Tag: Breasts

OVEN BAKED CHICKEN BREASTS – Butter with a Side of Bread by Gordon Ramsay

OVEN BAKED CHICKEN BREASTS - Butter with a Side of Bread


Oven Baked Chicken Breasts coated in Greek yogurt, Parmesan cheese and seasonings for a delicious baked chicken breast recipe that everyone loves! This chicken is juicy, flavorful, healthy and high in protein.

Oven Baked Chicken Breasts are known at my house as the “melt in your mouth” chicken, because the chicken really does seem to melt in your mouth! Perfectly moist and delicious and so simple to make! Chicken breasts are smothered with a simple topping made with Greek yogurt, Parmesan cheese, garlic powder and salt and pepper. Pop it in the oven and that’s it!

What to serve with Oven Baked Chicken?

This baked chicken breast recipe can be served with anything. Add a simple salad for a really healthy meal, or serve it with mashed potatoes, gravy and rolls if that’s more your style! This chicken recipe is perfect for those who are trying to eat a little more healthy as well as those who need some comfort food!

Ingredients in Oven Baked Chicken recipe

4 boneless, skinless chicken breasts

5 oz. container plain Greek yogurt

1/2 cup freshly grated Parmesan cheese

1 tsp. seasoned salt

1 tsp. garlic powder

1/2 tsp ground black pepper

How to make Oven Baked Chicken Breasts

Preheat oven to 375°. Spray a 9X13 (or other baking dish) with non-stick cooking spray. Place the chicken breasts in a single layer in pan.

Combine yogurt, Parmesan cheese and seasonings and then evenly spread over the top of the chicken.

Bake for 45 minutes or until chicken is completely cooked through and the topping is lightly browned. (If you can’t tell if the chicken is done, use a meat thermometer and make sure the internal temp of the chicken is at 165°.) Serve immediately.

Oven Baked Chicken Breasts

Oven Baked Chicken Breasts coated in Greek yogurt, Parmesan cheese and seasonings for a delicious baked chicken breast recipe that everyone loves! This chicken is juicy, flavorful, healthy and high in protein.

Print
Pin
Rate

Course: Main Dish

Cuisine: American

Keyword: Oven Baked Chicken Breasts

Prep Time: 5 minutes

Cook Time: 45 minutes

Servings: 4

Calories: 208kcal

Ingredients

  • 4 boneless, skinless chicken breasts
  • 5 oz. container plain Greek yogurt
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp. seasoned salt
  • 1 tsp. garlic powder
  • 1/2 tsp ground black pepper

Instructions

  • Preheat oven to 375°. Spray a 9X13 (or other baking dish) with non-stick cooking spray. Place the chicken breasts in a single layer in pan.

  • Combine yogurt, Parmesan cheese and seasonings and then evenly spread over the top of the chicken.

  • Bake for 45 minutes or until chicken is completely cooked through and the topping is lightly browned. (If you can’t tell if the chicken is done, use a meat thermometer and make sure the internal temp of the chicken is at 165°.) Serve immediately.

Nutrition

Calories: 208kcal | Carbohydrates: 3g | Protein: 33g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 813mg | Potassium: 498mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 1mg

How to tell if chicken is cooked in the middle

Sometimes it’s really hard to tell if chicken is done without cutting into it, and you definitely don’t want overcooked or undercooked chicken! Use a meat thermometer to ensure perfectly cooked chicken every time. Chicken needs to reach an internal temperature of 165°.

My all-time favorite meat thermometer is the Thermapen. It’s super fast and incredibly durable. Another great meat thermometer is the ThermoPop which is a more basic version that works just as well!

How much protein per serving of Oven Baked Chicken?

Chicken is high in protein to begin with, but the Greek yogurt adds even more protein to the recipe. Each serving contains 33 grams of protein with only 7 grams of fat and 208 grams of carbs! The perfect recipe for anyone trying to add more protein to their diet! The best part is that the chicken is so yummy, you don’t have to trade health for taste…you get both!

Oven Baked Chicken Breasts coated in Greek yogurt, Parmesan cheese and seasonings for a delicious baked chicken breast recipe that everyone loves! This chicken is juicy, flavorful, healthy and high in protein.

