Take Your Taste Buds on a Journey with These 18 Exotic Best Baked Chicken Recipes

If you’re a fan of chicken, you’re in luck because baked chicken dishes are some of the most versatile and delicious meals you can make.

The combination of herbs, spices, and cooking techniques creates a flavor profile that is hard to resist. From the first bite to the last, the flavor of the chicken lingers on the palate, leaving a lasting impression that’s hard to forget.

One of the best things about baked chicken is its versatility. It can be prepared in a variety of ways, with each method bringing its unique twist to the dish. Whether it’s roasted, grilled, or cooked in a clay pot, each preparation method brings out the unique flavor of the chicken, resulting in a delicious and satisfying meal.

In this blog post, we will explore some of the Best baked chicken recipes out there, so you can enjoy a delicious and satisfying meal that is both simple and incredibly tasty.

Once you try this baked chicken recipe, you’ll never go back to boring chicken again. Get ready to cluck your taste buds with these best-baked chicken recipes!

Baked Garlic Butter Chicken: The ultimate comfort Best Baked Chicken Recipes

Ingredients:

4 boneless, skinless chicken breasts
4 cloves garlic, minced
1/4 cup unsalted butter, melted
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper, to taste

Instructions:

Preheat your oven to 400°F (200°C).
In a small bowl, mix together the minced garlic and melted butter.
In another bowl, mix together the bread crumbs, grated Parmesan cheese, dried basil, dried oregano, salt, and black pepper.
Dip each chicken breast in the garlic butter mixture, making sure to coat it evenly.
Then coat each chicken breast with the breadcrumb mixture, again making sure to coat it evenly.
Place the chicken breasts in a baking dish that has been lightly coated with non-stick cooking spray.
Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the top is golden brown.
Serve the baked garlic butter chicken hot, garnished with fresh herbs or lemon wedges, if desired.

Lemon Herb Baked Chicken: the ultimate flavor bomb!

Ingredients:

4 chicken breasts
1/4 cup olive oil
2 tbsp lemon juice
2 cloves garlic, minced
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 lemon, sliced

Instructions:

Preheat your oven to 375°F (190°C).
In a small bowl, mix together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper.
Place the chicken breasts in a baking dish and pour the lemon herb mixture over them, making sure to coat them evenly.
Place the sliced lemon on top of the chicken breasts.
Bake the chicken in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C) when tested with a meat thermometer.
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before slicing and serving.

Baked Chicken Parmesan: it’s like a hug from Nonna in every bite

Ingredients:

4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 tsp salt
1 tsp black pepper
2 large eggs
1 1/2 cups Italian-seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup olive oil
2 cups marinara sauce
2 cups shredded mozzarella cheese
Fresh basil, chopped (optional)

Instructions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow dish, mix together the flour, salt, and black pepper. In a separate shallow dish, whisk together the eggs. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.
Dip each chicken breast into the flour mixture, shaking off any excess, then dip into the egg mixture, and finally coat in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to make sure they stick. Place the breaded chicken on the prepared baking sheet.
Drizzle the olive oil over the chicken breasts, making sure to coat them evenly.
Bake the chicken for 20-25 minutes, or until cooked through and golden brown.
Remove the baking sheet from the oven and spoon the marinara sauce over each chicken breast. Sprinkle the shredded mozzarella cheese on top.
Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Once the chicken is fully cooked, remove it from the oven and let it cool for a few minutes before serving. Garnish with fresh chopped basil, if desired.

Spicy Baked Chicken Wings: For a spicy kick!

Ingredients:

2 lbs chicken wings
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/4 cup hot sauce
2 tbsp honey

Instructions:

Preheat your oven to 425°F (220°C).
Rinse the chicken wings and pat them dry with paper towels. Then, place them in a large mixing bowl.
In a small bowl, combine the olive oil, paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper. Mix well.
Pour the spice mixture over the chicken wings and toss until they are coated evenly.
Line a baking sheet with aluminum foil and place the wings in a single layer.
Bake for 25-30 minutes or until the wings are crispy and cooked through.
While the wings are baking, prepare the sauce. In a small saucepan, combine the hot sauce and honey. Cook over medium heat until the mixture is heated through and the honey is melted.
Remove the wings from the oven and transfer them to a large mixing bowl. Pour the sauce over the wings and toss until they are coated evenly.
Serve hot with your favorite dipping sauce, such as ranch or blue cheese dressing.

