Best 9 Cinnamon Chicken Breast Recipes

CINNAMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
• Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.

CINNAMON CHICKEN

Steps:

• In a medium size bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight.
• To cook, preheat the oven to 350 degrees.
• Remove the chicken, shaking off excess marinade. Pour the marinade into a small saucepan and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes.
• Heat the oil in an ovenproof skillet over medium high heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven.
• Bake about 20 minutes and serve.

CINNAMON NUTMEG ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Coat a roasting pan with nonstick cooking spray.
• Place chicken in pan.
• In a small bowl, combine remaining ingredients and mix well.
• Rub mixture evenly over chicken.
• Bake 60 to 90 minutes until chicken is no longer pink and juices run clear.

CINNAMON CHICKEN

Steps:

• Combine juice, honey, lemon juice, garlic, seasonings in a large ziptop container.
• Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for 8 hours or overnight.
• Heat oven to 350°F and have ready a large roasting pan, 9" x 13".
• Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
• Pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken (about 10-15 minutes).
• Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, lowering heat if needed to prevent from charring- you want the chicken to be evenly browned, but not fully cooked yet.
• Place chicken in the roasting pan and pour the reduced marinade on top.
• Bake 30-55 minutes, or until chicken is fully cooked and no no longer pink (will vary based on the chicken pieces you use).
• Skim fat from the pan juices and serve juices as a dipping sauce if you like.
• Garnish with lemon wedges.

BAKED CHICKEN BREASTS IN CINNAMON-TOMATO SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix together cinnamon, salt, black pepper, oregano, cumin, garlic powder, and onion powder in a bowl. Pat the seasoning onto all sides of chicken. Reserve extra seasoning for sauce.
• Heat vegetable oil in a large, oven-safe skillet over medium heat until oil begins to slightly shimmer. Place chicken breasts in skillet and cook until browned, about 3 minutes. Flip and cook an additional 3 minutes. Remove chicken breasts from pan and set aside.
• Add onion, garlic, carrot, celery, and mushrooms to skillet. Cook until onions become slightly translucent, about 3 minutes. Add in wine and scrape browned bits off the bottom of the pan. Allow wine to reduce slightly, about 1 minute. Stir in tomato paste, chicken broth, and reserved seasoning. Cover skillet with aluminum foil or an oven-safe lid.
• Bake in the preheated oven for 35 minutes. Uncover and bake until sauce is bubbling and chicken is no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CINNAMON-SPICED MOROCCAN CHICKEN

Steps:

• Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.
• Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.
• Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm.

CINNAMON CHICKEN

Steps:

• For the chicken: Preheat broiler. Place chicken on a broiler pan. Sprinkle all over with salt, pepper, and cinnamon. Turn skin-side down, and transfer to broiler. Broil about 6 inches from the heat for 15 minutes. Turn the chicken, and broil until the skin is crisp and brown, about 15 minutes more.
• For the raita: In a small bowl, stir together the cucumber, yogurt, sour cream, cilantro, and cumin. Season with salt and pepper. Serve chicken immediately with raita.

GRILLED CHICKEN WITH OREGANO, CINNAMON AND PAPRIKA

Steps:

• Whisk first 7 ingredients to blend in 13x9x2-inch glass baking dish. Add chicken to dish and turn to coat with marinade. Let stand at room temperature 1 hour, turning occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill chicken until cooked through, turning occasionally, about 15 minutes. Transfer to plates. Serve with compote.

CINNAMON-APRICOT CHICKEN BREASTS

Steps:

• In a large saucepan, combine the water, cinnamon stick, 2 tablespoons butter, sugar and salt; bring to a boil. Stir in rice. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 10 minutes. Set aside. , In a large skillet, cook chicken in remaining butter over medium-high heat until a thermometer reads 170°. Remove and keep warm. In the same skillet, saute onion and garlic over medium-low heat until onion is tender. Stir in the broth, apricots, juices, zest and savory; simmer for 5 minutes. , Remove cinnamon stick from rice; stir in apricot mixture. Spoon into a greased 13x9-in. baking dish; top with chicken. , Cover and bake at 350° for 20 minutes. Uncover; sprinkle with pecans and bake for 10 minutes or until juices run clear.