18 Delicious Healthy Baked Chicken Recipes Easy to Make

Craving juicy, flavorful chicken without the guilt? You’re in luck! These 18 delicious healthy baked chicken recipes are easy to whip up, packed with flavor, and perfect for busy weeknights or cozy weekends. From crispy tenders to herb-roasted thighs, there’s something for every craving. Say goodbye to boring dinners—let’s dive into these mouthwatering dishes that’ll keep your meals exciting and nutritious!

Lemon Herb Baked Chicken Breast

This bright, juicy chicken breast is infused with zesty lemon and fresh herbs—a simple yet flavorful weeknight dinner that never disappoints.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 sprigs fresh thyme (or 1/2 tsp dried)
• 2 lemon slices (for garnish, optional)

Instructions

1. Preheat oven to 400°F. Lightly grease a small baking dish with 1 tbsp olive oil.
2. Pat chicken dry, then place in the dish. Drizzle with remaining 1 tbsp olive oil and 1 tbsp lemon juice, rubbing to coat evenly.
3. Sprinkle chicken with 1 tsp lemon zest, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Lay thyme sprigs (or sprinkle dried thyme) on top.
4. Bake for 20–25 minutes, until internal temperature reaches 165°F and juices run clear. For extra color, broil for 1–2 minutes at the end.
5. Let rest 5 minutes. Garnish with lemon slices before serving.

The lemon zest and fresh thyme create a fragrant, golden crust that locks in moisture—no dry chicken here!

Tip: For extra flavor, marinate the chicken in the oil, lemon, and herbs for 30 minutes before baking.

Garlic Parmesan Baked Chicken Thighs

These crispy, juicy chicken thighs are packed with garlicky, cheesy flavor—perfect for a fuss-free weeknight dinner that feels indulgent.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 3 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix 3 tbsp melted butter, 4 cloves minced garlic, 1/2 cup Parmesan, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Pat chicken thighs dry, then coat evenly with the butter mixture, pressing it under the skin where possible.
4. Arrange thighs skin-side up on the baking sheet. Bake for 35–40 minutes until skin is golden and internal temperature reaches 165°F.
5. Sprinkle with 1 tbsp fresh parsley before serving.

The magic here? The butter-Parmesan mix crisps into a savory crust while keeping the meat underneath tender. Serve with roasted veggies or crusty bread to soak up the garlicky drippings.

Tip: For extra-crispy skin, broil for the last 2–3 minutes—just watch closely to avoid burning!

Spicy Honey Glazed Baked Chicken Wings

These wings are the perfect balance of sticky-sweet and fiery heat, with a crispy exterior that’s impossible to resist.

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/3 cup honey
• 2 tbsp hot sauce (like Frank’s RedHot)
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1/4 tsp cayenne pepper (optional, for extra heat)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss chicken wings with 2 tbsp olive oil, 1 tsp salt, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp black pepper until evenly coated. Arrange in a single layer on the baking sheet.
3. Bake for 40–45 minutes, flipping halfway, until skin is crispy and golden.
4. Meanwhile, whisk together 1/3 cup honey, 2 tbsp hot sauce, 1 tbsp soy sauce, 1 tbsp apple cider vinegar, and 1/4 tsp cayenne pepper (if using) in a small saucepan. Simmer over low heat for 3–4 minutes until slightly thickened.
5. Toss baked wings in the glaze until fully coated. Return to the oven for 5 minutes to caramelize.

The magic here? The double bake ensures crispy wings with a lacquered glaze that clings perfectly—no soggy skin in sight.

Tip: For extra crispiness, pat wings dry with paper towels before seasoning.

Mediterranean Baked Chicken with Olives and Tomatoes

This one-pan wonder brings sunny Mediterranean flavors to your table with juicy chicken, briny olives, and sweet roasted tomatoes—minimal prep, maximum flavor!

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 pint cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add chicken breasts to the bowl and toss to coat. Arrange them in a single layer in a 9×13-inch baking dish.
3. Scatter cherry tomatoes and olives around the chicken. Drizzle any remaining marinade over the top.
4. Bake for 25–30 minutes until chicken reaches 165°F internally and tomatoes are blistered.
5. Sprinkle with feta (if using) and 2 tbsp parsley. Serve warm.

The magic here? The tomatoes burst into a tangy sauce while baking, mingling with the garlicky olive oil for a dish that tastes like it simmered all day.

Tip: For extra zest, add a pinch of red pepper flakes to the marinade!

