Baked Chicken With Bread Crumbs are one of my favorite dishes to cook. While baked chicken breasts can be on the dry side, this recipe keeps them moist and flavorful. This is a dish we make often at our house, especially when I have forgotten to defrost the chicken for a casserole.

Baked chicken with bread crumbs is a succulent dish served hot and stuffed with all your favorites! You’ll fall in love with how easy it is to prepare.

Breadcrumb-Baked Chicken

A healthy alternative to fried chicken, this breadcrumb baked chicken recipe tastes best right out of the oven.Note: The topping is delicious on chicken, lamb chops, or fish, such as halibut, swordfish, or mahimahi.

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Recipe Summary

Yield:

8 servings (serving size: 1 chicken breast half)

Ingredients

Ingredient Checklist

• 3 tablespoons olive oil, divided
• 3 ½ cups (1/2-inch) cubed Italian bread, toasted (about 6 ounces)
• ⅓ cup finely chopped fresh parsley
• 3 tablespoons grated fresh Parmesan cheese
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 garlic cloves, minced
• ½ cup all-purpose flour
• 2 large egg whites, lightly beaten
• 1 large egg, lightly beaten
• 8 (6-ounce) skinless, boneless chicken breast halves

Directions

Instructions Checklist

• Step 1Preheat oven to 350°.
• Step 2Pour 2 tablespoons oil in a 13 x 9-inch baking dish.
• Step 3Place bread in a food processor; pulse until coarsely ground. Combine breadcrumbs, parsley, cheese, sugar, salt, pepper, and garlic in a shallow dish. Place flour in a shallow dish. Combine egg whites and egg in a shallow dish.
• Step 4Dredge 1 chicken breast half in flour; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Place in prepared dish. Repeat procedure with the remaining chicken, flour, egg mixture, and breadcrumb mixture. Drizzle 1 tablespoon oil over chicken. Bake at 350° 20 minutes or until the chicken is done.

Baked Breaded Chicken Cutlets

These Baked Breaded Chicken Cutlets are crisp and flavorful. Moist and tender on the inside, this chicken dish has all the tastiness of fried chicken without any of the greasiness.

Oven baked chicken cutlets

These baked breaded chicken cutlets are so delicious and full of flavor. Dredged in spices and Parmesan for taste and marinaded for moistness, you are going to love how this dish turns out. Because it’s baked in the oven and not fried, you get a healthier version of these chicken cutlets, but without sacrificing any flavor. And the outside is perfectly crispy. You can serve these oven-baked chicken cutlets with some garlic mashed potatoes, cheesy baked orzo, or scalloped potatoes. They also would pair wonderfully with some Air fryer broccoli, Air fryer Brussels sprouts, or garlic asparagus. This chicken recipe goes well with so many side dishes that the variations are endless.

Ingredients for oven baked chicken

For this recipe, you will need ingredients for the marinade and the dredge. The marinade consists of Mayonnaise, Montreal chicken spices, Salt, and Garlic cloves. For the dredge, you will need Grated Parmesan cheese and Plain bread crumbs. And, of course, you’ll need chicken breasts for your cutlets.

Flavor add-ins and substitutions

• Substituting Milk or Eggs for the mayonnaise for a lighter marinade
• Adding Parsley, Cayenne, or Black Pepper to the dredge for added flavor
• Using Gluten-free Panko instead of breadcrumbs for a gluten-free option

How to make breaded chicken in the oven

• Make the marinade. In a large bowl, add the chicken cutlets, salt, Montreal chicken spices, mayonnaise, and pressed garlic cloves.

• Make the dredge. In another bowl, combine the breadcrumbs and Parmesan cheese.
• Dredge the chicken. Using tongs, dredge the cutlets in the breadcrumb mixture. Place them on a baking sheet lined with foil. Then spray both sides of the chicken cutlets with nonstick cooking spray.

• Bake. Bake the chicken for 15-20 minutes in the oven at 400 degrees Fahrenheit. Then flip the chicken and bake for 6 more minutes, or until golden brown and cooked through (with an internal temperature of at least 165 degrees Fahrenheit). Serve.

