breaded chicken in the oven recipe

Written ByJenny Smyth Posted on
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The Best breaded chicken in the oven recipe

I have been making this breaded chicken in the oven recipe for years, and it’s always a hit with my family. It’s a simple yet flavorful dish that’s perfect for a weeknight dinner or a special occasion. The combination of crispy breading and tender chicken is a winner with my kids, and it’s also a great way to get them to eat more vegetables.

I love that this recipe is so easy to make and requires minimal prep time, making it ideal for busy weeknights when I’m short on time. Plus, it’s a healthier alternative to deep-fried chicken, which is always a bonus in my book. This recipe originated from my mother-in-law, who learned it from her Italian grandmother.

The original recipe called for just chicken breasts, but over time I’ve adapted it to include thighs as well, which adds more flavor and texture. When I make this dish, I like to serve it with a side of steamed broccoli or roasted vegetables to round out the meal. The key to making this recipe work is in the breading process.

I like to use panko breadcrumbs for a lighter coating that doesn’t overpower the chicken. I also add some grated Parmesan cheese to give it an extra boost of flavor. By using the right type of breadcrumbs and adding some cheese, you’ll get that perfect crunch on the outside and tenderness on the inside.

One of the things I love about this recipe is how versatile it is. You can serve it as a main course or cut it up into smaller pieces for an appetizer or snack. It’s also great for potlucks or picnics because it’s easy to transport and can be served at room temperature.

Oven Baked Breaded Chicken

4.7 from 687 votes

Crispy and golden breaded chicken breasts baked in the oven instead of fried. This easy recipe delivers a crunchy coating with tender, juicy meat inside.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts (about 6 oz each)
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Breading

1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon paprika
2 large eggs
2 tablespoons olive oil

👨‍🍳Directions

1Preheat the oven to 425°F.
2Line a baking sheet with parchment paper and set aside.
3This high heat ensures the breading becomes crispy without drying out the chicken.
4Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
5This helps the chicken cook evenly and remain tender.
6In the first shallow bowl, combine the flour, garlic powder, onion powder, salt, and black pepper.
7In a second bowl, beat the eggs until smooth.
8In a third bowl, mix the panko breadcrumbs, Parmesan cheese, oregano, and paprika.
9Dredge each chicken breast first in the flour mixture, shaking off excess.
10Then dip into the beaten eggs, allowing any excess to drip off.
11Finally, press firmly into the breadcrumb mixture, coating both sides evenly.
12Place the breaded chicken breasts on the prepared baking sheet.
13Drizzle or brush the tops with olive oil to help them brown and become extra crispy during baking.
14Bake for 20 to 25 minutes, flipping halfway through, until the coating is golden brown and the internal temperature reaches 165°F.
15The chicken should feel firm to the touch and the breading will appear crisp and lightly browned.
16Remove from the oven and let rest for 5 minutes before serving.
17This allows the juices to redistribute, keeping the chicken moist.
18Serve hot with your favorite dipping sauce or side dish.

🔧Equipment

Baking sheet
Parchment paper
Shallow bowls (3)
Meat mallet or rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For extra crunch, use panko breadcrumbs and do not skip the olive oil drizzle. You can substitute gluten-free breadcrumbs if needed. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.

Watch Video Of How Oven Baked Breaded Chicken Works

This breaded chicken in the oven recipe is always a good idea for any occasion because it’s easy to make and feeds a crowd.

One of my favorite ways to serve leftovers is by reheating them in an air fryer or oven with some additional seasonings like garlic powder or paprika.

You can also store cooked breaded chicken in an airtight container in the refrigerator for up to 3 days and reheat as needed.

❓ Frequently Asked Questions About Oven Baked Breaded Chicken

Q: Can I use regular breadcrumbs instead of panko?

While you can use regular breadcrumbs, keep in mind that they will produce a heavier coating that may not be as crispy as panko. If you don’t have panko on hand, you can try using gluten-free breadcrumbs or even crushed crackers as a substitute.

Q: How do I prevent the breading from falling off during cooking?

This is one of the most common questions I get about this recipe! To prevent the breading from falling off, make sure your chicken pieces are dry before dredging them in the breading mixture. You can also try chilling the breaded chicken in the refrigerator for 30 minutes before baking to help the coating adhere better.

Q: Can I bake this recipe at a higher temperature?

Yes, you can bake this recipe at a higher temperature if you prefer a crisper exterior on your chicken. Just keep an eye on your chicken after 15-20 minutes and adjust the baking time as needed.

Q: Is this recipe suitable for vegetarians?

No, this recipe is not suitable for vegetarians due to the presence of chicken. However, you can easily adapt it to make vegetarian ‘chicken’ by substituting with breaded portobello mushrooms or eggplant slices.

Q: Can I freeze this recipe for later use?

You can freeze breaded chicken in an airtight container or freezer bag for up to 3 months. When you’re ready to cook it, simply thaw overnight in the refrigerator and then bake according to your original instructions.

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