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Roasted Chicken Breasts

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“I created it up some time's easy, tasty, fairly inexpensive and my family likes it. I have given the recipe as if you were making only 1 piece of meat...most chicken breasts are fairly large and so just use as many pieces as people you are serving unless you think someone may want a second serving. This can also be made using other chicken pieces, if you wish...but do not make with boneless pieces or it will not be as moist.”
1hr 5mins

Ingredients Nutrition


  1. Lay chicken breasts in a greased baking dish bone side down.
  2. Sprinkle liberally with the paprika covering most of the meat.
  3. Sprinkle lightly with salt& pepper.
  4. Top each piece with a thin layer of dried minced onion.
  5. Bake at 350 degrees for 30 minutes.
  6. Remove from oven and turn over all the pieces bone side up.
  7. Sprinkle lightly the other side of the meat with more paprika, salt and pepper.
  8. Pour in the 1 1/2 cup of hot water.
  9. NOTE** DO NOT pour cold water into a hot glass baking dish or it will break.
  10. Add the 2 teaspoons of chicken base or bouillon to the water.
  11. Bake another 30 minutes.
  12. Make sure juices run clear.
  13. Let meat sit in the juices in the baking dish for at least 5 minutes before serving to allow some of the juices to be absorbed in the meat.
  14. Turn the pieces back over and serve bone side down for prettiest presentation.
  15. The meat should be done all the way through and yet still nice and juicy.

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