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As the warm sun begins to shine and summer finally arrives, it’s the perfect time to revamp your recipe rotation with dishes that are light, flavorful, and satisfying.
Chicken is a versatile protein that can be baked to perfection, offering an endless array of possibilities to keep your meals exciting all summer long.
Whether you’re cooking for a family dinner, hosting a gathering, or just enjoying a quick weeknight meal, there’s a baked chicken recipe that fits the bill.
From zesty lemon herb combinations to sweet and spicy flavors, these 23+ summer baked chicken recipes will have you eagerly anticipating every meal.
Get ready to enjoy a variety of healthy, mouth-watering options that require minimal effort and deliver maximum flavor!
23+ Flavorful Summer Baked Chicken Recipes to Beat the Heat
With summer in full swing, there’s no better time to get creative with baked chicken recipes that bring out the best of the season’s flavors.
These 23+ summer baked chicken recipes offer something for everyone, whether you’re craving fresh herbs, tangy citrus, or smoky barbecue notes.
Each recipe is designed to be simple, delicious, and perfect for the hot summer months when you want a tasty meal without heating up the kitchen too much.
From tender, juicy chicken to colorful, vibrant sides, these dishes will not only satisfy your hunger but also keep you coming back for more.
Enjoy the ease and versatility of baked chicken and let the flavors of summer shine through in every bite!
Citrus Herb Baked Chicken
Bright, zesty, and full of fresh herbs, this Citrus Herb Baked Chicken is a summer dinner that feels both light and satisfying.
The combination of lemon, orange, and fresh rosemary infuses the chicken with a vibrant flavor that pairs beautifully with seasonal veggies or a crisp salad. It’s easy to prepare and bakes to juicy perfection.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 lemon (zested and juiced)
- 1 orange (zested and juiced)
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tsp salt
- ½ tsp black pepper
- Optional garnish: lemon and orange slices, extra rosemary sprigs
Instructions:
- Preheat oven to 400°F (200°C).
- In a small bowl, mix lemon juice, orange juice, lemon and orange zest, garlic, olive oil, rosemary, salt, and pepper.
- Place chicken thighs in a baking dish and pour the marinade over them, coating well. Let sit for 15–30 minutes if time allows.
- Bake uncovered for 35–40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
- Let rest for 5 minutes before serving. Garnish with citrus slices and rosemary sprigs if desired.
This dish is an ode to everything refreshing about summer—citrus brightness, herbal aromas, and juicy chicken with golden, crispy skin.
It’s great for an outdoor dinner or as a main dish at a backyard gathering.
Spicy Mango Glazed Chicken
Sweet and spicy, this baked chicken recipe is inspired by tropical summer flavors.
The mango glaze, made with fresh mango, honey, and a kick of chili, transforms plain chicken breasts into a mouthwatering masterpiece. It’s bold, unique, and absolutely perfect for hot weather meals.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 ripe mango, peeled and chopped
- 2 tbsp honey
- 1 tbsp lime juice
- 1 garlic clove, minced
- ½ tsp chili flakes (adjust to taste)
- ½ tsp paprika
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- In a blender or food processor, blend mango, honey, lime juice, garlic, chili flakes, and paprika until smooth.
- Season chicken breasts with salt and pepper and place in a baking dish.
- Pour mango glaze over the chicken, turning to coat evenly.
- Bake for 25–30 minutes, or until chicken is fully cooked and the glaze is caramelized.
- For extra color, broil on high for 2–3 minutes at the end (watch closely).
This Spicy Mango Glazed Chicken is sunshine on a plate—sweet with a fiery edge.
Serve it with coconut rice or grilled corn for a full-on tropical experience. It’s a summer dinner that feels like a vacation.
Caprese Baked Chicken
Inspired by the classic Italian Caprese salad, this baked chicken recipe is all about fresh summer flavors—juicy tomatoes, creamy mozzarella, and fragrant basil.
It’s simple yet elegant and makes a stunning centerpiece for any summer meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 tsp balsamic vinegar
- Salt and pepper to taste
- 2 medium tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- Fresh basil leaves
- Optional: extra balsamic glaze for drizzling
Instructions:
- Preheat oven to 375°F (190°C).
