20 Flavorful Baked Chicken Breast Recipes with Sauce

Looking to jazz up your weeknight dinners? Say goodbye to boring chicken breasts! These 20 flavorful baked chicken breast recipes with sauce are here to save the day—think creamy garlic, tangy BBQ, or zesty lemon-herb goodness. Whether you’re craving comfort food or a light seasonal dish, we’ve got saucy, juicy perfection waiting for you. Ready to transform your chicken game? Let’s dive in!

Garlic Parmesan Baked Chicken Breast with Creamy Alfredo Sauce

This juicy, garlicky chicken gets a crispy parmesan crust and pairs perfectly with a velvety homemade Alfredo—comfort food at its finest!

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/2 cup grated parmesan cheese
• 1/4 cup panko breadcrumbs
• 2 tbsp melted butter
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup shredded mozzarella
• 1 tbsp chopped fresh parsley (optional garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix 1/2 cup parmesan, 1/4 cup panko, 2 tbsp melted butter, 3 cloves minced garlic, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Press mixture onto chicken breasts.
3. Bake for 20–25 minutes until internal temperature reaches 165°F and coating is golden.
4. Meanwhile, heat 1 cup heavy cream in a saucepan over medium-low. Simmer 5 minutes, stirring, until slightly thickened. Stir in 1/2 cup mozzarella until melted.
5. Serve chicken drizzled with Alfredo sauce and sprinkled with parsley.

The magic here? The parmesan crust stays crunchy even under the creamy sauce—no soggy breading in sight!

Tip: For extra flavor, let the chicken marinate in the garlic butter mixture for 30 minutes before baking.

Lemon Herb Baked Chicken Breast with Dijon Mustard Sauce

This Lemon Herb Baked Chicken Breast with Dijon Mustard Sauce is a bright, flavorful weeknight dinner that feels fancy without the fuss—tender chicken smothered in a tangy, herby sauce you’ll want to drizzle on everything.

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 tbsp olive oil, divided
• 2 tbsp Dijon mustard
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth
• 2 tbsp chopped fresh parsley (for garnish)

1. Preheat oven to 400°F. In a small bowl, whisk together 2 tbsp olive oil, Dijon mustard, lemon juice, lemon zest, garlic, thyme, oregano, salt, and black pepper.
2. Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3 minutes per side until lightly golden.
3. Pour the mustard sauce over the chicken, then add chicken broth to the skillet. Transfer to the oven and bake for 18–20 minutes, until chicken reaches 165°F internally.
4. Spoon pan sauce over the chicken, garnish with fresh parsley, and serve immediately.

The magic here? The zesty mustard sauce doubles as a marinade and a glossy finish, keeping the chicken juicy while packing a punch of flavor in every bite.

Tip: For extra depth, swap half the broth for dry white wine—it’ll amplify the lemony tang.

Spicy Honey Glazed Baked Chicken Breast with Sriracha Sauce

This sweet-and-spicy baked chicken is a weeknight hero—sticky, juicy, and packed with bold flavor thanks to a sriracha-honey glaze that caramelizes beautifully.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup honey
• 2 tbsp sriracha sauce
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil or parchment.
2. Pat chicken breasts dry, then rub with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange on the baking sheet.
3. In a small bowl, whisk together 1/3 cup honey, 2 tbsp sriracha, 1 tbsp soy sauce, 1 tsp garlic powder, and 1/2 tsp smoked paprika.
4. Brush half the glaze over the chicken. Bake for 15 minutes, then brush with remaining glaze. Bake another 10–12 minutes until chicken reaches 165°F and the glaze is bubbly and caramelized.
5. Let rest 5 minutes, then garnish with 1 tbsp chopped cilantro.

The magic here? The glaze doubles as a marinade and finishing sauce, building layers of heat and sweetness without extra work.

Tip: For extra crispness, broil the chicken for 1–2 minutes at the end—just watch closely to avoid burning the honey!

