12 Chicken Breast Recipes for Weekend Cooking

Just as a blank canvas awaits an artist's touch, your kitchen counter holds endless possibilities for transforming ordinary chicken breasts into weekend masterpieces. You'll discover how simple ingredients can elevate this versatile protein into dishes that'll impress family and friends. From the sweet-savory balance of honey garlic to the Mediterranean flair of sun-dried tomatoes and feta, these recipes help you break free from your usual dinner routine. Let's explore how each technique builds your culinary confidence while delivering restaurant-worthy results.

Pan-Seared Honey Garlic Chicken Breast

Pan-Seared Honey Garlic Chicken Breast is a delectable combination of sweet and savory flavors that transforms ordinary chicken breasts into a restaurant-quality meal. The natural sugars in honey create a beautiful caramelization while garlic adds depth and complexity to the dish, resulting in perfectly golden-brown chicken that remains juicy on the inside.

This quick and straightforward recipe requires minimal ingredients yet delivers maximum flavor. The key to success lies in achieving the right balance of heat and timing, allowing the honey to caramelize without burning while ensuring the chicken cooks thoroughly and remains tender.

• 4 boneless, skinless chicken breasts
• 3 tablespoons honey
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Season both sides of the chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the skillet and cook for 5-6 minutes on each side until a golden-brown crust forms.

Once both sides are properly seared, reduce the heat to medium-low. Add the minced garlic around the chicken breasts, being careful not to let it burn. Drizzle honey over each chicken breast and continue cooking for 2-3 minutes, occasionally spooning the honey-garlic mixture over the chicken to create a glossy coating.

Cook until the chicken reaches an internal temperature of 165°F (74°C) at its thickest point. Remove from heat and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute throughout the meat.

For optimal results, remove chicken breasts from the refrigerator 30 minutes before cooking to ensure even cooking. If working with particularly thick chicken breasts, butterfly them or pound them to an even thickness of about 1/2 inch.

The honey can burn quickly, so keep a close eye on the heat level and adjust as needed. Leftover chicken can be stored in an airtight container in the refrigerator for up to three days and reheated gently to maintain moisture.

Crispy Parmesan-Crusted Chicken Breast

Crispy Parmesan-Crusted Chicken Breast transforms ordinary chicken into an elegant Italian-inspired dish that combines the sharp flavors of Parmesan cheese with aromatic herbs and crispy breadcrumbs. The double-coating process ensures a perfectly golden crust while keeping the meat tender and juicy inside.

This recipe elevates the classic breaded chicken by incorporating freshly grated Parmesan cheese directly into the coating mixture, creating a savory, nutty flavor profile that pairs perfectly with any side dish. The combination of dried herbs in the breading adds depth and complexity to the final product.

• 4 boneless, skinless chicken breasts
• 1 cup freshly grated Parmesan cheese
• 1 cup Italian-seasoned breadcrumbs
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 3 tablespoons olive oil

Begin by preparing the chicken breasts. If they're uneven in thickness, place them between two sheets of plastic wrap and gently pound them to an even 1/2-inch thickness. Pat the chicken dry with paper towels and season both sides with salt and pepper.

Set up your breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs until well combined. In the third dish, mix the breadcrumbs, Parmesan cheese, dried oregano, dried basil, and garlic powder.

Dredge each chicken breast first in flour, then dip in beaten egg, and finally coat thoroughly with the Parmesan-breadcrumb mixture, pressing gently to ensure the coating adheres well.

Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and cook for 5-7 minutes on each side until golden brown and crispy. The internal temperature should reach 165°F (74°C). If the crust browns too quickly, reduce heat to medium-low to ensure the chicken cooks through without burning the coating.

For best results, grate the Parmesan cheese fresh rather than using pre-grated varieties, as fresh Parmesan will melt and crisp better. Allow the cooked chicken to rest on a wire rack for 5 minutes before serving to maintain maximum crispiness.

The chicken can be kept warm in a 200°F oven for up to 30 minutes if needed, though this may slightly affect the coating's crispiness.

Mediterranean Stuffed Chicken Breast

This elegant Mediterranean-inspired dish transforms ordinary chicken breasts into a flavorful and impressive meal. The chicken is butterflied and stuffed with a savory mixture of spinach, feta cheese, sun-dried tomatoes, and herbs, creating a beautiful presentation and complex flavor profile.