- Drizzle chicken breasts with olive oil and balsamic vinegar. Season with salt and pepper.
- Place chicken in a baking dish and bake for 20–25 minutes.
- Remove from oven and top each breast with tomato slices and mozzarella.
- Return to oven and bake for an additional 5–10 minutes, or until cheese is melted and bubbly.
- Top with fresh basil and drizzle with balsamic glaze if desired.
This Caprese Baked Chicken brings together everything we love about summer: garden-fresh tomatoes, aromatic basil, and creamy mozzarella.
It’s light, wholesome, and pairs beautifully with a chilled glass of white wine or sparkling water with lemon.
Honey Lime Baked Chicken
This Honey Lime Baked Chicken is a perfect balance of sweet and tangy with a summery citrus punch.
The lime cuts through the richness of the chicken, while honey adds a golden glaze that caramelizes beautifully in the oven. It’s an easy, crowd-pleasing dish that captures the vibrant energy of summer.
Ingredients:
- 4 boneless, skinless chicken thighs
- 3 tbsp honey
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp lime zest
- 2 garlic cloves, minced
- 1 tbsp olive oil
- ½ tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together honey, lime juice and zest, garlic, olive oil, cumin, salt, and pepper.
- Place chicken thighs in a baking dish and pour the marinade over them, turning to coat.
- Bake for 30–35 minutes, basting once halfway through, until chicken is caramelized and cooked through.
- Garnish with chopped fresh cilantro before serving.
The sticky-sweet glaze and zesty lime flavor make this dish a summer staple.
Serve it alongside grilled veggies or a fresh corn salad for a breezy, feel-good meal.
Mediterranean Baked Chicken with Olives and Tomatoes
This Mediterranean-inspired recipe bursts with the fresh, savory flavors of summer.
Juicy cherry tomatoes, briny olives, and fragrant oregano come together to create a rustic dish that’s as beautiful as it is flavorful. It’s perfect for warm evenings and pairs wonderfully with crusty bread or couscous.
Ingredients:
- 4 bone-in chicken thighs
- 1 pint cherry tomatoes, halved
- ½ cup Kalamata olives, pitted
- 3 garlic cloves, sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- In a large baking dish, place chicken thighs. Scatter tomatoes, olives, and garlic around the chicken.
- Drizzle everything with olive oil, sprinkle with oregano, red pepper flakes, salt, and pepper.
- Bake for 40–45 minutes, until chicken is golden and tomatoes are blistered and juicy.
- Garnish with chopped herbs before serving.
This Mediterranean Baked Chicken brings bold flavors and rustic charm to your summer table.
It’s a fuss-free yet elegant dish perfect for al fresco dining with a glass of chilled rosé.
Pineapple BBQ Baked Chicken
For a summer spin on a BBQ classic, this Pineapple BBQ Baked Chicken hits all the right notes.
Sweet pineapple chunks and smoky barbecue sauce come together in a sticky, tangy glaze that makes every bite a flavor bomb. It’s easy to whip up and tastes like summer in every mouthful.
Ingredients:
- 4 boneless, skinless chicken breasts or thighs
- ¾ cup BBQ sauce (your favorite kind)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 tbsp pineapple juice
- ½ small red onion, thinly sliced
- ½ tsp smoked paprika
- Salt and pepper to taste
- Chopped green onion or cilantro for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- In a bowl, mix BBQ sauce, pineapple juice, and smoked paprika.
- Place chicken in a baking dish. Season with salt and pepper, then top with sliced onion and pineapple chunks.
- Pour BBQ mixture over everything and toss gently to coat.
- Bake for 30–35 minutes, until chicken is cooked and sauce is bubbling.
- Garnish with chopped green onions or cilantro before serving.
This dish has that backyard barbecue vibe without needing a grill.
The pineapple adds a tropical sweetness that makes it feel fun, fresh, and totally summery—serve it with rice or baked sweet potatoes for a complete meal.
Lemon Garlic Parmesan Baked Chicken
This Lemon Garlic Parmesan Baked Chicken brings together the classic flavors of garlic, lemon, and parmesan cheese for a crispy, savory dish that’s perfect for any summer gathering.
