One Baked Chicken Recipe: 9 Totally Different Dinners

Let’s talk about baked chicken. It’s fast, there’s minimal clean up, and you can make a lot of it in one go. But it’s so easy to feel like you’re making the same old chicken dish over and over (and over) again.

We’re here to help you break out of your rut and tell you -- baked chicken does not have to be boring! We repeat… baked chicken DOES NOT have to be boring! Step out of your comfort zone and try these new twists on a dinnertime staple.

Let’s Start With the Basics

Before we get into all the fun ways to top the chicken, let’s start with a simple recipe for perfectly cooked chicken breasts.

Baked Chicken

Preheat oven to 375°F. Drizzle 4 8-ounce chicken breasts with a bit of EVOO and season with salt and pepper. Bake on a baking sheet until cooked through, 35-40 minutes.

Voila! Deliciously juicy chicken—the perfect jumping off point for any meal. Serve as-is with mashed potatoes and roasted veggies, shred up and add to all kinds of dishes—soups, salads... tacos! Use your leftovers for a healthy lunch the next day. We always like to have cooked chicken on hand so that a nutritious meal can come together in a snap.

MORE: Chicken Pepperoni

Now Comes the Fun Part

Sometimes plain old chicken just doesn’t cut it. Using the Baked Chicken recipe as our foundation, these creative toppers will deliver on flavor, without adding too many extra steps.

Crispy Honey Mustard Chicken

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Crispy, crunchy, sweet and spicy? Yes please!

Preheat oven to 375°F. Season 4 8-ounce chicken breasts with salt and pepper. Brush with a mixture of 3 tablespoons honey and 3 tablespoons mustard then coat with 1 cup panko breadcrumbs. Place on a wire rack set over a baking sheet and bake for 35-40 minutes, until cooked through and golden brown.

Ranch Chicken

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Forget the flavor packet. Make your own homemade ranch topper for a seriously delish chicken dinner.

MORE: Fennel and Rosemary Fried Chicken

Preheat oven to 375°F. Season 4 8-ounce chicken breasts with salt and pepper. Brush with 1/3 cup mayo then coat with a mixture of 3/4 cup shredded white cheddar, 3/4 cup Italian breadcrumbs, 1 teaspoon granulated garlic, 1 teaspoon granulated onion and 1/4 cup fresh dill. Place on a wire rack set over a baking sheet and bake for 35-40 minutes, until chicken is cooked through, and cheese is brown and bubbly.

Sour Cream and Onion Chicken

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Sour cream and onion potato chips ON your chicken, people! How’s that for a crowd pleaser?

Preheat oven to 375°F. Season 4 chicken breasts (8 oz. each) with salt and pepper. Brush with 1/3 cup sour cream then coat with a mixture of 1/2 cup chopped scallion whites (reserve greens for garnish) and 1 cup crushed kettle chips. Place on a wire rack set over a baking sheet and bake for 35-40 minutes, until chicken is cooked through and golden brown.

Cheesy Pretzel Chicken

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Pretzels? Cheese? Chicken? Sign us up.

MORE: Emeril's Chicken and Andouille Gumbo

Preheat oven to 375°F. Season 4 8-ounce chicken breasts with salt and pepper. Brush with 1/3 cup spicy brown mustard then coat with a mixture of 1 cup shredded yellow cheddar and 1 cup crushed pretzels. Place on a wire rack set over a baking sheet and bake for 35-40 minutes, until chicken is cooked through, and cheese is brown and bubbly.

Tomato Pesto Chicken

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Classic flavor combo for a yummy Italian-inspired topper.

Preheat oven to 375°F. Season 4 8-ounce chicken breasts with salt and pepper. Brush with 1/3 cup pesto then coat with 1 cup panko breadcrumbs. Slice one beefsteak tomato and top each chicken breast with 1 or 2 tomato slices. Place chicken on a wire rack set over a baking sheet and bake for 35-40 minutes, until chicken is cooked through and golden brown.

Lemon Pepper Chicken

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Hummus and slivered almonds take this chicken to a tasty place.

MORE: Chicken Paillard Francese

Preheat oven to 375°F. Season 4 8-ounce chicken breasts with salt and pepper. Brush with a mixture of 1/3 cup hummus, 2 tablespoons lemon juice and 1/2 teaspoon cracked black pepper then coat with 1 cup toasted slivered almonds. Place on a wire rack set over a baking sheet and bake for 35-40 minutes, until chicken is cooked through and golden brown.

Nacho Chicken

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Nachos + chicken = happy place.

Preheat oven to 375°F. Season 4 8-ounce chicken breasts with salt and pepper. Brush with a mixture of 3 tablespoons sour cream and 3 tablespoons salsa verde then coat with 1 cup crushed tortilla chips and 1 cup shredded yellow cheddar cheese. Top with 1/4 cup pickled jalapeño rings. Place on a wire rack set over a baking sheet and bake for 35-40 minutes, until chicken is cooked through, and cheese is brown and bubbly. Garnish with chopped cilantro.

Sticky Orange Chicken

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Got a hankering for Chinese takeout? Try this healthier take on orange chicken.

MORE: Chicken Finger Poutine

Preheat oven to 375°F. Season 4 8-ounce chicken breasts with salt and pepper. Simmer 1/2 cup teriyaki sauce with 1/2 cup honey and 1/2 teaspoon crushed red pepper flakes in a small saucepan over medium heat until thickened slightly, about 10 minutes. Let cool then brush chicken with teriyaki mixture. Peel and slice one orange. Top each chicken breast with 2 or 3 orange slices. Bake on a baking sheet for 35-40 minutes, until chicken is cooked through.

Italian Hero Chicken

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Did we save the best for last? Maybe.

Preheat oven to 375°F. Season 4 8-ounce chicken breasts with salt and pepper. Brush each chicken breast with 1/3 cup mayo then coat with a mixture of 3/4 cup Italian breadcrumbs, 1 teaspoon dried oregano, 1/4 cup diced provolone cheese, 1/4 cup diced soppressata, and 1/4 cup diced ham. Top with 1/4 cup sliced red onion and 1/4 cup pepperoncini rings. Place on a wire rack set over a baking sheet and bake for 35-40 minutes, until chicken is cooked through and toppings are brown and bubbly. Douse with pepperoncini pickling liquid before serving.