Name: Breaded Baked Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons Dijon mustard; 1/4 cup mayonnaise; 2 teaspoons fresh herbs (see note); 1 teaspoon garlic powder; 1/3 cup plain dried breadcrumbs; 1/3 cup panko; 2 pounds chicken breasts (see note); 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 teaspoons olive oil, for drizzling

Juicy boneless, skinless chicken breasts with a crispy oven-baked breadcrumb coating. This breaded baked chicken is a weeknight go-to favorite.

photo of breaded baked chicken in a dish

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There’s one thing I always have in my refrigerator: boneless skinless chicken breasts. No matter what I always pick up a few each week at the store even if I don’t have a specific plan for how I might use them and, really, isn’t that the beauty of them?

Boneless, skinless chicken breasts are so versatile, so easy to work with, and, if cooked properly, so delicious. Sure, I love me some wings, and thighs, and chicken breasts with the bone in and skin on, but more often than not I turn to my trusty boneless skinless chicken breasts for weeknight dinner inspiration and my new favorite is this easy breaded baked chicken

How to Make Crispy Baked Chicken

In this installment of My Love Affair with Boneless Skinless Chicken Breasts we’re using a few simple ingredients to turn them into crispy breaded baked chicken – here are the ingredients you need:

Ingredients

Dijon mustard
Mayonnaise
Chopped fresh herbs like parsley and thyme
Boneless skinless chicken breasts
Salt and pepper
Garlic powder
Plain breadcrumbs
Panko breadcrumbs

I like to pound my chicken breasts for two reasons: first, it is the best therapy at the end of the day to take a mallet and beat the insert expletive here out of something and, second, it’s important that the chicken breasts are all the same thickness so they cook evenly.

I like using both dried breadcrumbs and panko because they have different textures. The dried breadcrumbs are finer and evenly coat the chicken and the panko ones are bigger with a crispy and light texture that gives the coating a crunchier texture.

Mustard and Mayo Mixture

First, combine the mustard, mayonnaise and herbs together in a bowl. Brush the chicken breasts with this mixture.
I know it might seem weird, but this coating helps the breadcrumbs stick to the chicken, helps the breadcrumbs crisp up and turn golden in the oven and gives the chicken so much flavor.

Breadcrumb Coating

Next, coat each chicken breast in the breadcrumb coating.
Place the breaded chicken breasts on a baking sheet lined with tin foil.

Bake the chicken for 20 to 30 minutes at 400°F or until the internal temperature is 165°F. For extra crispiness, I like to turn the oven to broil in the last few minutes to get the chicken extra crispy.

See how nice and golden they are? This is what makes my heart sing when it’s dinnertime – these breaded baked chicken breasts look so wholesome and give me that let’s-gather-’round-the-table-for-dinner happy fuzzy feeling. I love that feeling.

Happy cooking!

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More Easy Chicken Recipes

Are there ever enough boneless, skinless chicken recipes? Here are a few more easy chicken recipes for you to try!