The combination of fresh lemon and rich cheese makes for a light but satisfying meal, with a crunchy golden crust on top.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 lemon (zested and juiced)
- 1 cup grated Parmesan cheese
- ½ cup breadcrumbs (preferably panko)
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- In a small bowl, combine olive oil, garlic, lemon zest, lemon juice, thyme, salt, and pepper.
- Coat each chicken breast with the garlic-lemon mixture, ensuring it’s well covered.
- In a separate bowl, mix the Parmesan cheese and breadcrumbs. Press each chicken breast into the breadcrumb mixture to coat evenly.
- Place the chicken breasts on a baking sheet lined with parchment paper.
- Bake for 25–30 minutes, or until the chicken is cooked through and the coating is golden brown.
- Garnish with fresh parsley before serving.
The combination of tangy lemon and rich Parmesan creates a deliciously crispy, golden crust.
This dish is great served with a simple green salad or roasted veggies for a fresh, wholesome meal.
Baked BBQ Ranch Chicken
This Baked BBQ Ranch Chicken is a savory and satisfying dish that combines the best of BBQ and ranch flavors.
The creamy ranch dressing adds a rich, tangy element, while the BBQ sauce gives it a smoky sweetness. It’s an easy one-pan meal that’s perfect for casual summer evenings.
Ingredients:
- 4 bone-in chicken breasts
- ½ cup ranch dressing
- ½ cup BBQ sauce (your favorite kind)
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together ranch dressing, BBQ sauce, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
- Coat the chicken breasts with the BBQ ranch mixture, ensuring each piece is well covered.
- Place chicken on a baking sheet lined with foil or parchment paper.
- Bake for 35–40 minutes, or until the chicken is fully cooked and the sauce is slightly caramelized.
- Serve hot, with additional BBQ sauce on the side if desired.
This Baked BBQ Ranch Chicken is both rich and tangy with layers of flavor.
Serve it with crispy potato wedges or coleslaw for a well-rounded summer meal. It’s a great way to enjoy BBQ without the hassle of the grill!
Pesto Baked Chicken with Sun-Dried Tomatoes
This Pesto Baked Chicken with Sun-Dried Tomatoes is a flavorful, Mediterranean-inspired dish that’s perfect for summer nights.
The pesto sauce adds a burst of basil and garlic, while the sun-dried tomatoes bring a rich, tangy sweetness that complements the juicy chicken beautifully.
Ingredients:
- 4 boneless, skinless chicken breasts
- ½ cup pesto sauce (store-bought or homemade)
- ½ cup sun-dried tomatoes, chopped
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Coat the chicken breasts with olive oil and balsamic vinegar, then season with salt and pepper.
- Place chicken breasts in a baking dish. Top each breast with a generous spoonful of pesto sauce and scatter sun-dried tomatoes over the top.
- Bake for 25–30 minutes, until the chicken is cooked through and the pesto is fragrant.
- Garnish with fresh basil leaves before serving.
The combination of creamy pesto and tangy sun-dried tomatoes gives this dish a rich and savory flavor profile that feels gourmet yet simple.
It pairs beautifully with pasta, roasted vegetables, or a light salad, making it an ideal dish for any summer occasion.
Baked Chicken with Mango Salsa
This Baked Chicken with Mango Salsa brings together the sweet, vibrant flavors of mango with a smoky grilled chicken base.
The salsa adds a burst of tropical freshness, making it a perfect summer dish that’s as colorful as it is delicious.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 mango, peeled and diced
- ½ red onion, finely chopped
- 1 jalapeño, finely diced (optional for heat)
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
Instructions:
- Preheat oven to 375°F (190°C).
- Rub chicken breasts with olive oil, cumin, chili powder, salt, and pepper. Place them on a baking sheet.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken is baking, prepare the salsa: In a bowl, combine diced mango, red onion, jalapeño (if using), cilantro, and lime juice. Stir to combine.
- Once the chicken is done, top each breast with a generous spoonful of mango salsa.
- Serve immediately.
The sweet and spicy mango salsa is a refreshing contrast to the seasoned chicken, making this a light yet flavorful dish that captures the essence of summer.
