6-Ingredient Easy Savory Tangy Baked Chicken

4
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In


"One of my favorite dishes. So quick, easy, and delicious. And, I'm sure - most of you, have all the ingredients right in your pantry or refrigerator. Just a super quick chicken dish; which really pairs with anything. I happen to love to serve this with my 'Kale, Spinach, and Beet Salad.' The flavors just really mix well together; and, if you didn't think you liked horseradish ... give this a try - you may be surprised. It comes out moist and tender every time."

Original recipe yields 4 servings
OK
  • Garnish (optional)

Nutritional

  • Serving Size: 1 (217.1 g)
  • Calories 291.2
  • Total Fat - 6.4 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 120.8 mg
  • Sodium - 269.9 mg
  • Total Carbohydrate - 11.5 g
  • Dietary Fiber - 2 g
  • Sugars - 2.4 g
  • Protein - 45.8 g
  • Calcium - 68.6 mg
  • Iron - 2.3 mg
  • Vitamin C - 28.2 mg
  • Thiamin - 0.2 mg

Step 1

Chicken ... Remove the chicken from the refrigerator, pat dry; and, season with salt and pepper on each side. Let them rest a bit to take the chill off. You don't want to cook with COLD chicken. Prepare a sheet pan lined with parchment paper (or foil), lightly sprayed with olive oil, or a non-stick spray. This will make for an easy clean up.

Step 2

Chicken NOTE: I like to lightly pound the chicken between 2 pieces of plastic wrap. I don't won't them thin; I simply pound them out to be even. This way, they will cook evenly.

Step 3

Sauce ... Mix the horseradish, Miracle Whip, and dijon mustard in a small bowl. NOTE: If you are NOT a horseradish fan, you can reduce the amount of horseradish, and add a bit more Miracle Whip; however, you may be surprised how good the horseradish really is.

Step 4

Chicken ... Liberally spread or brush the sauce on the top of each chicken breast; then, press the bread crumbs on top; making sure to get a good thick coating. Then, transfer to the sheet pan. Spray the top of each breast with a little olive oil or a non stick spray. This will help the chicken to crisp up and brown. Also, add the lemon halves to the sheet pan as well, cut side down. This will be squeezed over the chicken when it is done.

Step 5

Bake ... In a preheated 425 degree oven, middle shelf; for approximately 20-30 minutes. Really depends on the thickness of the chicken breasts. If you are not sure if they are done; please use a thermometer. You should remove them between 160 and 165; carry over cooking will occur once they are removed from the oven. Cover lightly with foil for a couple of minutes before serving. Remove the lemons as well, and squeeze over the chicken right before serving.

Step 6

Serve and ENJOY!! ... I love these with my 'Kale, Spinach, and Beet Salad;' but, you can serve these with anything. Super easy, Super quick, Super good! Don't forget to squeeze the lemon! And, you can always garnish with some fresh parsley or chives.

Tips & Variations


No special items needed.

Tags : Dinner

Related

KitchenDiva

No Miracle Whip in this house, so mayonnaise it is! Delicious chicken is here! I used big thighs and they were tender, juicy and very tasty. So glad there are leftovers for today, because it is going to be too hot to cook!

review by:
(25 Jun 2021)