Creamy Mushroom Baked Chicken Breast with White Wine Sauce

This cozy one-pan wonder delivers tender chicken smothered in a rich, garlicky mushroom sauce—perfect for impressing without the stress.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 cup heavy cream
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season chicken with 1/2 tsp salt and 1/4 tsp black pepper. Sear for 3–4 minutes per side until golden, then transfer to a plate.
2. In the same skillet, add remaining 1 tbsp olive oil and mushrooms. Cook 5 minutes until softened, then stir in garlic and 1/2 tsp thyme; cook 1 minute until fragrant.
3. Pour in white wine, scraping up browned bits. Simmer 2 minutes until reduced by half. Reduce heat to low, stir in heavy cream, remaining 1/2 tsp salt, and 1/4 tsp black pepper.
4. Return chicken to the skillet, spooning sauce over it. Sprinkle with Parmesan. Bake uncovered for 15–18 minutes until chicken reaches 165°F internally.
5. Garnish with parsley before serving. The sauce thickens beautifully as it cools slightly—ideal for draping over mashed potatoes or crusty bread.

Tip: For extra depth, swap 1/4 cup of the cream with whole milk and add a splash of lemon juice at the end.

Teriyaki Glazed Baked Chicken Breast with Sesame Soy Sauce

This juicy baked chicken gets a glossy teriyaki glaze and a nutty sesame soy drizzle—perfect for weeknights when you want big flavor with minimal fuss.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/4 cup soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 1 tsp toasted sesame seeds
• 1 tbsp water
• 1/2 tsp cornstarch

Instructions:

1. Preheat oven to 400°F. Pat chicken dry and place in a baking dish.
2. In a small saucepan, whisk together 1/4 cup soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp grated ginger. Simmer over medium heat for 3 minutes until slightly thickened.
3. Pour half the sauce over the chicken, turning to coat. Bake for 20 minutes, basting once halfway.
4. Meanwhile, whisk 1 tbsp sesame oil, 1 tsp sesame seeds, 1 tbsp water, and 1/2 tsp cornstarch into the remaining sauce. Simmer 1 minute until glossy.
5. Let chicken rest 5 minutes, then drizzle with sesame soy sauce.

The double-duty glaze and sauce give this dish layers of sweet-savory depth, while the sesame oil adds a toasty finish that’s irresistible.

Tip: For extra caramelization, broil the chicken for 1–2 minutes at the end—just watch closely!

Pesto Crusted Baked Chicken Breast with Basil Cream Sauce

This juicy pesto-crusted chicken gets a luxurious finish with a silky basil cream sauce—it’s a restaurant-worthy dish that’s surprisingly simple to make at home.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 2 tbsp chopped fresh basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix 1/2 cup basil pesto, 1/4 cup panko breadcrumbs, and 2 tbsp grated Parmesan. Spread evenly over chicken breasts and place on the baking sheet. Drizzle with 1 tbsp olive oil.
3. Bake for 22–25 minutes until the crust is golden and chicken reaches 165°F internally.
4. Meanwhile, heat a skillet over medium. Add 1/2 cup heavy cream, 1/4 cup chicken broth, 2 tbsp fresh basil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3–4 minutes until slightly thickened.
5. Serve chicken drizzled with the basil cream sauce.

The crispy pesto crust pairs perfectly with the velvety sauce, making every bite feel indulgent yet balanced.

Tip: For extra crunch, toast the panko in a dry pan for 2 minutes before mixing with the pesto.

Barbecue Baked Chicken Breast with Smoky Bourbon Sauce

This juicy baked chicken gets a double dose of flavor—first from a simple spice rub, then from a sticky-sweet bourbon glaze that caramelizes beautifully in the oven.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup ketchup
• 2 tbsp bourbon
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/2 tsp liquid smoke

Instructions:

1. Preheat oven to 400°F. Pat chicken dry, then rub with 1 tbsp olive oil. In a small bowl, mix 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Sprinkle evenly over both sides of chicken.
2. Arrange chicken on a parchment-lined baking sheet. Bake for 15 minutes.
3. Meanwhile, whisk together 1/2 cup ketchup, 2 tbsp bourbon, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, and 1/2 tsp liquid smoke in a saucepan. Simmer over medium-low heat for 5 minutes until slightly thickened.
4. Brush half the sauce over chicken. Return to oven and bake 10 more minutes. Brush with remaining sauce and bake 5 final minutes, or until chicken reaches 165°F internally.

