20 Delicious Baked Chicken Breast Recipes with Savory Sauce

Kickstart your culinary adventure with these 20 Delicious Baked Chicken Breast Recipes, each paired with a savory sauce that promises to transform your weeknight dinners into a feast. Whether you’re craving comfort food, seeking quick meal solutions, or simply in love with the versatility of chicken, this roundup is your ticket to juicy, flavorful dishes that’ll have everyone asking for seconds. Dive in and discover your next favorite recipe!

Garlic Parmesan Baked Chicken Breast with Creamy Alfredo Sauce

Ready to elevate your weeknight dinner? This dish combines juicy chicken with a crispy, flavorful crust and a rich, creamy sauce.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1/4 cup breadcrumbs (Italian-seasoned adds extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (adjust to taste)
• 1 cup heavy cream
• 1/2 cup chicken broth (low sodium recommended)
• 1/2 cup grated Parmesan cheese (for the sauce)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix 1/2 cup Parmesan, breadcrumbs, and 1 tbsp olive oil. Press mixture onto chicken breasts.
3. Place chicken on the baking sheet. Bake for 25 minutes, or until internal temperature reaches 165°F.
4. While chicken bakes, heat 1 tbsp olive oil in a pan over medium heat. Add garlic; sauté for 30 seconds until fragrant.
5. Pour in heavy cream and chicken broth. Simmer for 5 minutes, stirring occasionally.
6. Stir in 1/2 cup Parmesan until sauce thickens. Season with salt and pepper.
7. Serve chicken topped with Alfredo sauce. Garnish with extra Parmesan if desired.

Melt-in-your-mouth chicken meets a velvety sauce for a decadent meal. Try serving over pasta or with a side of steamed veggies for a complete dinner.

Honey Mustard Baked Chicken Breast with Dijon Sauce

This honey mustard baked chicken breast with Dijon sauce is a perfect weeknight dinner. Tender, juicy chicken with a crispy, flavorful crust.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/4 cup honey (use local for best flavor)
• 2 tbsp Dijon mustard (smooth or grainy)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup chicken broth (low sodium recommended)
• 1 tbsp butter (unsalted, for sauce)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix honey, Dijon mustard, olive oil, garlic powder, salt, and pepper.
3. Place chicken breasts on the baking sheet. Brush both sides with the honey mustard mixture.
4. Bake for 25-30 minutes, or until internal temperature reaches 165°F.
5. While chicken bakes, heat chicken broth in a small saucepan over medium heat.
6. Whisk in remaining honey mustard mixture and butter. Simmer for 2-3 minutes until slightly thickened.
7. Remove chicken from oven. Let rest for 5 minutes before slicing.
8. Serve chicken with Dijon sauce drizzled on top.

Moist chicken with a sweet and tangy glaze. Pair with roasted vegetables or a fresh salad for a complete meal.

Lemon Herb Baked Chicken Breast with White Wine Sauce

Here’s a straightforward recipe for a dish that’s both elegant and easy to make. Perfect for a weeknight dinner yet fancy enough for guests.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tbsp lemon zest (from about 1 lemon)
• 2 tbsp fresh lemon juice
• 1 tbsp minced garlic (about 3 cloves)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp dried rosemary (or 1 tbsp fresh)
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1/2 cup chicken broth
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat oven to 375°F (190°C).
2. Pat chicken breasts dry with paper towels to ensure even browning.
3. Season both sides of chicken with salt and pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat.
5. Sear chicken for 3-4 minutes per side until golden brown. Remove from skillet.
6. In the same skillet, add lemon zest, lemon juice, garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
7. Pour in white wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
8. Return chicken to the skillet. Transfer to the oven and bake for 15-20 minutes, or until internal temperature reaches 165°F (74°C).
9. Remove skillet from oven. Transfer chicken to a plate.
10. Place skillet back on the stove over medium heat. Whisk in butter until sauce thickens slightly.
11. Pour sauce over chicken. Garnish with chopped parsley.

The chicken is juicy with a crispy exterior, infused with bright lemon and aromatic herbs. Serve over mashed potatoes or with a side of steamed vegetables for a complete meal.