Super Moist Grilled Skinless Boneless Chicken Breasts by Gordon Ramsay


Now you can have great super moist grilled skinless boneless chicken breasts. Start with a combination of brine/marinade than a simple reverse searing method to keep the moisture going.

nicely cooked chicken breast with grill marks on an orange plate

Blue ribbon divider used for visual effect
Jump to:

Introduction and My Rating

We all grill skinless boneless chicken breasts, but so many become hockey pucks. I have published several recipes that are quite good at avoiding hockey puck-itis. But this recipe adapted from Cooks Country pulls out all the stops with great results.

When I saw this in  Cook’s Country, it just called my name. While I didn’t stick to the script completely, the combination of a brine/marinade and reverse searing is everything you can do to keep that chicken breast moist. It works.

Will the original recipe is a charcoal grill recipe with some comments for gas, I’m keeping it all gas.

Even with my super-duper gas grill, this takes a bit longer than with charcoal. Why do you ask? Well, the radiant heat thing is the best explanation I have.

I modified the brine/marinade to make it more scalable for the number you need and defined the gas grill method more.

My Rating

My rating system. Great 5 out of 5

I’m going with a five but a lower five. After all, it is just grilled chicken.

👨‍🍳Method

This method uses a marinade that acts like a brine, also. The second “difference” of this recipe is the indirect cooking method.

This will be a very “your mileage may vary” type of recipe. The two main problem points are:

1) The thickness and size of the chicken breast.
2) The grill… not only the power of the grill, but the configuration will affect this recipe. So keep your eyes open and the thermometer at hand.

You will be rewarded with ultra-moist chicken.

🐓The Chicken

It is always better to be cooking chicken breasts of about the same size and thickness. If one breast is significantly thicker than the others, use a meat mallet or bottom of a pan to even it out.

Also, with chicken breasts, letting them sit at room temperature for 20-30 minutes while you get the grill setup is a great help in getting the right internal temperature without burning the outside.

♨️The Grill

This is a slow grilling method that uses a “reverse searing technique” for the chicken breasts. It is initially cooked with indirect heat then finished over direct heat to finish cooking.

The method I describe here mirrors the Cook’s Country method. It is a bit fussy but has been tested thoroughly and does great.

Having said that, I have done this recipe multiple times with both this reverse searing technique and my normal chicken breast technique. The results are nearly identical, and I find my less confusing. See How to BBQ Skinless Boneless Chicken Breast on a Gas Grill if you want an example.

Charcoal Grill: Since this technique uses high heat and an indirect heat area, it will be fine on a charcoal grill but the time may be a bit less.

📖Chicken Breast Recipes

How to Grill Chicken Breasts on a Gas Grill

How to BBQ Skinless Boneless Chicken Breast on a Gas Grill

Baked Chicken Breast

A Beginners Guide to Grill Temperature on a Gas Grill

Blue ribbon divider used for visual effect

🔪Instructions

raw chicken with oil and seaonings

Start by mixing brine/marinade in a ziplock bag of two tablespoons oil,  two tablespoons water, two cloves crushed garlic, one teaspoon sugar, one teaspoon salt, and 1/2 teaspoon pepper.

raw chicken on red board being hit with meat mallet

Trim chicken breasts. If your chicken is very thick, then pound that area down a little with a meat hammer to even them out some. Aim for about 3/4 inch thick.

chicken in marinade in bag

Add to the brine. Refrigerate for at least 30 minutes.

marinaded chicken going on grill grates

Preheat grill on maximum. Clean and oil well. Turn off half of the grill. Keep the lite burners on high. Place chicken on the side you turned off but keep the edge of the chicken breast within 4 inches of the lite burner. The thicker end of the chicken should be towards the heat.

chicken breasts with grill marks starting to cook on grill

Cook undisturbed for about 10-12 minutes. You should have some grill marks and no pink left on the bottom surface before flipping. When you flip, place the thinner end to the lite burner side.

two grilled chicken breasts on a blue plate

Cook until internal temp of 140°. About another 10-12 minutes. Then place over the lite burners (still on high) for about 5 minutes per side until internal temp of 165°.

piece of chicken on fork

Allow to rest 5 minutes before serving.

Blue ribbon
graphic Subscribe to 101 Cooking for Two

Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!

📖 Recipe

Super Moist Grilled Skinless Boneless Chicken Breasts

Now you can have great super moist grilled skinless boneless chicken breasts. Start with a combination of brine/marinade than a simple reverse searing method to keep the moisture going.