The bourbon adds a subtle warmth to the sauce without overpowering—just enough to make this weeknight dish feel a little fancy.

Tip: For extra caramelization, broil the chicken for 1–2 minutes after baking (watch closely!).

Sun-Dried Tomato Baked Chicken Breast with Balsamic Reduction Sauce

This juicy, flavor-packed chicken dish feels fancy but comes together with minimal effort—perfect for impressing weeknight dinner guests.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil (plus extra for drizzling)
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp honey

Instructions:

1. Preheat oven to 400°F. Pat chicken dry and place in a baking dish. Drizzle lightly with olive oil.
2. In a small bowl, mix 2 tbsp olive oil, minced garlic, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Rub mixture evenly over chicken.
3. Scatter sun-dried tomatoes around chicken. Bake for 22–25 minutes until internal temperature reaches 165°F.
4. While chicken bakes, combine balsamic vinegar and honey in a small saucepan. Simmer over medium-low heat for 5–6 minutes until slightly thickened (it will coat the back of a spoon).
5. Drizzle reduction over baked chicken before serving.

The sun-dried tomatoes caramelize slightly in the oven, adding a sweet-tangy depth that pairs perfectly with the rich balsamic glaze.

Tip: For extra flavor, spoon a little of the oil from the sun-dried tomato jar over the chicken before baking.

Buffalo Baked Chicken Breast with Blue Cheese Drizzle

This spicy, tangy chicken dish delivers all the bold flavors of buffalo wings—minus the mess—with a creamy blue cheese finish that’s pure comfort.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup crumbled blue cheese
• 2 tbsp sour cream
• 1 tbsp mayonnaise
• 1 tsp lemon juice
• 1 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together hot sauce, melted butter, honey, garlic powder, smoked paprika, and salt. Place chicken breasts on the baking sheet and coat evenly with the sauce.
3. Bake for 20–25 minutes, until chicken reaches 165°F internally and the sauce is sticky.
4. Meanwhile, mash blue cheese, sour cream, mayonnaise, and lemon juice in a small bowl until mostly smooth (a few lumps are fine).
5. Drizzle chicken with blue cheese sauce and sprinkle with chives before serving.

The contrast of fiery buffalo glaze and cool, tangy blue cheese makes this dish irresistible—plus, it’s weeknight-easy with just one pan!

Tip: For extra-crispy edges, broil the chicken for 1–2 minutes at the end.

Curry Spiced Baked Chicken Breast with Coconut Curry Sauce

This fragrant, golden-baked chicken gets a double dose of curry—first in a bold dry rub, then smothered in a creamy coconut sauce that’s just begging to be spooned over rice.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (13.5 oz) can coconut milk
• 2 tbsp tomato paste
• 1 tbsp honey
• 1 tsp grated fresh ginger
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F. Pat chicken dry and place in a baking dish. Drizzle with 1 tbsp olive oil, turning to coat.
2. In a small bowl, mix 1 tbsp curry powder, 1 tsp garlic powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Sprinkle evenly over both sides of chicken, pressing gently to adhere.
3. Bake for 20 minutes. Meanwhile, whisk together coconut milk, 2 tbsp tomato paste, 1 tbsp honey, and 1 tsp ginger in a saucepan. Simmer over medium-low heat for 5 minutes until slightly thickened.
4. Pour sauce over partially baked chicken, return to oven, and bake 10 more minutes until chicken reaches 165°F internally. Garnish with cilantro.

The magic here? The dry rub forms a flavorful crust while the sauce keeps the chicken juicy—no dry breasts in sight!

