Potato-Crusted Chicken

Campbell's Potato-Crusted Chicken Recipe

Mashed potato flakes and Cheddar cheese form an irresistible coating for these baked chicken breasts. Best of all, the chicken is ready to eat in just 35 minutes.

At a glance


10 min.


35 min.



Bake: 25 min.

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What You'll Need

3/4 cup Idahoan buttery homestyle instant mashed potato flakes
1/4 cup shredded Cheddar cheese (about 1 ounce)
1 teaspoon dried oregano leaves, crushed
1 1/4 pounds skinless, boneless chicken breast halves
1/4 cup mayonnaise

How to Make It

  • 1

    Heat the oven to 400°F.

  • 2

    Stir the potato flakes, cheese and oregano on a plate.

  • 3

    Brush the chicken with mayonnaise on both sides and coat with the potato mixture.

  • 4

    Place the chicken on a greased baking sheet. Bake for 25 minutes or until the chicken is cooked through.

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  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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