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    You are in: Home / Recipes / Roasted Chicken Breasts Recipe
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    Roasted Chicken Breasts

    Average Rating:

     7 Total Reviews

    Showing 1-7 of 7

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    • on May 17, 2010

      I followed the recipe but used 1 1/2 cups low sodium chicken broth. This made a juicy, tender chicken breast. I loved the single serving too. Thanks for posting CarrollJ. Made for Zaar Chef Alphabet Soup.

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    • on September 15, 2009

      Thank you so much, CarrolJ! I have been looking hard for a bone-in recipe and am thrilled to have found this one. I agree with all that Chef Doozer had to say. The only 2 minor adjustments I made were to use Lawry's Perfect Blend Seasoning and Rub instead of salt & pepper, and Swanson's Chicken Stock because it is lower sodium. The temp and timing were perfect and our chix turned out perfectly...AND smelled fabulous while baking. I will be making this regularly. With gratitude, Elizabeth

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    • on February 07, 2009

      This was an absolutely wonderful way to bake bone-in chicken breasts! Thank you! They were so moist and the recipe was very easy to follow with ingredients on hand.

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    • on May 29, 2007

      This was a nice and easy recipe for bone-in chicken breasts. I did leave the skin on and my result may not have been as good as it could have been. I will try it without the skin next time. the minced onion provides a good flavor. I made extra so I can have cooked chicken for chicken salad and other recipes.

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    • on December 14, 2006

      I found this recipe to be outstanding. It could not have tasted any better and it was the rave at dinner. The only change I made was to reduce the temperature to 325. The chicken melted in your mouth.

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    • on October 14, 2004

      I'm always looking for different ways to prepare bone-in split breasts and this recipe fit the bill. I also am on a low carb diet and cook separate dinners for me and the family but with this recipe, I cooked one meal for everyone to enjoy. I cooked 4 large breasts (the 1 1/2 cups of water and the 2 tsp chicken broth was still enough for the 4 pieces of chicken). It's important that you use skinless breasts...a guest requested that I make 1 piece with the skin on and as it turned out, the seasonings didn't cook past the skin which left the meat underneath flavorless and the skin wet and chewy. Besides, the skin is not good for you anyway! :) Very tasty, low fat and healthy, thank you!

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    • on October 04, 2004

      These were great! They were so moist and juicy and had such a great flavor! We had these with a salad and rice pilaf and it made an easy yet elegant meal! Also, they were extremely easy to fix, which was a huge plus! Thanks for the great recipe Carrol! :) We will be making again!

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    Nutritional Facts for Roasted Chicken Breasts

    Serving Size: 1 (369 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 0.9
     
    Calories from Fat 0
    48%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 69.4 mg
    2%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    skinless chicken breasts

    Detailed Nutrition Values About Nutrition Info
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