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before mixing the rub.

Herbed Baked Chicken Breast with Lemon Butter Sauce

Juicy, tender chicken gets a bright lift from a zesty lemon butter sauce—this fuss-free dish is weeknight magic.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• ½ tsp black pepper
• 3 tbsp unsalted butter
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Pat chicken dry and place on a baking sheet.
2. Drizzle chicken with 2 tbsp olive oil, then rub with 1 tsp garlic powder, 1 tsp thyme, 1 tsp rosemary, 1 tsp salt, and ½ tsp black pepper.
3. Bake for 20–25 minutes until internal temperature reaches 165°F and juices run clear.
4. Meanwhile, melt 3 tbsp butter in a small saucepan over low heat. Stir in 2 tbsp lemon juice and 1 tsp lemon zest. Simmer 1 minute, then remove from heat.
5. Drizzle sauce over baked chicken and sprinkle with 1 tbsp fresh parsley.

The herbed crust locks in moisture while the tangy butter sauce adds a restaurant-worthy finish—no marinating required!

Tip: For extra browning, broil the chicken for 1–2 minutes at the end (watch closely!).

Cajun Spiced Baked Chicken Breast with Remoulade Sauce

This juicy, spice-rubbed chicken gets a crispy crust in the oven and pairs perfectly with a tangy, creamy remoulade for a Southern-inspired meal that’s weeknight-easy.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp chopped pickles
• 1 tsp hot sauce
• 1 tsp lemon juice
• 1/4 tsp cayenne pepper (optional)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat chicken dry, then rub with 1 tbsp olive oil. In a small bowl, mix 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Coat chicken evenly with the spice mix.
3. Bake for 20–25 minutes, until internal temperature reaches 165°F and the crust is golden.
4. Meanwhile, make the remoulade: Whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp chopped pickles, 1 tsp hot sauce, 1 tsp lemon juice, and 1/4 tsp cayenne pepper (if using). Refrigerate until serving.
5. Let chicken rest 5 minutes before slicing. Serve with remoulade.

The magic here is in the contrast—fiery, crispy chicken meets the cool, zesty sauce for a bite that’s anything but boring.

Tip: For extra crunch, broil the chicken for 1–2 minutes at the end (watch closely!).

Maple Glazed Baked Chicken Breast with Brown Sugar Sauce

This sweet and savory chicken dish is a weeknight hero—sticky, caramelized, and ready in under 30 minutes.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup pure maple syrup
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder

Instructions:

1. Preheat oven to 400°F. Drizzle chicken breasts with 2 tbsp olive oil, then season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. In a small bowl, whisk together 1/3 cup maple syrup, 2 tbsp brown sugar, 1 tbsp Dijon mustard, 1 tsp smoked paprika, and 1/2 tsp garlic powder.
3. Arrange chicken in a baking dish and pour the glaze over top, turning to coat. Bake for 20–22 minutes, basting halfway, until the internal temperature reaches 165°F and the glaze forms a shiny, crackly crust.

The magic here? That glossy, candied crust clinging to juicy chicken—no flipping or fussing required.

Tip: For extra caramelization, broil for 1–2 minutes at the end (watch closely!).

Spinach and Feta Stuffed Baked Chicken Breast with Garlic Cream Sauce

Juicy chicken breasts stuffed with creamy feta and spinach, then smothered in a rich garlic sauce—this dish feels fancy but comes together with minimal fuss.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup fresh spinach, finely chopped
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil, divided
• 1 tsp garlic powder, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Butterfly each chicken breast by slicing horizontally, leaving one edge intact.
2. In a bowl, mix spinach, feta, 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/4 tsp salt. Divide mixture among chicken breasts, stuffing into pockets. Secure with toothpicks.
3. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken 3 minutes per side until golden. Transfer skillet to oven; bake 15 minutes or until internal temp reaches 165°F.
4. Meanwhile, in a saucepan over medium heat, sauté minced garlic 30 seconds until fragrant. Add heavy cream, Parmesan, remaining 1/2 tsp garlic powder, and 1/4 tsp salt. Simmer 3–4 minutes, stirring, until slightly thickened.
5. Serve chicken drizzled with garlic cream sauce.

