Oven Baked Marinated Chicken Breasts Recipe

It’s always so hard for me to cook chicken just perfectly so that it’s moist and tender but cooked all the way through. I’ve found that there are a few secrets to making the perfect Oven Baked Juicy Chicken Breasts and I’m going to share them with you!

Using my easy tips for making Oven Baked Chicken will result in the perfect chicken every time. It’s flavorful and easy and perfect for meals all week long. It’s simple and you probably have the ingredients already! It’s also great for meal prepping.

Tip From Dorothy

Expert Tips

• Store leftover chicken in an airtight container in the fridge for up to 3 days or you can freeze it.
• You can use olive oil or avocado oil, or even vegetable oil.
• When the chicken is done baking, let it rest before cutting it. Just cover it with foil so it stays warm.

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Easy Oven Baked Chicken Recipe

The best EASY Oven Baked Chicken with the best chicken marinade wit the perfect simple dinner recipe. Cook once and eat chicken recipes all week!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 315kcal

Author Dorothy Kern

Cost 25

Ingredients

• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 tablespoon lemon juice
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon Worcestershire
• ¼ cup honey
• 1 tablespoon dijon mustard or any kind
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• 2 cloves garlic peeled and smashed
• ½ teaspoon ground black pepper
• 2 pounds boneless skinless chicken breasts (about 6-7 pieces)

Instructions

• Whisk oil, vinegar, lemon juice, soy sauce, worcestershire, honey, dijon, Italian seasoning, onion powder and pepper together. Add the garlic cloves.
• Place chicken in a large gallon size bag. Pound with a rolling pin to make the breasts even in thickness. Pour the marinade over the chicken, seal the bag, and let it sit in the refrigerator for at least 4 hours or overnight.
• Preheat oven to 400°F. Take chicken out of the refrigerator and place in a baking pan sprayed with nonstick cooking spray (let it come to room temperature while the oven is preheating). Discard marinade.
• Bake for 35-45 minutes, or until a meat thermometer place in the thickest part of the breast registers 165°F. Cook time will depend on thickness of chicken.
• To grill: preheat grill to 400°F. Spray grill with nonstick grill spray. Grill 5 minutes per side with the grill open, then close the grill, watching to make sure it doesn’t get too hot or there are no flare ups, and cook until chicken registers 165°F on a meat thermometer.
• Let meat rest at least 10 minutes before slicing.

Notes

• Be sure the chicken is even thicknes. Place raw chicken in a gallon size ziploc bag and pound with a rolling pin to make them even.
• Marinate the chicken for at least 4 hours for best flavor.
• Make sure the chicken is cooked to 165 degrees.
• Use the chicken as is with a side dish or use it for meal prep all week.

Nutrition

Serving: 1serving | Calories: 315kcal | Carbohydrates: 11g | Protein: 25g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 233mg | Potassium: 462mg | Sugar: 10g | Vitamin C: 1.2mg | Calcium: 15mg | Iron: 1.1mg

Other Chicken Recipes

Chicken & Turkey

Baked Salsa Chicken

Savory

Easy Baked Orange Chicken

Recipes

Easy Crockpot Cream of Mushroom Chicken

Savory

Crockpot Chicken Marinara

The post Easy Oven Baked Chicken Breasts (with the best marinade) appeared first on Crazy for Crust.

Ingredients Needed

• Brown Rice: short grain brown rice is what I like to use.
• Chicken Stock: For the best flavor. You can also use any broth or stock you like (chicken, beef, or vegetable).
• Salt: Just a pinch will bring out the rice flavor.

Uses for brown rice

• Cooked brown rice always pairs great with this Easy Oven Baked Chicken
• Switch up the weekly menu with this delicious Oven Baked BBQ Chicken 
• Add it to Mushroom Chicken Soup
• Use it in place of orzo in my Greek Salad
• Instead of potatoes, use it as a side dish to my Crockpot Roast
• Serve it with Sweet and Sour Chicken or Orange Chicken
• It’s a great side dish for Crockpot Mushroom Chicken or Mushroom Chicken Foil Packs
• Add it to my One Pot Taco Skillet.

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Instant Pot Brown Rice

Instant Pot Brown Rice is the best way to cook rice! It’s easy and fast and takes the guesswork out of making rice. Use this easy rice recipe for your meal prep!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 132kcal

Author Dorothy Kern

Cost $1

Ingredients

• 2 cups brown rice
• 2 ½ cups chicken stock
• ½ teaspoon salt

Instructions

• Place rice, stock, and salt in the liner of the instant pot.
• Place lid on the pot and lock into place. Make sure the valve is set to closed.
• Turn the pot on HIGH pressure for 22 minutes. (On some models, click to turn off the warming function to start.)
• Once it comes to pressure, the clock will start for the 22 minutes. When it’s done, do a 10 minute natural release. After 10 minutes use a kitchen utensil to open the valve to let any remaining steam out.
• Fluff rice with fork. Store in refrigerator for up to 3 days in a sealed container. Perfect for meal prep!

