20 Delicious Baked Chicken Recipes with Savory Sauce

Hungry for a delicious, fuss-free dinner that feels special? You’ve come to the right place! We’ve gathered 20 mouthwatering baked chicken recipes, each paired with a savory sauce that transforms simple ingredients into unforgettable meals. Whether you’re craving creamy garlic parmesan or a tangy honey mustard glaze, get ready to find your new family favorite. Let’s dive into these saucy, satisfying dishes!

Garlic Parmesan Baked Chicken with Creamy Alfredo Sauce

Every time I make this garlic parmesan baked chicken, it reminds me of those cozy Sunday dinners at my grandma’s house—simple, comforting, and always a crowd-pleaser. I love how the aroma fills the whole kitchen, making everyone instantly hungry.

Ingredients

• 4 boneless, skinless chicken breasts (I always pound them to even thickness for consistent cooking)
• 1/2 cup grated parmesan cheese (the good stuff from the refrigerated section, not the shelf-stable kind)
• 1/4 cup panko breadcrumbs (they give the crispiest coating)
• 3 cloves garlic, minced (fresh is essential here—no jarred garlic!)
• 1/2 cup heavy cream (this makes the sauce so luxuriously creamy)
• 2 tbsp unsalted butter (I always use unsalted to control the salt level)
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (extra virgin is my go-to for better flavor)
• 1/4 cup chicken broth

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels—this helps the coating stick better.
3. In a shallow bowl, combine the parmesan cheese, panko breadcrumbs, Italian seasoning, salt, and pepper.
4. Brush both sides of each chicken breast with olive oil using a pastry brush.
5. Press each chicken breast firmly into the parmesan mixture, coating both sides evenly.
6. Arrange the coated chicken breasts on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 20-25 minutes until the internal temperature reaches 165°F and the coating is golden brown.
8. While the chicken bakes, melt the butter in a saucepan over medium heat.
9. Add the minced garlic and cook for exactly 1 minute until fragrant but not browned.
10. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
11. Add the heavy cream and bring to a gentle simmer, stirring constantly.
12. Reduce heat to low and cook for 3-4 minutes until the sauce thickens slightly.
13. Remove the chicken from the oven and let it rest for 5 minutes before slicing.
14. Pour the warm alfredo sauce over the sliced chicken just before serving.

Here’s what makes this dish special: the chicken stays incredibly juicy inside while the parmesan coating becomes perfectly crisp. I love serving this over fettuccine to catch every drop of that creamy garlic sauce, or alongside roasted asparagus for a complete meal that feels restaurant-worthy but comes together in my own kitchen.

Honey Mustard Baked Chicken with Dijon Glaze

Remember those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen? This honey mustard baked chicken comes together with minimal effort but delivers maximum flavor. You’ll love how the sweet and tangy glaze caramelizes into a gorgeous golden crust.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/4 cup Dijon mustard (smooth or grainy both work)
• 2 tbsp honey (local honey adds great flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1/2 tsp paprika (smoked paprika adds depth)
• 1/2 tsp salt
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp fresh parsley, chopped (optional garnish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Pat the chicken breasts completely dry with paper towels to ensure the glaze sticks properly.
3. In a small bowl, whisk together the Dijon mustard, honey, olive oil, garlic powder, paprika, salt, and black pepper until smooth and well combined.
4. Brush the honey mustard mixture evenly over both sides of each chicken breast, using all of the glaze.
5. Arrange the coated chicken breasts on the prepared baking sheet, making sure they don’t touch each other for even cooking.
6. Bake at 400°F for 20-25 minutes, or until the internal temperature reaches 165°F when tested with a meat thermometer.
7. Check for doneness by cutting into the thickest part of one chicken breast – the juices should run clear with no pink remaining.
8. Let the chicken rest on the baking sheet for 5 minutes before slicing to allow the juices to redistribute throughout the meat.
9. Sprinkle with fresh chopped parsley if using, then serve immediately.

Coming out of the oven, the chicken develops a beautiful sticky-sweet crust that gives way to incredibly juicy, tender meat inside. The Dijon provides just enough tang to balance the honey’s sweetness perfectly. Consider serving it sliced over a bed of quinoa with roasted vegetables, or chop it up for a fantastic salad topper that keeps well for lunches.

Lemon Herb Baked Chicken with White Wine Sauce

Sometimes you just need a dinner that feels fancy but doesn’t require a culinary degree. This lemon herb baked chicken with white wine sauce is exactly that—simple ingredients come together for a seriously impressive meal that’s perfect for weeknights or entertaining.

