Baked Breaded Chicken
This crispy breading is a nice variation for serving chicken breasts or thighs.
Baked Breaded Chicken
Makes: Enough breading for 8 medium breasts
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Ingredients
- 8 medium chicken breasts or thighs (boneless, skinless)
- ½ cup butter (melted)
- 4 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- ½ tsp salt
- 1 cup bread crumbs (dry)
- ½ cup Parmesan cheese (grated)
- 21 oz Cream of Chicken soup ((2 cans) – see note for recipe)
Instructions:
- If baking immediately, preheat the oven to 350°.
- Pour the canned or homemade cream of chicken soup evenly into the bottom of a 9×13 baking pan. Set aside.
- In a shallow bowl, mix together the melted butter, mustard, Worcestershire sauce, and salt.
- In a gallon Ziploc bag, combine the bread crumbs and Parmesan cheese.
- Dip the chicken in the butter mixture and turn over to completely coat the chicken.
- Place the chicken in the Cream of Chicken soup.
- Bake for 50-60 minutes.
Notes:
Here is my homemade Cream of Chicken Soup recipe.
Make Ahead: You can prepare this ahead of time and keep it in the fridge, tightly covered.
This was really good! Using 2 cans of Cream of Chicken is the perfect amount for you to use as a gravy if you wanted. The breading amount is perfect for 8 breasts or thighs. I baked a medium thigh and a medium breast and it took 50 minutes. The thigh was very moist and the breast was quite moist (not falling off the bone tender, but I’d serve it to a crowd).
You can omit the Cream of Chicken and use 1 1/2 cups of Mayonnaise in place of the butter. It doesn’t make a lot of extra gravy like the Cream of Chicken does, but it is super good.