Crispy and Moist Baked Chicken Breasts

Preheat oven to 375 F.

Butter a 13×9 glass baking dish. Other dishes would work just as well, just not one smaller than 13×9 as I barely fit my chicken in this size of pan. Melt the rest of the butter and set aside.

Slice your chicken breasts in half lengthwise, so you have 8 roughly even pieces of chicken.

Mix together all of the dry ingredients (both breadcrumbs, bouillon powder, salt, minced onion, garlic powder, black pepper) in a wide bowl or on a plate.

A hint? You may substitute one or two teaspoons of a Lipton’s Beefy Onion Soup Mix packet for the spices, so you would simply use the breadcrumbs and the packet. It’s so easy! But if you’re a spice purist, by all means use the spices.

Coat each piece of chicken in sour cream thoroughly.

Dredge the chicken piece through the breadcrumb mix, coating it completely. Place the coated piece in the baking dish, and repeat with the rest.

I have to really jig-saw my chicken pieces into my baking dish. If you have a larger pan, you might want to use it. I don’t have a larger pan, so I make do. I just arrange them until they fit and there is about 1/2 inch of space between each one.

Once all of the chicken is in the pan, drizzle the melted butter over each piece of chicken as evenly as possible. You don’t need to be super precise.

Bake the chicken for 45-50 minutes at 375 degrees, uncovered, and if you’d like to brown it a little more, you can broil it for 2-4 minutes at the end.