Ingredients

– 4 boneless, skinless chicken breasts (about 1.5 lbs total)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
– 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
– 3 garlic cloves, minced
– 1 lemon, juiced (about 1/4 cup)
– 1/2 cup dry white wine (like Sauvignon Blanc)
– 1/2 cup chicken broth
– 2 tbsp butter, cubed
– 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken breasts completely dry with paper towels—this helps them brown better.
3. Season both sides of the chicken evenly with salt and pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
5. Place chicken in the hot skillet and cook undisturbed for 4-5 minutes until golden brown on the bottom.
6. Flip the chicken and cook for another 3 minutes.
7. Add minced garlic, thyme, and rosemary around the chicken and cook for 30 seconds until fragrant.
8. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
9. Add the chicken broth and lemon juice, stirring to combine.
10. Dot the top of the chicken with cubed butter.
11. Transfer the skillet to the preheated oven and bake for 15-18 minutes until the chicken reaches 165°F internally.
12. Remove the skillet from the oven and let the chicken rest in the sauce for 5 minutes—this keeps it juicy.
13. Sprinkle with fresh parsley before serving.

Keep in mind that the white wine sauce becomes beautifully silky from the butter and pan drippings. The chicken stays incredibly moist while the lemon cuts through the richness perfectly. Try serving it over creamy mashed potatoes or with crusty bread to soak up every last drop of that delicious sauce.

Spicy BBQ Baked Chicken with Smoky Bourbon Sauce

Just when you think baked chicken can’t get any better, this spicy BBQ version with smoky bourbon sauce comes along and changes everything. You’re going to love how the crispy skin gives way to juicy, flavorful meat that’s perfect for weeknight dinners or weekend gatherings.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on (for maximum juiciness)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp cayenne pepper (adjust for heat preference)
• 1/2 cup ketchup
• 1/4 cup bourbon
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp liquid smoke (optional for extra smokiness)
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
3. Brush both sides of the chicken with olive oil using a pastry brush.
4. Combine smoked paprika, garlic powder, cayenne pepper, black pepper, and salt in a small bowl.
5. Rub the spice mixture evenly over all surfaces of the chicken thighs.
6. Arrange the chicken skin-side up on the prepared baking sheet, leaving space between each piece.
7. Bake for 25 minutes at 400°F until the skin starts to crisp and turn golden.
8. While chicken bakes, whisk together ketchup, bourbon, brown sugar, Worcestershire sauce, and liquid smoke in a saucepan.
9. Simmer the sauce over medium heat for 8-10 minutes until it thickens slightly and coats the back of a spoon.
10. Remove chicken from oven and brush generously with the bourbon sauce using a clean pastry brush.
11. Return chicken to oven and bake for another 15-20 minutes at 400°F until internal temperature reaches 165°F when tested with a meat thermometer.
12. Let chicken rest for 5 minutes before serving to allow juices to redistribute.

Nothing beats that perfect combination of crispy, caramelized exterior and tender, smoky meat underneath. Serve it over creamy polenta to soak up all that incredible sauce, or shred it for the most amazing BBQ chicken sandwiches you’ve ever tasted.

Creamy Mushroom Baked Chicken with Thyme Gravy

Creamy mushroom baked chicken with thyme gravy is one of those cozy dishes that just feels like a warm hug on a chilly evening. You get tender chicken smothered in a rich, herbaceous gravy that’s perfect for spooning over mashed potatoes or rice. It’s surprisingly simple to make, so let’s get cooking!

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 2 tbsp olive oil (or any neutral oil)
• 8 oz cremini mushrooms, sliced (baby bellas work too)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken broth (low-sodium recommended)
• 1/2 cup heavy cream
• 2 tbsp all-purpose flour
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional, for extra richness)

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken breasts dry with paper towels to help them brown evenly.
3. Season both sides of the chicken with salt and pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Add the chicken breasts and sear for 3-4 minutes per side until golden brown.
6. Transfer the chicken to a plate and set aside.
7. Add the chopped onion to the same skillet and cook for 3 minutes until softened.
8. Add the sliced mushrooms and cook for 5-6 minutes until they release their liquid and start to brown.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly to form a roux.
11. Slowly pour in the chicken broth while scraping up any browned bits from the bottom of the pan.
12. Bring the mixture to a simmer and cook for 2 minutes until slightly thickened.
13. Stir in the heavy cream and fresh thyme leaves.
14. Return the chicken breasts to the skillet, nestling them into the sauce.
15. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken reaches 165°F internally.
16. Sprinkle with Parmesan cheese during the last 5 minutes of baking if using.

Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. The gravy will be velvety and aromatic, with the thyme adding an earthy note that complements the savory mushrooms beautifully. For a complete meal, serve it over creamy polenta or with crusty bread to soak up every last drop of that delicious gravy.

Teriyaki Baked Chicken with Pineapple Glaze

Tired of the same old chicken dinners? This teriyaki baked chicken with pineapple glaze brings tropical vibes right to your weeknight table. You get tender, juicy chicken with that perfect sweet-savory balance everyone loves.

