Crunchy on the outside, juicy in the middle, and done on one sheet pan in 30 minutes. My baked breaded chicken breasts get a garlic and rosemary breadcrumb coating, a quick bake at 425, and a few minutes under the broiler to turn the crust golden. You get that fried chicken crunch without a pot of oil on the stove.
Each serving is 170 calories with 25.9 grams of protein, and one batch makes 9 pieces. Serve it with a big salad for dinner, then slice the leftovers for wraps and salads all week.
A Quick Look At The Recipe
- Recipe Name: Crispy Baked Breaded Chicken Breasts
- Ready In: 30 minutes
- Serves: 9 servings
- Calories: 170 cal
- Protein: 25.9g
- Fat: 3.3g
- Carbs: 8.4g
- Why You'll Love It: Crunchy on the outside, juicy in the middle, and done on one sheet pan in 30 minutes, with a garlic and rosemary breadcrumb crust.
Before You Start Cooking
- Skip the parchment paper. This chicken finishes under the broiler, and parchment can scorch or even catch fire that close to the heat. Line your pan with foil and give it a light spray of oil instead.
- Pound the chicken even. Butterfly thick breasts and pound the thick end down so every piece cooks in the same 11 to 13 minutes. Thin spots dry out while thick spots are still raw.
- Use one wet hand and one dry hand. I’m right-handed, so my left hand drops the chicken in the egg and my right hand presses on the breadcrumbs. My fingers don’t end up breaded, and the cleanup is way easier.
- Season twice. Salt and pepper the chicken before breading, then add one more pinch on top right before it goes in the oven.
Important Ingredients and Substitutions
- Breadcrumbs: Store-bought work great, but I love using up stale bread. Pulse a few slices in a food processor until you have small crumbs. For gluten-free chicken, swap in gluten-free breadcrumbs.
- Rosemary, garlic powder and onion powder: This trio is the flavor in the crust, so don’t skip it. Dried rosemary is what I use.
- Chicken tenderloins: They work instead of breasts. No pounding needed, and they cook a little faster, so start checking them a few minutes early.
No dairy in this one, so it’s naturally dairy-free.
How to Make Baked Breaded Chicken
- Prep the pan and oven. Preheat the oven to 425°F and line a large baking sheet with foil.
- Prep the chicken. Butterfly and pound the chicken to an even thickness, then season both sides with salt and pepper.
- Bread it. Whisk the eggs in one shallow dish. Mix the breadcrumbs, garlic powder, rosemary and onion powder in another. Dip each piece in egg, let the extra drip off, then press it into the crumbs on both sides.
- Bake, then broil. Bake for 8 minutes, flip, and broil on high for 3 to 5 minutes until the crust is golden and the chicken hits 165°F inside. Stay close to the oven while it broils.
Frequently Asked Questions
Why is my breading falling off?
Let the extra egg drip off before the crumbs go on, then really press the crumbs into the chicken. And leave it alone on the pan until it’s time to flip. It’s OK if a few spots aren’t fully coated.
How do I know when it’s done?
Use a meat thermometer. The thickest piece should read 165°F. If your crust is golden before the chicken gets there, move the pan down a rack and finish it under the broiler for another minute or two.
What’s the best way to reheat leftovers?
The oven or air fryer at 375°F for 5 to 8 minutes keeps the crust crisp. The microwave works in a pinch, but the breading gets soft.
What to Serve with Baked Breaded Chicken
I almost always pair this with something fresh and green. My simple arugula salad takes five minutes, and 10-minute air fryer asparagus cooks while the chicken broils. For a heartier plate, my harvest chopped kale salad holds up great as leftovers too.
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Crispy Baked Breaded Chicken Breasts
Ingredients
- 2 lbs chicken breasts butterflied and pounded for even thickness (896g)
- 2 tsp kosher salt
- ½ tsp pepper
- 2 eggs
- ¾ cup breadcrumbs (100g)
- 2 tsp garlic powder
- 2 tsp rosemary
- 1 tsp onion powder
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with foil and spray lightly with oil. Don’t use parchment paper, since this recipe finishes under the broiler. Butterfly chicken breasts and pound the thicker sides so they’re pretty even. Season liberally with salt and pepper (at least as much as called for.)
- Add eggs to a large shallow dish and whisk well. Combine bread crumbs (store bought or simply pulse your own bread into crumbs), garlic powder, rosemary, and onion powder into a second shallow bowl. Dip the chicken in the egg (letting excess drip off) and then dip both sides into the bread crumbs. It’s ok if they’re not completely coated.
- Lay breaded chicken on the lined baking sheet and repeat until done. Sprinkle with another pinch of kosher salt and pepper for good measure!
- Bake in a 425 degrees oven for 8 minutes, then flip the chicken and BROIL on high for another 3-5 minutes until golden brown (watch it closely) and internal temp reaches 165 degrees.
- Remove the chicken from the oven, allow it to cool for a minute or two, serve and enjoy!
Notes
Nutrition
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Should have read the reviews prior to making. DO NOT USE PARCHMENT PAPER IF YOU BROIL. My house almost caught fire.
Sounds like a skill issue.
Why would you leave a one-star rating for a recipe that didn’t go wrong because of the recipe?
it went wrong because you didn’t know about not using parchment paper in the broiler.
I’m glad your house didn’t burn down.
Parchment paper should never be used under the broiler. Also, some are only rated to 420 degrees.
It’s paper and could start a fire.
Mellisa, oh how I wish I had scrolled to your review before making this recipe because you were completely right, the parchment paper set on fire in my oven while on broil. No one is hurt but it was scary and ruined the experience. I am freshly moved into an apartment and out of my family’s home, living with my dog and partner and we’re trying to learn to cook these sort of meals that we didn’t learn growing up. Again, everyone is safe! The experience just rattled me