Honey mustard baked chicken: the golden ticket to Deliciousness

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup Dijon mustard
1/4 cup honey
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste

Directions:

Preheat your oven to 375°F (190°C).
In a bowl, whisk together the Dijon mustard, honey, olive oil, garlic powder, paprika, salt, and pepper.
Place the chicken breasts in a baking dish and spoon the honey mustard mixture over them, making sure they’re evenly coated.
Bake the chicken in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
Remove the baking dish from the oven and let the chicken rest for a few minutes before serving.

Baked chicken fajitas: the perfect combination of savory and sizzle!

Ingredients:

1 lb boneless, skinless chicken breasts, sliced into thin strips
3 bell peppers (any color), sliced into thin strips
1 medium onion, sliced into thin strips
2 tbsp olive oil
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Tortillas, for serving
Optional toppings: sour cream, shredded cheese, salsa, avocado, cilantro

Instructions:

Preheat your oven to 400°F (205°C).
In a large bowl, mix together the sliced chicken, sliced peppers, and sliced onion.
In a small bowl, mix together the olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper.
Pour the spice mixture over the chicken and vegetables, and toss everything together until everything is evenly coated.
Transfer the chicken and vegetable mixture to a large baking sheet, spreading everything out in an even layer.
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Serve the baked chicken fajitas with warm tortillas and your desired toppings.

BBQ Baked Chicken: prefer it to be finger-lickin’ good

Ingredients:

4 bone-in chicken breasts
1 cup of your favorite BBQ sauce
2 tablespoons of olive oil
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of smoked paprika
Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C) and prepare a baking dish with non-stick spray.
In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
Brush the mixture evenly over the chicken breasts, making sure to coat both sides.
Place the chicken breasts in the prepared baking dish and bake for 25 minutes.
Remove the chicken from the oven and brush each breast with BBQ sauce, making sure to cover both sides.
Return the chicken to the oven and bake for an additional 10-15 minutes, or until the chicken is fully cooked through and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for a few minutes before serving.
Serve hot and enjoy!

Baked Chicken with Tomatoes and Olives: Flavor of Fancy Restaurant

Ingredients:

4 bone-in, skin-on chicken thighs
1 pint cherry tomatoes
1/2 cup pitted kalamata olives
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Preheat your oven to 375°F (190°C).
In a large baking dish, combine the cherry tomatoes, kalamata olives, minced garlic, olive oil, dried oregano, dried basil, salt, and black pepper. Stir to combine.
Season the chicken thighs with salt and black pepper, then nestle them in the tomato and olive mixture.
Bake the chicken in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is golden and crispy.
Once the chicken is fully cooked, remove it from the oven and let it rest for a few minutes.
Serve the chicken thighs with the tomato and olive mixture spooned over the top.

Baked Chicken and Broccoli Casserole: One dish wonder

Ingredients:

2 lbs. boneless, skinless chicken breasts, cubed
4 cups broccoli florets
1 cup uncooked white rice
1 cup chicken broth
1 cup milk
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour
4 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and black pepper to taste

Instructions:

Preheat the oven to 375°F (190°C).
In a large pot, cook the rice according to the package instructions.
In a separate pan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly.
Add the flour and whisk until smooth. Cook for 2 minutes, stirring constantly.
Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until the sauce has thickened.
Add the Parmesan cheese, thyme, salt, and black pepper to the sauce. Stir until the cheese has melted.
Add the cubed chicken and broccoli florets to the sauce. Stir to coat the chicken and broccoli with the sauce.
Transfer the chicken and broccoli mixture to a 9×13-inch baking dish.
Spread the cooked rice evenly over the chicken and broccoli mixture.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Let the casserole cool for a few minutes before serving. Take a bite and enjoy mouthwatering baked chicken

Baked Chicken and Rice Casserole: One dish, all the flavor

Ingredients:

1 1/2 cups long-grain white rice
3 cups water or chicken broth
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can (14.5 oz) diced tomatoes
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup sour cream
1 tsp dried basil
1 tsp dried oregano
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
2 cups shredded cheddar cheese

Instructions:

Preheat the oven to 375°F (190°C).
In a large baking dish, combine the rice and water or chicken broth. Stir to combine and spread the rice into an even layer.
Place the chicken pieces on top of the rice.
In a large skillet over medium heat, sauté the onion, garlic, red bell pepper, and green bell pepper until softened, about 5 minutes.
Add the diced tomatoes, cream of chicken soup, sour cream, basil, oregano, paprika, salt, and black pepper to the skillet. Stir until well combined.
Pour the tomato mixture over the chicken and rice in the baking dish. Spread it evenly.
Cover the baking dish with foil and bake for 45 minutes.
Remove the foil and sprinkle the shredded cheddar cheese on top of the casserole.
Bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly and the chicken is cooked through.
Let the casserole cool for a few minutes before serving.

