- Meat and poultry
- Cuts of chicken
- Chicken breast
- Breaded chicken breasts
These crunchy chicken breasts are absolutely wonderful. Serve them with jacket potatoes or mash, with a side salad.
2514 people made this
- 120g butter
- 4 cloves garlic, finely chopped
- 75g breadcrumbs
- 40g Parmesan cheese, grated
- 200g Cheddar cheese, grated
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 8 skinless, boneless chicken breast fillets, pounded thin
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Preheat oven to 180 C / Gas 4.
- Melt the butter in a saucepan over low heat and cook the garlic until tender, about 5 minutes.
- In a shallow bowl, mix the breadcrumbs, Parmesan, cheddar, parsley, oregano, pepper and salt.
- Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 23x33cm baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
- Bake 30 minutes in the preheated oven or until chicken is no longer pink and juices run clear.
Reviews & ratingsAverage global rating:(3005)
Reviews in English (2101)
I have been experimenting with different recipes for chicken breasts and this one comes out tops so far. Easy to make and full of flavour. I cut down on the cheese to make it a bit healthier and it was still very tasty. Will definitely be making it again.-02 Feb 2016
Easy and super tasty-06 Oct 2015
Not the best recipe: yes, the meat was moist (after only 15 minutes so watch out-recommended 30 min may make it dry). After quick look at prevoius reviews, I halfed butter - very sensible decission, and added more seasoning (dry chilli, dry pepper etc). The cheese was not so distinct as I thought it would be, my husband didn't realize there was any cheese until I told him so, and breadcrumbs could have been cut down toat least 1/3. The garlic wasn't dedectable due to too long cooking.It was edible, but needs too many alterations to be considered as retry.-03 Jun 2017
Crispy, Crunchy Baked Honey Garlic Chicken
Crunch but baked --has this combo eluded you for years too? I have been trying and mostly failing at making deliciously crispy chicken using my oven, but this recipe has been my best attempt so far. It took me a few tries to get the temperature just right and wow! All I can say is I am never baking my chicken the same way again. This baked honey garlic chicken is a home run all around, whether you’re feeding your family of four or a huge group.
How to Make the Best Baked Honey Garlic Chicken
I used to think that crispy chicken and tons of oil go hand in hand, but this recipe is proof that that is not the case at all.
Start by preheating your oven to 400 degrees fahrenheit. Next, season your chicken thighs with just salt, pepper and garlic powder. Bake this in the oven for 30 minutes while you make the sauce.
In a saucepan, combine the garlic, apple cider vinegar, coconut aminos, honey, minced garlic and chicken broth. Bring this to a boil and reduce the heat, simmering for another 5-10 minutes or until you notice the sauce thickening slightly.
This sauce? Let me tell you… It’s mouthwatering. I love it on its own, but it really helps to create that crisp texture on the outside. Brush your chicken with this and put it back in the oven on broil until crisp.
Chicken Thighs or Chicken Breasts – Can I Use Either?
Chicken breast is fine for this recipe, too, but I much prefer the flavor and fat content of chicken thighs. You want some fat in the meat to help keep it moist, especially since it’s going to broil at a high temperature at the end.
By using chicken breast pieces instead of chicken thighs, you’ll be able to cut down on some calories from fat (1), but bear in mind that you’ll also have less wiggle room in terms of baking and broiling time before it dries out!
Recommended Paleo-Approved Pairings
We love a good paleo-approved pairing, especially when it’s so much better than its not Paleo counterpart.
One of my absolute favorites is this Paleo Shrimp Fried Rice Recipe. You can leave the shrimp in and top it with the baked honey garlic chicken, or you can swap out the shrimp in the recipe and replace it with the chicken. Either option works fabulously.
You could also pair this with some Mashed Cauliflower, which is meant to be like mashed potatoes.
Preheat the oven to 350 degrees F.
Pound the chicken to an even thickness.
Combine the mayonnaise and mustard until well mixed.
Combine the bread crumbs, parsley, basil, rosemary, garlic powder, salt, and pepper in a shallow dish.
Spread the mayonnaise mixture evenly on both sides of the chicken breasts then roll them in the breadcrumb mixture, pressing the crumbs on so they stick.
Place the chicken on a rimmed baking sheet. Place the baking sheet in the oven and bake at 350 degrees F for 20-25 minutes or until the chicken is cooked and juices run clear when pierced with a skewer.
Remove the baking sheet from the oven. Drizzle the chicken with the honey, if desired. Serve hot.
1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
1/2 cup whole or 2% milk
1 cup cornflake crumbs
3 tablespoons grated Parmesan cheese
4 skinless bone-in chicken breast halves
Preheat the oven to 400 degrees F. Grease a rimmed baking sheet.
Place the flour in a shallow dish and add half the salt and pepper to the flour. Mix well.