Notes

Want to flavor your rice even further? Add other seasonings:

• 1/2 teaspoon onion powder or garlic powder or black pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1/2 teaspoon dried herbs
• Seasoning salt in place of the salt

Or any combination of the above!

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Cholesterol: 1mg | Sodium: 169mg | Potassium: 137mg | Fiber: 1g | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.7mg

Easy Instant Pot Brown Rice – learn how to make rice in your pressure cooker! This is a great make ahead recipe for meal planning!

The post Instant Pot Brown Rice appeared first on Crazy for Crust.

Best Recipe for Basil Pesto

Classic Pesto Sauce is a game changer: it’s one of the best sauces that you can use in so many recipes.

I’ll never forget the first time I saw pesto: I was in college and hanging out at my boyfriend’s apartment. His roommate brought home a pesto pizza and it was the weirdest thing I’d ever seen. A green sauce on pizza? No thanks!

Besides the fact that I made it to 19 years old without seeing pesto, it’s not surprising I was grossed out by seeing it on pizza. I was a very picky kid and still am quite…choosy…when it comes to what I like. Condiments are not something I normally eat, much to the shock of most people I know. However, PESTO is one thing I absolutely love.

Once I met my husband I started to branch out in my eating habits and discovered how delicious pesto is. Then, when we first got married, I started a garden and grew my own basil.

I have to say, I fell in love with pesto after trying it a few times but I my infatuation with it didn’t start until I began making homemade pesto myself.

Not only is it delicious, but pesto is easy to make from scratch. Jarred pesto is good but homemade pesto is the best.

Basil Pesto Ingredients

• Basil: Traditionally, pesto is made with fresh basil. I love the smell of basil! You must use FRESH basil for the best pesto. The basil is why it’s called green pesto!
• Toasted pine nuts: These add a nutty flavor to the sauce and are a super important component. Check the bulk bin section so you don’t have to buy a whole package.
• Parmesan cheese: Use a block of parmesan – not pre shredded and don’t use the green can.
• Garlic: A must in pesto!
• Olive oil: The oil is the emulsifier in the recipe – what makes it sauce. So be sure to use a good quality oil.

How to make Basil Pesto

1. To toast pine nuts, simply place them in a small frying pan over medium-low heat. Stir them often until they just start to get golden and don’t walk away from the stove. Nuts burn fast so keep a close eye on them. While toasting the pine nuts isn’t absolutely required, it adds a toasty depth of flavor to the pesto sauce, so I highly recommend it.
2. Pesto is made in a food processor (or you can use a powerful blender). It only takes about 5 minutes! All you have to do to make the pesto is add the basil, garlic, nuts, and Parmesan cheese to the food processor.
3. Pulse to chop the ingredients fine.
4. Then add your olive oil slowly, while the machine is running, to for the pesto sauce.

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Best Homemade Basil Pesto

This easy homemade basil pesto sauce is the perfect from scratch recipe! Homemade pesto is so easy to make and adds so much flavor to so many meals.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 55kcal

Author Dorothy Kern

Cost $8

Ingredients

• ¼ cup pine nuts
• 2 cups packed basil leaves fresh
• 2 cloves garlic
• ½ cup fresh parmesan cheese
• ½ – 1 teaspoon salt to taste
• ½ – ¾ cup (118-177ml) olive oil

Instructions

• Place pine nuts in a small skillet over medium-low heat. Stir often, cooking for just a few minutes, until they start to brown. Remove from heat and cool.
• Place basil, pine nuts, garlic, and parmesan in a the bowl of a food processor or blender. Pulse until a paste forms. Add 1/2 teaspoon salt and pulse to combine.
• While running the machine, pour in olive oil, starting with 1/2 cup. Once the pesto emulsifies it will become a thick sauce. If you want thinner pest, add another 1/4 cup olive oil.

Video

Notes

Recipe from The Simple Kitchen by Donna & Chad Elick

Nutrition

Serving: 1serving | Calories: 55kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 100mg | Potassium: 48mg | Vitamin A: 365IU | Vitamin C: 1.3mg | Calcium: 86mg | Iron: 0.5mg

**Did you make this recipe? Don’t forget to give it a star rating below!**

The post Perfect Basil Pesto appeared first on Crazy for Crust.