It’s perfect with a side of rice or grilled veggies for a complete meal.
Baked Chicken with Zucchini and Cherry Tomatoes
This Baked Chicken with Zucchini and Cherry Tomatoes is a simple yet flavorful dish that’s perfect for using up summer produce.
The chicken is baked on a bed of roasted zucchini and cherry tomatoes, making for a hearty one-pan meal that’s both healthy and delicious.
Ingredients:
- 4 bone-in chicken thighs
- 2 medium zucchinis, sliced into rounds
- 1 pint cherry tomatoes, halved
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- In a large baking dish, toss zucchini, cherry tomatoes, and garlic with olive oil, oregano, salt, and pepper.
- Place the chicken thighs on top of the veggies, skin side up.
- Bake for 35–40 minutes, or until the chicken is golden and the vegetables are tender.
- Garnish with fresh herbs before serving.
The combination of juicy chicken and roasted vegetables creates a simple, comforting dish that celebrates the flavors of summer.
It’s a great choice for a family dinner or casual entertaining, and it requires minimal cleanup since it’s all baked in one dish.
Baked Lemon Basil Chicken with Asparagus
This Baked Lemon Basil Chicken with Asparagus is a light and refreshing summer dish that combines the bright flavors of lemon and fresh basil with perfectly baked chicken.
The addition of asparagus makes it a complete, nutritious meal, ideal for a weeknight dinner or a light lunch.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 lemon (zested and juiced)
- 2 tbsp fresh basil, chopped
- 1 bunch asparagus, trimmed
- 1 tsp garlic powder
- Salt and pepper to taste
- Optional: lemon wedges for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- In a small bowl, combine olive oil, lemon juice, lemon zest, garlic powder, basil, salt, and pepper.
- Rub the chicken breasts with the lemon-basil mixture and place them on a baking sheet.
- Arrange the asparagus around the chicken breasts, drizzling them with a little more olive oil and seasoning with salt and pepper.
- Bake for 25–30 minutes, until the chicken is cooked through and the asparagus is tender and slightly crispy.
- Garnish with fresh basil and serve with lemon wedges on the side.
This dish is a wonderful balance of fresh, zesty flavors with tender chicken and crisp asparagus.
It’s a light yet filling meal that’s perfect for enjoying on a warm summer evening.
Baked Chicken with Avocado and Salsa Verde
This Baked Chicken with Avocado and Salsa Verde is a bright and refreshing dish that combines the creamy richness of avocado with the tangy flavor of salsa verde.
It’s a quick, satisfying meal that captures the essence of summer with minimal effort and maximum flavor.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup salsa verde (store-bought or homemade)
- 2 ripe avocados, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions:
- Preheat oven to 375°F (190°C).
- Rub the chicken breasts with olive oil, cumin, garlic powder, salt, and pepper.
- Place chicken breasts in a baking dish and cover with salsa verde.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven, and top each chicken breast with avocado slices.
- Garnish with fresh cilantro and serve with lime wedges.
This dish is light, fresh, and perfect for warm weather.
The avocado adds a creamy texture that pairs wonderfully with the zesty salsa verde, making this an ideal dinner for a hot summer evening.
Baked Chicken with Sweet Potato and Brussels Sprouts
Baked Chicken with Sweet Potato and Brussels Sprouts is a hearty yet healthy summer dish that celebrates the seasonal produce of the season.
The chicken roasts perfectly alongside sweet potatoes and Brussels sprouts, creating a well-rounded meal full of flavor and nutrients.
Ingredients:
- 4 bone-in chicken thighs
- 2 medium sweet potatoes, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes and Brussels sprouts with olive oil, rosemary, garlic powder, salt, and pepper.
- Arrange the chicken thighs on a baking sheet and surround with the sweet potatoes and Brussels sprouts.
- Bake for 35–40 minutes, or until the chicken is golden and fully cooked, and the vegetables are tender.
- Serve the chicken alongside the roasted vegetables for a wholesome meal.
This Baked Chicken with Sweet Potato and Brussels Sprouts is a filling, nourishing meal that’s perfect for enjoying on a cool summer night.