Tips to make the chicken extra crispy

• Don’t dredge too early- Make sure that you dredge your chicken cutlets right before you bake them. Otherwise, the breadcrumbs will become soggy as they sit on the moist surface of the chicken, ruining the crispy outer layer.
• Coat well in cooking spray- It’s important to have a good covering of cooking spray because this helps the breaded chicken cutlet become crispy and flaky, in a healthier version of fried chicken.
• Cut the chicken cutlets evenly- To ensure even baking and the chicken cooking at the same rate, cut each cutlet to the same size and thickness. Otherwise, some will be cooked and others will still be raw when you remove them from the oven.

How long to bake chicken cutlets in the oven

Cook time depends on the thickness of your cutlets. If you’ve cut them relatively thin, they will cook much faster than a thicker cut. Tweak your cook time according to the cutlet size you prefer.

Can I make it ahead of time?

Yes, you can make these baked chicken cutlets ahead of time. If you would like to save time before baking, then marinate the chicken cutlets beforehand, even overnight. But save the dredge for right before baking to keep the breading crisp.

How long will it keep?

These baked breaded chicken cutlets will last in the refrigerator for 3-4 days in an airtight container. You can also freeze them for 1-3 months, and then reheat them in the oven when you are ready to serve them.

Baked Breaded Chicken

These Baked Breaded Chicken Cutlets are moist & tender with a crispy outside. You’ll love this healthy and flavorful chicken dish that’s so easy to prepare.

Course: Main Course

Cuisine: American

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6

Calories: 505kcal

Ingredients

• ▢2 lb. chicken breast
• ▢3/4 cup mayonnaise
• ▢2 tsp salt
• ▢3 tsp Montreal chicken spices
• ▢2 cloves grated garlic
• ▢1/2 cup grated Parmesan
• ▢1 1/2 cup plain bread crumbs

Instructions

Marinate the chicken

• In a large bowl combine 2 pounds of chicken breast cutlets, 3/4 cup of mayonnaise, 2 teaspoons of salt, 3 teaspoons of Montreal chicken spices, and 2 pressed garlic cloves.
• In a separate bowl combine 1 1/2 cup of plain breadcrumbs along with 1/2 cup of grated Parmesan cheese.

Dredge and bake

• No using tongs dredge the chicken in the breadcrumb mixture and place it on a baking sheet lined with foil.
• Spray both sides of the chicken with nonstick spray and bake in the oven at 400 degrees Fahrenheit for 15-20 minutes. Then flip the chicken over and bake for an additional six minutes or until golden and cooked through. If you’re ever unsure if your chicken is cooked through, make sure the internal temperature of the chicken is at least 165 degrees Fahrenheit. 

Notes

Tips to make the chicken extra crispy

• Don’t dredge too early- Make sure that you dredge your chicken cutlets right before you bake them. Otherwise, the breadcrumbs will become soggy as they sit on the moist surface of the chicken, ruining the crispy outer layer.
• Coat well in cooking spray- It’s important to have a good covering of cooking spray because this helps the breaded chicken cutlet become crispy and flaky, in a healthier version of fried chicken.
• Cut the chicken cutlets evenly- To ensure even baking and the chicken cooking at the same rate, cut each cutlet to the same size and thickness. Otherwise, some will be cooked and others will still be raw when you remove them from the oven.

Breaded Oven Baked Chicken Legs

If you have seasoned bread crumbs instead of panko, you can use them — just add the cheese. 

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Recipe Summary

Total:

50 mins

Active:

10 mins

Yield:

4

Ingredients

Ingredient Checklist

• 3/4 cup panko bread crumbs
• 1/3 cup finely grated parmesan cheese
• 2 teaspoons dried oregano, crumbled
• 1 teaspoon dried thyme, crumbled
• Kosher salt
• Freshly ground black pepper
• 1 large egg
• 1/2 cup whole milk
• 2 pounds chicken legs, split

Directions

Instructions Checklist

• Step 1Preheat the oven to 375°F.
• Step 2In a medium shallow bowl, stir together the bread crumbs, cheese, oregano, thyme 11/2 teaspoons salt and 3/4 teaspoon pepper. In another medium shallow bowl, whisk together the egg, milk and 1/2 teaspoon salt.
• Step 3Dip the chicken in the egg mixture, letting excess drip back into the bowl, then dredge in the bred crumb mixture and transfer to an oiled baking sheet.
• Step 4Bake the chicken until golden brown and cooked through, 40 to 45 minutes. Serve.