Best 7 Baked Marinated Boneless Chicken Breasts Recipes

MARINATED BAKED CHICKEN

Steps:

• In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting., Drain chicken discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.

MARINATED BAKED CHICKEN BREASTS

Steps:

• In a large shallow bowl, combine sour cream, lemon juice, Worcestershire sauce, half of the celery salt and paprika, salt, and half of the pepper and garlic powder. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours. Meanwhile, in a large bag or another bowl, combine crackers and remaining seasonings. Drain chicken, discarding marinade. Shake or dredge chicken in crumb mixture. Place in an ungreased jelly roll or broiler pan; drizzle with 1/4 cup butter. Bake, uncovered, at 325° for 45 minutes. Drizzle with remaining butter; bake 45 minutes longer or until juices run clear.

MARINATED CHICKEN BREASTS

Steps:

• Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
• Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
• Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

THE BEST BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

ITALIAN MARINATED CHICKEN BREASTS

Steps:

• In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
• Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
• Preheat oven to 350 degrees.
• After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
• Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.

BAKED BONELESS SKINLESS CHICKEN BREASTS WITH GINGER MARINADE

Steps:

• In a bowl put in the orange juice and apple juice and stir some.
• Fresh squeeze 2 lemons and put in the bowl.
• Take a piece of ginger, peel the skin, finely grate and put in the bowl. I like to freeze the ginger because it's easier to peel and grate it, and it stays fresh longer.
• Chop 4 good sized green onions and as much of the green as you can get and place it in the bowl.
• Stir well.
• Put a 1/2 cup of the marinade in a measure cup and 1/2 cup of water. (This is for the baking part).
• Rinse your chicken and place in a 9x13 pan pour the measure cup contents over the chicken.
• Sprinkle cayenne, onion powder, garlic powder and pepper over the top (you can omit the cayenne if you don't like it spicy hot).
• Bake at 350°F for 40 minutes uncovered.
• Turn and sprinkle the same over the top.
• Place in oven for another 10-15 minutes.
• Put the chicken in a container (I like to use a large Tupperware) and pour the remaining marinade over it, cover and store in the refrigerator.