Prep Time5 mins

Cook Time35 mins

Total Time1 hr 10 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 2

Ingredients

  • 2 boneless skinless chicken breasts

Brine/marinade

  • 2 tablespoons vegetable oil
  • 2 tablespoons water
  • 2 cloves garliccrushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon sugar

Instructions

  • Start by mixing brine/marinade in a ziplock bag of two tablespoons oil, two tablespoons water, two cloves crushed garlic, one teaspoon sugar, one teaspoon salt and 1/2 teaspoon pepper.

  • Trim chicken breasts. If your chicken is very thick, then pound that area down a little with a meat hammer to even them out some. Try for about 3/4 inch thick.

  • Add to the brine. Refrigerate for at least 30 minutes.

  • Preheat grill on maximum. Clean and oil well. Turn off half of the grill, leaving the lite burners on high. Place chicken on the side you turned off but keep the edge of the chicken breast within 4 inches of a lite burner. The thicker end of the chicken should be towards the heat.

  • Cook undisturbed for about 10-12 minutes. You should have some grill marks and no pink left on the bottom surface before flipping. When you flip, place the thinner end to the lite burner side.

  • Cook until internal temp of 140°. About another 10-12 minutes. Then place over the lite burners(still on high) for about 5 minutes per side until internal temp of 165°.

  • Remove from grill and allow to rest 5 minutes before serving.

Recipe Notes

Pro Tips:

  1. Do not brine. The marinade is a combination marinade with a brine. Do not rinse before cooking this one.
  2. Try to use chicken breast of about the same size. Flatten with a meat mallet or bottom of a pan to make the same thickness. Aim for about 3/4 inch.
  3. Allow to rest at room temperature for 20-30 minutes before starting to grill will be helpful getting the internal temperature of the chicken right without burning.
  4. Cook to a final internal temperature of 165° then rest for at least 5 minutes before serving
  5. This is a very “your mileage may vary” type of recipe. The variables are quite a few. The thickness and size of the chicken breast. The grill… not only the power of the grill but the configuration will affect this recipe. So keep your eyes open and the thermometer at hand. You will be rewarded with ultra-moist chicken.

Course Grilled, Main Course

Cuisine American

Keyword Chicken Breast Recipe, Grilled Chicken, Reverse seared chicken breast

 

Check Out Other Great Recipes

Graphic for visual directory

HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

Super Moist Grilled Skinless Boneless Chicken Breasts

Amount Per Serving

Calories 259 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 12g60%

Cholesterol 72mg24%

Sodium 714mg30%

Potassium 418mg12%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 24g48%

Vitamin A 34IU1%

Vitamin C 2mg2%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published May 22, 2016. Updated with expanded options, refreshed photos and a table of contents to help navigation.

Molly and Lilly dogs setting in a green yard

Incoming search terms:

Sheet Pan Chicken Breasts with Carrots and Potatoes by Gordon Ramsay


This super easy sheet pan chicken breast recipe has a great Italian flair. Crusted with Parmesan and roasted with carrots and potatoes, you will have a complete healthy meal for the entire family in less than an hour.
Easy Roasted Chicken Breasts with Carrots and Potatoes from 101 Cooking For Two


Jump to:

Blue ribbon divider used for visual effect

Introduction and My Rating

So in my never-ending quest not to work very hard, my mind sometimes works overtime. Do you know that the roasting time for skinless boneless chicken breasts is about the same as chunks of potatoes and carrots? Add some Parmesan, bread crumbs, spicing, and you’re there.

My Rating

My rating system of a 4 out of 5 so very nice.


A nice solid 4. Great for a weeknight change of pace.

📋Ingredients

The Chicken

I’m suggesting skinless boneless chicken breasts. Since mostly they weigh more than one serving, just cut them before in half before cooking.

You can use thighs, also if you wish. The skin on should be ok.

Vegetables

Root vegetables are suggested since mostly the cooking time will be about the same as the chicken.

Potatoes should be about 1-inch size. So use the potatoes you want, I suggest something like red potatoes or Yukon since the skin is thin. Russets will work, but I would peel them due to the thick skin.

Carrots need to be smaller also since large whole carrots will take longer to cook. You can use the “baby carrots” if you want, but they have less taste.

✔️Tips

13X18 size sheet pans work great for the full recipe. Use the smaller size  9X13 for a half recipe.

An easy recipe to cut in half.

Leftovers are good for 3-4 days refrigerated and 3-4 months frozen.

You can use an Italian seasoning mix in place of the suggested spices.

