HOME > Chowhound > Home Cooking >


bored with my cut up baked chicken in sauce recipes, could use some help

I love chicken pieces baked in a sauce, but my repertoire is quite limited as I don't do dairy with meat (kosher) and my family is looking for something other than chicken in honey mustard with curry sauce or chicken in a tomato/veggie sauce. My internet searches haven't turned up anything great, too many with soups, long lists of ingredients, or browning the chicken first. I like easy. I'm interested in cut up chicken because we like both white and dark meat and this way, we get both on our plates. I really like one pot (or in my case, one pyrex baking dish) meals. Any links would be appreciated or recipes that you're willing to share. Thanks very much.

  1. Click to Upload a photo (10 MB limit)
  1. Maybe bake the chicken in a pan, saute some shallots, carrots, and garlic in the fat/juices, deglaze with white wine, reduce, and mix in tarragon at the end? Easy and sounds different than what you listed.

    1 Reply
    1. re: lamb_da_calculus

      This sounds delicious, but I'm looking for in the oven, baste, done in 45-50 minutes. Working on top of the stove takes a bit more effort than I'm willing to put in right now, but come the fall, when son is off to college, I might be more inclined to try this. Thanks for posting!

    2. This recipe is very easy and you could just leave off the cheese that's added at the end: http://www.budgetbytes.com/2013/01/sa...

      1 Reply
      1. re: juliejulez

        Yes, I like this idea. I'll just leave off the cheese. Thanks for the link!

      2. I've seen recipes for pulled BBQ chicken thighs.

        Would you be interested in chicken dishes that only involve a skillet?

        9 Replies
        1. re: cheesecake17

          I've seen a few recipes for bbq chicken, but they involved browning pieces in a pan first which I'd really rather not do. I'm looking for a one pot dish where everything cooks together. The most involved I want to be after putting chicken in the oven is basting every so often. Thanks for checking in.

          1. re: addicted2cake

            Do you use skin-on chicken?
            You can get skinless thighs, and drown them in the bbq sauce and put them in the oven. You don't have to brown them first.

            1. re: wyogal

              I use skin-on chicken with bbq sauce & don't pre-brown. Wouldn't that keep the sauce from sticking to the chicken?

              1. re: almond tree

                ?? What would keep the sauce from sticking, no skin?? The sauce would get right into the meat that way.
                I don't like wet chicken skin without browning.

                1. re: wyogal

                  No, I meant that the pre-browning might keep the sauce from sticking.
                  I marinate the unbrowned, raw, skin-on chicken in bbq sauce to coat for about an hour, then bake it, with the sauce still on.
                  The skin gets crisp & bbq-y, not wet & goopy.
                  Hope that's clearer. (Just getting over a terrible case of the flu so not 100% articulate.)

                  1. re: almond tree

                    Yes, clear now! :) Hope you start feeling better!

            2. re: addicted2cake

              I'm thinking boneless chicken thighs, BBQ sauce. Pour, cover, bake.

              Also...what about a chicken/turkey roast? Relatively simple.

              1. re: addicted2cake

                Browning is super easy and adds A LOTof flavor

            3. Chicken Marbella, google the recipe. Use no more than half the brown sugar called for, though. Most people cut back on it. I add onion to the marinade, and add the step of searing the chicken skin side down first but it's fine to just bake without searing. I recommend using a spoon to push solids from the marinade off into the liquid before baking, so they don't scorch, and so as not to cover the skin, so it browns better.

              1 Reply
              1. re: greygarious

                This could work. I've had chicken marbella before and liked it very much. Thanks for refreshing my memory. :)

              2. I often bake the chicken in Frank's hot sauce for a Buffalo flavor. Many people use margarine in wings so if it is too spicy you could cut it with that. If Frank's is not kosher, chowhounders on the kosher board might have a good substitute to recommend. We also do it in soy sauce or Italian dressing.

                1 Reply
                1. re: calliope_nh

                  As long as there isn't any meat in Frank's hot sauce, I could give your suggestion a try, or find a meatless hot sauce. Soy and Italian dressings (minus cheese) would work. Do you have a recipe(s) I could follow? Thanks!

                2. Here's an oldie but goodie: Chicken pieces baked in wine with mushrooms. I usually use red wine instead of white.
                  Can also add potato slices.

                  6 Replies
                  1. re: almond tree

                    Nice recipe, but I don't want to pre-brown chicken in skillet. Maybe in the Fall when I have more time and motivation to take the extra step. Thanks!

                    1. re: addicted2cake

                      You don't have to follow recipes exactly in this case. Just don't brown it if you don't want to.

