Cheesy potato baked chicken breasts sounds like a funny name, right? They are made with potato and cheese on them so I thought the name was pretty fitting! Either way they are delicious and always turn out tender.
This is one way I have found (besides grilling) that the chicken turns out juicy every time. I accidentally overcooked it once and it was still juicy - try not to overcook it tho because it might not go as well. But hey, we are all humans and well things happen!
What exactly is this? The potato part is instant potato flakes. I always make homemade mashed potatoes, but this is one time I use the instant flakes. This is usually for times we decide to bake it instead of making pan fried chicken.
How to make the baked chicken breasts
This is a very easy way to make chicken and there are just a couple steps. It will take about 45 minutes from start to plate.
Prepping the chicken
First thing I do is take the chicken out of the fridge. Like other meats, I like it to sit out for a few minutes before going in the oven. Usually a total of about 15-20 minutes sitting out for chicken breasts - this includes the time you are coating them.
Pound the chicken down to an even thickness. You want to make sure they cook evenly all the way through. I have skipped this step with success, but pounding it down will help you have evenly cooked chicken. The other option is to cut it into even pieces if some of the pieces are huge (sometimes they are.) I don't use a meat mallet, don't even own one. When I pound anything down, I put it on a cutting board and place a piece of wax paper over it. Then I use a large metal pot to evenly pound it down. You don't want to mush up the meat with a mallet!
Coating the chicken
After pounding down the chicken, start to mix your coatings. The first layer is mayo, garlic powder, salt and cayenne pepper. You are only using a little cayenne (unless you want more) so it won't be spicy. Salt is optional but we add about 1/4 teaspoon (you might want more.) If you want any other spices, this is the layer to add it to so you have it evenly distributed.
The top coating is simple - instant potato flakes and cheese. We prefer 4 cheese Mexican, but your favorite cheese will work best for you. Nice and simple for the breading.
Using a butter knife or spatula, coat each chicken breast generously with the mayo mix. After each one, roll it around in the potato flake mix. Place in the baking dish. We use our 13x9 but you can use any baking dish you would normally bake your chicken in.
After coating each piece and they are all in the dish, I take the rest of the potato mix and evenly pour it on top of the chicken.
Baking the chicken
Once you have it in the baking dish and ready to go, place it in the oven that is preheated to 400 degrees F. Bake for about 20-25 minutes, until it reaches an internal temperature of 165 or the juices run clear.
Remove from the oven and allow to rest for at least 5 minutes before serving so the juices can be absorbed back into the fibers. You can end up with dry chicken if you cut it too soon.
These baked chicken breasts go well with so many different side dishes, we even like to serve sweet coleslaw with it as a vegetable.
Cheesy Potato Baked Chicken Breasts
- 4 chicken breasts boneless, skinless
- 1 cup instant mashed potato flakes
- ½ cup shredded cheese we use 4 cheese Mexican
- ¼ cup mayo
- ¼ tsp garlic powder see notes
- ⅛ tsp cayenne pepper
- ¼ tsp salt
- Preheat oven to 400°F
- Remove chicken from the fridge and pound it down to an even size using a heavy sauce pan (I don't use a meat mallet, it will rip it up.) Alternatively you can cut the chicken into even pieces if they are huge. You just want them to cook evenly.
- In a small bowl mix together the mayo, salt, garlic and cayenne pepper.
- In a bowl large enough for dipping the chicken in, mix together the potato flakes and cheese.
- Using a spatula or even a butter knife, generously coat the chicken with the mayo mix. Then put into the potato mix and coat well.Place in a baking dish and dump the rest of the potato mix on top.
- Bake at 400°F for 20-25 minutes, until juices run clear. The internal temperature of chicken should be 165. The potato mix on top will be a golden brown.
- Remove from oven and allow it to rest at least 5 minutes before serving.