Cinnamon Chicken

Cinnamon Chicken

69 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  OAKBORN

“Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
  3. Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.

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Reviews (69)

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I thought the recipe was great, but needed to kill some of the salt. All you would need is about 1 tasp., instead of the 3 requried. I tried it twice, once with all that salt, then once with my revised version. Note, to anyone who is trying this, to keep it moist bake in oven with a teaspoon of butter and foil covering the pan. This will keep it from drying out.



Just recently, I created something similar - for a client - who loved the results. Then I prepared it for my family members, who were also pleased with the results. The only differences in my recipe was that I made a marinade out of extra virgin olive oil, half of the cinnamon, a freshly minced garlic clove, a pinch of Kosher salt, a few twists of freshly ground black pepper, and freshly minced basil leaves. I took the chicken breast halves and coated them liberally with the "marinade" and placed them in the baking dish. Then I took a 14.5 oz. can of seasoned diced tomatoes and spread it over the breasts and baked all for about 25 to 30 minutes, until the juices ran clear. In certain cultures, the use of sweet spices is not unusual. The use of cinnamon, for instance, is reminiscent of Middle Eastern cooking. It really is a tasty dish, but you must be careful when it comes to using certain spices, as they can be quite powerful. On the whole, I would give this a good rating.



This recipe was pretty good, but not my favorite. I read the ratings before preparing, and saw that most everybody agreed that the chicken came out dry, so I dipped all the chicken in melted butter first, then covered the dish in foil for the first 30 minutes of bake time. The chicken came out nice and moist. As for the spices. I cut nearly all of them in half except for the cinnamon. The taste was perfectly suited for my husband and myself. Just put on what you think you'd like.

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Amount Per Serving (4 total)

  • Calories
  • 143 cal
  • 7%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 3 g
  • < 1%
  • Protein
  • 27.7 g
  • 55%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 1822 mg
  • 73%

Based on a 2,000 calorie diet



previous recipe:

Roasted Cinnamon Chicken


next recipe:

Ranch Crispy Chicken