The tangy feta and velvety sauce balance perfectly against the tender chicken—no one will guess it’s weeknight-friendly!

Tip: For extra browning, broil the chicken 1–2 minutes after baking (watch closely!).

Rosemary Baked Chicken Breast with Red Wine Reduction Sauce

This elegant yet easy dish delivers juicy, herb-infused chicken with a rich, glossy sauce that feels restaurant-worthy.

Ingredients:

• 2 boneless, skin-on chicken breasts (about 1 lb total)
• 1 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup dry red wine (like Cabernet Sauvignon)
• 1/4 cup chicken broth
• 1 tbsp unsalted butter

Instructions:

1. Preheat oven to 400°F. Pat chicken dry, then rub with 1 tbsp olive oil. Sprinkle evenly with 1 tbsp rosemary, 1 tsp salt, and 1/2 tsp black pepper.
2. Place chicken skin-side up in a cast-iron skillet. Bake for 25 minutes until skin is crisp and internal temperature reaches 165°F.
3. Transfer chicken to a plate. Heat the same skillet over medium-high. Add 1/2 cup red wine and 1/4 cup chicken broth, scraping up browned bits. Simmer 5 minutes until reduced by half.
4. Remove from heat; swirl in 1 tbsp butter until glossy. Spoon sauce over chicken.

The pan sauce’s deep wine flavor balances the rosemary’s piney brightness, while the crispy skin adds irresistible texture.

Tip: For extra flavor, steep a rosemary sprig in the sauce as it reduces, then discard before serving.

Chili Lime Baked Chicken Breast with Avocado Lime Sauce

This zesty, juicy chicken gets a double hit of lime—first in a bold marinade, then in a creamy avocado sauce that’s downright addictive.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp olive oil
• 2 tbsp lime juice (about 1 lime)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 ripe avocado, pitted and peeled
• 1/4 cup plain Greek yogurt
• 1 tbsp fresh cilantro, chopped
• 1/4 tsp black pepper

Instructions:

1. Marinate the chicken: In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt. Add chicken breasts, turning to coat. Let sit 15 minutes (or up to 1 hour).
2. Bake: Preheat oven to 400°F. Place chicken on a lined baking sheet and bake for 20–25 minutes, until internal temperature reaches 165°F.
3. Make the sauce: While chicken cooks, blend avocado, 2 tbsp lime juice, 1/4 cup yogurt, 1 tbsp cilantro, and 1/4 tsp black pepper until smooth. Thin with 1 tbsp water if needed.
4. Serve: Slice chicken and drizzle with sauce. Extra sauce? Dunk roasted veggies or tortilla chips in it!

The magic here is the contrast—tender, smoky chicken against the cool, tangy sauce. It’s a weeknight hero that feels way fancier than it is.

Tip: For extra char, broil the chicken for 1–2 minutes at the end—just watch closely!

Cheesy Baked Chicken Breast with Cheddar Cheese Sauce

This cozy, crowd-pleasing dish wraps tender chicken in a rich, velvety cheddar sauce—perfect for weeknights when you crave comfort without the fuss.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 tsp mustard powder

Instructions:

1. Preheat oven to 400°F. Drizzle chicken breasts with 1 tbsp olive oil, then rub with 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Bake for 20–25 minutes until internal temperature reaches 165°F.
2. Meanwhile, melt 2 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp flour and cook for 1 minute until bubbly. Gradually pour in 1 cup milk, whisking constantly until smooth. Simmer for 3–4 minutes until thickened.
3. Reduce heat to low. Stir in 1 1/2 cups cheddar cheese and 1/4 tsp mustard powder until melted and creamy. Spoon sauce over baked chicken and broil for 2–3 minutes until bubbly and lightly browned.