📖Sheet Pan Recipes

One Pan Roasted Pork Tenderloin with Potatoes and Carrots

Easy Sheet Pan Chicken Fajitas

Sheet Pan Apple Pork Chops

Blue ribbon divider used for visual effect

🔪Instructions

raw chicken with veggies and spices

Preheat oven to 375° convection or 400° regular oven.

Trimmed chicken on red board

Pat dry two skinless boneless chicken breasts. Trim and cut in half if normal size. Cut in thirds if huge.

cut up potatoes and carrots

Prep veggies. Wash, peel and cut carrots into slices or 3/4 to 1-inch chunks. Wash and cut small red potatoes in half. If using other potatoes, cut into 3/4 to 1-inch chunks.

mixing raw chicken with veggies and spices

Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon olive oil, 1/2 teaspoon each of thyme, basil, garlic powder, and pepper. Add one teaspoon coarse salt and mix well.

coating the chicken and veggies with cheese

Prep 13X18 baking sheet pan with a coat of PAM. Spread the chicken and veggies. Mix topping of 1/3 cup Italian breadcrumbs and 1/3 cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies.

spraying the chicken and veggies with PAM

Give it a light spray of PAM to keep it moist.

roasted chicken on tray

Bake until veggies are golden brown, and chicken is 165°. About 35 minutes for me. Your time will vary with the size of pieces and your oven.

Blue ribbon


Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Subscribe to 101 Cooking for Two

📖 Recipe

Sheet Pan Chicken Breasts with Carrots and Potatoes

This super easy sheet pan chicken breast recipe has a great Italian flair. Crusted with Parmesan and roasted with carrots and potatoes, you will have a complete healthy meal for the entire family in less than an hour.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 4

Ingredients

  • 2 skinless boneless chicken breasts
  • 6 red potatoessmall
  • 4 carrotsmedium
  • 1 tablespoon olive oil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 teaspoon coarse salt
  • 1/3 cup Italian bread crumbs
  • 1/3 cup Parmesan cheesefresh preferred grated

Instructions

  • Preheat oven to 375° convection or 400° regular oven.

  • Pat dry two skinless boneless chicken breasts. Trim and cut in half if normal size. Cut in thirds if huge.

  • Prep veggies. Wash, peel and cut carrots into slices or 3/4 to 1-inch chunks. Wash and cut small red potatoes in half. If using other potatoes, cut into 3/4 to 1-inch chunks.

  • Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon olive oil, 1/2 teaspoon each of thyme, basil, garlic powder, and pepper. Add one teaspoon coarse salt and mix well.

  • Prep baking sheet pan with a coat of PAM. Spread the chicken and veggies.

  • Mix topping of 1/3 cup Italian breadcrumbs and 1/3 cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies. Give it a light spray of Pam to keep it moist

  • Bake until veggies are golden brown, and chicken is 165°. About 35 minutes for me. Your time will vary with the size of pieces and your oven.

Recipe Notes

Pro Tips

  1. An easy recipe to cut in half.
  2. You can use chicken thighs if you wish. 13X18 size sheet pans work great for the full recipe. Use the smaller size  9X13 for a half recipe.
  3. The potatoes can be any potatoes cut into about 1 inch chunks, I do not suggest Russet potatoes due to the thick skin. Something like red potatoes works well.
  4. The carrots can be baby carrots, but cut up whole carrots will have more flavor.
  5. You can use an Italian seasoning mix in place of the suggested spices.
  6. Cook until chicken breasts are 165° and 180° if using thighs. Potatoes and carrots should also be brown and tender.
  7. Leftovers are good for 3-4 days refrigerated and 3-4 months frozen.

Course Main Course

Cuisine American

Keyword Baked Chicken Breasts, Sheet Pan Chicken Breasts

 

Check Out Other Great Recipes

Graphic for visual directory

HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

Sheet Pan Chicken Breasts with Carrots and Potatoes

Amount Per Serving

Calories 253 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g10%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 77mg26%

Sodium 865mg36%

Potassium 211mg6%

Carbohydrates 18g6%

Fiber 3g12%

Sugar 4g4%

Protein 30g60%

Vitamin A 10300IU206%

Vitamin C 6.6mg8%

Calcium 130mg13%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published April 5, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Also, this was in the middle of months of remodeling, and those images and discussion removed.

Lilly and Molly with the Easter Bunny

Lilly and Molly with the Easter Bunny. The bunny is in trouble.

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close