Healthy Baked Chicken and Veggie Casserole

This cozy one-pan wonder packs juicy chicken, tender veggies, and a golden crust—perfect for busy weeknights without skimping on flavor.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 2 cups broccoli florets
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Toss chicken, broccoli, bell pepper, and tomatoes with 2 tbsp olive oil, garlic powder, oregano, salt, and black pepper in a large bowl.
2. Spread mixture evenly in a 9×13-inch baking dish. Drizzle with remaining 1 tbsp olive oil.
3. Bake for 20 minutes, then sprinkle Parmesan cheese over the top. Return to oven for 5–7 minutes until cheese melts and chicken reaches 165°F internally.

The Parmesan forms a crispy, savory crust that contrasts beautifully with the juicy veggies—no cream soups or heavy sauces needed!

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

BBQ Spiced Baked Chicken Drumsticks

These drumsticks are sticky, smoky, and packed with bold BBQ flavor—perfect for a fuss-free weeknight dinner or game-day spread.

Ingredients:

• 8 chicken drumsticks (about 2 lbs)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp brown sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce (plus extra for serving)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. Pat chicken dry with paper towels. In a bowl, toss drumsticks with 2 tbsp olive oil until evenly coated.
3. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp brown sugar, 1/2 tsp salt, and 1/2 tsp black pepper. Sprinkle evenly over the chicken, rubbing to adhere.
4. Arrange drumsticks on the wire rack. Bake for 30 minutes, then brush with 1/2 cup BBQ sauce. Return to the oven for 10–15 minutes until caramelized and internal temperature reaches 165°F.
5. Let rest 5 minutes before serving with extra BBQ sauce.

The wire rack ensures crispy skin all around, while the spice blend adds depth to the sweet-and-tangy glaze.

Tip: For extra smokiness, add a pinch of cayenne to the spice mix.

Pesto Baked Chicken with Zucchini

This one-pan wonder combines juicy chicken with tender zucchini, all smothered in vibrant pesto for a fuss-free dinner that’s big on flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium zucchinis, sliced into ½-inch rounds
• ½ cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 400°F. Grease a large baking sheet with 1 tbsp olive oil.
2. Arrange chicken and zucchini on the sheet. Drizzle with remaining 1 tbsp olive oil, then sprinkle with 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Toss zucchini to coat.
3. Spread ¼ cup pesto evenly over chicken breasts. Bake for 20 minutes.
4. Remove from oven, top chicken with remaining ¼ cup pesto and ½ cup mozzarella. Return to oven for 5–7 minutes until cheese melts and chicken reaches 165°F internally.

The pesto forms a herby crust on the chicken, while the zucchini soaks up all the savory juices—no side dish needed!

Tip: For extra color, swap half the zucchini with yellow squash or cherry tomatoes.

Low-Carb Baked Chicken Alfredo

Creamy, cheesy, and packed with protein, this low-carb twist on chicken Alfredo bakes up bubbly and satisfying—no pasta required!

Ingredients:

• 2 cups shredded cooked chicken
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
3. Pour in 1 1/2 cups heavy cream, stirring constantly. Bring to a gentle simmer, then whisk in 1 cup grated Parmesan until smooth. Stir in 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried oregano, and 1/4 tsp red pepper flakes (if using). Remove from heat.
4. Layer shredded chicken in the baking dish, then pour the Alfredo sauce evenly over the top. Sprinkle with 1 cup shredded mozzarella.
5. Bake for 20–25 minutes until the cheese is golden and the edges bubble. Let cool 5 minutes before serving.

The secret? A double-cheese sauce that clings to every bite of chicken, creating a rich, fork-tender dish that’s as comforting as the classic.

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

Cajun Baked Chicken Tenders

These crispy, spicy chicken tenders are a crowd-pleaser—baked, not fried, but packed with all the bold Cajun flavor you crave.

Ingredients:

• 1 lb chicken tenders
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 large egg
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1 cup panko breadcrumbs, 1/4 cup Parmesan, 2 tbsp Cajun seasoning, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt.
3. In another bowl, whisk 1 egg with 1 tbsp olive oil.
4. Dip each chicken tender in the egg mixture, then coat evenly in the breadcrumb mix. Place on the baking sheet.
5. Bake for 20–22 minutes, flipping halfway, until golden and crispy.

The Cajun seasoning caramelizes slightly in the oven, giving these tenders a smoky-sweet kick—no deep fryer required!

Tip: For extra crunch, spritz the tenders lightly with cooking spray before baking.