The combination of Mediterranean ingredients provides a perfect balance of tangy, salty, and herbaceous notes, while keeping the chicken moist and tender. When sliced, the spiral of colorful filling creates an eye-catching presentation that's perfect for both casual family dinners and special occasions.

• 4 large boneless, skinless chicken breasts
• 6 oz fresh spinach
• 4 oz feta cheese, crumbled
• 1/2 cup sun-dried tomatoes, chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Kitchen twine or toothpicks

Butterfly each chicken breast by cutting horizontally through the middle, stopping just before cutting all the way through. Open the chicken breast like a book and pound it to an even 1/4-inch thickness. Season both sides with salt and pepper.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the garlic until fragrant, then add spinach and cook until wilted. Remove from heat and let cool. Mix the cooled spinach with crumbled feta, sun-dried tomatoes, oregano, and basil.

Spread the spinach mixture evenly over each butterflied chicken breast, leaving a small border around the edges. Starting from the long side, roll each chicken breast tightly, securing with kitchen twine or toothpicks.

Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown, about 2-3 minutes per side. Transfer the skillet to a preheated 375°F (190°C) oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

For optimal results, ensure all ingredients are at room temperature before starting. The stuffing can be prepared up to 24 hours in advance and stored in the refrigerator. Allow the cooked chicken to rest for 5-10 minutes before slicing and removing the twine. This resting period helps the cheese settle and makes for cleaner slices.

If using sun-dried tomatoes packed in oil, drain and pat them dry before chopping to prevent the filling from becoming too wet.

Creamy Spinach and Mushroom Chicken Breast

Creamy Spinach and Mushroom Chicken Breast is a luxurious dish that combines tender chicken with earthy mushrooms and vibrant spinach, all enveloped in a rich, creamy sauce. This restaurant-quality meal transforms simple ingredients into an elegant dinner option that's perfect for both special occasions and weeknight dining.

The success of this dish relies on properly searing the chicken to create a golden crust while keeping the meat juicy, and developing deep flavors by sautéing the mushrooms until they release their natural umami. The addition of fresh spinach and a velvety cream sauce brings everything together into a cohesive, satisfying meal.

• 4 boneless, skinless chicken breasts
• 8 oz mushrooms, sliced
• 6 cups fresh spinach
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon dried thyme
• Salt and pepper to taste

Season chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 5-6 minutes on each side until golden brown and cooked through. Remove chicken from the pan and set aside.

In the same skillet, melt butter and add sliced mushrooms. Cook until mushrooms are golden brown and have released their moisture, about 5-7 minutes. Add minced garlic and thyme, cooking for another minute until fragrant. Pour in chicken broth and scrape up any browned bits from the bottom of the pan.

Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Add fresh spinach and cook until wilted, about 2-3 minutes. Return chicken to the pan and spoon the sauce over the top. Simmer for an additional 2-3 minutes until the chicken is heated through and the sauce has thickened to desired consistency.

For optimal results, avoid overcrowding the pan when cooking mushrooms to ensure proper browning. If the sauce becomes too thick, thin it with additional chicken broth. The dish can be made ahead and reheated gently on the stovetop, though you may need to add a splash of cream or broth when reheating to restore the sauce's consistency.

Lemon Herb Grilled Chicken Breast

Fresh herbs and bright citrus transform plain chicken breasts into a vibrant, Mediterranean-inspired dish that's perfect for summer grilling. The combination of lemon, herbs, and garlic creates a marinade that not only flavors the meat but also helps keep it moist during the grilling process.

This recipe strikes an ideal balance between the tangy acidity of lemon juice and the aromatic blend of fresh herbs. The marinade works to tenderize the meat while infusing it with flavor, and the high heat of the grill creates appetizing char marks while sealing in the juices.

• 4 boneless, skinless chicken breasts
• 3 lemons (juice and zest)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh oregano, chopped
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

In a large bowl, combine lemon juice, lemon zest, minced garlic, chopped herbs, olive oil, salt, and pepper. Mix well to create the marinade. Add the chicken breasts to the bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 2 hours or up to 8 hours for maximum flavor absorption.

Preheat your grill to medium-high heat (around 375-400°F). Remove the chicken from the marinade and discard the remaining liquid. Place the chicken breasts on the preheated grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F at the thickest part.

