Baked Chicken Recipe -
Baked Chicken Recipe
  • READY IN 50 mins

Baked Chicken

Recipe by  

"Boneless, skinless chicken breasts coated in crushed cornflakes and baked."

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Ingredients Edit and Save

Original recipe makes 4 chicken breast halves Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    50 mins


  1. Preheat an oven to 400 degrees F (200 degrees C). Butter a baking dish.
  2. Whisk the sour cream, Dijon mustard, garlic, and pepper together in a large bowl. Add the chicken and turn to assure the breasts are well coated. Refrigerate 20 to 30 minutes.
  3. Combine the cornflakes and onion soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Lie the coated breasts in the buttered baking dish. Drizzle the melted butter over the chicken.
  4. Bake in the preheated oven until the chicken is golden brown, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Aug 14, 2009

Great recipe. Good old comfort food. Smells wonderful! Very easy to make and love how the coating stays on chicken so nicely. I used 4 boneless skinless chicken breasts with total weight of 1.7 pounds. Needed about double the corn flakes called for. One other sure to really mix corn flake, onion soup combo...the onion soup wants to go to bottom of bowl and you end up having much more of it on the last pieces of chicken dipped than the first.

Most Helpful Critical Review
Jan 10, 2011

My husband enjoyed this more than I did. I liked the crunch of the cornflakes but I found the onion soup mix overpowered all the other flavors. If I make it again, I'd leave that out.

Dec 16, 2009

This was delicious!! I made it once by the recipe word for word, another time I didn't have enough sour cream so I added some ranch dressing to the mix and it was AMAZING!!!

Jul 27, 2009

This was so good! I left out the onion soup mix because my husband's not a big onion fan, but I bet it is good that way too.

Nov 19, 2009

This recipe was good. I substituted greek yogurt instead of sour cream and panko crumbs instead of corn flakes. I will make it again but probably only use 1/2 the onion soup mix. The whole packet made it a bit too salty.

Jan 24, 2011

Very nice flavor with the sour cream/dijon combination. Chicken was moist and delicious. I omitted the dry onion soup mix because it contained MSG, and instead used some onion powder and sea salt in the cornflakes mixture. At the end of the baking time I put the chicken under the broiler for 3-4 minutes to make the cornflake coating more crispy. Will make again.

Oct 26, 2009

WOW! This is really good. I've made many receipes from this site some great & some not so great. Let me tell you this was was wonderful! I used tenderloins (because my local Kroger didn't have breasts) and it was so good! I'm a little confused about the time because since I used tenderloins I thought the time would be less but, (I was using a convection oven) I had to cook them 25 min. but that said it was the best receipe I've tried on this site. Easy & so good!

Oct 13, 2009

This was really delicious! I used more cornflakes like one reviewer recommended and marinated the chicken in the sour cream mixture all day. It was so flavorful. I would definitely make it again. My friend from Fort Bragg loved it!


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  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 23.7 g
  • 36%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 27.5 g
  • 55%
  • Sodium
  • 1007 mg
  • 40%

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

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