Recipes for "baked chicken"

Gather all ingredients.

Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.

Meanwhile, place chicken breasts between 2 sheets of plastic wrap on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness. Season both sides with salt and pepper.

Mix flour and paprika together in a shallow bowl. Whisk eggs, salt, and pepper together in a second shallow bowl. Mix bread crumbs and lemon zest together in a third shallow bowl.

Dredge one piece of chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.

Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot sheet. Drizzle more olive oil over each piece.

Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.

Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.

Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

Preheat the oven to 300 degrees F (150 degrees C).

Whisk ketchup, water, vinegar, melted butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook for 5 minutes, stirring occasionally.

Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs.

Bake in the preheated oven until sauce is bubbling and chicken is no longer pink in the center and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).

Place chicken thighs in a baking dish that allows for a little room between them. Sprinkle both sides of the chicken thighs with salt.

Cut the cherry tomatoes in half. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil.

Pour the cherry tomato mixture over the chicken pieces and arrange so that they are squeezed around the chicken pieces. You want the chicken skins to be exposed so they brown in the oven. Lay sprigs of rosemary over the tomatoes.

(If you are using dry rosemary instead of fresh sprigs, just mix it in with the tomatoes.)

Bake, uncovered for 45 minutes, until the chicken is well browned on top and cooked through. Remove from the oven and cool for 5 minutes. Skim the excess chicken fat with a ladle.

Serve with toasted crusty bread, buttered noodles, or rice. (Skip bread and noodles for a gluten-free version.)

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.

Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.

Preheat oven to 375 degrees F (190 degrees C).

Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.

Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.

Lay the chicken breasts on a plate or cutting board. Grab about half the salt with your fingertips and hold your hand at least 1 foot over the cutting board, then sprinkle the salt evenly over the chicken. Flip them and repeat so both sides are well seasoned.

Set a timer for 15 minutes and preheat the oven to 425°F.

Simply Recipes / Mihaela Kozaric Sebrek

Once the timer has gone off, use a clean paper towel to pat the top of the chicken breasts dry. Transfer the chicken breasts dry side down to a rimmed baking pan or casserole dish, in a single layer, then pat the side that’s now facing up dry.

Season with black pepper and drizzle with olive oil.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Bake at 425°F for 20 to 30 minutes, or until the thickest part of each breast reads at least 155°F with an instant-read thermometer.

Remove the chicken from the oven and let rest for at least 10 minutes, ensuring that the temperature rises to 165°F before serving.

This recipe has you remove the chicken from the oven at 155°F since it will rise to 165°F as it rests, the safe cooked temperature for chicken. This helps prevent overcooking. If you’re nervous about the chicken being safe to eat, leave an oven-safe probe thermometer in the chicken while cooking and while resting to double-check that it reaches 165°F. Or cook the chicken to 165°F—just know that it will be a bit overcooked after it rests.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

1. Preheat the oven to 450° F. Line a baking sheet with parchment.

2. In a bowl, whisk the eggs and pickle juice. Add the chicken and toss to coat. Combine the cornflakes, Panko, garlic powder, onion powder, paprika, cayenne, and a pinch of pepper to a bowl.

3. Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Repeat with remaining chicken. Drizzle the chicken with olive oil. Bake for 12-15 minutes or until the chicken is cooked through.

4. To make each sauce, combine all ingredients in a bowl. Taste and season with salt.

Heat 2 tablespoons olive oil in heavy large saucepan over medium heat. Add the shallots and sauté until tender, about 4 minutes. Add the garlic and cook a minute more.

Add the tomatoes, oregano, and crushed red pepper flakes. Simmer until sauce thickens, about 10 minutes. Stir in the basil and season to taste with salt and pepper. Set aside.

Combine the grated Parmesan and the breadcrumbs in a shallow bowl. Put the flour in another separate bowl, and the beaten eggs in another bowl.

Dredge each piece of chicken first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb mixture.

Heat 4 tablespoons of olive oil in heavy large nonstick skillet over medium-high heat.

Working in batches if necessary, add chicken and sauté until golden brown and cooked through, about 4 minutes per side.

Place chicken pieces on an oven-proof serving dish. Spoon sauce over chicken pieces. Sprinkle with Mozzarella cheese.

Bake for 10 minutes at 350°F, or microwave on high heat for 10 to 20 seconds, just until the cheese has melted.

Preheat the oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.

Mix flour, salt, pepper, and garlic powder in a shallow dish. Beat together egg and milk in a second dish. Mix cheese, cereal, and bread crumbs in a third dish.

Dredge chicken pieces in flour mixture, dip in egg mixture, then press in breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.

Bake in the preheated oven until coating is golden brown and chicken juices run clear, about 35 minutes.

In a large mixing bowl, whisk the olive oil, garlic, paprika, oregano, thyme, salt, pepper, and turmeric. Add the chicken thighs and mix until the chicken is well-coated. Allow it to marinate at room temperature for 20 minutes.

In a 9x13 baking dish, add the rice, olive oil, onion, salt, pepper, and hot water. Stir to combine everything together.

Arrange the marinated chicken thighs over the rice in a single layer, adding any liquid from the bowl. Cover with foil and bake covered for 45 minutes.

Uncover and continue to bake until the chicken is cooked through and browned and the rice is cooked, another 15 minutes.

Remove from the oven. Use tongs to set the chicken aside and fluff the rice with a fork. Return the chicken back on top of the rice, garnish with fresh parsley, and serve.

Store leftovers right in the dish or in an air-tight container for up to 4 days. To reheat, just place in the microwave until warmed through.

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Preheat the oven to 425°F and line a baking sheet with parchment paper.

Pound the chicken breasts to an even thickness, about 1/3 an inch. Place in a single layer on the prepared baking sheet and season with salt and pepper. Cover each chicken breast with barbecue sauce, then top with the shredded cheese.

Bake until the internal temperature reaches 160°F, 8 to 10 minutes, then cover with foil and rest for 5 minutes, ensuring that the temperature rises to 165°F before serving.

Garnish with green onions and serve.

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Lightly oil a rimmed baking sheet.

In a medium bowl, mash together shredded chicken, cream cheese, cheddar cheese, green chilis, and seasonings. Mix together really well.

Taste and feel free to adjust seasonings to your liking. This basic version should be fairly mild and kid-friendly.

Wrap the corn tortillas in stacks of two in between damp paper towels. Microwave on high for 20 seconds to make them more flexible.

Add two heaping tablespoons of the chicken filling to each tortilla and wrap tightly—a small cookie scoop (like this one) works well here. They should resemble long cigars.

Immediately brush corn tortillas with vegetable oil to prevent cracking and place, seam-side down, on the lightly oiled baking sheet.

Repeat until all of the filling is used. You should get 18 to 20 taquitos.

Bake the taquitos as soon as possible to prevent the tortillas from cracking too much. Bake for 20 to 25 minutes until they are crispy and golden brown.

If some of your tortillas crack badly, you can try again with a new tortilla and just transfer the filling over. Ultimately, though, a few cracks are okay and the taquitos can still be picked up and eaten—and they are still delicious!

While the taquitos bake, stir together the sour cream and sriracha. Taste and adjust to your liking. This can be made well in advance and keeps just fine for a few days in a covered container in the fridge.

Serve immediately with the cream sauce. Leftovers can be frozen for up to a month and reheated in a warm oven.

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In a medium bowl whisk together the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives.

Prick the skin of the chicken with fork tines or the tip of a sharp knife and add to the marinade, coating well. Pricking the skin is to help the marinade penetrate the chicken. Cover and refrigerate several hours or up to overnight.

Preheat the oven to 350°F.

Place chicken in a 12x8x2-inch baking dish. Add the wine to the marinade and pour over chicken. Sprinkle the chicken all over with brown sugar.

Bake uncovered, basting occasionally, until chicken is tender, 45 to 50 minutes. Remove bay leaves.

Prep: Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.

Mix: Mix all the ingredients together in a mixing bowl.

Roll: Roll the mixture into about 30 small balls. Place on baking sheet.

Bake: Bake for 25-30 minutes.

ENJOY!

Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.

Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder.

Arrange on the rack.

Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.

Serve hot and enjoy!

Preheat the oven to 375 degrees F (190 degrees C).

Place chicken thighs in a baking dish; season both sides with garlic powder, dried minced onion, and salt.

Bake in the preheated oven until no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted into thickest part of thigh, near the bone, should read 165 degrees F (74 degrees C).

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray foil with cooking spray.

Arrange chicken thighs, skin-side up, on the prepared baking sheet.

Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper in a small bowl; mix until well combined.

Sprinkle spice mixture liberally over chicken thighs.

Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Serve hot and enjoy!

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Arrange chicken breasts on a baking sheet; spread carrots, celery, green onion, bell pepper, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with Italian seasoning, chili powder, lemon pepper, salt, and black pepper.

Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.

Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess.

Repeat dipping each coated chicken breast in egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.

Bake in the preheated oven for 40 minutes.

Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese.

Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Serve over pasta.

Season chicken breasts with salt and pepper on all sides and place in a bowl or lidded container. Combine olive oil, lemon juice, garlic, oregano, and thyme in a small bowl and pour marinade over chicken breasts. Marinate for 10 minutes at room temperature.

Preheat oven to 400 degrees F (200 degrees C). Set one oven rack about 6 inches from the heat source.

Place chicken breasts into a baking dish and pour marinade on top.

Bake chicken on the middle rack of the preheated oven until no longer pink in the center and the juices run clear, 35 to 45 minutes, depending upon thickness. Move baking dish to the top rack and broil chicken until well browned, about 5 minutes.

Gather all ingredients.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.

Place egg in a shallow dish. Place panko, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well.

Dip 2 chicken strips into egg, then place into panko mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.

Spray each chicken tender with cooking spray twice.

Bake tenders in the preheated oven for 7 minutes. Flip and continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Broil tenders in the preheated oven for extra crunch, about 1 to 2 minutes more.

Serve hot and enjoy!

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Combine shredded chicken with salsa, cumin, and oregano in a large bowl.

Prepare Spanish rice according to package directions. Remove from the heat.

Stir rice and shredded cheese into chicken mixture. Divide mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.

Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Combine olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add chicken wings; reseal and shake to coat. Arrange chicken wings on a baking sheet.

Cook chicken wings in the preheated oven until crisp and cooked through, about 30 to 45 minutes.

Serve hot and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly.

Cut off chicken wing tips and discard. Cut between the joints to separate each wing into two pieces.

Heat butter and garlic in a small saucepan over low heat until butter is melted and garlic is fragrant, 3 to 5 minutes.

Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl.

Dip chicken wing pieces into melted butter mixture, then press into Parmesan mixture to coat all over.

Arrange in the prepared baking dish. Drizzle any remaining butter on top.

Bake in the preheated oven until no longer pink in the center, the juices run clear, and the skin is browned, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Enjoy!

Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Grease a large baking dish.

Mix together crushed crackers, seasoned salt, and garlic powder in a shallow bowl.

Dip chicken breasts into melted margarine, then press into cracker mixture until coated. Arrange chicken in the prepared baking dish.

Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Serve and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.

Stir together melted butter and salt in a bowl.

Arrange chicken in the prepared baking dish. Brush butter mixture onto chicken until thoroughly coated, pouring any extra over chicken.

Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Serve and enjoy!

Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.

Beat together egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag.

Dip chicken in egg mixture, then place in the plastic bag and shake to coat with bread crumbs.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook coated chicken in hot oil until browned, 2 to 3 minutes per side. Remove chicken from the skillet.

Add remaining 2 tablespoons olive oil to the skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to the prepared baking dish.

Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Arrange chicken on top. Cover the baking dish with aluminum foil.

Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining 1/3 cup mozzarella cheese. Bake until cheese is melted, about 5 minutes.

Heat oven to 425 degrees F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.

Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).

Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Preheat oven to 350 degrees F (175 degrees C).

Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

Gather all ingredients.

Preheat the oven to 425 degrees F (220 degrees C).

Mix mayonnaise, Parmesan cheese, and garlic powder together in a bowl.

Place bread crumbs in a separate bowl. Dip each chicken breast into the mayonnaise mixture, then into the bread crumbs to coat

Arrange breaded chicken on a baking sheet.

Bake in the preheated oven until chicken is no longer pink in the center and the coating is golden brown, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Serve hot and enjoy!

Preheat oven to 400 degrees F (200 degrees C).

Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.

Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.

Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Preheat the oven to 425 degrees F (220 degrees C).

Mix bread crumbs and dry soup mix together in a bowl.

Mix mayonnaise and garlic paste together in a separate bowl. Microwave on high to thin out consistency, 20 to 30 seconds.

Brush chicken breasts with the mayonnaise mixture. Cover with the crumb mixture. Place on a baking sheet.

Bake on the middle rack of the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Heat the oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13x9-inch baking pan.

In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.

Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.

Bake for 45 to 60 minutes, or until chicken is tender and golden brown.

Preheat the oven to 400 degrees F (200 degrees C).

Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.

Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Place chicken in the prepared baking dish. Sprinkle with ½ cup brown sugar. Place peach slices over chicken. Sprinkle with remaining ½ cup brown sugar, lemon juice, ginger, and cloves.

Bake in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Place the dressing in a shallow dish or bowl for dipping. Do the same with the cornflakes crumbs or breadcrumbs (see Cook's Note). Dip the chicken breasts, one at a time, in the dressing, then in the breadcrumbs to coat.

Place chicken breasts in prepared baking dish. Bake in the preheated oven for 25 to 30 minutes, or until an instant-read thermometer reads 165 degrees F (74 degrees C).

Gather all ingredients.

Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish.

Refrigerate for at least 45 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).

Serve hot and enjoy!

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C) with racks in upper and lower third positions.

Sprinkle both sides of chicken evenly with salt and Italian seasoning. Heat oil in a deep, large oven-safe skillet over medium-high heat. Add chicken and cook until golden brown on both sides, 3 to 4 minutes per side.

Pour marinara sauce evenly over chicken and sprinkle with mozzarella. Cover with aluminum foil.

Bake on the lower third rack in the preheated oven until cheese is melted, the sauce is bubbling around the edges, and a thermometer inserted into thickest portion of chicken registers 165 degrees F (74 degrees C), 20 to 25 minutes.

Remove skillet from oven and remove foil. Increase oven temperature to broil. Once preheated, return skillet to upper third rack and broil until cheese is lightly browned in spots, about 2 minutes.

Garnish with fresh basil and serve with pasta.

For the brine: Combine lukewarm water and salt in a large bowl, stirring until the salt dissolves. Add chicken cutlets and let stand at room temperature for 15 minutes. Remove chicken and pat dry, discarding brine.

Season each cutlet with salt and pepper, then dredge in flour; shake off any excess flour. Place seasoned and floured cutlets on a plate.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 x 13-inch baking dish.

Heat half the butter and olive oil in a large skillet over medium high-heat until butter is melted and oil is shimmering. Add 4 floured cutlets and cook until browned, about 3 minutes per side. Transfer to the prepared baking dish. Repeat with the remaining cutlets.

Bake chicken cutlets in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

While chicken bakes, heat the original skillet over medium-high heat for the sauce. Stir in chicken stock, lemon juice, and capers, scraping up any browned bits from the bottom of the skillet. Season with garlic, salt, and pepper. Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, and cook, stirring constantly, until a spoonable consistency is reached, about 4 minutes.

Drizzle sauce over the baked chicken to serve.

Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.

Preheat the oven to 450 degrees F (230 degrees C).

Season chicken with salt, pepper, and cayenne.

Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.

Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.

Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.

Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.

Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.

Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.

Combine olive oil, garlic, lemon juice, paprika, cumin, lemon zest, coriander, pepper flakes, salt, pepper, turmeric, and cinnamon in a 1-gallon resealable plastic bag. Seal the bag and gently squeeze until ingredients are well blended. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag again. Marinate in the refrigerator for at least 2 hours or overnight.

Set a rack in the center of the oven and another about 6 inches from the broiler. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12x18-inch sheet pan.

Spread onion slices onto the prepared sheet pan, then place marinated chicken thighs on top; keep as much marinade on each thigh as possible. Discard any remaining marinade.

Bake on the center rack of the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Turn on the broiler and move the sheet pan to the upper rack. Broil until a light char develops, 2 to 3 minutes. Garnish with parsley.