Spicy Buffalo Baked Chicken Breast with Blue Cheese Sauce

Ready to spice up your dinner routine? This Spicy Buffalo Baked Chicken Breast with Blue Cheese Sauce packs a punch with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup hot sauce (like Frank’s RedHot)
• 1/4 cup melted butter
• 1 tbsp garlic powder
• 1 tsp paprika
• 1/2 cup blue cheese crumbles
• 1/4 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil for easy cleanup.
2. In a bowl, mix hot sauce, melted butter, garlic powder, and paprika. Set aside.
3. Place chicken breasts on the baking sheet. Brush both sides with the hot sauce mixture.
4. Bake for 25 minutes, or until internal temperature reaches 165°F. Flip halfway through for even cooking.
5. While chicken bakes, combine blue cheese, sour cream, mayonnaise, and lemon juice in a bowl. Stir until smooth. Add salt to taste.
6. Let chicken rest for 5 minutes before serving. This keeps it juicy.
7. Drizzle with blue cheese sauce or serve on the side for dipping.

Tender chicken with a crispy exterior meets the creamy tang of blue cheese. Perfect over a salad or with celery sticks for crunch.

BBQ Baked Chicken Breast with Smoky Bourbon Sauce

Just when you thought chicken breasts couldn’t get any better, this BBQ baked version with a smoky bourbon sauce comes along to prove you wrong.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs)
• 1 cup BBQ sauce (choose a smoky flavor for best results)
• 1/4 cup bourbon (or substitute with apple juice for a non-alcoholic version)
• 2 tbsp brown sugar (adjust to taste)
• 1 tbsp smoked paprika (for that deep smoky flavor)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a medium bowl, whisk together BBQ sauce, bourbon, brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Place chicken breasts in the prepared baking dish. Pour the sauce mixture over the chicken, ensuring each piece is well coated.
4. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. For a caramelized top, broil the chicken for an additional 2-3 minutes. Watch closely to prevent burning.
6. Remove from oven and let rest for 5 minutes before serving. This allows the juices to redistribute.

Fantastic served hot, the chicken is juicy with a slightly crispy exterior. The smoky bourbon sauce adds a rich depth of flavor. Try serving over a bed of creamy mashed potatoes or alongside grilled vegetables for a complete meal.

Teriyaki Baked Chicken Breast with Pineapple Glaze

Perfect for a quick weeknight dinner, this dish combines sweet and savory flavors with minimal prep. Pair it with rice or veggies for a complete meal.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup teriyaki sauce (store-bought or homemade)
• 1/4 cup pineapple juice (fresh or canned)
• 2 tbsp honey (adjust to sweetness preference)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup pineapple chunks (fresh or canned, drained)
• 1 tbsp cornstarch (mixed with 2 tbsp water for glaze thickening)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with foil or parchment paper for easy cleanup.
2. In a bowl, whisk together teriyaki sauce, pineapple juice, honey, soy sauce, garlic powder, and ginger powder. Set aside 1/4 cup of this mixture for glazing later.
3. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown. Transfer to the prepared baking sheet.
4. Brush chicken with the majority of the teriyaki mixture, reserving the set-aside portion. Bake for 20 minutes.
5. While chicken bakes, combine the reserved teriyaki mixture with cornstarch slurry in a small saucepan. Cook over medium heat, stirring constantly, until thickened, about 2-3 minutes. Add pineapple chunks last minute to warm through.
6. Remove chicken from oven. Brush with pineapple glaze. Serve immediately.

Best enjoyed hot, the chicken is juicy with a sticky-sweet crust. For a tropical twist, serve over coconut rice with extra pineapple chunks on top.

