Best 10 Roasted Deviled Chicken Breasts Recipes

DEVILED CHICKEN BREASTS

Steps:

• Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
• Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
• Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

DEVILED CHICKEN

Steps:

• Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.

DEVILED CHICKEN WITH ROASTED VEGETABLES SHEET-PAN DINNER

Steps:

• Heat oven to 425°F.
• In small bowl, stir together mustard, shallot, red pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread tops of chicken breasts generously with mustard mixture.
• In shallow bowl, mix bread crumbs, Parmesan cheese and melted butter. Dredge chicken in crumbs, patting firmly onto tops and sides of breasts. Place on one side of ungreased 17x12-inch half-sheet pan.
• In large bowl, toss potatoes, carrots, leek, oil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in single layer on other side of pan.
• Bake 30 to 35 minutes, stirring vegetables once, until chicken is browned and juice is clear when thickest part is cut to bone (at least 165°F). Transfer chicken to serving plate; continue to bake vegetables 10 to 15 minutes longer or until tender and lightly browned.

EASY DEVILED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
• Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.

DEVILED CHICKEN BREASTS

Steps:

• Mix all dry ingredients together either in a bowl, or deep plate.
• Mix Miracle Whip and mustard together.
• Coat the chicken with wet mixture.
• Transfer chicken to bread crumb mixture. Shake off any excess.
• STOVETOP INSTRUCTIONS:.
• Coat bottom of skillet with oil. Add chicken and cook chicken on med-hi heat until center is no longer pink. Time may vary due to size of chicken breasts. Average cooking time is 10 mins on one side. Turn chicken and cook on other side until done, usually 5-10 minutes more.
• OVEN INSTRUCTIONS:
• Preheat oven to 425. Prepare breasts as stated above, and lay on a greased cookie sheet. Bake 25-35 mins, depending on size of breasts. Chicken is done when fluids run clear, and no longer pink in center.

DEVILED CHICKEN RECIPE

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
• In a shallow bowl, whisk together the Dijon, lemon juice, paprika, and cayenne pepper.
• In a second shallow bowl, stir together the Panko, parsley, chives, and garlic powder.
• Season both sides of the chicken thighs with salt and pepper.
• One piece at a time, dip the chicken in the Dijon mixture, tossing to coat, then into the breadcrumbs, rolling to coat all sides. Place on the prepared baking sheet and repeat with the remaining chicken.
• Bake for 35-40 minutes until the chicken reads 175°F on an instant-read thermometer.

ROASTED CHICKEN BREAST

Steps:

• Preheat oven to 375 degrees.
• Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
• Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.

DEVILED CHICKEN

Steps:

• Preheat oven to 450 degrees. Combine the spices, 2 teaspoons salt, and 1/2 teaspoon pepper. Let chicken stand at room temperature 30 minutes. Tuck wing tips under body. Brush chicken with 1 tablespoon oil, and rub all over with spice mixture. Transfer to a rimmed baking sheet fitted with a wire rack or a roasting pan with a rack. Cross chicken legs, tie ends together with kitchen twine.
• Roast chicken, basting occasionally with pan juices, until skin is crisp and an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, about 1 hour.
• Meanwhile, fill a medium saucepan with water. Add beets and salt to taste. Bring to a boil. Reduce heat, and simmer until beets are tender, 16 to 18 minutes. Drain beets. When beets are cool enough to handle, remove skins.
• Toss potatoes with remaining tablespoon oil, and season with salt and pepper. Spread in a single layer on rimmed baking sheet. Transfer potatoes to oven during the last 20 minutes of chicken's cooking. Bake until tender, about 20 minutes.
• Transfer chicken, potatoes, and beets to a platter; drizzle with pan juices. Let stand 10 minutes before serving.

DEVILED CHICKEN

Steps:

• Heat oven to 425. Combine 1/3 cup Dijon or coarse mustard, 1/3 cup chopped shallot and 1/4 teaspoon cayenne.
• Spread this mixture over the top of the chicken before putting it in the pan.
• Use any extra mustard mixture to baste the breasts; roast 10 to 15 minutes, or until just cooked through.
• Garnish: Chopped parsley.

ROASTED DEVILED CHICKEN BREASTS

Steps:

• Heat oven to 425 degrees F.
• Combine mustard, chopped shallot and cayenne pepper in a bowl.
• Put the olive oil or butter in a roasting pan and put it in the oven for a couple of minutes until the oil is hot or the butter melts.
• Roll the chicken in the mustard mixture until coated thoroughly.
• Remove the pan from the oven, add the chicken and return to oven. Roast the chicken, turning once or twice, for 10 to 15 minutes or until cooked through. All traces of pink should vanish - internal tem of 155 degrees. Use any extra mustard mixture to baste the breasts as they cook.
• Garnish with parsley.