How many times have you forgotten to thaw those chicken breasts you’ve got stashed away before it’s time to make dinner? Sure, you could double-bag the chicken and soak it in a hot water bath until thawed, but that still takes time and can get messy. Instead, follow this recipe to bake them straight from the freezer. You’ll end up with juicy chicken coated in a crisp layer of breadcrumbs. Just make sure you freeze your chicken breasts in a flat layer so they don’t stick together — the recipe won’t work with a big clump!
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh parsley leaves and tender stems
- 1 clove garlic, finely chopped
- 1 cup panko breadcrumbs
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 4 individually frozen boneless, skinless chicken breast halves (about 8 ounces each)
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
- Add the mayonnaise, Dijon, parsley and garlic to a small bowl and stir to combine. Add the breadcrumbs, olive oil and 1/2 teaspoon each salt and pepper to another bowl and stir until combined.
- Place the chicken on the prepared baking sheet. Dividing evenly, brush the mayonnaise mixture all over the top and sides of each piece. Top the mayo-covered areas with the panko mixture and press to adhere.
- Bake until the coating is golden brown and an instant-read thermometer inserted into the thickest part of each breast registers 165 degrees F, 30 to 35 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 502 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 53 g |
| Cholesterol | 168 mg |
| Sodium | 634 mg |
Reviews
This was amazing! The skinless chicken breast I use is usually dry and tough when I pan fry it, but baked with this mayo breadcrumb topping made it sooooo tender and moist. I used defrosted ones, the thicker pieces took 25 minutes and the thinner ones 15 minutes. Absolutely scrumptious!
I had been thawing store brand frozen breasts and baking them on a broiler pan with water in the bottom tray, but they would turn out tough, dry, and rather bland, even with olive oil, lemon-pepper, and a little salt. THIS works!! I was amazed at how tender, juicy, & tasty they were!
Great recipe that can be modified many ways, LOVE being able to cook from frozen. I never use mayo, and have used many different types of mustard. I usually make an extra one with just salt & pepper so I can make chicken salad or tacos later. Schwans boneless chicken breasts work really well as they are a uniform thickness.
After 35 mins the chicken was not cooked all the way through. Had to wait 42 mins. But the chicken was tasty. Please be sure to check chicken before you eat after the 32 mins.
Any advice for baking with thawed breasts?
I was skeptical that the breasts would be fully done in the center because they were pretty thick. But after 35 mins they were and the breadcrumbs were tasty. Will use this recipe again.
Deliciously quick and easy!
Followed recipe except I had to use vegetable oil.