Our Favorite Baked Chicken Recipes and Tips

Our Favorite Baked Chicken Recipes and Tips

With all the tasty baked chicken recipes on Recipe4Living, your next dinner couldn't be easier.

Baked Chicken Recipes

Honey Glazed Chicken

Oranges, red wine and gingerroot create a savory blend of flavors.


1 orange, unpeeled, quartered

4 6 oz. fresh boneless, skinless chicken breasts

1/2 C. orange juice

1 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. grated, fresh ginger root

1/2 C. honey

1/2 C. red wine

1 Tbs. grated orange peel


Preheat oven to 375 degrees. Place orange quarters into a 13x9x2-inch baking dish; top with chicken breasts over each quarter. Combine orange juice, salt, pepper and ginger in a small bowl; pour over chicken. Bake covered for 20 minutes. Remove cover; brush with honey. Bake for 10 additional minutes or until tender, basting frequently with red wine and grated orange peel. Remove from oven; serve warm. Serve with a rice dish, veggies and a green salad.

More Baked Chicken Recipes:

French Onion Baked Chicken

Creamy Baked Chicken

Caramelized Baked Chicken

Baked Chicken Breast Recipes

Chinese Chicken Breasts

Serve this tangy and sweet chicken with fresh veggies over some hot steamy rice and enjoy.


1 large red pepper, cut into strips

1/2 C. water chestnut slices

1/3 C. chopped green onion

1/4 lb. snow peas, fresh

4 boneless skinned chicken breasts

1 Tbs. sesame seed oil

1/2 tsp. grated ginger root

1 clove garlic

3 Tbs. soy sauce


Preheat oven to 500 degrees. Lightly oil 4 sheets of aluminum foil, 14 x 12 inches in size.

Place 1/4 of the red peppers, snow peas, water chestnuts and green onion on each piece of foil. Place 1 chicken breast on each pile of vegetables. Stir the oil, ginger root, garlic and soy sauce together. Spoon over chicken.

Fold foil in pouch and place on cookie sheet. Bake in 500-degree oven for 12 minutes. Serve with rice.

More Baked Chicken Breast Recipes:

Stuffed Chicken Breasts

Baked Chicken Breasts with Cheese

Mushroom and Bell Pepper Chicken Breasts

Baked Chicken Wing Recipes

Buffalo Baked Chicken Wings

In this version, the wings taste especially good because they are baked, not fried. According to the Love Chef, Buffalo Chicken Wings were frits served at the Anchor Bar in Buffalo, New York, in 1964. For mild wings, use just a dash of cayenne pepper and for hot wings, use 1/8 tsp. cayenne. For RED-HOT wings, use 1/4 tsp.


18 24 chicken wings

1/2 C. Unsalted margarine, melted

6 Tbs. Hot pepper sauce

Cayenne pepper to taste

Celery sticks

Blue cheese dressing of your choice


Preheat the oven to 425 degrees. Place the wings on a rack in a baking pan and bake for 10 minutes. Remove the pan from the oven and reduce the heat to 400 degrees. In a small bowl, stir together the margarine, hot pepper sauce, and cayenne pepper. Remove a small amount of the sauce and brush it onto the wings. Bake the wings for 10-12 minutes longer, or until crispy and cooked through. Pour the remaining sauce over the wings. Serve the wings with celery sticks and blue cheese dressing on the side.

Makes 4-6 appetizer servings.

More Baked Chicken Wing Recipes:

Baked Hoisin Sauce Chicken Wings

The Best Chicken Wings

Hot & Spicy Chicken Wings

Baked Chicken Casserole Recipes

Sassy Chicken Parmesan Casserole

The Italian dressing in this chicken Parmesan casserole gives the chicken zing and keeps it moist. Smoked mozzarella will add another layer of flavor.  Is your mouth watering too?


1/2 C. Italian Dressing

1/2 C. grated Parmesan Cheese

8 chicken cutlets, pounded

1 1/2 C. Italian flavored breadcrumbs

1 – 1 1/2 C. prepared tomato sauce

1 ball smoked mozzarella (or buffalo, no salt), cut into 1/4-inch slices

drizzle of canola oil


Place pounded chicken cutlets in plastic bag with dressing in refrigerator for at least half an hour but not more than 1 hour.

Place breadcrumbs in bowl with half of the parmesan. Remove chicken from bag and let excess dressing drip into bag - discard dressing to avoid contamination. Place cutlets, one at a time, in breadcrumbs and coat well, packing crumbs onto chicken with hands. Put cutlets on plate, in single layer, and continue until last cutlet (discard breadcrumbs to avoid contamination). Place cutlets in refrigerator about 10 minutes (this helps the breadcrumbs stick better).

Bring cutlets to room temperature and place on greased (drizzle oil) ovenproof pan and spray top of cutlets with cooking spray (be sure to watch the flying crumbs). Bake chicken in a preheated 375-degree oven about 10 minutes (until lightly golden), turning once. Do not overcook chicken as it is thin and still has more oven time ahead.

Heat the sauce in small pan and place chicken in a single layer onto sauce coated casserole dish. Add remaining sauce on top, along with Parmesan and mozzarella. Cover with foil (be sure to spray foil with cooking spray to avoid sticking) and return to oven and bake at 400 degrees for about 10 minutes.

Remove foil and broil until cheese is bubbly and golden.

More Baked Chicken Casserole Recipes:

Sour Cream Chicken Casserole

Chicken, Rice, and Green Chili Casserole

Fiesta Chicken and Potato Casserole

Baked Chicken Tips and Videos

Thawing Chicken Always freeze uncooked chicken if it is not to be used within 2 days.

Chicken should not be thawed on the countertop.

It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.

For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary according to your microwave.

Chicken may also be safely thawed in cold water. Place chicken in its original wrap or watertight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.

Cutting Chicken For cubing chicken: Refrigerate after cooking. Wait until and gets cold and then it will be so much easier to cut!

Chicken Breast Video Recipe: Baked Chicken Breast

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