Oven-Roasted Breadcrumb Chicken Recipe
Chicken breasts topped with a whole wheat breadcrumb and herb topping and roasted to perfection in the oven! It comes together in a matter of minutes and is perfect for a busy weeknight.
Serving5 servings
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- salt and pepper, to taste
- 1 cup whole wheat panko style breadcrumbs
- 2 Tablespoon fresh thyme leaves, ( or 2 teaspoons of dried thyme leaves)
- 2 Tablespoon fresh parsley, (or 2 teaspoons of dried parsley leaves)
- grated zest of one lemon
- 4 Tablespoon butter, melted
Instructions
- Preheat oven to 375 degrees.
- Cut the chicken into slices 1 1/2 to 2 inches thick (the size of chicken tenders). Place in a baking dish and season with salt and pepper.
- In a small bowl, combine the breadcrumbs, thyme, parsley, and lemon zest. Stir in the melted butter and spread the mixture over the chicken.
- Bake until golden brown on top and the chicken is done (no longer pink) in the thickest part (25-30 minutes).
- Serve warm.
Notes
WHAT TO SERVE WITH BREADCRUMB CHICKEN:
- Slow Cooker Green Beans
- Cheesy Hashbrown Potato Casserole
- Fresh Berry Salad
- 30 Minute Homemade Rolls
- Italian Green Salad
Nutrition
Calories: 289 kcal · Carbohydrates: 10 g · Protein: 31 g · Fat: 13 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 111 mg · Sodium: 327 mg · Potassium: 575 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 737 IU · Vitamin C: 13 mg · Calcium: 58 mg · Iron: 2 mg