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Grampa’s Firehouse Chicken is a delicious, easy meal that is so good, it’s sure to make a regular appearance on your dinner table!

Grampa's Firehouse Chicken - My father-in-law's recipe... and the guys at the Firehouse loved this dinner! A simple and super flavorful way to prepare chicken breasts!


My father-in-law – Grampa to all of us in the family – worked as a firefighter in Brockton, Massachusetts for most of his career. During that time, each firefighter took turns cooking dinner for the rest of the guys working the shift at the firehouse. Grampa developed this recipe (named Firehouse Chicken by our family) one night, and it was an instant hit with the crew!

In fact, it became so popular that Grampa’s Firehouse Chicken recipe was shared among five other firehouses in the city of Brockton, and it became part of the regular menu rotation for years.

Grampa's Firehouse Chicken - My father-in-law's recipe... and the guys at the Firehouse loved this dinner! A simple and super flavorful way to prepare chicken breasts!

Grampa’s Firehouse Chicken is really just a simple variation of breaded baked chicken breast. Before breading the chicken, it’s dipped in a sauce made by mixing together mayonnaise and prepared horseradish. This extra coating keeps the chicken super moist during the baking process, but it also adds a delicious creamy layer with a gentle, flavorful warmth thanks to the horseradish beneath the breadcrumbs.


Grampa's Firehouse Chicken - My father-in-law's recipe... and the guys at the Firehouse loved this dinner! A simple and super flavorful way to prepare chicken breasts!

Although retired now, Grampa still makes his Firehouse Chicken recipe at home, and it has become a regular meal at our house too!  (The whole family loves it!)

This recipe was originally published on A Family Feast on November 15, 2012.

Interested in more chicken recipes?
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Grampa's Firehouse Chicken - A Family Feast

Grampa’s Firehouse Chicken

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 servings


A delicious variation to your typical breaded boneless baked chicken breast.


  • 4 boneless, skinless chicken breast halves (about 2 pounds)
  • 1 cup mayonnaise
  • 6 tablespoons prepared horseradish
  • 3 cups of seasoned bread crumbs or enough to coat chicken
  • Non-stick cooking spray


  1. Preheat oven to 425 degrees. Spray a 9X13 baking dish with non-stick cooking spray.
  2. Trim any visible fat from the chicken breasts.
  3. Mix mayonnaise and horseradish until blended in a medium sized bowl.
  4. Spread breadcrumbs out on a plate.
  5. Dip chicken in mayonnaise mixture on both sides until well coated. Shake off any excess. Then lay chicken in breadcrumbs turning to coat on both sides.
  6. Place breasts in prepared pan. Spray the top of the chicken with cooking spray until crumbs are coated. (There is enough fat in the mayonnaise that you don’t need any more fat to coat the crumbs so cooking spray works really well to help the bread crumbs brown while baking.)
  7. Bake at 425 degrees until cooked through, about 20-25 minutes. Cooking time will vary depending on thickness of breast.
  8. Note: Use the “poke test” to test for doneness. If you poke the thickest part with your finger and it bounces back, it is done. Or, use a probe thermometer inserted into thickest part of the breast and remove from the oven when the internal temperature reaches 155-160 degrees. It will cook a little longer out of the oven with a final temperature of 165 degrees.

Disclosure: This post contains affiliate links.

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  • Carolyn wrote:

    Made this chicken tonight. Used thighs because breasts are usually dry. Wow how delicious, they were so tender even though we used the temperature probe we didn’t think they were done. Only used 3 tsps of horseradish cause hubs pics up on different tastes, will up it next time. Great job gramps will make again with breasts.

    • Martha wrote:

      So glad you enjoyed the recipe Carolyn!

  • Karen wrote:

    Hi Martha. Do you think seasoned panko breadcrumbs would work with this recipe? Or maybe just stick with regular breadcrumbs?

    Thank you.

    • Martha wrote:

      Hi Karen – You can definitely used seasoned panko – it will still be delicious!

  • Karen wrote:

    Thank you, Martha. I also wondered if you drained the horseradish before using it?

    • Martha wrote:

      Hi Karen – No, we don’t drain the horseradish. Even if the horseradish/mayo mixture is a little loose, the breadcrumbs will absorb some of that.

  • Karen wrote:

    Hi Martha! I am looking forward to trying this chicken recipe. The mayo/horeseradish combo sounds delicious. I watched the video of the recipe being made and the horseradish looked almost creamy. Do you use regular horseradish in the jar — like Gold’s? And, if so, do you drain it first or use the juice as well? Or was it a creamy horeseradish? I just want to make sure I’m following the recipe. It sounds so good — I’d hate to mess it up! Thanks!

    • Martha wrote:

      Hi Karen – I can see what you mean from the video…we do have a video crew making the recipes and it’s possible the brand she used was creamier than usual (or maybe it wasn’t chilled). But – we use the non-creamy, regular prepared horseradish such as Boar’s Head or Gold’s and that gets mixed into the mayonnaise. Hope you like the recipe!

  • KAREN wrote:

    I added shredded Parmesan to the bread crumbs. Great & easy recipe?

    • Martha wrote:

      Thanks Karen! Great addition!

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