The caramelized sweet potatoes and Brussels sprouts complement the crispy chicken perfectly, making it a hearty yet light dinner.
Baked Chicken with Corn and Black Bean Salad
This Baked Chicken with Corn and Black Bean Salad is a perfect summer dish that brings together the smoky flavor of baked chicken with a vibrant, protein-packed salad.
It’s an easy, one-dish meal that’s great for casual weeknight dinners or even a summer cookout.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper to taste
- 1 cup corn kernels (fresh or frozen)
- 1 cup cooked black beans
- 1 red bell pepper, diced
- ½ red onion, diced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
Instructions:
- Preheat oven to 375°F (190°C).
- Rub chicken breasts with olive oil, chili powder, cumin, salt, and pepper.
- Place the chicken breasts on a baking sheet and bake for 25–30 minutes, or until fully cooked.
- While the chicken is baking, prepare the salad by combining corn, black beans, red bell pepper, red onion, cilantro, and lime juice in a large bowl.
- Once the chicken is cooked, serve it with a generous side of corn and black bean salad.
This dish is the epitome of summer—light, colorful, and packed with vibrant flavors.
The combination of smoky baked chicken and the refreshing corn and black bean salad makes for a satisfying yet healthy meal.
Baked Chicken with Roasted Red Pepper Sauce
This Baked Chicken with Roasted Red Pepper Sauce offers a flavorful and vibrant twist on classic baked chicken.
The roasted red pepper sauce is smoky, slightly sweet, and perfectly complements the juicy chicken. It’s a simple dish with big, bold flavors that are perfect for any summer meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 jar roasted red peppers, drained and roughly chopped
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tbsp red wine vinegar
- ½ cup heavy cream
- Fresh basil for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Rub the chicken breasts with olive oil, salt, and pepper. Place them in a baking dish.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken is baking, make the sauce: In a blender, combine roasted red peppers, olive oil, garlic, paprika, red wine vinegar, and heavy cream. Blend until smooth.
- Pour the roasted red pepper sauce over the baked chicken, and return it to the oven for an additional 5–10 minutes to heat through.
- Garnish with fresh basil and serve.
This dish is an absolute crowd-pleaser, with the rich, creamy sauce giving the chicken a luxurious feel while still being light enough for summer.
Serve it with a side of couscous or quinoa for a well-rounded meal.
Baked Chicken with Garlic Parmesan Asparagus
Baked Chicken with Garlic Parmesan Asparagus is a quick and healthy meal that is bursting with fresh flavors.
The garlicky, Parmesan-coated asparagus pairs perfectly with the tender chicken, making this a satisfying dinner for any occasion.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
Instructions:
- Preheat oven to 375°F (190°C).
- Rub the chicken breasts with olive oil, garlic powder, salt, and pepper. Arrange them in a baking dish.
- Bake the chicken for 25–30 minutes or until fully cooked.
- Meanwhile, prepare the asparagus: Toss the asparagus with olive oil, minced garlic, salt, and pepper. Place on a baking sheet and roast for 15–20 minutes, until tender and slightly crispy.
- Once the asparagus is done, sprinkle the grated Parmesan cheese over the top and bake for an additional 2–3 minutes to melt the cheese.
- Serve the baked chicken with a generous side of garlic Parmesan asparagus, garnished with fresh parsley.
This recipe is a fresh, flavorful option for those looking to enjoy a nutritious, light meal.
The crispy asparagus adds a nice texture to the juicy chicken, making it a perfect dish for a summer evening.
Baked Chicken with Peach and Arugula Salad
This Baked Chicken with Peach and Arugula Salad is a refreshing and vibrant summer meal that balances the sweetness of fresh peaches with the peppery bite of arugula.
The grilled or baked chicken adds a savory base to the salad, making it perfect for a light yet satisfying meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 ripe peaches, sliced
- 4 cups arugula
- 1 tbsp balsamic vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- ¼ cup crumbled feta cheese (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Rub the chicken breasts with olive oil, salt, and pepper. Place them in a baking dish and bake for 25–30 minutes, or until cooked through.
- While the chicken is baking, prepare the salad: In a large bowl, combine the arugula and peach slices.
