Baked Chicken

Baked Chicken

158
Atarah 1

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

50 m servings 384 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1007 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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).

Reviews

158
  1. 207 Ratings

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Most helpful positive review

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....

Most helpful critical review

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.

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....

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!!!

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.

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 pa...

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 sal...

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 ha...

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 ag...

this was SUCH a big hit in My house! i did make a few changes though...i used rice crispies instead of cornflakes bc im not a fan of the corn flake texture. also instead of onion soup mis i used...

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.