Best 3 Saucy Baked Chicken Recipes

Are you craving a succulent, flavorful, and tantalizing saucy baked chicken that will tantalize your taste buds and leave you craving for more? Look no further! This article will guide you through a culinary journey, exploring the secrets of creating the perfect saucy baked chicken. From selecting the right chicken cuts to mastering the art of sauce preparation, we will unravel the secrets of this delectable dish. Whether you prefer a classic creamy sauce, a tangy barbecue glaze, or a spicy marinade, this article will equip you with the knowledge and techniques to elevate your chicken-cooking skills and impress your family and friends with a mouthwatering saucy baked chicken that will become a staple in your culinary repertoire.

Here are our top 3 tried and tested recipes!

SAUCY BAKED CHICKEN

Saucy Baked Chicken image

This irresistible chicken gets its wonderful flavor from bubbling in honey and soy sauce while baking. It's our biggest hit with the families we serve it to. -Caroline Champoux, Londonderry, New Hampshire

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

6 boneless skinless chicken breast halves (6 ounces each)
1 cup honey
1/2 cup reduced-sodium soy sauce
2 tablespoons olive oil
2 tablespoons ketchup
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix the remaining ingredients; pour over chicken., Bake, uncovered, 30-35 minutes or until thermometer inserted in chicken reads 165°, basting occasionally. Remove chicken from dish and keep warm., Transfer sauce to a small saucepan. Bring to a boil; cook and stir 12-15 minutes or until sauce is reduced to 1-1/4 cups., Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

Nutrition Facts : Calories 412 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 1013mg sodium, Carbohydrate 49g carbohydrate (47g sugars, Fiber 0 fiber), Protein 36g protein.

ASIAN ESSENTIALS: SAUCY BAKED CHICKEN THIGHS

Asian Essentials: Saucy Baked Chicken Thighs image

This is a fairly easy recipe to assemble and bake. As a matter of fact, if you already have the chicken thighs, you probably have the other ingredients on hand. The sauce is the star of this recipe. I usually double the sauce, and the next day drizzle some over rice. It is to-die-for. So, you ready... Let's get into the...

Provided by Andy Anderson !

Categories Chicken

Time 1h45m

Number Of Ingredients 16

Ingredients

PLAN/PURCHASE
THE CHICKEN
4 medium chicken thighs, boneless, skinless
salt, kosher variety, to taste
black pepper, freshly ground, to taste
THE SAUCE/MARINADE
1/3 c fresh clover honey
1/4 c tamari sauce, or liquid aminos
2 Tbsp grapeseed oil, or other non-flavored variety
1 Tbsp apple-cider vinegar
1 tsp toasted sesame oil
1/2 tsp ginger powder
OPTIONAL ITEMS
toasted sesame seeds, for garnish
long-grain white rice
crusty bread or dinner rolls

Steps:

1. PREP/PREPARE
2. The absolute best pan for this recipe is cast iron. If you do not have one, just make sure that your pan is ovenproof.
3. If, at the end of the cooking process, the sauce still seems a bit thin, just remove the chicken, place the pan over medium heat, and stir in a tablespoon of cornstarch, or arrowroot powder. That should do the trick. To keep the starch from forming little clumps (I HATE it when that happens), first stir in a bit of water, about a tablespoon, before adding it to the sauce.
4. If you want the chicken to have a brown, caramelized coating, then stick it under the broiler for a minute or two. But, watch it, because sugars burn really fast, and that will give the sauce a bitter taste.
5. Your chicken thighs are not boneless or skinless: No worries, pull the skin off and leave the bones in. No tamari or liquid aminos: Use soy sauce; however, if you do not have low sodium, then do not salt the chicken. No fresh clover honey: Try substituting maple syrup. No apple-cider vinegar: use plain distilled white vinegar. No ginger powder: Use minced fresh, if you have it, and double the amount. No sesame oil: Just leave it out.
6. Gather your ingredients (mise en place).
7. Whisk the sauce/marinade ingredients together in a non-reactive bowl, then sprinkle a bit of salt and pepper on the chicken thighs and coat with the sauce.
8. Place, covered, in the refrigerator for a minimum of 1 hour, or overnight.
9. If you can keep the thighs in the sauce for a few hours, it will really help to develop some great flavors. My suggestion is this: If you are planning to make this recipe for dinner, then add the chicken to the sauce in the morning. That will give it a few hours and make for some mighty tasty eating.
10. Place a rack in the lower position and preheat the oven to 420f (215c).
11. Add the chicken and the sauce to an ovenproof skillet.
12. Add the skillet to the preheated oven.
13. Using a pair of tongs, flip the chicken over about every 7 minutes, until it is browned, cooked through, and the sauce begins to thicken. Mine took 35 minutes.
14. PLATE/PRESENT
15. My favorite way to serve this is family style with the chicken still in the pan (remember that the pan is hot), along with a steaming bowl of rice, freshly baked crusty bread, and Asian style condiments. Enjoy
16. Keep the faith, and keep cooking.

SAUCY BAKED CHICKEN BREASTS

Saucy Baked Chicken Breasts image

Make and share this Saucy Baked Chicken Breasts recipe from Food.com.

Provided by MizzNezz

Categories Sauces

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sour cream
2 tablespoons lemon juice
1/4 teaspoon Worcestershire sauce
1/4 celery seed
1/4 teaspoon paprika
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves
1 cup dry breadcrumbs

Steps:

Mix first 8 ingredients in plastic bag.
Add chicken and marinate in refrigerator overnight.
Remove chicken from bag and coat with crumbs.
Heat oven to 350*.
Place chicken on shallow baking dish.
Bake,uncovered for 45 minutes, or until juices run clear.

Tips:

Use a large casserole dish to ensure that the chicken is evenly cooked and has plenty of room to crisp up.
For a crispier skin, pat the chicken dry before seasoning and baking.
Season the chicken generously with salt and pepper, and don't be afraid to add other spices or herbs that you enjoy. Paprika, garlic powder, and onion powder are all great choices.
You can use any type of baking dish for this recipe, but a glass baking dish will allow you to see the chicken as it cooks.
If you're using a cast iron skillet, make sure to preheat it in the oven before adding the chicken. This will help to create a crispy skin.
Baste the chicken with the pan drippings every 20 minutes or so to keep it moist and flavorful.
If you're using a meat thermometer, cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.

Conclusion:

Baked chicken is a versatile and easy-to-make dish that can be enjoyed by people of all ages. With a little creativity, you can create a variety of different flavors and textures by simply changing the seasonings and ingredients that you use. So next time you're looking for a quick and easy meal, give baked chicken a try. You won't be disappointed!