Make And Bake Chicken
Crispy baked chicken coated with flavorful seasoned bread crumbs and Parmesan cheese, perfect for a savory, family-friendly meal with a satisfying crunch.
Ingredients
Instructions
- Mix all ingredients in a bowl.
- Shake 2 or 3 pieces of chicken in a plastic bag to coat with the mixture.
- Bake at 400°F for 20 minutes on one side, then turn and bake for an additional 20 minutes until golden and cooked through.
Tips & Substitutions
For a crispier coating, try using panko breadcrumbs instead of regular bread crumbs. You can also substitute the chicken bouillon with homemade chicken stock for a richer flavor. If you're short on time, simply coat the chicken with the mixture and pan-fry it briefly before baking. This recipe is versatile; consider using it for Chicken And Red Rice or other chicken recipes.
Serving Suggestions
Serve the baked chicken alongside roasted vegetables or a fresh green salad for a balanced meal. It pairs beautifully with Creamy Squash Casserole for a comforting dinner. Drizzle some lemon juice over the chicken before serving for added brightness, or enjoy it with your favorite dipping sauce.
Storage & Reheating
Leftover Make And Bake Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 10-15 minutes, or until heated through. Avoid microwaving, as this can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Make And Bake Chicken contains roughly 89 calories, with 7g protein, 10g carbohydrates, and 2g fat. It is a good source of protein (14% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1750mg per serving (76% 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 skinless chicken for this recipe?
Yes, you can definitely use skinless chicken pieces. Just be mindful that cooking times may vary slightly, and skinless chicken may need a little less time in the oven to prevent drying out.
What can I use instead of cornstarch?
If you don't have cornstarch on hand, you can substitute with an equal amount of all-purpose flour. This will work well for coating the chicken, though the texture may be slightly different.
Can I freeze the coated chicken before baking?
Yes, you can freeze the coated chicken pieces. Just place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag. Bake straight from frozen, adding extra cooking time as needed.
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).