                      1. re: addicted2cake

                        Funny, I've made the recipe so many times using "my" method that I had forgotten what the recipe said.
                        Of course you don't need to bother with a skillet. Brown the chicken pieces in the oil in the baking dish in the oven, turn them over & brown the other side, then add wine etc.
                        Don't know why recipe authors seem to love to make us clean 2 utensils when we only need 1.

                        1. re: almond tree

                          Never thought to do it that way, but sounds like a really good idea. Do you think the oil will splatter much when I go to turn over the pieces? Maybe if I don't turn the oven temp past 350?

                          1. re: addicted2cake

                            Just turn them gently, maybe using tongs or two soupspoons. Better to do it with the pan on the counter, rather than trying to turn the pieces while the pan is still in the oven.
                            I don't think the oven temp would make a difference.

                            1. re: almond tree

                              Thanks for the advice. Much appreciated!

                    2. Pollo pibil is a delicious and out-of-the-ordinary but fairly straightforward preparation of chicken.


                      1. I came up with this when helping my kosher friend clean out her pantry in preparation for Passover. Her kids loved it, and it has become their most requested meal.

                        1 jar salsa
                        1 can coconut milk
                        1 tsp curry powder

                        Mix together. Pour over chicken and bake at 350F about 45 min until tender and browned on top. Sprinkle with fresh cilantro if desired. Serve with rice.

                        2 Replies
                          1. re: phofiend

                            This sounds like my kind of meal. Mix, pour, and bake. I love salsa, coconut milk, and curry powder, but never imagined using them all together. Thanks for the suggestion. Wish I could have come up with that! Easy, peasy. :)

                          2. Is chicken cacciatore an example of "chicken in a tomato/veggie sauce"?

                            Or, Chicken in Banana curry sauce: whirl in a food processor 2 bananas, zest and juice of 2 limes, 1T olive oil, 2T curry powder, 2t coriander, 1t dry mustard, 1/4 cup water, sald and pepper. Pour over chicken pieces and bake about an hour.

                            3 Replies
                            1. re: 512window

                              You got it. My tomato/veggie sauce is similar to chicken cacciatore. Your flavors sound awesome! Is this super spicy? My family like spice, but only if it's on the mild side. Thank you for sharing your recipe.

                              1. re: addicted2cake

                                No, it's not spicy at all. It's tangy from the lime juice. And it's a great way to use up old bananas that isn't banana bread.

                                True confessions - I usually put in butter, but since you can't, the oil should work as a binder nicely.

                                Truly true confessions - when this is served, someone usually starts pontificating about "strange experimental cooking" in a Scottish accent, from Four Weddings and a Funeral.

                                1. re: 512window

                                  Funny, hubby and I just rented that movie a couple weeks ago. We had never seen it before. We really liked it. A young Hugh Grant and Andie McDowell. How the years go by. Thanks for getting back re: my spice question!

                            2. Something I like to do is make a baked barbecue like chicken. My dry rub consists of brown sugar, salt, pepper, paprika, cayenne (depending on your families preference for heat), and garlic powder. Then I bake it like that and right at the end I put the heat up a bit and put on some of my favorite barbecue sauce.

                              1. I enjoy these Peruvian yellow pepper chicken recipes


                                substitute smoked paprika for sweet Hungarian/Californian

                                try different spices/herbs
                                I also like fresh tarragon, onion and garlic under skin

                                1. Chicken Marsala can be made without dairy, just replace the butter with margarine.

                                  1. Not in a sauce, but for a one-pan dinner in an hour, I like Cook's Illustrated/ATK's roasted chicken parts with vegetables. Don't use the wings since you will be roasting at 475F. Cut root vegetables in roughly 1" chunks. They used 12 oz each carrot and potato, plus whole or halved shallot depending on size, and brussels sprouts, but choose what you like. Save for the spuds, they can be prepped well beforehand. Toss the veg in oil, S&P to taste, add other herbs at will. Do the same with the chicken parts. Put pieces skin side up on a sheet pan, the breasts and sprouts clustered at the center of the pan to protect them from the most direct heat. Scatter the rest of the veg amongst the chicken and bake on middle rack of preheated oven for 45 min. This is one of my favorite no-fuss meals. I tend to go overboard and need a second sheet for extra veg. I've included parsnips, sweet potato, and plantain. If you omit the brussels sprouts, either steam a green veg, or add an oiled, seasoned one to the pan midway through roasting.

                                    1 Reply
                                    1. re: greygarious

                                      I make something similar to this -- it's delicious and super easy. I like to add large chunks of zucchini and whole small mushrooms. A sprinkle of oregano is also nice.

