Everyone needs an easy chicken dinner in their back pocket for those busy weeknights, right? This Crunchy Garlic Baked Chicken was one that I picked up years, and years, and years ago. It’s a simple dish that has stood the test of time. Tried and true all the way through.
If you’ve ever had schnitzel, this is soooort of like that. It’s a thin chicken breast that’s coated in flour, egg, and a breadcrumb mixture before being baked to a perfectly crispy and crunchy bite that couldn’t be any more simple.
The idea for this chicken came about a long time ago when I was watching a fun little show called ‘The Food Revolution’ or… something like that. There was a similar chicken dish that was made as a better-for-you weeknight dinner and so I went with it.
This chicken makes right at 6 servings in just under 30 minutes. Plus, it’s something that kids and adults will enjoy. It’s similar to a chicken strip so it’s appealing to the kiddos, but elevated just enough to be a more adult-friendly version.
One of the best parts about this chicken is the brightness of the lemon zest in there. If you really want to kick it up a notch, give a squeeze of lemon over the top and enjoy it all even more! For the kids, feel free to let them dip and dunk the chicken into a favorite sauce for an even more kid-friendly dinner.
TheSkinnyFork.com A baked chicken that's first smashed out thin and coated with a tasty mix of breadcrumbs, seasoning, and of course garlic! Baked to perfection for part of a quick weeknight dinner. Prep Time: 10 Minutes • Cook Time: 15 Minutes
Servings: 6 • Serving Size: 1/2 of a Chicken Breast • Calories: 217 • Fat: 10 g • Saturated Fat: 3 g • Carb: 9 g • Fiber: 1 g • Protein: 22 g • Sugar: 1 g • Sodium: 114 mg
• 3 Medium Chicken Breasts
• 1/4 C. Whole Wheat Bread Crumbs
• 8 Sprigs Italian Parsley, Chopped
• 2 Garlic Cloves, Minced
• 1 Lemon Zested
• 4 Tbsp. All-Purpose Flour
• 2 Whole Large Eggs
• Salt & Pepper to Taste
• Optional: Extra Lemon (Wedged) for Garnish! Directions:
Preheat the oven to 400 degrees F. and line a baking sheet with foil (for easy clean up) and a metal baking rack. Give the rack a quick spritz of non-stick cooking spray and set aside.
Mix together the 1/4 C. bread crumbs, 8 sprigs of chopped fresh parsley, 2 garlic cloves, lemon zest, and salt & pepper to taste; set aside in a shallow bowl or plate.
Place the chicken into a plastic baggy and pound it out to be about 1” thick. Repeat for each chicken breast.
Once the chicken is thinned out, set up your dredging station with 1/4 C. flour in a shallow bowl or plate, the 2 eggs whisked in a shallow bowl, and the breadcrumb mixture in another shallow bowl or plate.
Dredge the chicken through the flour to coat fully.
Then through the egg.
Finally press the chicken into the breadcrumb mixture to coat fully.
Place the chicken onto the prepared wire rack on the baking sheet and repeat the process with the remaining chicken.
Once ready, place the baking dish into the oven and bake for about 15 minutes or until the chicken is browning on the edges and cooked through to temperature.
When done, remove the pan from the oven and slice the chicken into strips to serve right away with a garnish of lemon wedges to enjoy!
Step-by-Step Photos:
Nutritional Claims: Low Carb • Low Sodium • Sugar Conscious • Dairy Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free • Kosher
