Breaded Baked Chicken

Juicy boneless skinless chicken breasts with a crispy oven-baked breadcrumb coating.  This breaded baked chicken is a weeknight go-to favorite at our house.

There’s one thing I always have in my refrigerator: boneless skinless chicken breasts. No matter what I always pick up a few each week at the store even if I don’t have a specific plan for how I might use them and, really, isn’t that the beauty of them? They’re so versatile, so easy to work with, and, if cooked properly, so delicious. Sure, I love me some wings, and thighs, and chicken breasts with the bone in and skin on, but more often than not I turn to my trusty boneless skinless chicken breasts for weeknight dinner inspiration.

In this installment of My Love Affair with Boneless Skinless Chicken Breasts (ha!) we’re coating them with a flavorful mixture of herbs, mayonnaise, and mustard and then dredging them in a combination of dried breadcrumbs and panko. I like to pound my chicken breasts before doing this for two reasons: first, it is the best therapy at the end of the day to take a mallet  and beat the insert expletive here out of something and, second, it’s important that the chicken breasts are all the same thickness so they cook evenly. So, pound them out first, then coat with herby mayo-mustard mixture, and then give them a good o’ roll in the bread crumbs.

Next, bake them!

See how nice and golden they are? This is what makes my heart sing when it’s dinnertime – these breaded baked chicken breasts look so wholesome and give me that let’s-gather-’round-the-table-for-dinner  happy fuzzy feeling. I love that feeling.

Thank you, boneless skinless chicken breasts. Thank you.

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