Baked Chicken

4.4
(264)
203 Reviews
27 Photos

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

Submitted by Atarah
Published on April 2, 2019
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Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
50 mins
Servings:
4
Yield:
4 chicken breast halves
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 cup sour cream

  • 2 tablespoons Dijon mustard

  • 2 cloves garlic, minced

  • ½ teaspoon black pepper

  • 4 skinless, boneless chicken breast halves

  • 1 cup crushed cornflakes cereal

  • 1 (1 ounce) package dry onion soup mix

  • 3 tablespoons butter, melted

Directions

  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).

436 home cooks made it!

Nutrition Facts (per serving)

384 Calories
24g Fat
15g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 384
% Daily Value *
Total Fat 24g 30%
Saturated Fat 14g 69%
Cholesterol 115mg 38%
Sodium 1007mg 44%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 28g 55%
Vitamin C 3mg 4%
Calcium 100mg 8%
Iron 3mg 17%
Potassium 302mg 6%

* 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.