Marinated Baked Chicken Breasts Recipes

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MARINATED BAKED CHICKEN BREASTS



Marinated Baked Chicken Breasts image

To better control my food allergies, I do a lot of cooking from scratch. Good thing it's one of my favorite pastimes! This is a popular Sunday lunch at our house.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4-6 servings.

Number Of Ingredients 11

1 cup sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons celery salt, divided
2 teaspoons paprika, divided
1-1/2 teaspoons salt
1 teaspoon pepper, divided
3/4 teaspoon garlic powder, divided
6 chicken breast halves
3/4 cup crushed butter-flavored crackers
1/2 cup butter, melted, divided

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.

Nutrition Facts :

MARINATED CHICKEN BREASTS



Marinated Chicken Breasts image

For a healthy dinner tonight, try these Marinated Chicken Breasts from Food Network Kitchen. An herbaceous marinade infuses the meat with high-impact flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h15m

Yield 4 servings

Number Of Ingredients 7

1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces

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.

BALSAMIC MARINATED CHICKEN BREASTS



Balsamic Marinated Chicken Breasts image

This is a recipe I made up after eating LOADS of bland chicken breasts. Chicken is so easy to prepare and this recipe makes the meat extra tender and juicy.

Provided by R.Upchurch

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 13

¾ cup balsamic vinegar
½ cup water
1 teaspoon dried minced onion
½ teaspoon crushed red pepper flakes
½ teaspoon dried minced garlic
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon crushed dried rosemary
¼ teaspoon dried parsley flakes
¼ teaspoon chili powder
⅛ teaspoon dried oregano
4 (6 ounce) skinless, boneless chicken breast halves

Steps:

  • Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.
  • Bake in the preheated oven until the chicken breasts are golden brown and no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).

Nutrition Facts : Calories 222.4 calories, Carbohydrate 8 g, Cholesterol 96.9 mg, Fat 4.3 g, Fiber 0.4 g, Protein 35.7 g, SaturatedFat 1.2 g, Sodium 244.3 mg, Sugar 6.8 g

CHICKEN MARINADE FOR BAKED CHICKEN BREASTS



Chicken Marinade for Baked Chicken Breasts image

The marinade is made with a simple combination of mustard, lemon, and oil and then it is baked to perfection.

Provided by Timothy H.

Categories     Chicken Breast

Time 1h

Yield 2 serving(s)

Number Of Ingredients 6

2 chicken breasts
2 tablespoons Dijon mustard
1/2 cup lemon juice
1 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Whisk the mustard, lemon juice, salt and pepper.
  • Slowly add the olive oil, in a steady stream, whisking all the time.
  • Put the chicken in a glass baking dish in a single layer and sprinkle salt and pepper over them.
  • Pour half the marinade over the chicken.
  • Marinate it in the refrigerator for 2 hours.
  • Preheat the oven to 350 degrees F.
  • Roast the chicken for about 35 minutes or until it is done.
  • Pour the remaining marinade over the chicken and cover the baking dish with aluminum foil.
  • Let the chicken rest for 10 minutes then serve.

Nutrition Facts : Calories 1229, Fat 122.2, SaturatedFat 18.8, Cholesterol 92.8, Sodium 1427.2, Carbohydrate 5.4, Fiber 0.8, Sugar 1.7, Protein 31.2

BEST CHICKEN MARINADE



Best Chicken Marinade image

Try one of these 6 chicken breast marinade recipes to infuse your chicken with flavor. By using a chicken marinade, your chicken will come out so juicy and tender.

Provided by Lee Funke

Categories     Marinade

Time 30m

Number Of Ingredients 54

1 - 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon rice vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon fresh chopped cilantro
1 - 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
2 garlic cloves (minced)
3 tablespoons lemon juice
1/2 teaspoon ground mustard
1 tablespoon fresh dill
1/2 tablespoon white rice vinegar
2 teaspoons honey (or maple syrup)
1/4 teaspoon salt
1 - 1.5 lbs. boneless skinless chicken breast
1/4 olive oil
1/4 cup BBQ sauce
1 teaspoon chili powder
1/2 teaspoon smoked paprika
2 cloves garlic (minced)
1/4 teaspoon salt
1/4 teaspoon pepper
1 - 1.5 lbs. boneless skinless chicken breast
1/4 cup soy sauce
2 teaspoon fresh grated ginger
1/2 teaspoon sriracha
2 cloves garlic (minced)
3 tablespoons maple syrup
2 tablespoons chopped green onion
2 tablespoons rice vinegar
1 - 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 tablespoon water
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 clove garlic (minced)
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped basil
1 - 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic (minced)
1 tablespoon fresh chopped basil

Steps:

  • Choose a chicken marinade flavor and place all ingredients (minus the chicken breast) into a medium bowl and whisk to combine.
  • Place chicken breast into a glass container or gallon-size bag. Then, pour the marinade on top of the chicken, making sure it is covered.
  • Let chicken marinate in the refrigerator for at least 30 minutes or for up to 6 hours.

Nutrition Facts : Calories 201 kcal, Sugar 2 g, Fat 13 g, Carbohydrate 3 g, Protein 26 g, ServingSize 1 serving

MARINATED BAKED CHICKEN BREASTS



Marinated Baked Chicken Breasts image

Another recipe I found in TOH. This is wonderfully flavored chicken breast in a buttery cracker crumb coating that my family all loved. Serve with a side of pasta and salad. Note: May use light or FF sour cream and I also reduced the butter in half for this recipe with great results.

Provided by diner524

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons celery salt, divided
2 teaspoons paprika, divided
1 1/2 teaspoons salt
1 teaspoon pepper, divided
3/4 teaspoon garlic powder, divided
6 chicken breast halves
1 1/2 cups butter flavored crackers, crushed
1/2 cup butter, melted, divided

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 350° for 30 minutes. Drizzle with remaining butter; bake 30 minutes longer or until juices run clear.

Nutrition Facts : Calories 406.8, Fat 33.1, SaturatedFat 16.8, Cholesterol 107, Sodium 924.6, Carbohydrate 10.8, Fiber 0.7, Sugar 2.7, Protein 17.2

MARINATED BAKED CHICKEN



Marinated Baked Chicken image

This tender flavorful chicken is one of my mom's specialties. Soy sauce and bottled Italian dressing combine in a mouthwatering marinade that nicely complements the meat.-Cindy Kufeldt, Orlando, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 6

1/2 cup Italian salad dressing
1/2 cup soy sauce
6 bone-in chicken breast halves
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
Kale leaves and spiced apple rings, optional

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.

Nutrition Facts :

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