preheat The Oven

Get into the habit of preheating the oven before you put anything in. Most recipes will remind you at the start, and with good reason. Also, try to not mess with the oven temperature and cooking time mentioned.

3. Use Room Temperature Ingredients

Prior to beginning, pull out all of the ingredients that the recipe calls for and leave them on the counter. Many baking recipes start with creaming together butter and sugar, which becomes much easier with room temperature ingredients.

4. Sift Away!

Yes, it can be a pain. But sifting dry ingredients improves the overall texture of the dessert, and even gets rid of lumps.

5. Add Eggs One by One

If you're using the creaming technique, add eggs one at a time and beat in between or else the mixture will become lumpy.

6. Butter and Flour Your Pans Unsparingly

Be generous while oiling or flouring your pans. Consider every nook and cranny of your pans that could get sticky otherwise.

7. Rotate Halfway Through

Every oven has a hot spot, so you must position the pan as close to the center of the oven as possible. Halfway through the process, turn the pan 180 degrees to ensure evenly baked goods. Don't open the oven door often as it can lower the temperature and alter the baking time.

8. Cool Down Completely

Do not unmold fresh-out-of-the-oven baked goods. Let them cool completely, allowing the steam to evaporate which makes it easier to handle.

Now that we have gone over the basics, let's turn up the heat in the oven because it's time to bake! How about some crumbly cookies for an afternoon treat? Or perhaps you're looking for the perfect dessert for a dinner party? Whatever the occasion, click through our delectable treats, from a classic chocolate cake recipe to mouth-watering baked muffins.


How Long Do You Bake Chicken Legs In The Oven?

With average sized drumsticks, I recommend a cook time of 35-45 minutes at 425 degrees. The exact time will vary a bit, due to varying oven temperatures as well as drumstick size.

TIP: For best results, flip the chicken during baking, which will help them crisp up more and cook more evenly.

But when it comes to cooking chicken legs in the oven, the most important thing is to cook them until they reach an internal temperature of 165 degrees F. Here is the meat thermometer I use.


Easy Chicken Bake Recipe

I’m not a big fan of boxed stuffing, but I have to admit, I liked it so much that I made it the next night. It was a very easy recipe. I think even a food-deprived teenager could make it.

You will need:

1 box Kraft Stovetop Stuffing

1-1 1/2 lb. skinless chicken breasts cut into 1 inch pieces

one can condensed cream of chicken soup

one bag <16 oz>frozen mixed vegetables drained

*Since I like to think outside the box, I skipped the veggies this time.

Preparation:

To make the recipe even more time-consuming, I just used a package of chicken cutlets (4). I simply laid the cutlets in a 9″ pie dish, and layered the ingredients. I quickly spread the sour cream on top of the chicken and the can of cream of chicken soup over the sour cream.


Lastly, I added the cooked Kraft Stovetop Stuffing Mix and popped the dish in the oven for 30 minutes at 400 degrees.

The only thing missing was a good glass of wine! I believe Easy Chicken bake is a very easy, budget-friendly recipe that could feed 2 to 4 people. I went to the grocery store unarmed (No coupons). I did get lucky, the Stove Top Stuffing Mix and the Campbell’s Cream of Chicken soup were BOGO. I spent $12.35, less than 5 minutes prepping and had a Delicious meal 30 minutes later.

About Dawn McAlexander

Dawn is a full time travel and lifestyle blogger. Besides Cheap Is The New Classy, she also owns and writes for EatPlayRock.com, an entertainment site. Her interests include traveling, DIY projects, organizing her home and enjoying a nice cup of coffee . She currently resides in North Carolina with her two dogs, Daisy and Marley.


The Only 11 Chicken Drumstick Recipes You’ll Ever Need

I’ve always felt that chicken drumsticks are an underused, yet incredibly versatile and super cost-effective piece of poultry. A more flavourful cut than sometimes-dry boneless skinless breast, chicken drumsticks can be prepared so many different ways. Whether you’re looking for grilled, oven-baked or fried, I can guarantee that one of these hand-picked chicken drumstick recipes will soon become a go-to favourite.