Ingredients

– 1.5 lbs chicken thighs, bone-in and skin-on (for maximum juiciness)
– 1/2 cup soy sauce (low-sodium works great)
– 1/4 cup brown sugar, packed
– 2 tbsp rice vinegar
– 2 garlic cloves, minced
– 1 tsp fresh ginger, grated
– 1 cup pineapple juice
– 1 tbsp cornstarch
– 1 tbsp water
– 1/4 tsp black pepper
– 2 tbsp vegetable oil (or any neutral oil)
– 1/4 cup fresh pineapple chunks (canned works in a pinch)
– 2 green onions, sliced

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken thighs completely dry with paper towels – this helps the skin get crispy.
3. Season both sides of the chicken with black pepper.
4. Heat vegetable oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
5. Place chicken thighs skin-side down in the hot skillet.
6. Cook for 6-8 minutes until the skin is golden brown and crispy.
7. Flip the chicken thighs using tongs.
8. Cook for 3 more minutes on the other side.
9. Remove chicken from skillet and set aside on a plate.
10. Pour off all but 1 tablespoon of fat from the skillet.
11. Add minced garlic and grated ginger to the skillet.
12. Cook for 30 seconds until fragrant.
13. Pour in soy sauce, brown sugar, rice vinegar, and pineapple juice.
14. Whisk continuously until the brown sugar dissolves completely.
15. Bring the sauce to a simmer over medium heat.
16. Mix cornstarch and water in a small bowl to create a slurry.
17. Whisk the cornstarch slurry into the simmering sauce.
18. Cook for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
19. Return the chicken thighs to the skillet, skin-side up.
20. Spoon some of the sauce over each piece of chicken.
21. Transfer the skillet to the preheated oven.
22. Bake for 25-30 minutes until the internal temperature reaches 165°F when tested with a meat thermometer.
23. Remove from oven and let rest for 5 minutes.
24. Top with fresh pineapple chunks and sliced green onions.

Just imagine cutting into that crispy-skinned chicken to reveal the tender, saucy meat underneath. The pineapple chunks add little bursts of sweetness that play perfectly against the savory teriyaki. Serve it over fluffy rice to soak up every last drop of that incredible glaze.

Baked Chicken Thighs with Rich Red Wine Reduction

Let’s talk about the ultimate comfort food that’s fancy enough for company but easy enough for a Tuesday night. You’re going to love how these chicken thighs transform in the oven, and that red wine reduction? Pure magic.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 lbs total)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 3 garlic cloves, minced
• 1 cup dry red wine (like Cabernet or Merlot)
• ½ cup chicken broth
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels.
3. Rub the chicken thighs all over with olive oil.
4. Sprinkle salt, pepper, and dried thyme evenly over both sides of the chicken.
5. Place the chicken thighs skin-side up in a large oven-safe skillet.
6. Bake for 35-40 minutes until the skin is golden brown and crispy.
7. Check that the internal temperature reaches 165°F using an instant-read thermometer.
8. Transfer the cooked chicken to a plate, keeping the drippings in the skillet.
9. Place the skillet over medium heat on the stovetop.
10. Add minced garlic and cook for 1 minute until fragrant.
11. Pour in the red wine, scraping up all the browned bits from the pan bottom.
12. Simmer the wine for 3-4 minutes until reduced by half.
13. Add chicken broth and continue simmering for another 3 minutes.
14. Remove the skillet from heat and swirl in the butter until melted and glossy.
15. Stir in the chopped fresh parsley.
16. Pour the red wine reduction over the baked chicken thighs.

Crispy-skinned chicken meets that deep, savory sauce in the most satisfying way. The reduction clings to every nook and cranny, creating little pools of flavor with each bite. Try serving it over creamy polenta or mashed potatoes to soak up every last drop of that incredible sauce.

Maple Glazed Baked Chicken with Brown Butter Sauce

Oh my goodness, you need to try this cozy, flavor-packed chicken dish that’s perfect for a busy weeknight but feels totally special. It’s got that sweet-salty thing going on with a rich, nutty sauce that comes together so easily.

Ingredients

– 4 boneless, skinless chicken breasts (about 1.5 lbs total, or sub thighs)
– 1/4 cup pure maple syrup (the real stuff, not pancake syrup)
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp olive oil (or any neutral oil)
– 4 tbsp unsalted butter (divided, for sauce and glaze)
– 2 cloves garlic, minced (about 2 tsp, adjust to your liking)
– 1/2 tsp black pepper (freshly cracked is best)
– 1/4 tsp salt (or to taste, soy sauce adds saltiness)
– 1 tbsp fresh lemon juice (from about 1/2 lemon, for brightness)
– 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels—this helps the glaze stick and promotes browning.
3. In a small bowl, whisk together the maple syrup, soy sauce, and olive oil until fully combined.
4. Brush both sides of each chicken breast generously with the maple-soy mixture, reserving about 2 tablespoons for later.
5. Place the chicken on the prepared baking sheet and bake for 22–25 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
6. While the chicken bakes, melt 2 tablespoons of the butter in a small saucepan over medium heat.
7. Continue cooking the butter, swirling the pan occasionally, for 3–4 minutes until it turns golden brown and smells nutty—watch closely to avoid burning.
8. Immediately remove the browned butter from the heat and stir in the minced garlic (the residual heat will cook it perfectly).
9. Whisk the remaining 2 tablespoons of butter into the warm browned butter sauce until melted and smooth.
10. Stir in the reserved 2 tablespoons of maple-soy glaze and the lemon juice to create a cohesive sauce.
11. Remove the baked chicken from the oven and let it rest on the pan for 3 minutes—this keeps the juices inside.
12. Drizzle the warm brown butter sauce over the chicken and sprinkle with chopped parsley if using.