Teriyaki Baked Chicken Thighs with Pineapple

Sweet, sticky teriyaki glaze meets juicy pineapple in this fuss-free bake that’s weeknight magic on a sheet pan.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 cup fresh pineapple chunks (1-inch pieces)
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp sesame oil
• 1/2 tsp black pepper
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Preheat oven to 400°F. Line a rimmed baking sheet with foil.
2. Make the glaze: In a small saucepan, whisk together 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 cloves minced garlic, 1 tbsp ginger, and 1 tbsp sesame oil. Simmer over medium heat for 3 minutes until slightly thickened.
3. Bake: Arrange chicken thighs skin-side up on the sheet pan. Brush with half the glaze, then scatter pineapple chunks around them. Bake for 20 minutes.
4. Glaze again: Brush chicken with remaining glaze and bake 15 more minutes, until chicken reaches 165°F and skin is caramelized.
5. Serve: Sprinkle with 1/2 tsp black pepper, 1 tbsp sesame seeds, and green onions.

The pineapple caramelizes into jammy bites that balance the savory-sweet glaze—no flipping or babysitting required!

Tip: For extra crispy skin, broil for the last 2 minutes (watch closely!).

Greek Yogurt Marinated Baked Chicken

This tender, juicy chicken gets its irresistible flavor from a tangy yogurt marinade that locks in moisture while baking—no dry chicken here!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup plain Greek yogurt (whole milk preferred)
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. In a bowl, whisk together 1 cup Greek yogurt, 3 minced garlic cloves, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tsp oregano, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper.
2. Add chicken thighs to the marinade, coating evenly. Cover and refrigerate for at least 2 hours (or overnight for maximum flavor).
3. Preheat oven to 400°F. Arrange chicken on a parchment-lined baking sheet, shaking off excess marinade but leaving a thin layer.
4. Bake for 25–30 minutes until internal temperature reaches 165°F and the edges are lightly charred.

The yogurt marinade creates a golden crust while keeping the chicken unbelievably succulent—almost like it’s been brined!

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

Rosemary and Thyme Baked Whole Chicken

Nothing beats the cozy aroma of a golden, herb-rubbed chicken roasting in the oven—this one’s infused with garlic, lemon, and woodsy herbs for a showstopping centerpiece.

Ingredients:

• 1 whole chicken (4–5 lbs), patted dry
• 3 tbsp unsalted butter, softened
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 4 garlic cloves, minced
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 lemon, halved
• 1 small yellow onion, quartered

Instructions:

1. Preheat oven to 425°F. In a bowl, mix 3 tbsp softened butter, 1 tbsp rosemary, 1 tbsp thyme, 4 minced garlic cloves, 1 tsp salt, and ½ tsp black pepper.
2. Gently loosen the skin over the chicken breasts and thighs, then rub half the herb butter underneath. Spread the rest all over the outside.
3. Stuff the cavity with 1 halved lemon and 1 quartered onion. Tie the legs together with kitchen twine.
4. Place chicken breast-side up on a rack in a roasting pan. Bake at 425°F for 50–60 minutes, until the internal temperature reaches 165°F at the thickest part of the thigh.
5. Let rest 15 minutes before carving. The skin will be crackly, and the meat stays juicy thanks to the butter under the skin.

Tip: Save the pan drippings! They make a killer gravy when whisked with a little flour and broth.

Healthy Baked Chicken Fajitas

These oven-baked fajitas are a fuss-free way to get bold, smoky flavors on the table—no skillet splatter required!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), sliced
• 1 medium red onion, sliced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small whole-wheat tortillas, warmed
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Preheat oven to 400°F. Line a large sheet pan with parchment paper.
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt.
3. Toss chicken strips, bell peppers, and red onion in the spice mixture until evenly coated. Spread in a single layer on the prepared pan.
4. Bake for 20–25 minutes, stirring halfway, until chicken is cooked through and veggies are slightly charred at the edges.
5. Serve immediately with warm tortillas, fresh cilantro, and lime wedges.

The high heat caramelizes the spices into a smoky crust on the chicken, while keeping the peppers perfectly crisp-tender—no mushy veggies here!

Tip: For extra zest, sprinkle the baked fajitas with a pinch of lime zest before serving.

Maple Dijon Baked Chicken Legs

These sticky-sweet, tangy chicken legs are a weeknight hero—just toss, bake, and let the oven do the work.

Ingredients

• 6 chicken legs (drumsticks with thighs attached)
• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil or parchment.
2. In a large bowl, whisk together 3 tbsp maple syrup, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add chicken legs to the bowl and toss until evenly coated. Arrange skin-side up on the baking sheet.
4. Bake for 35–40 minutes, basting with pan juices halfway through, until skin is crispy and internal temperature reaches 165°F.

