These oven baked chicken breasts combine two of my all time favorite recipes and are made in 5 easy steps! A quick assembly makes them the perfect mid-week meal. Moist and flavorful this chicken has a golden, crunchy, buttery coating.
Chicken is the most common type of poultry in the world and one of the most popular proteins to cook. I would bet you have many recipes in your culinary arsenal, but this is definitely one you need to add. Last night I was in the mood for my parmesan chicken (schnitzel), but I had no eggs. So of course it got me to thinking how I could rectify that without going to the store. For years I cooked a similar chicken recipe without the flour mixture and breadcrumbs. Well, why not combine the two recipes and lo and behold it is perfection!
Oven baked chicken breasts are so easy to make it lends itself to a quick weeknight dinner. The chicken is so moist and flavorful from the butter and all the seasonings. It has a crunchy coating with a buttery taste from the crackers, golden brown from the panko and a light salty bite from the parmesan cheese. I promise this will become one of your new favorite ways to cook chicken.
The Method Of Oven Baked Chicken Breasts
- thin cut chicken breasts
- garlic powder
- kosher salt
- fresh ground pepper
- grainy mustard
- Dijon mustard
- Ritz crackers
- Panko breadcrumbs
- parmesan cheese
Step 1: pound out the chicken breasts to 1/8-1/4 inch.
Step 2: dredge each chicken breast in the flour mixture. (flour, garlic powder, paprika, salt and pepper)
Step 3: pass the floured chicken breasts through the butter mixture. (butter, grain mustard, Dijon, garlic powder, paprika and pepper thoroughly emulsified)
Step 4: coat the buttered chicken breasts in the breaded mixture (Ritz crackers, Panko and parmesan cheese)
Step 5: let coated chicken breasts rest for 20 minutes in refrigerator, then bake at 400 degrees for 25-30 minutes.
tips for success:
Thoroughly emulsify the melted butter, mustards and spices by whisking or using an immersion blender.
Make sure to let the chicken breasts rest before baking. This allows everything to adhere properly.
Try chicken tenders or little chicken nuggets. Serve with a honey mustard dipping sauce or BBQ sauce and your kids will love it.
I love a good mashed potato with this, but other alternatives that would be great are my Irish Shamrock Pub Salad, Fingerling Potatoes or my Artichokes Au Gratin.
This chicken will stay fresh in a refrigerator for 2-3 days if wrapped in an air tight container.
Wrap in cling wrap, then foil and freeze for 2-3 months. When ready to use, defrost completely and reheat in an air fryer or in the oven until warmed.
If you make these Oven Baked Chicken Breasts and love them, I would love if you come back and gave it 5 stars!
The Best Oven Baked Chicken Breasts
These chicken breasts are quick, easy and delicious making a great weeknight dinner.
- dredging pans
- meat pounder
- sheet tray
- foil for easy clean-up
- 6 thin cut chicken breasts
- 1 cup flour
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1 stick butter, melted
- 1 tbsp grainy mustard
- 1 tbsp Dijon mustard
- 1/4 tsp garlic powder
- 1/8 tsp paprika
- 1/8 tsp fresh ground pepper
- 1 sleeve Ritz crackers, smashed
- 1 cup panko bread crumbs
- 1/2 cup parmesan cheese, grated
Pound the chicken to 1/8-1/4 inch thick.
Add flour and next 4 ingredients to a dredging pan and dredge the chicken.
Add the butter and next 5 ingredients to a second dredging pan. Whisk to completely emulsify. Pass the floured chicken through this mixture.
Combine the Ritz, Panko and Parmesan in a third dredging pan. Press the buttered chicken in this to completely coat.
Place the chicken breasts on a foil lined baking sheet. Put in the refrigerator to set for 20 minutes. Duriing this time pre-heat the oven to 400 degrees. Bake 25-30 minutes until crispy and golden brown.
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