Herb Baked Chicken

Made with a few ingredients, this easy and savoury chicken recipe is perfect when cooking for a crowd or if you just want leftovers for the week. This recipe can also be halved to serve 4. 

Storage time: up to 3 days in the refrigerator. 

Yield: Serves 8

Herb Baked Chicken


  • 1 1/4 cups fine breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 tsp basil, crumbled
  • 1/4 tsp oregano, crumbled
  • 1/4 tsp paprika
  • 1/2 cup mayonnaise
  • 1/2 tsp salt
  • 1/4 tsp sage, crumbled
  • 1/4 tsp cayenne pepper
  • 8 boneless skinless chicken breasts


  1. Preheat oven to 400°F. Grease a 9x13 inch baking pan or line with non-stick foil.
  2. Combine breadcrumbs, Parmesan cheese, basil, oregano and paprika in a pie pan; set aside.
  3. Stir together mayonnaise, salt, sage and cayenne pepper. Spread mayonnaise mixture over both sides of chicken.
  4. Place chicken in crumb mixture, pressing lightly so that crumbs adhere; turn to coat both sides. Arrange chicken in a single layer on prepared pan. Do not overcrowd the pan.
  5. Bake for 25 - 30 minutes or until chicken is cooked through.
Nutritional analysis per serving:


213 calories, 14.7 g fat, 15.3 g protein, 4.5 g carbohydrate, 0.3 g fibre, 373 mg sodium