The mustard powder adds a subtle tang that cuts through the richness of the cheese, while the smoky paprika gives the chicken a gorgeous golden hue.

Tip: For extra flavor, sear the seasoned chicken in an oven-safe skillet for 2 minutes per side before baking—it’ll lock in juices and add a crispy edge!

Thai Peanut Baked Chicken Breast with Spicy Peanut Sauce

This sticky, savory-sweet chicken gets a double dose of peanut flavor—first from a crispy crust, then from a spicy-smooth sauce you’ll want to drizzle on everything.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp lime juice
• 2 tsp sriracha (plus extra for serving)
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1/4 cup crushed peanuts (for garnish)
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 1/3 cup peanut butter, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp lime juice, 2 tsp sriracha, 1 tsp garlic powder, and 1/2 tsp ground ginger until smooth.
3. Coat chicken breasts evenly with half the sauce (reserve the rest), then place on the baking sheet. Bake for 20-25 minutes until internal temperature reaches 165°F and the coating is caramelized at the edges.
4. While chicken bakes, thin the remaining sauce with 1-2 tbsp warm water for drizzling consistency.
5. Garnish chicken with crushed peanuts, cilantro, and extra sriracha if desired. Serve with extra sauce on the side.

The magic here? The peanut butter coating bakes into a glossy, crackly crust that locks in juicy tenderness—no breadcrumbs needed.

Tip: For extra crunch, broil the chicken for the last 2 minutes, watching closely to prevent burning.

Orange Ginger Baked Chicken Breast with Citrus Glaze Sauce

This bright, zesty chicken dish brings together tangy citrus and warm ginger for a weeknight meal that feels anything but ordinary.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/4 cup fresh orange juice (from about 1 medium orange)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp freshly grated ginger
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp orange zest (for garnish, optional)

Instructions:

1. Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
2. In a small bowl, whisk together 1/4 cup orange juice, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp olive oil, 1 tsp ginger, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Place chicken breasts in the baking dish and pour the sauce over them, turning to coat evenly.
4. Bake for 22–25 minutes, basting halfway through, until chicken reaches 165°F internally and the glaze is sticky and caramelized at the edges.
5. Garnish with 1 tsp orange zest if desired before serving.

The magic here is in the glaze—it reduces into a glossy, sweet-tart sauce that clings perfectly to the juicy chicken. No extra stovetop reduction needed!

Tip: For extra depth, add a pinch of red pepper flakes to the glaze before baking.

Caramelized Onion Baked Chicken Breast with Creamy Onion Sauce

This cozy one-pan wonder brings deep, sweet caramelized onions and tender chicken together under a velvety sauce—comfort food at its simplest.

Ingredients

• 2 large yellow onions, thinly sliced
• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 tsp brown sugar
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme

Instructions

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-low. Add onions, 1/2 tsp salt, and brown sugar. Cook, stirring occasionally, for 20 minutes until deeply golden.
2. Push onions to one side. Add remaining 1 tbsp oil to the skillet. Season chicken with remaining 1/2 tsp salt and pepper, then sear for 3 minutes per side until lightly browned.
3. Scatter thyme over the chicken. Pour broth around the chicken (not over it), then transfer the skillet to the oven. Bake for 18–20 minutes until chicken reaches 165°F internally.
4. Remove skillet (carefully—handle will be hot!). Transfer chicken to a plate. Stir cream and Dijon into the onions over low heat, simmering for 2 minutes until slightly thickened. Spoon sauce over chicken to serve.

The magic here? Slow-cooked onions melt into a jammy base that doubles as a sauce—no extra pans or fuss.

Tip: For extra flavor, deglaze the skillet with a splash of white wine before adding the broth.

Conclusion

With 20 saucy, flavorful baked chicken breast recipes, this roundup has something for every taste—from creamy garlic to zesty barbecue. Whether you’re meal prepping or cooking for a crowd, these dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the deliciousness by pinning it for later. Happy cooking!