Korean Gochujang Chicken Drumsticks

Gochujang, Sambal Oelek’s Korean cousin, is a fermented chili paste that lends itself beautifully to Asian-inspired dishes. Mellowed out by sugar and sesame oil, this chicken marinade is a must-try. Hop on over to The Subversive Table for this Korean Gochujang Chicken Drumsticks recipe.

Indian Fried Chicken

Easy, homemade fried chicken.

Indian-spiced fried chicken.

That’s been marinated in a tenderizing yogurt mixture with an aromatic spice mix.

Your favourite Indian takeout has just hit next level. Promise. Fried Tandoori Chicken by Foodess.

Baked Italian Drumsticks with Ranch Dip

What’s better than biting into a crispy, crunchy perfectly seasoned drumstick?

Having an easy and delicious homemade ranch dressing recipe to dip it in!

Try this unsuspectingly addictive Crispy Baked Italian Drumsticks with Ranch Dip recipe from Paleo Gluten Free Eats today.

Sesame Soy Chicken Drumsticks

These deliciously gooey drumsticks start by sitting overnight in a marinade of soy, sesame oil, ginger and five spice. The marinade is then reduced on the stove top and brushed over the drumstick pieces as they bake. Sesame Soy Chicken Drumsticks compliments of Jo Eats.

Buffalo Chicken Drumsticks

Some like it hot. If you’re one of them, you’re going to want to add these Buffalo Chicken Drumsticks by Foodie Crush to your recipe box.

Grilled Sweet & Spicy Lime Chicken Drumsticks

If you’re looking for the perfect summer grilled chicken, my Grilled Sweet & Spicy Lime Chicken is the recipe for you.

All you’ll need is brown sugar, lime juice, cayenne and a few other ingredients I’m sure you’ve already got, along with a nice hot grill.

Lemon Garlic Roasted Chicken

Jo Cooks adds a delicious layer of crisp citrusy goodness to these drumsticks with thanks to a whole lemon, and fresh garlic.

Light & Crispy Fried Chicken

Some fried chicken recipes are greasy, oily and heavy. This isn’t one of them.

Easy, homemade fried chicken that’s wonderfully light and crunchy. That’s where it’s at. Light & Crispy Buttermilk Fried Chicken by Foodess.

Honey Baked BBQ Chicken Drumsticks

The easiest, most finger-licking BBQ sauce is mixed together on the sheet pan used to roast the chicken with thanks to only 5 simple ingredients.

This one is hands-down one of our family’s favourite, go-to chicken recipes! Oven-Baked Honey BBQ Chicken Drumsticks by Foodess.

Yogurt Marinated Tandoori Chicken

These incredibly moist and tender Yogurt Marinated Tandoori Chicken drumsticks are nothing short of a trip to India.

Full fat yogurt is used to tenderize the meat and a garam masala (Indian spice mix) to add an incredible depth of flavour.

Balsamic Honey Skillet Chicken

The skin of these chicken pieces is first browned in a hot pan, then simmered in a sweet, sticky balsamic, honey and rosemary mixture.

Balsamic Honey Skillet Chicken recipe available over at Eatwell101.

Which one of these is your favourites? Have I missed any of your indispensable chicken drumstick recipes?


Southwest Buttermilk Baked Chicken

Yield: 8 servings

prep time: 10 minutes

cook time: 35 minutes

total time: 45 minutes

The most flavorful chicken you will ever make, baked to absolute crisp-tender, juicy perfection! 207 calories each.

Ingredients:

  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons unsalted butter
  • 1 cup buttermilk
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, combine cumin, paprika, chili powder, oregano, garlic powder and onion powder season with salt and pepper, to taste. Season chicken thighs with spice mixture, rubbing in thoroughly on all sides.
  3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove from heat and stir in buttermilk.
  4. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
  5. Serve chicken immediately, garnished with cilantro, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


There are a few simple steps that you can take to make sure that your baked chicken breasts turn out juicy and flavorful, never dry. You can have this easy baked chicken breast recipe on your table in 30 minutes or less!

1) Pound chicken to an even thickness.

