Tender Oven Baked Chicken Breasts
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Unrated
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Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
467 kcal
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Course
Main Course
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Cuisine
American
Tender Oven Baked Chicken Breasts
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Looking for a quick and easy dinner recipe that's packed with flavor? Try this Tender Oven Baked Chicken Breasts recipe!
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Ingredients
- 3 chicken breasts boneless, skinless (cut in half lengthwise)
- milk or buttermilk as needed to cover chicken
- 2 cups baking mix (recommended: Bisquick)
- 1 tablespoon seasoned salt
- 3 eggs
- ½ cup butter (1 stick)
Instructions
- Place the chicken pieces in a bowl and pour in enough milk or buttermilk to just cover them. Top the bowl with plastic wrap and place it in the refrigerator for at least 20 minutes for maximum tenderness.
- When ready to bake, preheat the oven to 425°F and remove the chicken from the refrigerator.
- In a medium bowl, stir together the baking mix and seasoned salt.
- In another medium bowl, lightly beat 3 eggs.
- Remove the chicken from the milk and pat it dry on all sides. Discard the milk or buttermilk.
- Grease a 9x13 or larger glass baking dish with cooking spray or butter.
- Cut the butter into approximately eight pieces and add them to the prepared baking dish.
- Place the baking dish in the preheated oven for about 5 minutes or until the butter has melted.
- While the butter melts, prepare the chicken. Dredge each piece in beaten egg, then in the seasoned biscuit mix. Repeat a second time dredging each in egg again followed by the biscuit mix once more, this time pressing the biscuit mix onto the chicken and shaking off any excess.
- Carefully remove the pan from the oven and add the chicken pieces.
- Return the pan to the oven and bake for 10 minutes.
- Flip over the pieces using tongs or a spatula and bake for another 10 minutes until the juices are no longer pink and the internal temperature reaches 165°F.
Notes
- Store cooled leftovers in the fridge for up to four days or freeze for up to three months.
- Don't skip the milk marinade. It helps to tenderize the meat and makes a big difference in the final result.
- Let the chicken rest for about 10 minutes before serving.
Nutrition Information
Show Details
Serving
1
Calories
467kcal
(23%)
Carbohydrates
25g
(8%)
Protein
30g
(60%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
196mg
(65%)
Sodium
1957mg
(82%)
Potassium
518mg
(15%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
627IU
(13%)
Vitamin C
1mg
(1%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 467kcal | 23% |
| Carbohydrates | 25g | 8% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 196mg | 65% |
| Sodium | 1957mg | 82% |
| Potassium | 518mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 627IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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