Pesto Baked Chicken Breast with Sun-Dried Tomato Sauce

Savory and succulent, this dish combines tender chicken with rich pesto and tangy sun-dried tomato sauce for a quick yet impressive meal.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup basil pesto (store-bought or homemade)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 1 tbsp oil)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper (adjust to taste)
• 1 tbsp reserved sun-dried tomato oil (or olive oil)

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with the reserved sun-dried tomato oil.
2. Season chicken breasts with garlic powder, salt, and pepper on both sides.
3. Spread pesto evenly over each chicken breast. Place in the prepared baking dish.
4. Bake for 25 minutes, or until chicken reaches an internal temperature of 165°F.
5. While chicken bakes, heat a skillet over medium heat. Add chopped sun-dried tomatoes and cook for 2 minutes.
6. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until sauce thickens, about 3 minutes.
7. Remove chicken from oven. Let rest for 5 minutes before slicing.
8. Serve chicken topped with sun-dried tomato sauce.

Hearty and flavorful, the chicken stays juicy under its pesto crust, while the creamy sauce adds a luxurious finish. Try serving over a bed of spinach or with crusty bread to soak up the sauce.

Maple Glazed Baked Chicken Breast with Apple Cider Sauce

Delightfully simple yet packed with flavor, this dish combines the sweetness of maple with the tang of apple cider for a perfect balance. Ideal for a cozy dinner, it’s sure to impress with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup pure maple syrup (grade A for best flavor)
• 1/4 cup apple cider vinegar (or adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp garlic powder (for depth)
• 1/2 tsp dried thyme (or fresh if available)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together maple syrup, apple cider vinegar, olive oil, salt, pepper, garlic powder, and thyme until well combined.
3. Place chicken breasts on the prepared baking sheet. Brush both sides generously with the maple glaze mixture.
4. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C), brushing with additional glaze halfway through.
5. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Succulent and flavorful, the chicken boasts a sticky-sweet glaze with a hint of acidity from the apple cider. Serve over a bed of wild rice or with roasted vegetables for a complete meal.

Rosemary Baked Chicken Breast with Red Wine Reduction

Tender rosemary baked chicken breast gets a luxurious finish with a rich red wine reduction. This dish is simple yet elegant, perfect for a weeknight dinner or entertaining guests.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 cup dry red wine (such as Cabernet Sauvignon)
• 1/2 cup chicken broth
• 1 tbsp unsalted butter

Instructions

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts evenly with salt, pepper, and rosemary.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Add chicken breasts; sear until golden brown, about 3-4 minutes per side. Tip: Do not overcrowd the skillet to ensure a good sear.
5. Transfer skillet to the oven; bake for 15-20 minutes, or until internal temperature reaches 165°F (74°C).
6. Remove chicken from skillet; let rest on a plate covered loosely with foil.
7. Return skillet to stove over medium heat; add red wine and chicken broth. Tip: Use a wooden spoon to scrape up any browned bits for extra flavor.
8. Simmer until liquid is reduced by half, about 5-7 minutes.
9. Remove from heat; stir in butter until melted and sauce is glossy. Tip: Adding butter at the end enriches the sauce.
10. Serve chicken with red wine reduction drizzled over the top.

Hearty and flavorful, the rosemary-infused chicken pairs beautifully with the deep, tangy red wine sauce. Try serving over mashed potatoes or with a side of roasted vegetables for a complete meal.

Cajun Baked Chicken Breast with Spicy Remoulade Sauce

Whip up a flavorful dinner with this Cajun Baked Chicken Breast, paired perfectly with a spicy remoulade sauce. It’s a simple yet bold dish that brings the heat.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp hot sauce (adjust to taste)
• 1 tbsp lemon juice
• 1 tsp paprika
• 1/4 tsp garlic powder

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Rub chicken breasts with olive oil, then coat evenly with Cajun seasoning.
3. Place chicken on the prepared baking sheet. Bake for 25-30 minutes, or until internal temperature reaches 165°F.
4. While chicken bakes, mix mayonnaise, Dijon mustard, hot sauce, lemon juice, paprika, and garlic powder in a small bowl to make the remoulade sauce.
5. Let chicken rest for 5 minutes before slicing. Serve with remoulade sauce on the side.

Here’s the deal: the chicken comes out juicy with a crispy, spicy crust. The remoulade adds a creamy, tangy kick. Try serving it over a bed of greens for a lighter meal.

