Looking for a quick and easy dinner recipe that's packed with flavor? Try this Tender Oven Baked Chicken Breasts recipe!
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 6servings
Ingredients
3chicken breastsboneless, skinless (cut in half lengthwise)
Milk or buttermilkas needed to cover chicken
2cupsbaking mix(recommended: Bisquick)
1tablespoonseasoned salt
3eggs
½cupbutter(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.