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Baked Chicken Breasts, Your Favorite Recipes...?

I'm going to purchase bone-in, skin-on chicken breasts. I'll likely brine them (have always done wet brining). What are your favorite marinades and preparations for tasty chicken breasts? I'd love to have a wide repertoire to draw upon for the months to come, so ALL ideas welcomed...from traditional to exotic!

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  1. My favorite recipe is for 2 bone in, skin on breasts weighing about 11/2 lbs total.
    Lightly rub the chicken with olive oil and generously season with Kosher salt,lemon pepper,Herbes de Provence and lightly with garlic powder.
    Brush on a thin coat of coarse and regular Dijon mustard's{I've tried everything from Frenchies to Norwegian hand ground mustard's but Maille is still the best for this recipe} and leave overnight in Refrigerator.
    Take chicken out and bring up to room temp,preheat oven to 350f and bake uncovered for 45 minutes.
    After 45 minutes brush on a light cover of mustard's again and add 1/2 cup of stock to pan,place back in oven for another 20/30minutes or until juices run clear.
    Remove breasts and deglaze pan with more stock/sherry/wine and then drizzle over rested chicken sliced on the bias. I serve it on a bed of lightly steamed asparagus or string beans.

    1 Reply
    1. re: Duppie

      Duppie, you reminded me of Chicken Dijonnaise, similar to yours but with a flourish of Creme Fraiche of heavy cream at the end. Mmm.

      ... Silver Palate calls for 1/3 cup mustard for about 2 1/2 pounds chicken pieces. Marinate the chicken in the mustard for two hours. Then put chicken in a baking dish with the mustard, grind on some pepper, pour on 1/3 cup vermouth or dry white wine (or broth, why not?), and cook it skin side up for 30 to 40 minutes.

      Then boil down the juices/mustard a little, skimming fat, and add in 1/2 cup Creme Fraiche or heavy cream. Simmer the sauce for 5 to 10 minutes. I know some people swear by this dish and, yes, it's old school. I've only tried it once... may give it another turn in the rotation.

      1. Great ideas, can't wait to try them!

        Do you wet or dry brine first?

        When I was in high school, um several years ago...I made a lemon-herb chicken that was delish. Too bad I didn't formalize the recipe.

        African spices might be good, has anyone made something like that.

        It would even be fun to try a cuban version, or BBQ in the oven.

        Thanks again for your great suggestions!

        P.S. Smart & Final has these on sale starting tomorrow for $.99/lb

        5 Replies
        1. re: Funwithfood

          You're very welcome. I rub the dry seasonings in and I found that leaving it to take overnight does wonders. I do a modified Jerk and Harissa rub chicken also but found that it wasn't for the faint of heart or tongue for that matter.

          1. re: Duppie

            Had an appetizer with harissa at Campanile (L.A.)--loved it--great flavors!

          2. re: Funwithfood

            Personally, I almost always wet brine any form of white poultry meat.
            I would definitely do it if I was going to start at room temp and have them in the oven for over an hour.
            I also do something similar to Duppie's method except that I usually do it with thighs.
            I mix the herbs and dijon with a little softened butter and put the "paste" under the skin instead of on top. - Flavor goes directly to the meat, and I'm sure it work weel with breasts too.

            1. re: Bryan Pepperseed

              I'm not a big fan of chicken breast because of the tendency to dry out until i tweeked that recipe, I believe with the bone in and the mustard cover the chicken remains moist and is cooked to what my mother would call"Chinatown Done" which is to say ever so light pink at the joints. I am not one that believes chicken should be 175/180f to be safe to eat and regularly cook it to just south of 160f.

              1. re: Duppie

                I agree.
                Dark meat maybe to the 175/180 region, but never with white meat in my kitchen.

            1. Marinate bone-in, skin-on breasts overnight in a mixture of lemon juice, olive oil, smashed whole cloves of garlic (lots), chopped fresh rosemary (lots) and salt and pepper. I make a lot of the marinade because it's really good. Then next day roast skin up with small red potatoes and whole (pit still in) green olives, picholine if you can find them but any nice briny green olives. This is amazing. I serve with a simple green vegetable and that's all you need. My sister puts carrots in with the potatoes and olives which is good too.

              1 Reply
              1. re: GretchenS

                This sounds similiar to what I used to do, delish.