                                    2. Just remembered this one: http://www.chow.com/recipes/30350-asi... It's super delicious.

                                      You'd have to prepare the sides separately, but you could use frozen veggies, or just steam some green beans in the microwave. Same w/ rice... use instant rice or the microwave stuff to speed it up. Or just do on the stove when the chicken is baking.

                                      1. I just served this last night to friends and it's always good...Ina's Indonesian Ginger Chicken. Marinate the night before and just stick in the oven. To make it even easier, you can buy minced ginger in a jar and I sometimes even use minced garlic. Served with rice, it is easy and delicious.


                                        And I have not made this myself but my sister has and she raves about it.


                                        3 Replies
                                        1. re: valerie

                                          We have a thread on CH about cooking from Diana Henry's books, and posters who've made that recipe (chicken baked with red onion, potatoes, garlic) have also given positive reports.

                                          Here's another one that's well loved on CH for good reason (ratchet back the pepper flakes if your family prefers): http://www.epicurious.com/recipes/foo...

                                          1. re: Caitlin McGrath

                                            Yes, forgot about that recipe -- Spicy roast chicken with tomatoes and marjoram. After reading CH raves for years I finally made it last year and it was excellent.

                                          2. re: valerie

                                            This is delicious as is the Ina's Indonesian swordfish which works with chicken as well.

                                          3. Take a small mixing bowl and add olive oil, minced garlic, fine chopped parsley ( tarragon, mint, basil, thyme, or rosemary), and salt and pepper.

                                            Lift the skin and fill the "pockets" with this mix. You can do this against the breast, on the back, and inside the skin on the legs. Let it sit for 30 minutes or more before baking, roasting, rotis, and yes, steaming.

                                            Your chicken will taste better, and not just from the skin seasoning.

                                            You can use a good fine knife & bowl to cut everything, but I use this this multi-Schneider, or multi-chopper to fine chop and mix everything quickly, adding the oil to the mix last.

                                            It works fast, holds the entire mix, I spoon directly from it into the chicken pockets, cleans by hand or in the top shelf of a dishwasher, and no electricity is required,

                                            1. Nigella's jerk chicken is super easy and delish. I don't have the link but I'm sure you can google it.

                                              Chow has an Asian marinade baked chicken dish I've made with great success.

                                              A real old-school ladies auxiliary recipe uses golden mushroom soup, orange juice and onions with chicken quarters cooked over a bed of brown rice. This is the one dish I will make using condensed sop.

                                              1. So many wonderful ideas. Thank you all very much for responding to my post. I appreciate the time you've all taken to help me mix it up a little with my cut up chicken dinners. I'm not the most creative cook, so it's very nice to come here and get your input. I will read through all your replies and take some very good notes. My family thanks you too. They're happy pretty much of the time with my chicken dinners, but whenever I introduce something new, and it's good, they're REALLY happy!

                                                1. How could I forget? Orange juice & fresh ginger!
                                                  Put the chicken pieces in your baking dish and pour over them orange juice to a depth of 1/2 to 1 inch (depending on how liquidy you want the finished product to be). Add fresh ginger -- either a whole piece, which you can remove before serving, or minced. Bake uncovered.
                                                  Good on rice or cous cous.

                                                  1. Chicken with white beans and tomatoes - mix the stuff that's not chicken, throw it in a roasting pan, and put the chicken on top, then roast.
                                                    ... but I use about half the olive oil, and dried herbs are fine. It also works with chicken breasts, with or without skin and bones (just adjust the cooking time accordingly).

                                                    I see someone else posted about using buffalo wing sauce - if you can't find a pareve one, just use approximately equal parts of hot sauce and pareve margarine. (Or approximately equal parts of hot sauce, tomato sauce, and margarine if you want to cut the heat back a bit.)

                                                    1. my go-to baked chicken is getting a glass/pyrex dish putting some cooking spray at the bottom. place chicken pieces (make sure they are dry) on the bottom. place around the chicken some cut up chunks of veggies (about 1 inch big), i usually use carrots, celery, onions and potatoes that i poke holes in a "cook" in the microwave for a min just to slightly soften them and a few smashed garlic cloves. on top i drizzle olive oil, salt, pepper, any fresh or dried herbs (parsley, oregano, etc) i have in my pantry that looks good and a little chili powder and the juice of a lemon. let that cook in a 425 degree over till chicken is cooked through and veggies are tender (usually about 45 mins for bone-in pieces) shaking the pan every now and then to make sure all the veggies get evenly coated and cooked. i serve with rice pilaf or a simple salad and call it a meal.