Balsamic Glazed Baked Chicken Breast with Fig Sauce

Kickstart your dinner with this effortlessly elegant dish that combines sweet and tangy flavors in every bite.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/4 cup balsamic vinegar (use a high-quality one for better glaze)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup fig preserves (adjust to taste)
• 1 tbsp Dijon mustard (for a tangy kick)
• 1 tsp garlic powder (or fresh minced garlic)
• Salt and pepper (to season)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Season chicken breasts with salt, pepper, and garlic powder on both sides.
3. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown.
4. Transfer chicken to the prepared baking sheet. Bake for 15-20 minutes, or until internal temperature reaches 165°F.
5. While chicken bakes, combine balsamic vinegar, fig preserves, and Dijon mustard in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
6. Brush half of the glaze over the baked chicken. Return to oven for 2 minutes.
7. Serve chicken drizzled with the remaining fig sauce.

Outstandingly tender chicken with a glossy, flavorful glaze pairs beautifully with roasted vegetables or a crisp salad. The fig sauce adds a luxurious touch, making it perfect for both weeknights and special occasions.

Thai Peanut Baked Chicken Breast with Coconut Curry Sauce

Vibrant flavors meet simplicity in this dish, combining creamy peanut butter with aromatic coconut curry for a quick, satisfying meal.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs)
• 1/2 cup creamy peanut butter (use natural for best results)
• 1 can (13.5 oz) coconut milk (full fat for richer sauce)
• 2 tbsp red curry paste (adjust for spice preference)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey (or maple syrup for vegan option)
• 1 tbsp lime juice (freshly squeezed preferred)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil (or any neutral oil)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix peanut butter, 1/4 cup coconut milk, soy sauce, honey, lime juice, garlic powder, salt, and pepper to create a marinade.
3. Coat chicken breasts evenly with the marinade. Place on the prepared baking sheet.
4. Bake for 25-30 minutes, or until internal temperature reaches 165°F. Tip: Baste chicken with marinade halfway through for extra flavor.
5. While chicken bakes, heat oil in a saucepan over medium heat. Add curry paste, cook for 1 minute until fragrant.
6. Stir in remaining coconut milk, bring to a simmer. Cook for 5 minutes, stirring occasionally. Tip: Sauce thickens as it cools.
7. Remove chicken from oven. Let rest for 5 minutes before slicing. Tip: Resting ensures juices redistribute.
8. Serve chicken sliced, drizzled with coconut curry sauce.

Enjoy the tender, juicy chicken with a rich, velvety sauce that clings perfectly. Pair with steamed jasmine rice or crisp vegetables for a complete meal.

Mushroom Stuffed Baked Chicken Breast with Marsala Sauce

Fancy a dish that combines tender chicken with earthy mushrooms and a rich Marsala sauce? This recipe delivers all that with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup sliced mushrooms (cremini or button)
• 1/2 cup Marsala wine
• 1/4 cup heavy cream
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp butter
• 1 tsp garlic powder
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 cup shredded mozzarella cheese (optional for extra melt)

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Cut a pocket into each chicken breast. Season inside and out with garlic powder, salt, and pepper.
4. Stuff each breast with sautéed mushrooms. Secure with toothpicks if needed.
5. In the same skillet, melt butter over medium heat. Sear chicken for 3 minutes per side until golden.
6. Transfer chicken to a baking dish. Bake for 20 minutes or until internal temperature reaches 165°F.
7. While chicken bakes, deglaze skillet with Marsala wine. Simmer until reduced by half, about 5 minutes. Stir in heavy cream and simmer for another 2 minutes. Tip: Scrape up browned bits for extra flavor.
8. Remove chicken from oven. Let rest for 5 minutes before slicing.
9. Serve chicken drizzled with Marsala sauce. Optionally, top with mozzarella cheese and broil for 2 minutes until bubbly.

Amazingly juicy chicken pairs perfectly with the creamy, umami-rich sauce. Try serving over a bed of garlic mashed potatoes for a hearty meal.