Once cooked, transfer the chicken to a clean plate and tent with foil. Let it rest for 5-10 minutes before slicing to allow the juices to redistribute throughout the meat.

For best results, ensure chicken breasts are of even thickness by butterflying or pounding them before marinating. If grilling isn't possible, this recipe can be adapted for a grill pan or cast-iron skillet on the stovetop. Fresh herbs are strongly recommended over dried ones, as they provide more vibrant flavors and better complement the lemon.

You can prepare extra marinade (before adding raw chicken) to use as a finishing sauce after cooking.

Balsamic Glazed Chicken Breast

Balsamic glazed chicken breast is a sophisticated dish that combines the rich, complex flavors of aged balsamic vinegar with tender, juicy chicken. The glaze creates a beautiful mahogany coating on the chicken while infusing it with a perfect balance of sweet and tangy notes.

The success of this recipe depends on reducing the balsamic vinegar to create a syrupy glaze that coats the chicken perfectly. When properly executed, the result is a restaurant-quality dish that's both elegant and surprisingly simple to prepare, making it perfect for both weeknight dinners and special occasions.

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste

Season the chicken breasts generously with salt, pepper, and dried Italian herbs. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side until golden brown and nearly cooked through.

While the chicken cooks, prepare the glaze in a separate small saucepan. Combine balsamic vinegar, honey, and minced garlic. Bring to a boil, then reduce heat and simmer until the mixture reduces by half and becomes syrupy, about 10-12 minutes, stirring occasionally.

Pour the reduced balsamic glaze over the chicken in the skillet. Continue cooking for 2-3 minutes, continuously spooning the glaze over the chicken until it's well-coated and reaches an internal temperature of 165°F (74°C). Remove from heat and let rest for 5 minutes before serving.

For the best results, choose high-quality balsamic vinegar, as it will significantly impact the final taste. If the chicken breasts are very thick, butterfly them or pound them to an even thickness to ensure consistent cooking.

The glaze can be made ahead of time and stored in an airtight container in the refrigerator for up to a week – simply warm it slightly before using.

Buffalo Ranch Chicken Breast

This zesty and creamy chicken dish combines the bold flavors of classic buffalo sauce with cool, tangy ranch seasoning. The result is a perfect balance of heat and herb-forward flavors that transform ordinary chicken breasts into an exciting meal that's both comforting and full of personality.

The success of this recipe depends on properly seasoning the chicken and achieving the right sauce consistency. The buffalo sauce should coat the chicken evenly while the ranch seasoning adds depth and complexity to each bite, creating a restaurant-quality dish that's surprisingly simple to prepare at home.

• 4 boneless, skinless chicken breasts
• 1/2 cup buffalo sauce
• 2 tablespoons ranch seasoning mix
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: Ranch dressing for serving

Season chicken breasts generously with salt, pepper, and half of the ranch seasoning mix, ensuring both sides are evenly coated. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the skillet and cook for 6-7 minutes on each side until golden brown and nearly cooked through.

Reduce heat to medium-low and add butter to the pan. Once melted, pour in the buffalo sauce and sprinkle the remaining ranch seasoning over the chicken. Let the sauce simmer and reduce slightly while occasionally spooning it over the chicken breasts. Continue cooking for 3-4 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Remove the chicken from the heat and let it rest for 5 minutes, allowing the sauce to thicken slightly and the juices to redistribute throughout the meat. Spoon additional sauce from the pan over the chicken before serving. For extra flavor and cooling effect, drizzle with ranch dressing.

For best results, bring chicken breasts to room temperature before cooking and ensure they're of even thickness by butterflying or pounding them. The buffalo sauce can be adjusted to taste – use more for extra heat or less for a milder flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are excellent sliced over salads or in sandwiches.

Pesto-Stuffed Chicken Breast

Stuffed chicken breasts elevate the ordinary into something spectacular, and this pesto-stuffed version brings the vibrant flavors of fresh basil, garlic, and Parmesan to the forefront. The bright, herbaceous pesto creates a pocket of flavor that infuses the chicken from the inside out during cooking.

This recipe transforms typically plain chicken breast into an impressive main course that's perfect for both casual family dinners and elegant entertaining. The key is creating a proper pocket in the chicken breast and sealing it well to keep the pesto from leaking during the cooking process.

