240 baked chicken breast recipes

Easy chicken breasts marinated in white wine, then butter and cream baked with sautéed mushrooms, garlic, olives, finished with a garnish of parsley and cherry tomatoes.

Pan-seared chicken breasts baked in amaretto-orange sauce with Dijon mustard. Sweet, tangy main dish that freezes well for make-ahead meals.

Old World chicken is a four-ingredient baked chicken breast with seasoned breadcrumbs, melted muenster cheese and a finishing splash of wine. Simple, comforting weeknight fare.

Baked chicken breasts topped with chopped cranberries, diced apples, and walnuts, finished with melted Monterey Jack cheese. A quick, fruity weeknight dinner ready in 45 minutes.

Un-fried chicken: oven-baked chicken breasts with a crispy Old Bay, herb, and breadcrumb coating. Yogurt dipped instead of buttermilk dunked, for a lighter take on classic fried chicken.

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

Just 5 ingredients and 40 minutes stand between you and this creamy chicken and stuffing bake. Boneless chicken breasts nestle beside herbed stuffing under a blanket of cream of mushroom sauce.

Chicken breast stuffed with artichoke hearts, garlic, breadcrumbs, and a touch of cream and nutmeg. Baked at high heat for a fast, elegant dinner.

Rosemary chicken breasts coated in yogurt with lemon zest, then breaded and baked until golden. A low-fat, crispy oven-baked chicken dinner ready in 40 minutes.

Crockpot Chicken breasts slow "baked" in cream of mushroom soup.

Easy Mexican chicken and rice baked together in one casserole with chicken bouillon, onion, and a top blanket of salsa. Boneless breasts steam moist over the rice while the salsa flavors everything.

Breaded chicken breasts baked in tomato sauce with Italian herbs and melted mozzarella. A lighter take on chicken Parmesan using whole wheat crumbs and wheat germ.

Baste and Bake Chicken inspired by Boston Chicken uses a honey-lime-paprika basting sauce on bone-in chicken breasts, baked uncovered until deeply browned. The foil-rest step keeps every bite juicy.

Crab-stuffed chicken breast rolled around a creamy seasoned crab filling with ham and Gruyere, breaded and pan-seared golden, then baked. An elegant stuffed chicken roulade with a crisp crumb crust.

Baked chicken breasts in a sweet-tangy orange juice sauce with brown sugar, basil, and nutmeg, finished with tender peach or apricot halves. Served over white rice for a fruity one-dish dinner.

Party chicken bake with browned chicken breasts smothered in a creamy mushroom soup, cream cheese, chive, and sauterne wine sauce. Baked for an hour and served over Italian-seasoned rice.