Think you don’t need another chicken recipe? Think again! These moist baked chicken breasts are so juicy and tender, you’ll never bake chicken another way!
I typically start Monday mornings with a newsletter but after another busy weekend of summertime fun, and a look back at a week of hodge-podge meals, I decided it was time to bring back and oldie but goodie in my house: the BEST moist baked chicken breasts. Yeah, I know I’m getting a little cocky with the title of this post. But really guys, these are the best baked chicken breasts in the entire world! How’s that for confidence?!
The secret ingredient in these moist baked chicken breasts
I won’t discriminate against any food [unless it’s bologna and meatloaf] and not every recipe of mine has to include quinoa, kale, or avocado oil. In fact, I don’t think I own any avocado oil! Besides, a little mayo goes a long way. Did you catch the secret ingredient yet? It’s MAYO! A favorite condiment of mine… and one I don’t dare tell the Four Tops is in a recipe.
What makes this recipe so special
I grew up eating this recipe [another Sue Caputo special] and always find so much happiness in recipes my children enjoy eating as well. So you heard me right: all four of ate this one. Anthony of course had his with ketchup, Michael had his with a side of Goldfish, Lily ate as-is, and Joey dipped his in applesauce. I had mine with some extra roasted veggies and a little hot sauce.
And if you’re just looking to feed your family with easy recipes while drinking a cup of reheated coffee AND you just might be running on limited time and patience [ME TOO!], then give this baked chicken recipe a try. Just don’t forget the mayo!
- 4 to 6 small boneless, skinless chicken breasts
- 1 cup Panko bread crumbs, Italian seasoned
- ¼ cup Parmesan cheese, grated
- ¼ cup mayo
- ¼ cup plain Greek yogurt
- Preheat oven to 350. Add ingredients to a large mixing bowl. Cover chicken on both sides with Panko Parmesan mayo mixture.
- Place chicken on baking sheet [I used a baking rack so the bottom of the chicken became crispy too] and bake for 25 minutes, or until chicken is cooked through.
- Turn oven to broil and broil chicken breasts [from middle rack] for 2-3 minutes.
- Serve with your favorite whole grain and vegetable sides.
I HAD A PARENT WHO TAUGHT FOR 39 YRS AND MY MOTHER DID MANY THINGS BEHIND THE SCENES BESIDES WORKING HERSELF, NOT THAT I THINK WE SHOULD PROMOTE SUGAR IN DESSERT BUT FOR SPECIAL OCCASIONS, I THINK IT’S FUN FOR ALL.!!😊
Thanks for this recipe! My husband hates yogurt and mayo but he LOVED this one and ate the entire portion. Thank you!
I have a similar recipe that is one of my daughter’s favorites – mine also has dried minced onion and a squirt of whole grain mustard mixed in. So good!