Boneless, skinless chicken breasts coated in crushed cornflakes and baked.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C). Butter a baking dish.

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  • Whisk the sour cream, Dijon mustard, garlic, and pepper together in a large bowl. Add the chicken and turn to assure the breasts are well coated. Refrigerate 20 to 30 minutes.

  • Combine the cornflakes and onion soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Lie the coated breasts in the buttered baking dish. Drizzle the melted butter over the chicken.

  • Bake in the preheated oven until the chicken is golden brown, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

384 calories; 23.7 g total fat; 115 mg cholesterol; 1007 mg sodium. 15.2 g carbohydrates; 27.5 g protein; Full Nutrition

Reviews (193)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/14/2009
Great recipe. Good old comfort food. Smells wonderful! Very easy to make and love how the coating stays on chicken so nicely. I used 4 boneless skinless chicken breasts with total weight of 1.7 pounds. Needed about double the corn flakes called for. One other hint...be sure to really mix corn flake onion soup combo...the onion soup wants to go to bottom of bowl and you end up having much more of it on the last pieces of chicken dipped than the first. Read More
(190)

Most helpful critical review

Rating: 3 stars
01/10/2011
My husband enjoyed this more than I did. I liked the crunch of the cornflakes but I found the onion soup mix overpowered all the other flavors. If I make it again I'd leave that out. Read More
(29)
252 Ratings
  • 5 star values: 147
  • 4 star values: 72
  • 3 star values: 19
  • 2 star values: 8
  • 1 star values: 6
Rating: 5 stars
08/14/2009
Great recipe. Good old comfort food. Smells wonderful! Very easy to make and love how the coating stays on chicken so nicely. I used 4 boneless skinless chicken breasts with total weight of 1.7 pounds. Needed about double the corn flakes called for. One other hint...be sure to really mix corn flake onion soup combo...the onion soup wants to go to bottom of bowl and you end up having much more of it on the last pieces of chicken dipped than the first. Read More
(190)
Rating: 5 stars
08/14/2009
Great recipe. Good old comfort food. Smells wonderful! Very easy to make and love how the coating stays on chicken so nicely. I used 4 boneless skinless chicken breasts with total weight of 1.7 pounds. Needed about double the corn flakes called for. One other hint...be sure to really mix corn flake onion soup combo...the onion soup wants to go to bottom of bowl and you end up having much more of it on the last pieces of chicken dipped than the first. Read More
(190)
Rating: 5 stars
12/16/2009
This was delicious!! I made it once by the recipe word for word another time I didn't have enough sour cream so I added some ranch dressing to the mix and it was AMAZING!!! Read More
(123)
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Rating: 5 stars
07/27/2009
This was so good! I left out the onion soup mix because my husband's not a big onion fan but I bet it is good that way too. Read More
(101)
Rating: 4 stars
11/19/2009
This recipe was good. I substituted greek yogurt instead of sour cream and panko crumbs instead of corn flakes. I will make it again but probably only use 1/2 the onion soup mix. The whole packet made it a bit too salty. Read More
(60)
Rating: 4 stars
01/24/2011
Very nice flavor with the sour cream/dijon combination. Chicken was moist and delicious. I omitted the dry onion soup mix because it contained MSG and instead used some onion powder and sea salt in the cornflakes mixture. At the end of the baking time I put the chicken under the broiler for 3-4 minutes to make the cornflake coating more crispy. Will make again. Read More
(43)
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Rating: 5 stars
10/26/2009
WOW! This is really good. I've made many receipes from this site some great & some not so great. Let me tell you this was was wonderful! I used tenderloins (because my local Kroger didn't have breasts) and it was so good! I'm a little confused about the time because since I used tenderloins I thought the time would be less but (I was using a convection oven) I had to cook them 25 min. but that said it was the best receipe I've tried on this site. Easy & so good! Read More
(42)
Rating: 5 stars
10/13/2009
This was really delicious! I used more cornflakes like one reviewer recommended and marinated the chicken in the sour cream mixture all day. It was so flavorful. I would definitely make it again. My friend from Fort Bragg loved it! Read More
(37)
Rating: 3 stars
01/10/2011
My husband enjoyed this more than I did. I liked the crunch of the cornflakes but I found the onion soup mix overpowered all the other flavors. If I make it again I'd leave that out. Read More
(29)
Rating: 5 stars
02/14/2012
this was SUCH a big hit in My house! i did make a few changes though...i used rice crispies instead of cornflakes bc im not a fan of the corn flake texture. also instead of onion soup mis i used a rosemary/garlic seasoning blend from the local spice shop! i also added a little more mustard bc i felt it lacked something...but ths was delicious! i served it with some whole grain pasta with roasted red bell peppers olives shredded parmesean cheese and a drizzle of olive oil! definitely putting this in my dinner rotation! this is great for any new cook in the kitchen!:) Read More
(29)