The glaze caramelizes into a glossy, finger-licking crust with the perfect balance of sweet and sharp. Serve with extra napkins!

Tip: For extra crispiness, broil for 2–3 minutes at the end—just watch closely to avoid burning.

Keto-Friendly Baked Chicken Parmesan

Crispy, cheesy, and totally guilt-free—this keto-friendly twist on chicken Parmesan skips the breadcrumbs but keeps all the flavor you love.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup almond flour
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sugar-free marinara sauce
• 2 tbsp olive oil
• Fresh basil, for garnish (optional)

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix almond flour, 1/4 cup grated Parmesan, garlic powder, Italian seasoning, salt, and black pepper.
3. Brush chicken breasts with olive oil, then coat evenly in the almond flour mixture. Place on the baking sheet.
4. Bake for 20 minutes, flipping halfway, until chicken is cooked through and coating is golden.
5. Remove from oven, top each breast with 2 tbsp marinara sauce, remaining 1/4 cup Parmesan, and mozzarella.
6. Return to oven for 5–7 minutes until cheese is melted and bubbly.
7. Garnish with fresh basil if desired.

The almond flour crust gives this dish a satisfying crunch without carbs, while the gooey cheese and tangy marinara make it feel indulgent. Perfect for a cozy weeknight dinner that won’t derail your keto goals!

Tip: For extra crispiness, broil for the last 1–2 minutes—just keep an eye on it!

One-Pan Baked Chicken and Sweet Potatoes

This fuss-free dish delivers juicy chicken and caramelized sweet potatoes with minimal cleanup—perfect for busy weeknights.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 medium sweet potatoes, peeled and cubed (1-inch pieces)
• 3 tbsp olive oil, divided
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Toss sweet potatoes with 2 tbsp olive oil, ½ tsp salt, and ½ tsp black pepper on a rimmed baking sheet.
2. Roast for 15 minutes, then push potatoes to one side. Arrange chicken on the empty space and drizzle with remaining 1 tbsp olive oil.
3. Sprinkle chicken evenly with smoked paprika, garlic powder, thyme, and remaining ½ tsp salt. Bake for 25 minutes or until chicken reaches 165°F and potatoes are fork-tender.
4. Garnish with fresh parsley before serving.

The smoky paprika and thyme create a cozy depth of flavor, while the sweet potatoes caramelize into crispy-edged perfection right alongside the chicken.

Tip: For extra crispiness, broil for 2–3 minutes at the end—just watch closely to avoid burning!

Curry Spiced Baked Chicken Breast

This juicy, flavor-packed chicken breast gets a warm hug of curry spices and a golden crust — perfect for weeknights when you crave something cozy but effortless.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp honey
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat chicken breasts dry, then rub evenly with 1 tbsp olive oil.
3. In a small bowl, mix 1 tbsp curry powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Sprinkle generously over both sides of the chicken.
4. Bake for 20–25 minutes, until the internal temperature reaches 165°F and the edges are slightly crispy.
5. Whisk together 1 tbsp honey and 1 tbsp lemon juice. Brush over the chicken right after baking for a glossy, sweet-tangy finish.

The honey-lemon glaze balances the smoky curry rub beautifully, and the high heat keeps the chicken tender inside while crisping the spices into a crust.

Tip: Let the chicken rest for 5 minutes before slicing — this keeps all those juicy flavors locked in!

Healthy Baked Chicken and Broccoli Stir-Fry

Skip the takeout—this lighter, oven-baked version of stir-fry delivers all the flavor with way less oil and fuss.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 cups broccoli florets
• 2 tbsp olive oil, divided
• 2 tbsp low-sodium soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• ½ tsp red pepper flakes (optional)
• 1 tbsp sesame seeds

Instructions:

1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. In a large bowl, whisk together 1 tbsp olive oil, soy sauce, honey, garlic, ginger, and red pepper flakes. Add chicken and toss to coat.
3. Spread chicken in a single layer on half the sheet pan. Toss broccoli with remaining 1 tbsp olive oil and arrange on the other half.
4. Bake for 18–20 minutes, stirring halfway, until chicken is cooked through and broccoli is tender-crisp.
5. Sprinkle with sesame seeds and serve over rice or quinoa.

The secret? Baking locks in the sweet-savory glaze while keeping the broccoli vibrant—no soggy veggies here!

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

Conclusion

With 18 delicious and healthy baked chicken recipes, there’s something here for every taste and occasion! Whether you’re craving something crispy, saucy, or packed with flavor, these easy-to-make dishes are sure to become weeknight favorites. Give them a try, and let us know which one you love most in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty meals too!