Cinnamon Chicken Recipe -
Cinnamon Chicken Recipe
  • READY IN 40 mins

Cinnamon Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2004

Having read the reviews, I decided to mix the spices (minus most of the salt) into some mayo (about 1 cup, I think). I spread the mayo over the chicken and baked it in a covered dish, and it was dilicious! Very spicy, but not overwhelmingly so. The cinnamon added a unique flavor that I definitely enjoyed.

Most Helpful Critical Review
Oct 17, 2003

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.


98 Ratings

Mar 27, 2004

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.

Sep 03, 2003

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.

Sep 03, 2003

I've been making this dish for over 2 years now and just love it. I don't even measure anymore, I just sprinkle and go. Good on a Grorge Foreman grill too, seasoned side down, if you use boneless skinnless breasts.

Jul 29, 2003

We thought this was really good. I did halve the salt and the Italian seasoning...wanted to make sure the cinnamon flavor would come through, and I think this combination was just right. I used thighs instead of breasts, so dryness was not an issue. Husband, teenagers, toddler and busy Mom all loved this. No leftovers! Thanks!

Feb 13, 2003

Well, my husband and I were able to eat it, but I don't think I will be making it again as written. I didn't even end up using all the spices - I had mixed them together and then sprinkled them on, and ended up having to throw some of the spices out because there was so much left over. Maybe it would be better if the chicken had been dipped in melted butter first...or melted butter mixed with the spices...or a mayo mixture combined with the spices. Dry chicken with just dry spices on top just isn't our thing, I guess.

Sep 03, 2003

Fast recipe that uses spices you have on hand. However.......way too much spice. Use about half of what it calls for and it will be delicious.


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  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 3 g
  • < 1%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 27.7 g
  • 55%
  • Sodium
  • 1822 mg
  • 73%

* Percent Daily Values are based on a 2,000 calorie diet.

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