Crispy Baked Breaded Chicken Breasts
Crunchy on the outside, juicy in the middle, and done on one sheet pan in 30 minutes, with a garlic and rosemary breadcrumb crust.
Servings: 9 servings
Calories: 170kcal
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:
Serves 9
Serving size: 119g
170 calories, 3.3 fat, 8.4 carbs, 25.9 protein, 0.4 fiber
Search "Lillie Eats and Tells Breaded Baked Chicken"
Nutrition
Serving: 119g | Calories: 170kcal | Carbohydrates: 8.4g | Protein: 25.9g | Fat: 3.3g | Fiber: 0.4g