Heavenly, right? The chicken stays incredibly juicy under that sticky-sweet glaze, while the brown butter sauce adds a toasty, almost caramel-like depth that balances everything. Try serving it over creamy mashed potatoes or fluffy rice to soak up every last drop of that incredible sauce.

Baked Chicken Drumsticks with Tangy Buffalo Sauce

Haven’t you been craving that perfect game-day food that’s easy to make but tastes like it came from a restaurant? These baked chicken drumsticks deliver that signature buffalo kick without the deep-fryer mess. You’re going to love how simple they come together for a crowd-pleasing meal.

Ingredients

• 2 lbs chicken drumsticks
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup buffalo sauce
• 2 tbsp unsalted butter, melted
• 1 tsp honey (optional, for slight sweetness)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken drumsticks completely dry with paper towels—this helps the skin get crispy.
3. Place drumsticks in a large bowl and drizzle with olive oil, tossing to coat evenly.
4. Sprinkle garlic powder, paprika, salt, and black pepper over the chicken, rubbing the seasoning into all sides.
5. Arrange drumsticks in a single layer on the prepared baking sheet, making sure they don’t touch.
6. Bake for 25 minutes at 400°F until the skin starts to turn golden brown.
7. While chicken bakes, whisk together buffalo sauce, melted butter, and honey in a medium bowl until smooth.
8. Flip each drumstick using tongs after 25 minutes to ensure even cooking on both sides.
9. Continue baking for another 15-20 minutes until internal temperature reaches 165°F when tested with a meat thermometer.
10. Brush the buffalo sauce mixture generously over each drumstick, coating all sides completely.
11. Return to oven for 5 more minutes to let the sauce set and caramelize slightly.
12. Remove from oven and let rest for 5 minutes before serving—this allows juices to redistribute.

Crispy-skinned drumsticks emerge from the oven with that perfect spicy-tangy buffalo glaze clinging to every bite. The meat stays incredibly juicy inside while the sauce provides that classic kick balanced by subtle sweetness. Serve them piled high with celery sticks and blue cheese dressing for dipping, or shred the meat for next-level buffalo chicken sandwiches.

Balsamic Glazed Baked Chicken with Rosemary Infusion

Balsamic glazed baked chicken with rosemary infusion brings that fancy restaurant vibe right to your kitchen without the fuss. You get tender, juicy chicken coated in a sweet-tangy glaze that caramelizes beautifully in the oven, while fresh rosemary infuses every bite with earthy aroma. It’s the kind of meal that feels special but comes together with minimal effort on a busy weeknight.

Ingredients

– 4 boneless, skinless chicken breasts (about 1.5 lbs total, or thighs if you prefer dark meat)
– 1/2 cup balsamic vinegar (a good quality one makes a difference)
– 3 tbsp honey (or maple syrup for a vegan option)
– 2 tbsp olive oil (or any neutral oil like avocado)
– 4 fresh rosemary sprigs (about 2 tbsp chopped, dried works in a pinch but use 2 tsp)
– 3 garlic cloves, minced (about 1 tbsp, adjust if you love garlic)
– 1 tsp salt (fine sea salt or kosher)
– 1/2 tsp black pepper (freshly ground if possible)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. Pat the chicken breasts completely dry with paper towels—this helps the glaze stick better and promotes browning.
3. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, salt, and black pepper until well combined.
4. Place the chicken breasts in the prepared baking dish in a single layer, not touching.
5. Pour the balsamic mixture evenly over the chicken, making sure each piece is coated.
6. Lay the rosemary sprigs directly on and around the chicken—they’ll release their flavor as they bake.
7. Bake uncovered for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) on a meat thermometer.
8. For a thicker glaze, carefully transfer the chicken to a plate, pour the pan juices into a small saucepan, and simmer over medium heat for 3–5 minutes until slightly reduced.
9. Brush the reduced glaze over the chicken before serving for extra shine and flavor.

Mouthwatering and ready in no time, this chicken emerges with a sticky-sweet crust that gives way to tender, rosemary-scented meat underneath. Serve it sliced over creamy polenta or alongside roasted veggies to soak up every drop of that glossy glaze—it’s a crowd-pleaser that’ll have everyone asking for seconds.

Cajun Spiced Baked Chicken with Remoulade Sauce

Hey, you know those days when you want something flavorful but don’t want to stand over the stove? Here’s a baked chicken recipe that delivers big Cajun flavor with minimal effort.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on (for juicier results)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp Cajun seasoning blend (adjust to your preferred spice level)
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice (fresh squeezed tastes best)
• 1 tsp hot sauce (like Tabasco or Crystal)
• 1 tsp Worcestershire sauce
• 1/4 cup chopped pickles (dill or bread-and-butter both work)
• 2 tbsp chopped fresh parsley
• 1 garlic clove, minced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken thighs completely dry with paper towels—this helps the skin get extra crispy.
3. Rub the olive oil evenly over all sides of each chicken thigh.
4. Sprinkle the Cajun seasoning generously over both sides of the chicken, pressing gently to help it adhere.
5. Arrange the chicken skin-side up on the prepared baking sheet, leaving space between each piece for even browning.
6. Bake for 35-40 minutes until the internal temperature reaches 165°F and the skin is golden brown and crispy.
7. While the chicken bakes, make the remoulade by whisking together mayonnaise, Dijon mustard, lemon juice, hot sauce, and Worcestershire sauce in a medium bowl.
8. Stir in the chopped pickles, parsley, and minced garlic until well combined.
9. Let the chicken rest for 5 minutes after baking—this keeps all those delicious juices inside.
10. Serve the baked chicken with the remoulade sauce on the side for dipping or drizzling.

Every bite of this chicken gives you that perfect crispy skin with juicy, tender meat underneath. The remoulade adds a cool, tangy contrast that cuts through the spice beautifully. Try serving it over rice to soak up all those amazing pan juices, or stuff it into a crusty roll for an incredible sandwich.

Baked Chicken Breasts with Creamy Sun-Dried Tomato Sauce

Wondering what to make for dinner tonight that feels fancy but comes together with minimal effort? You’ve got to try these baked chicken breasts smothered in a creamy sun-dried tomato sauce. It’s the kind of cozy, impressive meal that makes everyone at the table think you spent hours in the kitchen.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 tbsp olive oil (or avocado oil)
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chopped sun-dried tomatoes in oil, drained
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil (or 1 tsp dried)

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken breasts completely dry with paper towels. Tip: Drying the chicken helps it brown better and prevents steaming.
3. Rub the chicken breasts evenly with olive oil.
4. Sprinkle Italian seasoning, garlic powder, salt, and black pepper over both sides of the chicken.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
6. Place the chicken in the hot skillet and sear for 3 minutes without moving it.
7. Flip the chicken and sear the other side for another 3 minutes.
8. Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the internal temperature reaches 165°F.
9. Remove the skillet from the oven and transfer the chicken to a plate.
10. Return the skillet to the stovetop over medium heat.
11. Add the sun-dried tomatoes and minced garlic to the skillet and sauté for 1 minute, until fragrant.
12. Pour in the heavy cream and chicken broth, stirring to combine. Tip: Scrape up any browned bits from the bottom of the pan for extra flavor.
13. Simmer the sauce for 3-4 minutes, until it slightly thickens.
14. Stir in the Parmesan cheese until melted and smooth.
15. Add the chopped basil and stir to combine. Tip: If the sauce is too thick, add a tablespoon of broth at a time until it reaches your desired consistency.
16. Return the chicken to the skillet and spoon the sauce over the top.

Unbelievably creamy and packed with tangy, savory flavor from the sun-dried tomatoes, this chicken stays incredibly juicy thanks to the quick sear and gentle bake. Serve it over a bed of fluffy mashed potatoes or zucchini noodles to soak up every bit of that luxurious sauce.

Pesto Baked Chicken with Basil Cream Sauce

Wondering what to make for dinner that feels fancy but is actually super simple? This pesto baked chicken with basil cream sauce is your new go-to. You get tender, juicy chicken with that amazing herby pesto flavor, all smothered in a creamy sauce that comes together in no time.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken breasts completely dry with paper towels.
3. Drizzle olive oil over both sides of each chicken breast.
4. Sprinkle salt, black pepper, and garlic powder evenly over all chicken pieces.
5. Spread 1/4 cup of pesto in the bottom of a 9×13 inch baking dish.
6. Place the seasoned chicken breasts in a single layer in the baking dish.
7. Spread the remaining 1/4 cup of pesto evenly over the top of each chicken breast.
8. Bake uncovered for 25-30 minutes, until chicken reaches 165°F internally.
9. Remove the baking dish from the oven and carefully pour the heavy cream around the chicken.
10. Sprinkle Parmesan cheese evenly over the cream and chicken.
11. Return to the oven and bake for another 8-10 minutes, until sauce is bubbly and slightly thickened.
12. Let the chicken rest in the baking dish for 5 minutes before serving.
13. Garnish with fresh basil leaves if desired.

Everything comes together beautifully in this dish. The chicken stays incredibly moist while the creamy sauce gets those delicious browned bits from the pan. Try serving it over angel hair pasta or with crusty bread to soak up every last drop of that amazing basil cream sauce.

Baked Chicken Wings with Sweet Chili Garlic Sauce

Did you know that crispy, saucy chicken wings are way easier to make at home than you might think? Forget the takeout—this baked version with sweet chili garlic sauce is a total game-changer for weeknight dinners or game day snacking. You’ll love how simple it is to get that perfect crunch without any frying.

Ingredients

• 2 lbs chicken wings, split at joints (or buy pre-separated wings)
• 1 tbsp baking powder (not baking soda—this is key for crispiness)
• 1 tsp kosher salt (or ¾ tsp table salt)
• ½ cup sweet chili sauce (like Mae Ploy, or your favorite brand)
• 3 cloves garlic, minced (about 1 tbsp, or use 1 tsp garlic powder in a pinch)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar (or apple cider vinegar works too)
• 1 tsp sesame oil (for nutty flavor)
• ½ tsp red pepper flakes (optional, for extra heat)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with aluminum foil, then place a wire rack on top.
2. Pat the chicken wings completely dry with paper towels—this helps them crisp up instead of steam.
3. In a large bowl, toss the wings with baking powder and salt until evenly coated.
4. Arrange the wings in a single layer on the wire rack, making sure they aren’t touching.
5. Bake for 40–45 minutes, flipping the wings halfway through, until the skin is golden and crispy.
6. While the wings bake, whisk together sweet chili sauce, minced garlic, soy sauce, rice vinegar, sesame oil, and red pepper flakes in a small saucepan.
7. Simmer the sauce over medium heat for 3–4 minutes, stirring often, until it thickens slightly.
8. Transfer the baked wings to a clean bowl and pour the warm sauce over them.
9. Toss the wings gently until every piece is coated in the glossy sauce.

Biting into these wings gives you that satisfying crackle of crispy skin followed by tender, juicy meat. The sweet chili garlic sauce is sticky, slightly spicy, and packed with garlicky goodness—perfect for dipping in cool ranch or pairing with crunchy celery sticks. They’re so irresistible, you might want to double the batch!

Baked Chicken Tenders with Honey Sriracha Drizzle

Just when you think chicken tenders can’t get any better, these baked beauties come along with their sweet-spicy glaze. You’re going to love how crispy they get without any frying mess, and that honey sriracha drizzle? Pure magic. Perfect for weeknight dinners or when you’re craving something satisfying but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb chicken tenders (or chicken breast cut into strips)
• 1 cup panko breadcrumbs (for extra crunch)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/4 cup olive oil (or any neutral oil)
• 1/4 cup honey
• 2 tbsp sriracha (adjust to your heat preference)
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken tenders completely dry with paper towels—this helps the coating stick better.
3. In a shallow bowl, mix the flour with garlic powder, paprika, salt, and black pepper.
4. Place beaten eggs in a second shallow bowl.
5. Put panko breadcrumbs in a third shallow bowl.
6. Dredge each chicken tender first in the flour mixture, shaking off any excess.
7. Dip the floured chicken into the beaten eggs, letting excess drip off.
8. Press the chicken firmly into the panko breadcrumbs, coating all sides completely.
9. Arrange the coated tenders in a single layer on your prepared baking sheet.
10. Drizzle olive oil evenly over all the chicken tenders.
11. Bake for 15-18 minutes until the coating is golden brown and crispy.
12. Flip each tender carefully using tongs and bake for another 5-7 minutes.
13. While chicken bakes, whisk together honey and sriracha in a small bowl until smooth.
14. Check chicken internal temperature reaches 165°F using an instant-read thermometer.
15. Remove tenders from oven and let rest for 2 minutes before serving.
16. Drizzle the honey sriracha mixture over the warm chicken tenders.

Dig into that perfect crunch giving way to juicy chicken, with the sweet heat of the glaze balancing everything beautifully. These are fantastic served over rice to catch every drop of that sticky sauce, or tucked into soft buns with crisp lettuce for the ultimate sandwich situation.

Baked Chicken Leg Quarters with Herb Butter Sauce

Ever find yourself craving something comforting yet impressive without spending hours in the kitchen? These baked chicken leg quarters with a luscious herb butter sauce hit the spot perfectly. You get crispy skin, juicy meat, and a flavorful sauce that ties it all together.

Ingredients

• 4 chicken leg quarters (skin-on for crispiness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 4 tbsp unsalted butter (softened for easy mixing)
• 2 cloves garlic (minced finely)
• 1 tbsp fresh parsley (chopped, or 1 tsp dried)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp lemon zest (brightens the sauce)
• 1 tbsp lemon juice (freshly squeezed)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
2. Pat the chicken leg quarters completely dry with paper towels to ensure crispy skin.
3. Rub the chicken all over with olive oil, then season evenly with salt and black pepper.
4. Arrange the chicken skin-side up on the prepared baking sheet, leaving space between each piece for even browning.
5. Bake for 35–40 minutes, or until the skin is golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
6. While the chicken bakes, mix the softened butter, minced garlic, parsley, thyme, lemon zest, and lemon juice in a small bowl until well combined.
7. Tip: Let the butter mixture sit at room temperature for 10–15 minutes to allow the flavors to meld.
8. Remove the chicken from the oven and let it rest for 5 minutes on the baking sheet to redistribute juices.
9. Spoon the herb butter sauce generously over the warm chicken right before serving.
10. Tip: For extra flavor, baste the chicken with pan drippings after adding the sauce.

Deliciously crispy skin gives way to tender, juicy meat infused with garlic and herbs from the butter sauce. Serve it over mashed potatoes to soak up every drop of that savory sauce, or pair with a simple green salad for a balanced meal that feels both rustic and refined.

Orange Ginger Baked Chicken with Soy Glaze

Zesty and aromatic, this orange ginger baked chicken with soy glaze is exactly what your weeknight dinner rotation needs. You get tender, juicy chicken with a sweet-savory glaze that caramelizes beautifully in the oven. It’s simple enough for busy evenings but impressive enough for company.

Ingredients

– 4 bone-in, skin-on chicken thighs (about 2 lbs total, or substitute breasts)
– 1/2 cup fresh orange juice (about 2 medium oranges, freshly squeezed for best flavor)
– 1/4 cup soy sauce (or tamari for gluten-free)
– 2 tbsp honey (or maple syrup for vegan option)
– 1 tbsp grated fresh ginger (or 1 tsp ground ginger in a pinch)
– 2 cloves garlic, minced (about 2 tsp, adjust to taste)
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp black pepper (freshly ground preferred)
– 1 tsp cornstarch (mixed with 1 tbsp water for thickening)
– 2 green onions, thinly sliced (for garnish, optional)
– 1 tsp sesame seeds (for garnish, optional)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
3. Arrange the chicken thighs skin-side up in the prepared baking dish and season both sides with black pepper.
4. In a medium bowl, whisk together the fresh orange juice, soy sauce, honey, grated ginger, and minced garlic until well combined.
5. Pour the orange-ginger mixture evenly over the chicken thighs, making sure each piece is coated.
6. Bake the chicken uncovered for 35 minutes at 375°F.
7. Carefully remove the baking dish from the oven and baste the chicken with the pan juices using a spoon.
8. Return the chicken to the oven and bake for another 10-15 minutes until the internal temperature reaches 165°F and the skin is golden brown.
9. Transfer the cooked chicken to a serving platter, leaving the pan juices in the baking dish.
10. In a small bowl, mix the cornstarch with 1 tablespoon of water until smooth to create a slurry.
11. Pour the pan juices into a small saucepan and bring to a simmer over medium heat.
12. Whisk the cornstarch slurry into the simmering pan juices and cook for 1-2 minutes until the glaze thickens noticeably.
13. Spoon the thickened soy glaze generously over the baked chicken.
14. Garnish with sliced green onions and sesame seeds if desired. Nothing beats the sticky-sweet glaze clinging to perfectly tender chicken with crispy edges. Serve it over fluffy jasmine rice to soak up every drop of that incredible sauce, or pair with roasted broccoli for a complete meal that feels both wholesome and indulgent.

Baked Chicken Cutlets with Lemon Caper Sauce

Sometimes you just need a dinner that feels fancy but comes together with minimal effort. Seriously, these baked chicken cutlets with lemon caper sauce are exactly that—crispy, juicy chicken smothered in a bright, tangy sauce that’ll make you feel like a kitchen pro. You’ll love how simple it is to get restaurant-quality results right at home.

Ingredients

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total, or slice chicken breasts in half horizontally)
• 1/2 cup all-purpose flour (for dredging, helps create a crispy crust)
• 2 large eggs, beaten (helps the breadcrumbs stick)
• 1 cup panko breadcrumbs (or regular breadcrumbs for a finer texture)
• 1/4 cup grated Parmesan cheese (adds savory depth)
• 1 tsp garlic powder (or 2 cloves fresh minced garlic)
• 1 tsp dried oregano (or 1 tbsp fresh chopped)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 3 tbsp olive oil (or any neutral oil like avocado or canola)
• 1/4 cup chicken broth (low-sodium recommended)
• 1/4 cup fresh lemon juice (about 2 lemons, bottled works in a pinch)
• 2 tbsp capers, drained (rinsed if you prefer less saltiness)
• 2 tbsp unsalted butter (cold, cut into pieces for easier melting)
• 2 tbsp fresh parsley, chopped (for garnish, adds freshness)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken cutlets completely dry with paper towels to help the coating stick better.
3. Set up three shallow dishes: place flour in the first, beaten eggs in the second, and mix panko, Parmesan, garlic powder, oregano, salt, and pepper in the third.
4. Dredge each chicken cutlet in flour, shaking off any excess.
5. Dip the floured cutlet into the beaten eggs, letting excess drip off.
6. Press the cutlet firmly into the panko mixture, coating both sides evenly for maximum crispiness.
7. Place the coated cutlets on the prepared baking sheet and drizzle with olive oil.
8. Bake for 15-18 minutes, flipping halfway through, until the internal temperature reaches 165°F and the coating is golden brown.
9. While the chicken bakes, combine chicken broth and lemon juice in a small saucepan over medium heat.
10. Bring the broth mixture to a simmer and cook for 2-3 minutes until slightly reduced.
11. Stir in the capers and cook for 1 more minute to warm through.
12. Remove the saucepan from heat and whisk in the cold butter pieces until the sauce is smooth and slightly thickened.
13. Stir in the chopped parsley just before serving to keep it vibrant.
14. Plate the baked chicken cutlets and spoon the warm lemon caper sauce over the top.