- In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard to create a simple dressing.
- Once the chicken is done, slice it and arrange it on top of the salad. Drizzle the dressing over the salad and top with crumbled feta cheese (if using).
- Serve immediately.
This dish is light, refreshing, and perfect for warm summer days.
The combination of the juicy peaches, arugula, and honey mustard dressing creates a beautiful balance of flavors that is both sweet and savory.
Baked Lemon Herb Chicken with Roasted Vegetables
This Baked Lemon Herb Chicken with Roasted Vegetables is an easy-to-make, healthy dish that combines the zesty freshness of lemon with a medley of perfectly roasted vegetables.
The chicken is tender and infused with the herbaceous flavors of rosemary and thyme, making it a simple yet satisfying meal.
Ingredients:
- 4 bone-in chicken breasts
- 1 tbsp olive oil
- Juice and zest of 1 lemon
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 garlic cloves, minced
- Salt and pepper to taste
- 2 carrots, peeled and cut into sticks
- 1 red bell pepper, cut into chunks
- 1 zucchini, sliced
- 1 tbsp olive oil (for vegetables)
Instructions:
- Preheat oven to 375°F (190°C).
- Rub chicken breasts with olive oil, lemon juice, lemon zest, rosemary, thyme, garlic, salt, and pepper. Place chicken breasts in a baking dish.
- Toss carrots, bell pepper, and zucchini with olive oil, salt, and pepper. Arrange the vegetables around the chicken.
- Bake for 35–40 minutes, or until the chicken is golden and cooked through and the vegetables are tender.
- Serve the chicken with the roasted vegetables for a complete, nutritious meal.
The lemon and herbs brighten up the chicken, while the roasted veggies bring natural sweetness and depth of flavor.
This dish is light and comforting—perfect for any summer evening.
Baked Chicken with Spicy Honey Sriracha Glaze
Baked Chicken with Spicy Honey Sriracha Glaze is a perfect combination of heat and sweetness.
The glaze adds a sticky, bold flavor to the chicken that is sure to be a hit at any summer gathering or family dinner.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 tbsp olive oil
- Salt and pepper to taste
- 3 tbsp honey
- 2 tbsp Sriracha sauce
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp rice vinegar
Instructions:
- Preheat oven to 375°F (190°C).
- Rub chicken thighs with olive oil, salt, and pepper. Place them on a baking sheet.
- In a small bowl, whisk together honey, Sriracha sauce, soy sauce, garlic powder, and rice vinegar.
- Brush the glaze generously over the chicken thighs, reserving a little for later.
- Bake for 25–30 minutes, or until the chicken is cooked through and the glaze has caramelized.
- Brush the remaining glaze over the chicken before serving.
The spicy-sweet glaze brings so much flavor to the chicken, and it pairs perfectly with a side of rice or a cooling cucumber salad.
This dish is bold and addictive, perfect for a summer dinner with a kick!
Baked Chicken with Mediterranean Orzo Salad
This Baked Chicken with Mediterranean Orzo Salad combines juicy, baked chicken with a fresh, flavorful orzo salad.
The Mediterranean ingredients—cucumber, feta, olives, and cherry tomatoes—are vibrant and tangy, creating a satisfying dish that’s light and refreshing for summer.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup orzo pasta
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and chopped
- ¼ cup feta cheese, crumbled
- 2 tbsp olive oil (for salad)
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
Instructions:
- Preheat oven to 375°F (190°C).
- Rub chicken breasts with olive oil, garlic powder, salt, and pepper. Place them on a baking sheet.
- Bake the chicken for 25–30 minutes, or until cooked through.
- While the chicken bakes, cook the orzo according to package instructions. Drain and set aside to cool.
- In a large bowl, combine cooked orzo, cucumber, cherry tomatoes, olives, and feta cheese.
- Whisk together olive oil, red wine vinegar, oregano, salt, and pepper, then toss the dressing with the orzo salad.
- Serve the baked chicken with the Mediterranean orzo salad on the side.
This dish is a perfect way to enjoy a light but filling meal.
The baked chicken pairs wonderfully with the tangy, Mediterranean-inspired orzo salad, making this a refreshing meal for hot summer days.
