Everyone needs a quick baked chicken recipe that turns out delicious and tender every single time. To make this easy baked chicken, top boneless skinless chicken breasts with mayo, breadcrumbs, Parmesan, and basil, and bake for 20 minutes.
2 tablespoons Italian seasoned panko breadcrumbs
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
3 tablespoons mayonnaise
3 tablespoons finely chopped fresh basil
4 6-ounce boneless, skinless chicken breasts
½ teaspoon salt
¼ teaspoon freshly ground black paper
Preheat the oven to 425 degrees F.
In a small bowl, combine the breadcrumbs, Parmesan cheese, and garlic powder.
In a small bowl, combine the mayonnaise and basil.
Pat the chicken breasts dry with paper towels and place them side by side in a baking dish. Season with the salt and pepper.
Spread the mayo mixture evenly over the top of each chicken breast. Sprinkle the breadcrumb and Parmesan mixture over the tops, using the back of a spoon to gently press the crumbs into the mayonnaise to help them stick. Spray the tops with cooking spray.
Bake until the breadcrumb topping is golden brown and crispy and an instant thermometer inserted into the center of the thickest breast registers 160 degrees, 18 to 22 minutes. Serve immediately, with lemon wedges.
1 Chicken Breast: 4 WW Freestyle Points
Use chicken breasts of equal size so they cook at the same rate.
Adapted from Cook’s Country
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