Baked Chicken Tacos: Crispy, juicy & Tasty with a twist

Ingredients:

8-10 small flour or corn tortillas
2 cups cooked and shredded chicken
1/2 cup salsa
1/4 cup sour cream
1/4 cup chopped cilantro
1/2 cup shredded cheddar cheese
1 tablespoon olive oil
Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the shredded chicken, salsa, and sour cream. Add salt and pepper to taste, and mix well.
Grease a baking sheet with olive oil.
To assemble the tacos, spoon about 2 tablespoons of the chicken mixture onto each tortilla, and roll it up tightly.
Place the rolled-up tacos onto the prepared baking sheet, seam-side down. Brush the tops of the tacos with olive oil.
Bake the tacos in the preheated oven for 15-20 minutes, or until they are crispy and lightly browned.
Remove the tacos from the oven, and sprinkle them with shredded cheese and chopped cilantro.
Serve the baked chicken tacos hot, with additional salsa and sour cream on the side, if desired.

Baked Chicken Alfredo: Warm, cheesy and savory delight

Ingredients:

1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 pound fettuccine pasta
1/2 cup unsalted butter
1 pint heavy cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper, to taste
Olive oil, for cooking

Instructions:

Preheat the oven to 375 degrees F (190 degrees C).
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until golden brown on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the heavy cream to the skillet and bring to a simmer, stirring constantly.
Gradually add the Parmesan cheese to the skillet, whisking constantly until the cheese is melted and the sauce is smooth.
Season the sauce with salt and pepper to taste.
Add the cooked fettuccine and chicken to the skillet, tossing to coat everything evenly in the sauce.
Transfer the mixture to a large baking dish and bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbly.
Serve hot, garnished with additional Parmesan cheese and chopped parsley if desired.

Baked Chicken and Sweet Potatoes: Fall flavors in every bite

Ingredients:

4 bone-in, skin-on chicken thighs
2 medium sweet potatoes, peeled and cut into cubes
2 tbsp olive oil
2 tbsp honey
1 tbsp Dijon mustard
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish

Instructions:

Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the olive oil, honey, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Place the chicken thighs and sweet potato cubes in a large baking dish or a sheet pan.
Drizzle the olive oil mixture over the chicken and sweet potatoes, and use your hands to coat everything evenly.
Bake for 35-40 minutes, until the chicken is cooked through and the sweet potatoes are tender.
If desired, broil for the last 3-5 minutes to crisp up the chicken skin.
Garnish with fresh parsley and serve hot.

Baked Chicken and Quinoa Casserole: Get your protein fix

Ingredients:

1 cup uncooked quinoa
2 cups water or chicken broth
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 cups sliced mushrooms
1 red bell pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (14.5 ounces) diced tomatoes, undrained
1/2 cup chicken broth
1/4 cup chopped fresh parsley
1 cup shredded mozzarella cheese

Instructions:

Preheat your oven to 375 degrees Fahrenheit.
In a medium saucepan, bring the quinoa and water or chicken broth to a boil. Reduce heat to low and cover the pot. Let it simmer for about 15 minutes, or until the quinoa is tender and the liquid has been absorbed.
Meanwhile, in a large skillet over medium-high heat, cook the chicken in the olive oil until it is browned on all sides, about 6-8 minutes. Remove the chicken from the pan and set it aside.
In the same skillet, add the onion, garlic, mushrooms, and red bell pepper. Sauté until the vegetables are tender, about 5-7 minutes.
Add the oregano, basil, salt, and black pepper to the skillet. Stir until the vegetables are coated in the spices.
Stir in the diced tomatoes, chicken broth, and cooked quinoa. Let the mixture simmer for a few minutes until the liquid has been absorbed.
Stir in the cooked chicken and parsley.
Transfer the mixture to a 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese on top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before serving.