Tip From Dorothy

Expert Tips

• The best blender for salsa is a stand blender, although you can use an immersion blender as long as you blend the salsa in a large bowl with tall sides.
• If you’re having a hard time getting the ingredients to blend, you can always add a little lime juice to the blender.
• It gets better as it sits so I recommend making this ahead of time.
• If you want a chunky Mexican salsa recipe, this one will work. Pulse a few times to keep the salsa chunky.
• If you like spicy salsa, blend up the seeds from the jalapeno. If you like it less spicy, remove the ribs and seeds before you blend the salsa.
• This simple salsa recipe will keep for up to one week in the refrigerator. Just keep in mind the flavors will get stronger (looking at you, onions) so I usually try to use it up within three to four days.

FAQ

If you’ve been looking for the best salsa recipe, your search stops here! Making homemade salsa is super easy and tastes so much better than jarred. With just a few ingredients and a blender, you can have salsa for dinner tonight.

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Easy Salsa Recipe

Perfect for Taco Tuesday this easy salsa recipe can be made hot or mild and is done in 5 minutes!

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10 servings

Calories 4kcal

Author Dorothy Kern

Ingredients

• 1 28 ounce (793g) can can whole peeled tomatoes
• 3 cloves garlic peeled
• ½ white or yellow onion about 1 cup or 128g
• 1 large jalapeños or 2 medium, see note
• ½ teaspoon ground cumin
• ¼ teaspoon chipotle chili powder
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 handful cilantro about 12g

Instructions

• Place tomatoes, garlic, onion, and jalapeno in blender jar. Pulse until roughly chopped.
• Add the spices and cilantro and blend (pulsing) until you reach your desired consistency.
• Store in refrigerator for up to 1 week.

Video

Notes

Note on jalapeño: this creates how spicy it is. If you like mild salsa, be sure to clean out the ribs and seeds and discard them. If you’re unsure how much jalapeño (or the seeds) to use, start with a smaller amount then taste the finished product and add more as desired. Want it spicy? Add more!

Want a chunky salsa? Use a food processor and chop each ingredient separately. Pulse it slowly each time so you don’t over chop it – then mix in a bowl.

Nutrition

Serving: 1serving | Calories: 4kcal | Carbohydrates: 1g | Sodium: 1mg | Potassium: 11mg | Vitamin A: 55IU | Vitamin C: 2.5mg | Calcium: 3mg | Iron: 0.1mg

Use Salsa on:

Recipes

Cheesy Egg Sausage Casserole

Salad

Classic Taco Salad

Chicken & Turkey

Baked Salsa Chicken

Soup

Salsa Chicken Soup

This Easy Homemade Salsa is just that – easy and homemade and tastes way better than any jarred version!

The post BEST Easy Salsa Recipe appeared first on Crazy for Crust.

Tip From Dorothy

Expert Tips

• For easy clean-up, line the baking sheet with foil. Just be sure to coat it with cooking spray, so the carrots don’t stick.
• If you use regular carrots, cut them into even-sized pieces, so they cook evenly. Depending on the size and thickness, you will need to adjust the roasting time.
• You can make whole roasted carrots, but the cooking time will differ. Try to use whole carrots that are approximately the same thickness.
• Experiment with different spices and seasonings. There are endless possibilities so use up what’s in your spice rack to create different flavors.
• This oven roasted carrots recipe is excellent for meal prep. Once roasted, you can keep them in the refrigerator for up to three days.

Cooked Carrots Recipe FAQ:

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Cooked Carrots Recipe – How to Roast Carrots

Learn how to Roast Carrots in this easy recipe! Use regular or baby carrots tossed with seasoning to make roasted carrots as a side dish vegetable for dinner!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 127kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 pound carrots sliced into chunks the size of baby carrots (or use baby carrots)
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning

Instructions

• Preheat oven to 400°F. Spray a cookie sheet with nonstick cooking spray (or line with foil and spray with nonstick cooking spray for easy clean up).

Par-cook your carrots in one of two ways:

• Place carrots in a microwave safe dish with about 1/4 cup water. Heat for 2 minutes in the microwave. Drain. OR
• Bring carrots and water to a boil in a saucepan. Boil 3 minutes. Drain.

Cook your carrots:

• In a medium sized bowl, whisk together the oil, honey, and spices. Toss with partially cooked carrots. Spread to cookie sheet.
• Roast in oven for 20-30 minutes, or until the carrots are fully cooked through, stirring at least once during baking.
• Serve hot. Store in an airtight container in the refrigerator for up to 3 days.