Greek Style Baked Chicken Breast with Tzatziki Sauce

Bold flavors and simple techniques make this dish a weeknight winner. Greek Style Baked Chicken Breast with Tzatziki Sauce is juicy, flavorful, and ready in no time.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup Greek yogurt (full-fat for creamier sauce)
• 1/2 cucumber, grated and drained
• 1 tbsp lemon juice
• 1 tsp dill, chopped (fresh or dried)
• 1 garlic clove, minced

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix olive oil, oregano, garlic powder, salt, and pepper. Coat chicken breasts evenly with the mixture.
3. Place chicken on the prepared baking sheet. Bake for 25-30 minutes, or until internal temperature reaches 165°F.
4. While chicken bakes, prepare tzatziki sauce. Combine Greek yogurt, grated cucumber, lemon juice, dill, and minced garlic in a bowl. Stir well.
5. Let chicken rest for 5 minutes before slicing. This ensures juices redistribute.
6. Serve chicken with tzatziki sauce on the side or drizzled on top.

Expect tender chicken with a herby crust and cool, creamy tzatziki. Try serving over a Greek salad or with pita bread for a complete meal.

Orange Ginger Baked Chicken Breast with Hoisin Sauce

Perfect for a weeknight dinner, this Orange Ginger Baked Chicken Breast with Hoisin Sauce brings a sweet and tangy flavor to your table with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/4 cup hoisin sauce (for a thicker glaze, add more)
• 2 tbsp orange juice (freshly squeezed for best flavor)
• 1 tbsp grated ginger (or 1 tsp ground ginger)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together hoisin sauce, orange juice, grated ginger, olive oil, garlic powder, salt, and black pepper until well combined.
3. Place chicken breasts on the prepared baking sheet. Brush both sides generously with the hoisin mixture, reserving some for later.
4. Bake in the preheated oven for 20 minutes. Then, brush the chicken with the remaining sauce.
5. Continue baking for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the exterior is caramelized.
6. Remove from oven and let rest for 5 minutes before slicing. This ensures juicy chicken.

Juicy and flavorful, the chicken pairs wonderfully with steamed rice or a crisp salad. The hoisin sauce creates a sticky, sweet glaze that’s irresistible.

Chili Lime Baked Chicken Breast with Avocado Cream Sauce

Everyone loves a dish that packs a punch of flavor with minimal effort. This recipe delivers just that, combining zesty chili lime chicken with a creamy avocado sauce for a meal that’s both vibrant and satisfying.

Ingredients

• 2 chicken breasts (about 1 lb total, evenly sized for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp chili powder (adjust to taste)
• 1 lime, juiced (about 2 tbsp)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, ripe (for smooth blending)
• 1/4 cup sour cream (or Greek yogurt for a lighter option)
• 1 tbsp cilantro, chopped (optional for garnish)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix olive oil, chili powder, lime juice, salt, and pepper to create a marinade.
3. Coat chicken breasts evenly with the marinade. Place on the prepared baking sheet.
4. Bake for 25-30 minutes, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
5. While chicken bakes, blend avocado and sour cream until smooth for the sauce. Season lightly with salt if desired.
6. Serve sliced chicken with avocado cream sauce drizzled on top. Garnish with cilantro if using.

Key to this dish is the contrast between the spicy, tangy chicken and the cool, creamy sauce. Try serving it over a bed of quinoa or with a side of roasted vegetables for a complete meal.

Herbed Goat Cheese Stuffed Baked Chicken Breast with Cranberry Sauce

Zesty flavors meet comfort in this herbed goat cheese stuffed baked chicken breast, topped with a tangy cranberry sauce. Perfect for a weeknight dinner that feels gourmet without the fuss.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup goat cheese, softened (herbed variety preferred)
• 1/4 cup dried cranberries, finely chopped
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup cranberry sauce (homemade or store-bought)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix goat cheese, cranberries, thyme, salt, and pepper until combined.
3. Cut a horizontal pocket into each chicken breast, being careful not to cut through.
4. Stuff each pocket with the goat cheese mixture. Secure with toothpicks if needed.
5. Brush chicken breasts with olive oil. Season outside with salt and pepper.
6. Place on the baking sheet. Bake for 25-30 minutes, until internal temperature reaches 165°F.
7. Remove from oven. Let rest for 5 minutes before serving.
8. Warm cranberry sauce in a small saucepan over low heat for 2-3 minutes.
9. Drizzle cranberry sauce over chicken before serving.

