Anything that starts with “crispy” is headed in the right direction… then add garlic and thyme and I dare you not to love it. This Crispy Garlic and Thyme Chicken can be served with a simple arugula salad, over pasta with marinara, built into a chicken sandwich, or chopped up into all your favorite meals!
It’s just breaded enough to soak up more flavor and add some texture, but not enough to make it a splurge meal. It calls for garlic and fresh thyme to season, but if you don’t have thyme (or time to go pick up thyme.. ha) you can absolutely sub whatever herbs you have on hand.
How to Make Crispy Garlic and Thyme Chicken
- 4 large chicken breasts (965 g)
- Crusty white bread (100 g) (but really any bread can do the trick)
- Garlic, minced (or frozen cubes)
- Fresh thyme leaves (or sub other herbs you have on hand)
- Avocado oil (7 g)
Start by placing your chicken breasts between two sheets of parchment paper and smash them until nice, even, and about ½ inch thick or less. If they’re really big, you can butterfly the breasts first so you don’t have to smash so much. Of course you could also start with tenderloins (my favorite!) and skip this step altogether.
A large cast iron skillet will work best for this recipe, so if you have one, let it get nice and hot and give it a spritz of avocado oil spray. While it’s warming up you can whip up your breadcrumbs. You’ll simply add your bread, garlic, and herbs to a small blender or food processor and give it a quick blitz.
While your chicken is still on the parchment paper, sprinkle with the breadcrumb mixture and a good pinch of kosher salt and a few cracks of pepper. Flip and repeat on the other side. Make sure to really pack the breadcrumbs into the chicken so it sticks as well as it can.
Cook the chicken for about 3-4 minutes per side (depending on how thick they are) until you’ve got that golden brown crust and they’re cooked all the way through. Let them rest for a few minutes before enjoying!
As mentioned this chicken goes great with just about anything, but here are a few of my favorites to serve it with,
Looking for more macro friendly ways to cook your chicken? I always prep my weekly bulk apple cider dijon grilled chicken and serve that on most recipes, but I have a few other recipes up my sleeve that are also tasty and macro friendly!
If you make this recipe, be sure to tag me on Instagram @lillieeatsandtells! I’d love to see the creative ways you decide to serve this Crispy Garlic and Thyme Chicken!
Crispy Garlic and Thyme Chicken
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
- 4 large chicken breasts 965 g
- 2 slices crusty white bread 100 g
- 3 cloves of garlic minced (or frozen cubes)
- 3 Tbsp fresh thyme leaves or sub other herbs you have on hand
- ½ Tbsp avocado oil 7 g
- Place chicken breasts between two sheets of parchment paper and smash until nice and even and about ½ inch thick or less. If they’re really big, you can butterfly the breasts first so you don’t have to smash so much.
- In a small blender or food processor, add your bread, garlic, and herbs and give it a quick blitz to make fine breadcrumbs.
- Heat a large cast iron skillet over medium high heat with a spritz of avocado oil spray. Let it get nice and hot. Keep your chicken breasts on the parchment paper, sprinkle tops with bread crumbs, and season well with a good pinch of kosher salt and a few cracks of pepper. Flip and repeat on the other side, trying to smash the crumbs into the chicken. Cook chicken for about 3-4 minutes per side (depending on thickness) until golden brown and cooked through. You want an internal temperature of 165 degrees.
- Serve with a simple arugula, lemon, and pine nut salad, or over pasta with marinara, built into a chicken sandwich, or chopped up in all of your favorite meals!