Baked Chicken

This is a recipe that I use often, the kids love it and so does the hubby!
Fast and great served with a side of brown rice and green salad!
Or, eaten alone with some ranch/ketchup dipping sauce!


  • 1-2 tablespoons of butter or margarine
  • 1 cup of Original Bisquick™ mix
  • 1 tablespoon paprika {or more if you like}
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • 2 tablespoons Italian Seasoning {or more if you like}
  • ½ tablespoon of Garlic Salt
  • 3-4 boneless/skinless chicken breasts cut up into long strips
  • 1 egg whipped up
  • ½ cup of milk


Heat oven to 425°

Place butter in rectangle baking dish {I use glass dishes, and sometimes I use more than one to fit all the strips} and let melt in oven until hot and spread out all over the dish.

Note: make sure your butter is spread all over the bottom of the pan and that there is enough, if not, melt more. This helps the chicken to keep its breaded coating when you turn it and not stick to the dish.

In a large bowl combine your dry ingredients: Bisquick, paprika, salt, pepper, Italian seasoning and garlic salt and stir together until well combined.

In another bowl combine egg and milk and whip up together.

Dip your chicken strips into the Bisquick mixture until lightly coated. Then place into milk and egg bath, turning on all sides. Then replace the strip back into the Bisquick mix pressing the mix onto the chicken to coat it.

Tip: why do I have to dip the chicken in the dry mixture before I dip in the liquid? Good question. When you dip the chicken into the dry mixture first, it allows for the milk to stay on the chicken rather than just drip off. It helps it “coat” better

Lay coated chicken strip on top of the melted butter. Repeat those steps for the remaining chicken strips, spacing them out a bit. If you don’t have room for all the strips in one baking dish, use two. I always have to!

Once all of your chicken is coated and placed in the dish, put in your pre-heated oven and bake for 25 minutes. Turn the chicken with some tongs and bake for another 15-20 minutes. Bake time will depend on how you cut the chicken. Thinner strips will bake faster, while thicker strips will take more time. Be sure to cut one piece to check for doneness before you serve.

I serve mine up with some brown rice and a side salad!

Serves 5-6




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