Baked Breaded Chicken

1 from 1 vote

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.

Prep Time18

Cook Time12

Total Time30

Course: dinner

Cuisine: American

Keyword: baked chicken, breaded chicken, chicken breast

Servings: servings

Calories: 170kcal

Author: Lillie

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 parchment paper and set aside. 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 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:

Serves 9

Serving size: 119g

170 calories, 3.3 fat, 8.4 carbs, 25.9 protein, 0.4 fiber

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