Light and crispy on the outside, tender on the inside, these cutlets are perfectly balanced by the zesty lemon caper sauce. Leftovers reheat beautifully in the oven to maintain that crunch. Try serving them over a bed of creamy mashed potatoes or alongside roasted asparagus for a complete meal that’s sure to impress.

Baked Chicken with Creamy Garlic Mushroom Sauce

N
othing beats coming home to a comforting, homemade dinner that feels fancy but is actually simple to make. This baked chicken with creamy garlic mushroom sauce is exactly that kind of meal—tender, flavorful, and perfect for a cozy night in. You’ll love how the rich sauce comes together while the chicken bakes.

Ingredients

– 4 boneless, skinless chicken breasts (about 1.5 lbs total, or thighs if you prefer dark meat)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt (adjust to taste)
– ½ tsp black pepper (freshly ground if possible)
– 8 oz cremini mushrooms, sliced (white mushrooms work too)
– 3 cloves garlic, minced (about 1 tbsp)
– 1 cup heavy cream (for richness, or half-and-half for a lighter sauce)
– ½ cup chicken broth (low-sodium recommended)
– 1 tsp dried thyme (or 1 tbsp fresh thyme)
– ¼ cup grated Parmesan cheese (freshly grated melts best)
– 2 tbsp chopped fresh parsley (for garnish, optional but nice)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. Pat the chicken breasts dry with paper towels to help them brown evenly in the oven.
3. Season both sides of the chicken with salt and pepper, rubbing it in gently.
4. Arrange the chicken in the prepared baking dish in a single layer, not touching.
5. Bake the chicken for 25–30 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C).
6. While the chicken bakes, heat 1 tbsp olive oil in a large skillet over medium-high heat.
7. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
8. Stir in the minced garlic and cook for 1 minute more, just until fragrant to avoid burning.
9. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
10. Reduce the heat to medium-low and stir in the heavy cream and dried thyme.
11. Simmer the sauce gently for 3–4 minutes, stirring often, until it thickens slightly and coats the back of a spoon.
12. Turn off the heat and stir in the grated Parmesan cheese until melted and smooth.
13. Remove the baked chicken from the oven and let it rest for 5 minutes to keep it juicy.
14. Spoon the creamy garlic mushroom sauce over the chicken right in the baking dish or on individual plates.
15. Garnish with chopped fresh parsley for a pop of color and freshness.

Just imagine cutting into that tender chicken with the velvety, garlicky mushroom sauce pooling around it. The creamy texture contrasts beautifully with the savory mushrooms, making it ideal served over mashed potatoes or buttered egg noodles to soak up every last drop.

Baked Chicken with Spicy Peanut Satay Sauce

Nothing beats coming home to the incredible aroma of chicken roasting in the oven, especially when it’s coated in a spicy, nutty satay sauce. You’ll love how simple this baked chicken with spicy peanut satay sauce is to pull together on a busy weeknight. It’s the kind of meal that feels fancy but requires minimal effort from you.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/2 cup creamy peanut butter
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tbsp honey
• 2 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp sriracha (adjust for more or less heat)
• 1/4 cup coconut milk
• 2 tbsp chopped cilantro (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray.
2. Pat the chicken breasts dry with paper towels and arrange them in a single layer in the prepared baking dish.
3. In a medium bowl, whisk together the peanut butter, soy sauce, honey, lime juice, minced garlic, grated ginger, sriracha, and coconut milk until smooth. Tip: If the sauce is too thick, add another tablespoon of coconut milk to reach a pourable consistency.
4. Pour about 3/4 of the satay sauce over the chicken, reserving the rest for serving.
5. Use a brush or spoon to coat each chicken breast evenly with the sauce.
6. Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer. Tip: For extra browning, broil for the last 2-3 minutes, watching carefully to prevent burning.
7. Remove the chicken from the oven and let it rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, keeping the chicken moist.
8. Slice the chicken and serve drizzled with the reserved satay sauce, garnished with chopped cilantro and sesame seeds.

Ready to dig in? The chicken comes out incredibly tender and juicy, with a perfect balance of spicy, sweet, and nutty flavors from that addictive satay sauce. Try serving it over fluffy jasmine rice with steamed broccoli for a complete meal that’ll have everyone asking for seconds.

Summary

Whether you’re cooking for a busy weeknight or a special dinner, these 20 baked chicken recipes with savory sauces offer endless inspiration for delicious, comforting meals. We hope you find new family favorites—try them out and let us know which ones you love in the comments below! Don’t forget to share this roundup on Pinterest to help other home cooks discover these tasty dishes.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.