Baked Breaded Chicken

Baked Breaded Chicken is perfectly seasoned with a basil, oregano, and panko breadcrumb coating that’s just as crispy as fried chicken. Ready in 40 minutes!

If you love Fried Chicken, but don’t want to deal with cooking chicken in oil, then this is the Dinner Recipe for you. It turns out just as delicious and crispy, but the juicy chicken breasts are baked in the oven instead!

Baked Breaded Chicken sliced on serving plate

This crispy chicken recipe has quickly become an all-time family favorite weeknight meal! Everybody loves it because the juicy chicken is packed with flavor and finished off with a perfect coating of crispy breading. I love these Oven-Baked Breaded Chicken Breast Fillets because they’re so easy to make, and baked in the oven in 30 minutes.

They’re perfect for nights when you don’t have time for anything too fussy. The breaded chicken cutlets are prepared in a matter of minutes with super simple ingredients. Then you just pop them in the oven. When they’re done, they’re just as crispy as fried chicken, but without all the work!

This is an excellent meal to serve long with your favorite side dishes like Roasted Green Beans, Garlic Mashed Potatoes, or Macaroni Salad. Be sure to put out your favorite dipping sauces like BBQ, Ranch, and Honey Mustard Sauce to go with the chicken.

You can also use leftover crispy chicken filets to make an easy chicken sandwich for lunch. Or, slice the meat up and enjoy them in a salad or chicken fajitas.

Baked Breaded Chicken collage

How to Make Baked Breaded Chicken

  • Prep time: Preheat the oven and prep a 9×13 inch baking dish with nonstick oil spray. Then use a chicken mallet to flatten the boneless skinless chicken breasts so that they’re an even thickness
  • Coating: Season the chicken breast halves with salt and ground pepper. Then add olive oil and eggs to a bowl and whisk them together. Add the breadcrumbs, basil, and oregano to a shallow dish, and whisk the breadcrumb mixture together. Dip the chicken in the egg mixture, and then the breadcrumb mixture. Press gently on each piece of chicken to stick the coating ingredients to the outside.
  • Bake: Place the pieces of chicken on the prepared baking sheet. For an extra crispy outer coating, spray the pieces with a coating of vegetable oil. Then bake for 30-35 minutes until the chicken is cooked through. To test if they’re done use an internal read thermometer. If they’ve reached 165 degrees then they’re ready to eat.

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Frequently Asked Questions

What if my crust is not sticking to the chicken?

If you find that the breadcrumbs are sliding off of the chicken breasts, try dipping the chicken first in flour, then tapping off the excess, before dipping into the egg mixture and breadcrumbs. You can also try baking the chicken on a wire rack coated with cooking spray placed on a baking dish. This way the surface of the chicken does not have a chance to stick to the pan.

Do I need to marinate Baked Breaded Chicken?

There is no need to marinate the chicken before breading and baking it. The marinade would prevent the breading from sticking to the chicken as well. The bread will lock in moisture and add a flavorful crunchy texture.

How do I know when Baked Breaded Chicken is done?

The best way to know when chicken is ready is to use a meat thermometer. Measure the temperature in the thickest part of the chicken, and make sure it reaches 165 degrees. If you do not have a meat thermometer, cut into a piece of chicken and make sure it is white throughout and the juices run clear.

Baked Breaded Chicken on baking pan

Key Ingredients in Baked Breaded Chicken

  • Chicken Breasts: Use good quality boneless, skinless chicken breasts. Before baking, use a meat mallet to flatten each breast so it is the same thickness. This will help the chicken to cook at the same rate and stay nice and tender.
  • Breadcrumbs: It is easy to find plain or seasoned breadcrumbs in the grocery store. If you are in a pinch, toast 2-3 slices of bread and crush them in a food processor or blender.
  • Seasonings: Dried basil and oregano are a delicious option that lend a classic Italian flavor to the Baked Breaded Chicken. Use any combination of your favorite dried herbs and spices in the breadcrumb mixture.

Air Fryer Baked Breaded Chicken

  • Preheat your air fryer to 390 degrees.
  • Flatten the chicken breasts with a kitchen mallet and season with salt and black pepper.
  • Add olive oil and eggs to a bowl and whisk until well combined.
  • Add breadcrumbs to a second bowl with basil and oregano (if using).
  • Dip the seasoned chicken into the eggs then into the breadcrumbs, pressing breadcrumbs into chicken gently.
  • Place chicken breasts in air fryer basket or tray. If needed, cook 2 breasts at a time to avoid over crowding.
  • Cook for 10-12 minutes, flipping halfway through, until internal temperature reaches 165 degrees.