Baked Chicken Caesar Salad: Delicious, filling, and nutritious

Ingredients:

2 boneless, skinless chicken breasts
Salt and black pepper
2 tablespoons olive oil
1 large head of romaine lettuce, chopped
1 cup croutons
1/2 cup freshly grated Parmesan cheese
Caesar dressing, to taste (store-bought or homemade)

Instructions:

Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper, then place them in a baking dish.
Drizzle the chicken breasts with 1 tablespoon of olive oil, then bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
Once the chicken is cooked, remove it from the oven and let it cool for a few minutes.
While the chicken is cooling, heat a skillet over medium-high heat and add the remaining tablespoon of olive oil.
Add the chopped romaine lettuce to the skillet and sauté until it’s just starting to wilt, about 2-3 minutes.
Remove the lettuce from the heat and divide it between two serving plates.
Slice the baked chicken breasts into thin strips and add them to the plates.
Top each salad with croutons and freshly grated Parmesan cheese.
Drizzle Caesar dressing over each salad to taste.
Serve immediately and enjoy your delicious baked chicken Caesar salad!

Baked Chicken and Asparagus: Simple, yet satisfying

Ingredients:

4 boneless, skinless chicken breasts
1 pound fresh asparagus, trimmed
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper

Instructions:

Preheat the oven to 425°F (218°C).
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and black pepper.
Place the chicken breasts in a large baking dish, and pour the marinade over the chicken, making sure to coat each breast evenly. Set aside for 10-15 minutes to marinate.
Arrange the trimmed asparagus around the chicken in the baking dish.
Bake the chicken and asparagus in the preheated oven for 20-25 minutes, or until the chicken is cooked through and no longer pink in the middle.
If desired, broil for the last 2-3 minutes to brown the chicken and asparagus.
Serve the baked chicken and asparagus hot with your favorite sides.

Baked Chicken and Mushroom Risotto: Elevate your dinner game

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
8 oz mushrooms, sliced
1 onion, diced
3 cloves garlic, minced
2 tbsp olive oil
1 cup arborio rice
4 cups chicken broth
1/2 cup white wine
1/2 cup grated Parmesan cheese
2 tbsp butter
Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Add the onion and garlic to the pot and cook until the onion is translucent about 5 minutes. Then, add the mushrooms and continue to cook until the mushrooms are softened about 5-7 minutes.
Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
Pour in the white wine and stir constantly until the wine is absorbed by the rice.
Add the chicken broth to the pot, one cup at a time, stirring constantly and waiting for the broth to be absorbed before adding the next cup.
Once all the broth has been added and absorbed, stir in the Parmesan cheese and butter until melted and combined.
Season with salt and pepper to taste.
Add the cooked chicken back into the pot and stir to combine.
Cover the pot and transfer it to the preheated oven.
Bake for 20-25 minutes, until the risotto is creamy and the chicken is cooked through.
Serve hot and enjoy your delicious Baked Chicken and Mushroom Risotto!

Baked Chicken and Green Beans: A classic combo that never disappoints

Ingredients:

4 chicken breasts
1 lb. fresh green beans
2 tbsp. olive oil
1 tsp. garlic powder
1 tsp. dried thyme
Salt and pepper, to taste

Instructions:

Preheat the oven to 400°F (200°C).
Rinse the chicken breasts and pat them dry with paper towels.
Trim the ends of the green beans and rinse them in cold water.
Place the green beans in a large bowl and drizzle them with 1 tbsp. of olive oil. Toss to coat.
Season the chicken breasts with garlic powder, thyme, salt, and pepper on both sides.
Heat the remaining 1 tbsp. of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 2-3 minutes on each side until browned.
Transfer the browned chicken breasts to a large baking dish.
Add the green beans to the same skillet and cook for 2-3 minutes, until they start to turn bright green.
Transfer the green beans to the baking dish, placing them around the chicken breasts.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the green beans are tender.
Let the dish rest for a few minutes before serving.

Time To Wrap, Recharging For Next!

Whether you prefer a classic roasted chicken or a more elaborate recipe with herbs and spices, baked chicken has a way of making us feel warm and cozy inside.

The appeal of baked chicken lies in its versatility. It can be seasoned and prepared in countless ways, making it a go-to option for everything from a quick weeknight dinner to a holiday feast. And when you add in the fact that it’s a lean source of protein that’s also low in fat.

I never stay calm without any chicken dish on my movie night, or outside hangout with family and friends, even if I spend a day alone, Baked chicken is my ultimate company. I feel like chicken never makes me disappointed and if it is a baked chicken then my mood turns higher than my school results!