In another shallow dish, whisk together the mustard and milk. In a third shallow dish, combine the cornflake crumbs, Parmesan cheese, and remaining salt and pepper.
First dredge the chicken pieces in the flour mixture, shaking off any excess. Then dip the chicken into the milk mixture, coating on all sides and letting excess liquid drip off. Finally, dredge the chicken in the cornflakes, pressing lightly so the crumbs adhere to the chicken. Place the chicken on the baking sheet.
Place the baking sheet in the oven and bake at 400 degrees F for 45 minutes or until the chicken is cooked through and the coating is lightly browned.
Serve hot or at room temperature.
How to Make Baked Chicken Breasts in the Oven
Now that we’ve established how nutritious chicken breast is, here’s a brief run-down of how to cook baked chicken breasts.
Mix the spice blend: Combine paprika, garlic powder, ground black pepper, salt, and dried oregano. Divide into three equal parts.
Slice the chicken: Put a piece of chicken breast on a cutting board and cut three-quarters of the way into the chicken breast to create a pocket on the side.
Season the chicken and potatoes in a baking pan: Season chicken with one-third of the spice blend and olive oil. Season potatoes with another part of the spice blend and melted unsalted butter.
Season asparagus: Put asparagus on a separate plate. Season with melted unsalted butter and the remaining spice blend.
Bake in the oven: Bake chicken and potatoes in a preheated oven for 20 minutes.
After 20 minutes, take the baking pan out of the oven and put asparagus in the pan. Bake for another 10 minutes.
Add cheese: Sprinkle grated parmesan cheese on top of the chicken and bake for 5 minutes.
Serve: Take the baking pan out of the oven. Put chicken, potatoes, and asparagus on a serving plate, garnished with fresh parsley.
Tender Oven Baked Chicken Breasts
Tender and juicy, these simple oven-baked chicken breasts are ready in just 20 minutes. Perfect for a quick lunch or supper, or prepared ahead of time for meal-prep.
- 4 whole Boneless, Skinless Chicken Breasts
- 2 Tablespoons Oil
- 1 Tablespoon Paprika
- 1 Tablespoon Brown Sugar
- ¾ teaspoons Garlic Powder
- ¾ teaspoons Onion Powder
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
Start by lining a 9 x 12 sheet pan with parchment paper and preheating oven to 425ºF.
Remove any packaging from the chicken and place the breasts evenly spaced on the sheet pan. Drizzle the oil over the meat.
Mix together all the spices in a little dish, and then liberally sprinkle the seasoning mix on the chicken breasts.
Place the parchment-lined sheet pan with the seasoned chicken breasts in the oven, and bake for 15 minutes. Once the 15 minutes are up, check the temperature of the baked breasts with a digital food thermometer. If the temperature reads 165ºF and higher, the chicken is done.
Remove the chicken from the oven and let it cool if using for meal prep, or serve it right away.
Baked Parmesan Garlic Chicken Wings Recipe
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher or sea salt or 1/2 tsp table salt
- 2 1/2 pounds chicken wings
- 3 tablespoons melted butter or olive oil
- 2 tablespoons minced fresh basil
- 2 garlic cloves finely minced (use a garlic press)
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon seasoning salt like Lawry's
- 1 cup blue cheese dressing
- 1-2 teaspoons Dijon mustard or to taste
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- Preheat oven to 425°F. Line a 15 x 10 x 1-inch baking pan with foil. Place a wire rack in the pan. Pour milk into a shallow dish. In a second shallow dish, combine the next seven ingredients (through pepper).
- Dip a chicken breast half in milk and then in seasoned crumbs, pressing to coat both sides. Place chicken on the rack in the pan. Repeat with remaining chicken. Lightly coat chicken with nonstick cooking spray.
- Bake 20 minutes or until chicken is lightly browned and cooked through (165°F).
Eat This Tip:
Contrary to conventional thinking, rinsing raw chicken before cooking can actually spread harmful bacteria. Instead, you should just un-package and cook the chicken to an internal temperature of 165°F.
- 2 large skinless and boneless chicken breasts
- 2 teaspoons chopped garlic
- 1/4 cup 960 ml) extra virgin olive oil
- 1/2 cup (125 g ) breadcrumbs
- 1/2 cup (125 g) freshly grated Parmesan cheese
- salt and freshly ground black pepper to taste
Preheat your oven to 400 F (200 C).
Dredge each chicken breast in olive oil. Using a sharp knife, make thin slices into the top of each chicken breast. Stuff with chopped garlic.
In a mixing bowl, combine bread crumbs and grated Parmesan cheese. Mix well and set aside.
Lightly grease a baking sheet with nonstick cooking spray. Dip each chicken breast into Parmesan mixture then place them into the greased baking sheet.
Sprinkle with salt and black pepper. Bake in preheated oven for 30 minutes or until chicken cutlets are tender.