No Fuss Chicken

No Fuss Chicken

Don Johnson 0

"Quick, easy and delicious when you have limited time. Chicken breasts breaded with crushed corn flakes! Serve with rice if desired, and use extra mayonnaise mixture for dipping."

Ingredients 50 m {{adjustedServings}} servings 636 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 636 kcal
  • 32%
  • Fat:
  • 46.9 g
  • 72%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Rinse chicken and pat dry. In a small bowl mix together the mayonnaise, mustard and cheese. Brush mixture onto chicken pieces to coat; refrigerate any leftover mixture for dipping.
  3. Place cereal crumbs in a shallow dish or bowl; roll chicken in crumbs to coat and place coated chicken in a lightly greased 9x13 inch baking dish.
  4. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes or until chicken is cooked through and juices run clear.
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Reviews 40

  1. 46 Ratings


I haven't made this recipe, just wanted to comment about using the leftover mayonnaise, cheese mixture for dipping. I would make a seperate serving of this for dipping, wouldn't want to get food poisoning! I plan on making this dish and will make extra for dipping.


My family had mixed reviews about this recipes. Some liked it and some didn't. I thought it was good but next time I will season the cornflake crumbs for more flavor. As suggested in other reviews I cut the mayonaise in half and it worked out well.


EXCELLENT RECIPE! My boyfriend loved this chicken, and said that this elevated my cooking status to "very good" now. My 3-year old nephew who is a very picky eater loved it, too. I let him help with the cooking by crushing the corn flakes into crumbs for me (after washing his hands thoroughly.) He had a ball. I used one tblsp of regular mustard and one tblsp of dijon, and it gave it a little extra "zing".