Ingredients
- 2½ pounds chicken breasts, bone-in or boneless
- 1/4 cup mayonnaise
- 2 tablespoons garlic, chopped
- 1 packet dry onion soup mix
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Arrange the chicken breasts in a single layer in the dish.
- In a small bowl, mix mayonnaise with chopped garlic and spread it evenly over the chicken.
- Sprinkle the dry onion soup mix over the top of the chicken.
- In another bowl, combine breadcrumbs and grated Parmesan cheese. Season lightly with salt and pepper.
- Scatter the breadcrumb mixture over the chicken to create a crust.
- Bake uncovered for 35 to 45 minutes, until the chicken is fully cooked and the topping is golden.
- For extra browning, broil for the last 2–3 minutes if desired.
Notes
- Swap chicken breasts for thighs for a juicier result.
- Sour cream or Greek yogurt can replace mayonnaise.
- Add mushrooms or caramelized onions for more flavor.
- Use gluten-free breadcrumbs and soup mix for a gluten-free version.
- Reheat leftovers in the oven to retain moisture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 6 oz)
- Calories: 380
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg
