This breaded bird is a delicious compromise. It's much healthier than traditional fried chicken, but it's still got that crispy outer coating thanks to a quick sear in the skillet.
1 cup dried bread crumbs
4 boneless and skinless chicken breast halves, pounded to an even thickness
2 tablespoons olive oil
2 tablespoons butter
salt and black pepper, to taste
Preheat the oven to 350 degrees F.
Place the breadcrumbs in a shallow dish. Roll each chicken piece in the crumbs, pressing the crumbs so they adhere.
Heat the olive oil and butter in a large oven-proof skillet over medium heat. Add the chicken and cook 2 minutes per side. Season the chicken with salt and pepper as desired.
Place the skillet in the oven and bake the chicken for 7-10 minutes or until the chicken is cooked through (and juices run clear when pierced with a fork).
Serve hot.
For a gluten-free version, use almond flour or crushed cornflakes instead of breadcrumbs.
To prevent the chicken from sticking to the skillet, make sure it's properly heated before adding the chicken.
Try different seasoning blends to vary the flavor of the breaded chicken.
To add a spicy kick, mix hot sauce or cayenne pepper into the breadcrumbs before coating the chicken.
Serve the breaded chicken with a side of dipping sauce like honey mustard or barbecue sauce for extra flavor.
Pounding the chicken breast to an even thickness helps it cook more evenly and provides a more tender texture.
Yes, panko breadcrumbs can be used for a crispier coating, but the texture will be slightly different than regular breadcrumbs.
Add herbs and spices such as garlic powder, paprika, or dried herbs to the breadcrumbs for added flavor (or use pre-seasoned bread crumbs).
Cook the chicken as directed in your skillet, then transfer the breaded chicken to a baking dish and bake as directed.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree oven until warmed through.
You can freeze the breaded chicken on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
Measuring Cups and Spoons: For measuring the bread crumbs and olive oil (and butter if not using stick butter).
Shallow Dish: For coating the chicken breast in breadcrumbs before searing in the skillet.
Large Oven-Proof Skillet: For searing the breaded chicken breasts before finishing them in the oven. Using an oven-proof skillet allows you to transfer the chicken directly from the stovetop to the oven without needing to change pans.
Tongs: Helpful for flipping the chicken breasts in the skillet.
Meat Pounder: For pounding the chicken breast halves to an even thickness before breading and cooking.
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reviews & comments
July 29, 2020
I tried this and it was a hit for my wife and daughter, it turned out great. I used a thermometer to test for fully cooked. A nice and tasty dish. Thanks
May 2, 2020
Easy Quick I coated chicken breasts lightly with mayo. trick from my mom. Used less butter
April 2, 2012
2nd time I use this recipe and bake longer 25 to 35 minutes and you'll love it.
April 29, 2011
yes, depending on the thickness of the meat, your particular appliance and/or altitude, it can take longer to prepare this dish. We had to cook in oven for 25 minutes but, it was delicious!
heat temp or amount of time in oven is wrong i tried this and chicken was still pink also chicken was not frozen before trying this
It does say "or until chicken is cooked through" so always cook to a safe doneness as your oven temperature may be different than someone else's