Low-Fat Oven Baked Chicken
Delicious low-fat oven-baked chicken with a crispy coating of cheese and flakes, perfect for a healthy, flavorful meal suitable for family dinners or entertaining guests.
Ingredients
Instructions
- Mix mayonnaise, lemon juice, garlic powder, and salt in a bowl.
- Dip the chicken breasts into the mayonnaise mixture to coat evenly.
- Roll the coated chicken in grated low-fat cheese, then in crushed corn flakes or cracker crumbs.
- Place the prepared chicken on a baking dish sprayed with non-stick spray or Pam.
- Bake in a preheated oven at 375°F (190°C) for about 30 minutes, or until cooked through and golden.
Tips & Substitutions
For extra flavor, consider adding herbs like thyme or rosemary to the mayonnaise mixture. If you're out of low-fat mayonnaise, Greek yogurt can be a great substitute, providing creaminess with fewer calories. For a crunchier texture, you can use panko breadcrumbs instead of crushed corn flakes. This dish can be made ahead of time and refrigerated before baking.
Serving Suggestions
Serve the baked chicken alongside a fresh garden salad or roasted vegetables for a balanced meal. It pairs beautifully with Pleasing Potato Casserole for a comforting side. Drizzle with a light vinaigrette or serve with your favorite dipping sauce to enhance the flavors. This dish is perfect for family dinners or meal prep.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This method helps retain the chicken's moisture and keeps the coating crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Oven Baked Chicken contains roughly 752 calories, with 2g protein, 10g carbohydrates, and 80g fat. It is a good source of vitamin A (18% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 572mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken for this recipe?
While skin-on chicken breasts can be used, the recipe is designed for boneless, skinless chicken to keep it low-fat. If you prefer skin-on, be aware that it will add extra calories and fat content. Adjust the cooking time as needed for thicker pieces.
What can I use instead of corn flakes?
If you don't have corn flakes, crushed crackers or panko breadcrumbs work well as alternatives. You can also try using crushed nuts for a different texture and flavor. Just ensure they are finely crushed to adhere properly to the chicken.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C). You can check this using a meat thermometer inserted into the thickest part of the breast. Additionally, the chicken should be golden brown on the outside and no longer pink in the center.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).