One of our favorite holiday dinners is roasted rack of lamb with a yummy breadcrumb, herb, and olive oil mixture on top (from an ancient cookbook of mine that still remains one of my all-time favorites!). Now, we’re not ones to eat rack of lamb every week (is anyone?), so I was recently inspired to try a similar breadcrumb mixture on top of a cut of meat that’s more everyday – chicken breasts.
As I’ve shared before, boneless, skinless chicken breast is probably one of my least favorite cuts of meat, unless it’s cooked a certain way, and this recipe definitely fits the bill. The topping adds so much good flavor, not to mention it takes all of 30 seconds to mix it together and spread it on top. This Breadcrumb Roasted Chicken dish is fabulous right out of the oven, but it’s also pretty tasty leftover on salad greens or over pasta with a cream sauce. So many ways to enjoy!
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Buttery Roasted Chicken with Breadcrumbs and Herbs
Ingredients
- 1 1/2 pounds chicken breasts (boneless, skinless)
- salt (to taste)
- pepper (to taste)
- 1 cup whole-wheat breadcrumbs (homemade or store-bought)
- 2 tablespoons thyme (fresh)
- 2 tablespoons parsley (fresh)
- zest lemon (from 1 lemon)
- 4 tablespoons butter (melted)
Instructions
- Preheat oven to 375° F.
- Cut the chicken into 1 1/2 to 2-inch thick slices. Place in the bottom of a baking dish and season with salt and pepper.
- In a small bowl, combine the breadcrumbs, herbs, and lemon zest. Stir in the melted butter and then spread on top of 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. Also great leftover on a salad or in pasta.
Notes
Nutrition Facts
Added some spinach on top of the chicken before the bread crumbs. So delicious!!
This was delicious! The only change I made was to drizzle 1 tbsp of the melted butter over the chicken before adding the topping. All 3 kids and husband loved it.
I loved it none of the (12) kids would eat it. Hubby said it tasted like dirt. It’s a wonderful recipe – my family just seemed to not like Thyme…at all. Next time I’ll sub the thyme for garlic. I will definately make this again….without the thyme.
Thanks for the garlic suggestion. I find thyme ruins most dishes for me.
I would love to see if you could recreate crock pot chicken and dumplings! I’ve been searching for real food recipes and a lot of them involve bisquick mix or canned biscuits, canned soups and hardly any vegetables. Anyway, would love to see if you had any thoughts on that.
I have chicken pieces that was pulled off of a whole cooked chicken. Do you think that this would work with pre-cooked chicken? Thank you :)
Hi Barbara. I think the result might be a dry dish.
I have 1 1/2 pounds of chicken tenders, could I just use those?
Hello Tisha. Tenders will work, too.
this seems like it would end up being really dry?
i’d try it with dark meat instead (my families preference (boneless thighs – Skin On) and if you have time maybe marinate the meat ahead of time . (buttermilk maybe – not sure if qualifies under the realfood or not) or maybe Lisa’s homemade Ranch. also perhaps adding some homemade or good quality chicken stock to bottom of pan.
had it last night, not dry at all, full of flavor and so good.
I feel like you should try the recipe BEFORE making negative comments – not very helpful/constructive to say “this SEEMS like it would be bad.” If you think that, why even comment, I mean really?? Just a pet peeve of mine ;)
This looks yummy! Makes me want to try a shredded chicken version to make it into more of a casserole.
made this last night and it was so good, lots of flavor and sooo easy to make!!!
HI! How exactly did you cut the chicken up? Like in little chunks? Thanks!
just into strips about 1-2 inches thick. started at the top of the breast and went down.
If my son can’t have dairy/butter, could you suggest an alternative? Thank you!
Clare – my son has a dairy allergy and we use Earth Balance instead since it’s dairy free. Could this be an option for your? Always check the label yourself of course to be safe! :)
Wow! Tomorrow I was going to marinade the boneless skinless chicken breasts I bought this weekend using your homemade teriyaki marinade from your cookbook, but this recipe looks great! Will definitely be making this instead tomorrow night ( so nice I have all the ingredients already!) Might even serve it alongside some quinoa and cut up veggies :)
FYI – I LOVE your teriyaki marinade still though! ;) Also, can’t wait for your new cookbook – my husband wants me to wait to get it as a Christmas gift, but I don’t think I will be able to wait!
So delicious! and yet so simple. I will try it on this weekend.
Thanks for sharing.