This recipe from Cook’s Kitchen is a quick and tasty recipe for baked chicken breasts that is a great dish to make weeknights. It is crunchy on the outside, moist in the middle.
To keep it fresh and crunchy, make your own bread crumbs from hearty white sandwich bread.
You could also make this chicken breasts recipe can also be pan-fried instead of baked by simply cooking the chicken in oil on the stovetop over medium to medium-high heat. This method also produced moist chicken with a crunchy brown crust.
Moist and Crunchy Baked Chicken Breasts
This is a quick and easy weeknight dish, producing a moist chicken with delicious crunchy crust.
Equipment
Ingredients
- 1 cup breadcrumbs fresh
- ½ cup Parmesan cheese grated
- 3 cloves garlic cloves minced
- 2 tbsp. extra virgin olive oil
- ½ tsp. table salt
- 1 pinch Pepper
- 4 large chicken breasts boneless and skinless
- ¼ cup fresh basil minced
- ¼ cup mayonnaise
- 1 large Lemon cut into wedges
Instructions
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine breadcrumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl.
- Pat chicken dry with paper towels and transfer to 13 by 9-inch baking dish. Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken. Sprinkle breadcrumb mixture over mayonnaise, pressing lightly to adhere.
- Bake until crumbs are golden brown and instant-read thermometer inserted in thickest part of chicken registers 160 degrees, 18 to 22 minutes. Serve with lemon wedges.
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