Variations on Baked Breaded Chicken

  • Seasonings: You can add different spices and herbs to the bread crumb mixture to give some different flavors to the blend of ingredients. Try mixing classic chicken spices like garlic powder, onion powder, paprika, fresh parsley, or thyme. For spicy chicken use red pepper flakes or cayenne pepper. Or, to give the chicken Italian flavor, try an Italian spice blend.
  • Garlic chicken: If you love garlic chicken, you can incorporate the flavor into this Crispy Chicken recipe. Mix 8 minced garlic cloves with the bread crumb mixture. You can use more or fewer cloves of garlic depending on how strong you want the taste to be.
  • Crumbs: You can use different kinds of crunchy ingredients for the outer coating instead of breadcrumbs or panko. Try a pretzel, pecan, or cornflake crumb mixture.
  • Crispy baked parmesan chicken: To add some savory cheese to the recipe, simply mix fresh parmesan cheese with the breadcrumbs. Then coat the chicken in the parmesan mixture and bake.
  • Chicken tenders: You can make this recipe into kid-friendly finger food by using chicken tenders instead of chicken breasts. Coat the chicken in the breadcrumb coating as usual and then pop them in the oven to finish the oven-baked chicken tenders.
  • Gluten Free Breaded Chicken Breasts: To make this recipe friendly for a gluten sensitive diet, swap out the breadcrumbs for a gluten free variety. You can also make breadcrumbs from a gluten free bread or crushed gluten free crackers.
  • Low Carb Breaded Chicken Breasts: For keto friendly Breaded Chicken Breasts, skip the breadcrumbs altogether. Replace them with a mixture of 1 ½ cups almond flour and ½ cup grated Parmesan cheese.
Baked Breaded Chicken on serving plate

Perfect Sides for Crispy Chicken

Ideas for Serving Baked Breaded Chicken

  • Buffalo Chicken Sandwich: Replace the herbs in the breading mixture with garlic powder and ground cayenne to taste. After cooking, dip each crispy chicken breast into Buffalo Wing Sauce and serve topped with coleslaw on a brioche bun.
  • Chicken Parmigiana Sandwich: In the last 10 minutes of cooking, spoon a few tablespoons of marinara sauce onto each piece of chicken and top with sliced or shredded mozzarella cheese. Place each chicken breast onto a crusty hoagie roll and sprinkle with Parmesan cheese for serving.
  • Chicken Tacos: Slice the breaded chicken breasts and load them into soft corn or flour tortillas with shredded lettuce, chopped tomatoes, and grated cheese. 
  • Chicken Katsu Rice Bowl: Use panko breadcrumbs and omit the dried herbs. Serve the crispy baked chicken breast on a bowl of rice with veggies and a savory sauce like curry sauce or Japanese BBQ sauce.

How to Store Baked Breaded Chicken

  • Serve: After baking, don’t leave the chicken at room temperature for more than 2 hours. 
  • Store: To keep the leftovers, transfer the Bread Crumb Chicken to an airtight container, and put it in the fridge. The chicken will stay good for 3-4 days. 
  • Freeze: You could also freeze the chicken for up to 3 months. Put the chicken in the fridge for the thaw time and then reheat them in the oven. 

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Baked Breaded Chicken

Baked Breaded Chicken is perfectly seasoned with a basil, oregano, and panko breadcrumb coating that’s just as crispy as fried chicken. Ready in 40 minutes!
Yield 4 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 4 chicken breast halves , boneless, skinless
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 large eggs
  • 2 cups dry bread crumbs
  • 1 teaspoon dried basil leaves , optional
  • 1 teaspoon dried oregano , optional

Instructions

  • Preheat oven to 350 degrees and spray a baking sheet with vegetable oil spray.
  • Using a kitchen mallet, flatten the chicken breasts to even thickness.
  • Season chicken with salt and black pepper.
  • Add olive oil and eggs to a bowl and whisk until well combined.
  • Add breadcrumbs to a second bowl with basil and oregano (if using).
  • Dip the seasoned chicken into the eggs then into the breadcrumbs.
  • Press breadcrumbs into chicken gently.
  • Carefully add to baking sheet.
  • Spray with additional vegetable oil, if desired.
  • Bake for 30-35 minutes until cooked through to 165 degrees.

Nutrition

Calories: 442kcal | Carbohydrates: 40g | Protein: 34g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1144mg | Potassium: 575mg | Fiber: 3g | Sugar: 3g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 4mg
Keyword: Baked Breaded Chicken
Baked Breaded Chicken collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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