Breadcrumb Roasted Chicken Recipe

5 Reviews / 4.8 Average
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 cream sauce.
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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!

Buttery Roasted Chicken with Breadcrumbs and Herbs on 100 Days of Real Food

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22 thoughts on “Breadcrumb Roasted Chicken Recipe”

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Recipe Rating

  1. 4 stars
    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.

  2. 5 stars
    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.

  3. 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.

  4. 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 :)

    1. 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.

    2. 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 ;)

      1. just into strips about 1-2 inches thick. started at the top of the breast and went down.

    1. 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! :)

  5. 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 :)

    1. 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!