Resting the chicken ensures juices redistribute, making every bite succulent. The creamy goat cheese contrasts beautifully with the crisp exterior, while the cranberry sauce adds a sweet-tart finish. Serve alongside roasted vegetables for a colorful plate.

Smoked Paprika Baked Chicken Breast with Romesco Sauce

Yield juicy, flavorful chicken with a smoky twist and a vibrant sauce. This dish is a weeknight hero.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp smoked paprika (for a deeper flavor)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup romesco sauce (store-bought or homemade)
• 1 tbsp lemon juice (freshly squeezed for best flavor)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix smoked paprika, salt, and pepper. Rub this mixture evenly over the chicken breasts.
3. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown.
4. Transfer chicken to the prepared baking sheet. Bake for 20-25 minutes, or until internal temperature reaches 165°F.
5. While chicken bakes, warm romesco sauce in a small saucepan over low heat. Stir in lemon juice.
6. Let chicken rest for 5 minutes before slicing. Serve topped with romesco sauce.

Rich smoky flavors pair perfectly with the nutty, slightly sweet romesco. Try serving over a bed of quinoa for a complete meal.

Sesame Soy Baked Chicken Breast with Ginger Scallion Sauce

Perfect for a weeknight dinner, this sesame soy baked chicken breast with ginger scallion sauce brings bold flavors with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/4 cup soy sauce (low sodium preferred)
• 2 tbsp sesame oil (or any neutral oil)
• 1 tbsp honey (adjust to taste)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup scallions, thinly sliced
• 1 tbsp rice vinegar
• 1 tsp red pepper flakes (optional)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together soy sauce, sesame oil, honey, garlic, and ginger.
3. Place chicken breasts on the prepared baking sheet. Pour the marinade over the chicken, turning to coat evenly.
4. Bake for 25-30 minutes, or until the internal temperature reaches 165°F. Baste halfway through.
5. While the chicken bakes, mix scallions, rice vinegar, and red pepper flakes in a small bowl for the sauce.
6. Let the chicken rest for 5 minutes before slicing. Serve with the ginger scallion sauce drizzled on top.

Kick up the flavor by serving this dish over a bed of steamed jasmine rice or alongside roasted vegetables. The chicken is juicy with a slightly crispy exterior, and the sauce adds a fresh, zesty kick.

Provolone Stuffed Baked Chicken Breast with Marinara Sauce

Kickstart your dinner with this hearty provolone stuffed baked chicken breast, smothered in rich marinara sauce. Perfect for a cozy night in, it’s a crowd-pleaser that’s easier to make than you think.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 4 slices provolone cheese (about 1 oz each)
• 1 cup marinara sauce (homemade or store-bought)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. Line a baking dish with foil for easy cleanup.
2. Using a sharp knife, cut a pocket into the side of each chicken breast. Be careful not to cut all the way through.
3. Season the inside of each pocket with garlic powder, Italian seasoning, salt, and pepper.
4. Stuff each chicken breast with a slice of provolone cheese. Secure the opening with toothpicks if necessary.
5. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown.
6. Transfer chicken to the prepared baking dish. Spoon marinara sauce over each breast.
7. Bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F.
8. Let rest for 5 minutes before serving. This allows juices to redistribute for moist chicken.

Delightfully juicy with a gooey cheese center, this dish pairs wonderfully with a side of garlic bread or over a bed of pasta. The marinara adds a tangy contrast to the savory chicken, making every bite a perfect balance.

Conclusion

Whether you’re seeking weeknight dinner inspiration or planning a special meal, our roundup of 20 Delicious Baked Chicken Breast Recipes with Savory Sauce offers something for every palate. Dive into these flavorful dishes, find your new favorite, and don’t forget to share your cooking adventures in the comments below. Loved a recipe? Pin it to your Pinterest board to spread the joy of cooking with friends and family!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.