Easy Baked Chicken

Easy Baked Chicken

"One of the easiest chicken recipes I know and always a hit!"
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Ingredients

45 m servings 498 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 690 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Place the dressing in a shallow dish or bowl for dipping. Do the same with the cornflakes crumbs or breadcrumbs (see Cook's Note). Dip the chicken breasts, one at a time, in the dressing, then in the breadcrumbs to coat.
  3. Place chicken breasts in prepared baking dish. Bake in the preheated oven for 25 to 30 minutes, or until an instant-read thermometer reads 165 degrees F (74 degrees C).

Footnotes

  • Cook's Note:
  • You can used crushed cornflakes instead of breadcrumbs, if you prefer.

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Reviews

Read all reviews 120
  1. 149 Ratings

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Most helpful positive review

I love the idea of this recipe, but I like everyone else did not use French dressing and who eats cornflakes anymore. I have made this twice once with Caesar dressing and breadcrumbs mixed with ...

Most helpful critical review

I tried this because the rating was so high, but had low expectations because of the ingredients. Unfortunately I was right. This just didn't suit our tastes. All as well, thanks for the post.

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I love the idea of this recipe, but I like everyone else did not use French dressing and who eats cornflakes anymore. I have made this twice once with Caesar dressing and breadcrumbs mixed with ...

Easy & quick. The whole family enjoyed it. I must say that I find msot of the reviews for this recipe odd... if you completely change it, how can you rate it?

We used ranch dressing and breadcrumbs- Very tasty. I poured the ranch into a ziplock and threw the chicken in and shook it around and hit with a rolling pin a few times- the chicken came out v...

I made this recipe to suit my diet. I used 1 cup of non-fat ranch dressing and 1 1/2 cups of non-fat garlic croutons. This was excellent.

Fantastic! Not only is the flavor and crunchiness out of this world, but this recipe knows chicken!!!! She bakes it only 25-30 minutes, not like other website "chefs" who advise baking 1-1/2 h...

I've made this without the salad dressing for years, and it always comes out crisp, moist and delicious. I use the cornflake crumbs or breadcrumbs,but always add some garlic powder and, occasion...

WOW was this easy and really good. I used ritz crackers instead, more of a buttery flavor and added some garlic salt and rosemary seasoning in with the crackers--great!!!!! Will make again!!

The Dressing gave a great marinade. I used Italian Dressing and added Italian seasonings to the bread crumbs. It was a hit over rice! Thanks.

I really liked this recipe and so did my husband!!! I read that reviews and I cannot wait to try this with Honey Mustard! I am also going to try to make the "chicken fingers". It's just too si...

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