Video

Nutrition

Serving: 1serving | Calories: 127kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 660mg | Potassium: 362mg | Fiber: 3g | Sugar: 9g | Vitamin A: 18945IU | Vitamin C: 6.7mg | Calcium: 41mg | Iron: 0.4mg

Favorite Side Dishes

Recipes

Easy 5-Minute Gravy Recipe

Bread Recipes

Fluffy Potato Rolls

Recipes

Small Batch Dinner Rolls (45 minute)

Bread Recipes

45 Minute Dinner Rolls

This cooked carrots recipe is the perfect easy dinner side dish, or you could even serve them on a holiday table. Par-boiling then roasting them gives them the best texture, and the sweet and savory seasoning adds delicious flavor.

Give these roasted carrots a try soon, and let me know what you think! If you’re like me and thought you didn’t like cooked carrots, I know this roasted baby carrots recipe will change your mind. Even my picky eater loves these!

The post How to Roast Carrots appeared first on Crazy for Crust.

PIN IT NOW TO SAVE FOR LATER

I started making these beans about 10 years ago when I wanted refried beans but we didn’t have any. I wondered if I could make a sort-of refried beans out of a can of black beans and it worked! I’ve been making these easy refried beans constantly ever since.

Often I’ll make these for lunch and then use the leftovers for a few meals over the following days. I mainly use them in simple taco salads or I’ll use them as a side dish when I host family taco night. They’re fantastic plain but I also love to spice them up with some homemade salsa. My husband puts Tapatio on them and they’re also really good with guacamole or avocado slices.

Also: these are picky-eater approved. Jordan has never liked beans (or meat, or pasta, or rice) but since she’s getting pickier about her meat (she’ll only eat chicken and ground turkey now) I am trying to find more vegetarian meals she’ll eat. She’s finally getting into liking refried beans thanks to eating dinner at a friend’s house, so I made these easy black beans one night and made quesadillas and she loved them. In fact: she ate TWO quesadillas! #momwin

This easy refried bean recipe is a hit with my family and is perfect using black beans or pinto beans!

If you’ve ever wondered how to make canned beans taste better then this is the solution! There are so many ways you can vary them as well. As written, the recipe is super simple and a bit plain, just using garlic and beans. You can dress them up using spices or salsa to make your favorite easy refried beans.

Just writing this post makes me crave my favorite taco salad: a layer of lettuce topped with these refried beans, cheese, guacamole, black olives, and cilantro. I don’t even use dressing! Sometimes I add corn or salsa too. One can will make about 4 servings so these are a great easy protein for a vegetarian meal or lunch.

Dare I say that these are a healthy refried black bean? Black beans are full of protein and nutrients and these are made with minimal oil.

Have you ever wondered why refried beans are called refried? They’re not fried twice; the Spanish they’re called frijoles refritos, which translates to fried beans. Somewhere along the lines we must have taken refritos and translated it incorrectly to refried!

Whatever you call them, making these easy refried beans will be the highlight of your taco meal.

Tips for making my easy refried black beans:

• Don’t drain the liquid from the beans. The more it cooks the thicker they get.
• Use as much garlic as you like. I love garlic so I sometimes use even more than called for.
• Plain they’re fantastic, but you can add salsa or hot sauce to the finished beans for some kick.
• If you’re using low-sodium beans, taste test to add salt.

These are the perfect side dish for:

• Baked Salsa Chicken
• Easy Salsa
• Mexican Pizza

Tools for success:

• Saucepan
• Potato Masher

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Easy Refried Beans

Easy Refried Beans can be made with black beans or pinto beans. This simple recipe is the perfect side dish or use refried beans in salads or quesadillas!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 10kcal

Author Dorothy Kern

Ingredients

• 1 teaspoon olive oil
• 1-2 cloves garlic peeled
• 1 15-ounce can black beans or use pinto beans
• Salsa, cheese, sour cream, and/or jalapeños for serving

Instructions

• Heat oil in a saucepan over medium heat. Use a garlic press to process the garlic, scraping the bits into the oil. Cook for just a few seconds; you don't want the garlic to burn.
• Add the beans with their liquid into the pan. Use a potato masher to mash the beans (there will still be some chunks left).
• Cook, stirring frequently, for a few minutes. The beans will bubble and the liquid will start to cook off. You can cook them longer to reduce the liquid or less to have a more "runny" refried bean.
• Use or serve plain, or stir in cheese or salsa or any toppings you like.

Video

Nutrition

Serving: 1serving | Calories: 10kcal | Fat: 1g | Sodium: 1mg | Vitamin C: 0.2mg

**Did you make this recipe? Don’t forget to give it a star rating below!**

My favorite Salsa recipe!

Salsa Chicken

Mexican Pizza

The post Easy Refried Beans appeared first on Crazy for Crust.