Place your chicken in a zip-top bag or between two sheets of parchment paper. Use a meat mallet or rolling pin to pound the chicken to a uniform thickness. This will help the chicken to cook evenly. Pounding the chicken also tenderizes the meat.

2) Rub chicken with olive oil.

Before you season the chicken, you’ll rub the chicken breasts with olive oil. The olive oil adds moisture and helps the seasonings to stick to the chicken.

3) Chicken breast seasoning.

The seasoning that I use on this baked chicken adds so much flavor! The spice rub is a simple mix of spices: dried oregano, paprika, garlic powder, salt and pepper. You can add some brown sugar for an extra caramelized crust or some chili powder for a touch of heat. Sometimes I use Italian seasoning in place of the oregano.

4) Cook at high temperature.

I have tested cooking chicken breasts at different temperatures, ranging from 350° to 450° F, and everything in between.

What temperature is best for baked chicken? A higher temperature, either 425° or 450°, is best for making juicy oven baked chicken. The higher temperature helps to seal in the juices and also cooks the chicken more quickly, so it has less time to dry out.

I did not notice much difference between chicken baked at 425 and chicken baked at 450 degrees – both were moist and juicy. What will make a difference if you want the juiciest baked chicken is my next tip: don’t overcook your chicken!

5) Do not overcook chicken breast.

If you overcook your chicken it will dry out and be tough. Chicken is done when it reaches an internal temperature of 165 degrees F. Using an instant-read thermometer is the most accurate way to check if your chicken is cooked through.

When chicken is almost done it will finish cooking quickly. Once it registers 155 degrees, it probably needs just one more minute in the oven. Watch it closely as it can quickly go from perfect to overcooked.

6) Cover and rest baked chicken.

If you slice chicken as soon as it comes out of the oven, all of the juices will run out and you will end up with dry chicken. Cover the baked chicken breasts loosely with a piece of aluminum foil and let them rest for 5-10 minutes before slicing them.

7) Slice chicken against the grain.

Slicing chicken against the grain makes your chicken more tender.


Storing and Reheating Leftovers

Leftovers or extra batch of cooked and shredded chicken breast has so many uses. Skip sauteing and use instead of ground turkey in Instant Pot lasagna, Instant Pot white chicken chili or even Instant Pot turkey chili. I am obsessed with my pressure cooker! Check out over 40 more Instant Pot recipes to make dinner stress free!

Storing: Refrigerate baked chicken breast for up to 5 days in an airtight container. To keep chicken moist, slice right before serving.

Freezing: Freeze cooked chicken for up to 3 months, again in an airtight container. I think it is best to cut, slice or shred your chicken before freezing it. It will thaw faster and you can add it to your meal right away. Thawed cooked chicken is great to make chicken salad, chicken chili, tostadas or use as a topping on cauliflower pizza with sliced red onions and a drizzle of BBQ sauce.

Reheating: Breast will dry out if reheated in the oven. Instead place it in a small pot or skillet that has tight fitting lid and simmer covered on low with a splash of water or broth, until heated through. Basically, steam it.


Baked breaded chicken – my way

Toast the breadcrumbs in the oven for just a few minutes. This is the path to truly golden, truly crunchy baked breaded chicken even with a short bake time (max 20 minutes for chicken tenders). PS Much MUCH easier than pan frying!

One dredge batter – the usual process for crumbing is flour then egg then breadcrumbs. For this quick ‘n easy recipe, I combine the egg with flour plus mustard and mayo for flavour + oil (attempt to replicate deep fried) to make a thick batter in which the chicken is dredged. This stuff is great glue for the breadcrumbs!

Clean fingers! Use tongs to transfer the batter slathered chicken into the breadcrumbs. Sprinkle over breadcrumbs to cover, press down to adhere. Transfer to tray. Marvel at clean fingers!!

Give it a light spray of oil, bake for 15 minutes and voila! This is what you get:

LOOK HOW GOLDEN THEY ARE!! Just imagine that crunch when you bite into the juicy chicken inside!



Previous Article

Cauliflower soup

Next Article

Cherry cake