This Baked Breaded Chicken gives you the crispy taste of something fried without the extra macros! The Italian seasonings of the breadcrumb mixture make for a savory and delicious bite. Pair this with one of my fresh salads and serve it for your next weekday family dinner.

Seven pieces of baked breaded chicken on a baking sheet.

About This Recipe

This recipe is great for anyone who wants the crunch of fried chicken without the extra fat and carbs that come from deep frying and batter. It’s great for counting macros while still having a satisfying meal.

Pair this protein-packed chicken with a cooked veggie or one of my favorite salads and you’re all set!

Breaded baked chicken breasts on a baking sheet.

Ingredients and Substitutions

Chicken breasts: If using large chicken breasts, make sure to butterfly them and pound into an even thickness so they will cook evenly. You can also use this recipe with chicken tenderloins if you prefer.
Eggs: The eggs act as our binding for the breadcrumbs.
Breadcrumbs: You can use store-bought or homemade breadcrumbs! I love making my own breadcrumbs with any stale bread I have lying around. Just put a few pieces of the bread in a food process and pulse on high until you see coarse bread crumbs. Then just toss the breadcrumbs in the oven and toast for a few minutes until golden brown.
Seasonings: You’ll need kosher salt, black pepper, garlic powder, dried rosemary and onion powder.

Dietary Adaptations

This recipe is dairy-free, but since it calls for breadcrumbs it is not naturally gluten-free. That being said, it’s super easy to modify this recipe to be gluten-free! You can purchase gluten-free bread crumbs or make some yourself.

To make your own gluten-free breadcrumbs you’ll put a few pieces of your gluten-free bread (I like Schar gluten-free bread) into a food processor and process those on high until you see small coarse breadcrumbs. Toast those breadcrumbs in the oven until golden brown and they’re ready to be used in your breading!

How to Make

Once you’ve gathered your ingredients you can start cooking! Here’s how to make baked breaded chicken:

Preheat the oven. Preheat the oven to 425 degrees.
Prep the baking sheet. Line a large baking sheet with parchment paper and set aside.
Prep the chicken. Carefully butterfly the chicken breasts with a knife and use a mallet to pound out the thicker pieces so they’re even in thickness. Season the breasts liberally with salt and pepper.
Bread the chicken. Add the eggs to a large shallow dish and whisk well. Combine the breadcrumbs (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 the chicken. Bake in a 425 degree oven for 8 minutes, then flip the chicken and BROIL on high for another 3-5 minutes until golden brown and internal temp reaches 165 degrees.
Serve. Remove the chicken from the oven, allow it to cool for a minute or two and serve with a yummy, fresh side!

A baking sheet filled with breaded baked chicken breasts.

Helpful Tip

When you’re working with raw eggs and breadcrumbs, things can get a little messy. Here’s a trick I learned that can help with the breading process and keep your kitchen a little bit cleaner. Designate one hand as the “wet” hand and the other as the “dry” hand, that way only one hand will ever touch the egg wash.

I’m right-handed so here’s what I do. I grab the raw chicken breast with my left hand, drop it into my egg wash, and then gently set it into my breadcrumb mixture. With my dry right hand, I scoop the mixture over the chicken breast to make sure it’s fully coated. Then, with the same dry hand, I pick up the chicken and place it on the baking sheet.

It may seem like a no-brainer to do it this way, but trust me, my first few times breading this chicken were pretty messy. I was using both hands to do the whole process and it only took a few minutes for my hands to be completely breaded instead of the chicken!

Serving Suggestions

This breaded baked chicken is a great protein to have on your dinner plate. All you need now is some tasty, fresh vegetables on the side. If you’re looking for something to serve with this chicken, here are the recipes I recommend!

More Delicious Chicken Recipes

If you’re looking for more flavorful ways to prepare your chicken, you’re in the right place! Here’s a list of some of my favorite chicken recipes.

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