easy chicken bake is your weeknight dinner dream come true!
So excited to share this easy and delicious chicken bake with you today!
You can even see just by looking at this dish how crispy the chicken is. But even better is how flavorful, thanks to a coating of mayo, mustard and shredded parmesan.
This dish bakes up in the oven which means no messy frying (and less clean up!). And I’ve learned that to get ingredients to bake up with crispy, caramelized edges it’s actually better NOT to line your baking sheets and pans with parchment. The direct contact with the pan results in superior browning, and – because parchment inhibits evaporation – drier and crispier edges (yes, please!).
This is a very versatile recipe, so add or adjust the ingredients as you like, and swap out the panko for your choice of breadcrumbs (regular or gluten-free).
What’s your go-to easy weeknight meal?
1 1/2 – 2 pounds boneless skinless chicken breasts
1/2 cup mayonnaise
1/4 cup shredded parmesan
1 (generous) tablespoon dijon mustard
1 – 2 cups panko
Pre-heat your oven to 425 degrees; spray a baking sheet or roasting pan with cooking spray. Butterfly the breasts by slicing them through the middle, creating 2 equal pieces. Season with salt and pepper.
In a small bowl mix the mayonnaise, parmesan and mustard. Place the panko in a pie or other shallow plate.
Coat both sides of the breasts with the mayo-parm-mustard mixture, followed by the panko. Place on your prepared baking sheet and bake for 20 – 25 minutes or till chicken is cooked through and golden brown. Serve with broccoli and rice.
This delicious recipe brought to you by Sheri Silver