• 4 large chicken breasts
• 1 cup prepared basil pesto
• 4 oz mozzarella cheese, sliced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Kitchen twine or toothpicks

Using a sharp knife, create a pocket in each chicken breast by cutting horizontally through the thickest part, being careful not to cut all the way through. Season both the outside and inside of the chicken breasts with salt, pepper, and Italian seasoning. Fill each pocket with about 2-3 tablespoons of pesto and 1-2 slices of mozzarella cheese. Secure the openings with kitchen twine or toothpicks to prevent the filling from leaking.

Preheat the oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the stuffed chicken breasts in the skillet and sear for 3-4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and continue cooking for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and let the chicken rest for 5-10 minutes before removing the twine or toothpicks and slicing. The resting period allows the juices to redistribute throughout the meat and helps keep the filling from spilling out when cut.

For best results, choose chicken breasts of similar size for even cooking. If using frozen pesto, thaw completely and drain any excess liquid before stuffing the chicken. The stuffed breasts can be prepared up to 4 hours in advance and refrigerated until ready to cook.

For a crispy exterior, pat the chicken dry with paper towels before seasoning and searing.

Asian-Style Sesame Ginger Chicken Breast

This vibrant and aromatic chicken dish combines the warmth of fresh ginger with the nutty essence of sesame oil, creating a perfectly balanced Asian-inspired meal. The sauce's combination of soy sauce, honey, and rice vinegar delivers the characteristic sweet-savory flavor profile that's beloved in Asian cuisine.

The success of this recipe relies on properly marinating the chicken to infuse it with flavor and achieving the right balance of heat when cooking to create a glossy, flavorful sauce that coats each piece perfectly. The addition of toasted sesame seeds not only adds visual appeal but also provides a pleasant textural contrast to the tender chicken.

• 4 boneless, skinless chicken breasts
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 2 green onions, sliced
• 2 tablespoons toasted sesame seeds
• 1 tablespoon vegetable oil
• Salt and pepper to taste

In a bowl, combine soy sauce, 1 tablespoon sesame oil, honey, rice vinegar, minced ginger, and garlic to create the marinade. Place chicken breasts in a shallow dish and pour the marinade over them, ensuring each piece is well-coated. Allow to marinate for 30 minutes to 2 hours in the refrigerator.

Heat vegetable oil and remaining sesame oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve the marinade) and pat dry with paper towels. Season lightly with salt and pepper, then place in the hot skillet. Cook for 5-6 minutes on each side until golden brown and nearly cooked through.

Pour the reserved marinade into the skillet and reduce heat to medium-low. Let the sauce simmer and reduce for 3-4 minutes, occasionally spooning it over the chicken until the meat is fully cooked and the sauce has thickened. Remove from heat and let rest for 5 minutes before slicing. Garnish with sliced green onions and toasted sesame seeds.

For optimal results, ensure the chicken breasts are of even thickness by butterflying or pounding them before marinating. Don't overcrowd the pan when cooking, as this will prevent proper browning.

The sauce should coat the back of a spoon when properly reduced. This dish pairs excellently with steamed rice or stir-fried vegetables and can be stored in an airtight container in the refrigerator for up to 3 days.

Cajun Blackened Chicken Breast

Blackened chicken is a classic Cajun cooking technique that creates a deeply flavorful, spice-crusted exterior while maintaining a juicy interior. The signature dark crust forms when the spice mixture meets the high heat of the cooking surface, creating a robust and complex flavor profile that's quintessentially Louisiana.

The key to achieving the perfect blackened crust lies in the careful blend of Cajun spices and the proper cooking temperature. While traditionally cooked in a cast-iron skillet, any heavy-bottomed pan can be used to achieve the characteristic blackened exterior that makes this dish so distinctive.

• 4 boneless, skinless chicken breasts
• 2 tablespoons paprika
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon salt
• 4 tablespoons unsalted butter, melted

Begin by combining all the dry spices in a shallow dish, mixing thoroughly to ensure even distribution. Pat the chicken breasts dry with paper towels and let them come to room temperature for about 20 minutes.

Butterfly or pound the chicken breasts to an even thickness of about ½ inch to ensure uniform cooking. Brush each chicken breast with melted butter, then coat generously with the spice mixture on both sides, pressing the spices gently into the meat to help them adhere.

