Tender Italian Baked Chicken

Tender Italian Baked Chicken

546
Barb Eisel 0

"Flavorful and moist baked chicken."

Ingredients 30 m {{adjustedServings}} servings 554 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 39.6 g
  • 61%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 768 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
  3. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
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Reviews 546

  1. 727 Ratings

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Catherine Lawrence Burns
6/6/2008

So yummy! There wasn't even a crumb left over. I would have given this 5 stars but I added additional spices to the mayo mixtures....thyme, rosemary, oregano, and dried parsley for color. It was so moist, so tender, and so fast! I made mine on top of a wire rack on a cookie sheet, and then flipped them for the last 5 minutes so that it would be crispy all the way around. Delicious! I can't wait to try it with Kraft Dijonaise instead of mayo for a little less fat and more flavor. *edit* I think it's a MUST to cook this on a wire rack and flip at the end....we didn't do this the second time I made it and it was a soggy mess on the bottom.

pattycake
3/6/2006

great recipe! I dipped the chicken in Italian dressing instead of mayo., but the chicken stayed so moist and tender, it was great.

BrookeD
12/13/2007

WOOT WOOT ! lol. I did make some minor changes that i think helped make this dish 5 stars. Try using crushed croutons instead of the Italian bread crumbs. It made it that much more crunchier! Use chicken tenderloins, that way the chicken crunches up better. I also cooked it on a pampered chef stone! YUMM, I loved this and will make it several times a month.