Heat a cast-iron skillet or heavy-bottomed pan over high heat until it's very hot – about 5 minutes. Place the seasoned chicken breasts in the hot skillet and cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F (74°C).

The exterior will become very dark (hence "blackened"), but this isn't burning – it's the desired caramelization of the spices. Once cooked, let the chicken rest for 5 minutes before slicing.

For optimal results, ensure proper ventilation in your kitchen as the blackening process can create smoke. If cooking multiple batches, wipe the pan clean between each batch to prevent burnt spices from imparting bitter flavors.

The spice mixture can be made in advance and stored in an airtight container for up to 3 months, making future preparations quicker and more convenient.

Greek-Style Sun-Dried Tomato Chicken Breast

This Mediterranean-inspired chicken dish combines the intense flavors of sun-dried tomatoes with classic Greek ingredients like feta cheese, oregano, and olive oil. The result is a vibrant, flavor-packed entrée that brings the essence of Greek cuisine to your dinner table.

The key to this recipe's success lies in the proper layering of flavors and careful attention to cooking temperatures. Sun-dried tomatoes provide a concentrated burst of umami, while feta cheese adds a tangy, creamy element that complements the lean chicken breast perfectly. Fresh herbs and garlic round out the dish's authentic Greek profile.

• 4 boneless, skinless chicken breasts
• 1 cup sun-dried tomatoes, chopped
• 1 cup crumbled feta cheese
• 4 cloves garlic, minced
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon dried Mediterranean herbs
• 3 tablespoons olive oil
• 1 lemon, juiced
• 1/2 cup chicken broth
• Salt and black pepper to taste

Season chicken breasts generously with salt, pepper, and dried Mediterranean herbs. Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in the pan and sear for 5-6 minutes on each side until golden brown.

Reduce heat to medium and add minced garlic to the pan. Cook for 30 seconds until fragrant, then add sun-dried tomatoes and chicken broth. Allow the liquid to simmer and reduce slightly, about 3-4 minutes.

Add lemon juice and fresh oregano, then top each chicken breast with crumbled feta cheese. Cover the skillet and cook for an additional 5-7 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and the feta begins to soften.

Let the chicken rest for 5 minutes before serving, allowing the flavors to meld and the juices to redistribute.

For optimal results, choose sun-dried tomatoes packed in oil for enhanced flavor and better texture. If using dried tomatoes, rehydrate them in warm water for 30 minutes before cooking.

The chicken can be butterflied or pounded to an even thickness to ensure consistent cooking. Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days, though the feta may become slightly crumbly upon reheating.

Apple Bacon-Wrapped Chicken Breast

This elegant twist on traditional chicken breast combines the sweet tartness of fresh apples with the smoky richness of bacon. The bacon wrap not only adds flavor but also helps keep the chicken moist during cooking, while the apple provides a subtle sweetness and pleasant texture contrast.

The key to perfecting this dish lies in choosing the right apple variety and properly securing the bacon wrap. A firm, tart apple like Granny Smith or Honeycrisp works best, as it holds its shape during cooking while complementing the savory elements. The bacon should be wrapped tightly around the chicken to ensure it stays in place and cooks evenly.

• 4 boneless, skinless chicken breasts
• 8-12 slices bacon
• 2 medium apples, cored and sliced
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 4 toothpicks

Preheat the oven to 375°F (190°C). Season chicken breasts with salt and pepper. Toss apple slices with brown sugar and cinnamon in a small bowl. Make a pocket in each chicken breast by cutting horizontally through the thickest part, being careful not to cut all the way through.

Stuff each chicken breast pocket with seasoned apple slices. Wrap each stuffed breast with 2-3 slices of bacon, securing the ends with toothpicks. The bacon should completely cover the chicken, overlapping slightly to seal in the apple filling.

Heat olive oil in an oven-safe skillet over medium-high heat. Place the wrapped chicken breasts in the skillet and sear for 3-4 minutes on each side until the bacon starts to crisp.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is crispy.

For optimal results, choose thick-cut bacon and partially cook it before wrapping the chicken to ensure it becomes fully crispy during baking. Let the chicken rest for 5-7 minutes before removing toothpicks and slicing.

If the bacon begins to brown too quickly in the oven, cover the dish loosely with foil to prevent burning while allowing the chicken to cook through completely.