We're an affiliate
We hope you love the products we recommend! Just so you know, we may collect a share of sales or other compensation from the links on this page. Thank you if you use our links, we really appreciate it!
I came across a recipe for a Crispy Italian Chicken Recipe while surfing pinterest a couple of years ago…
This recipe was ok– it included lemon zest and a step that involved a food processor. In the end, I got a nice moist chicken breast with a SIDE of crispy coating that slid off in the baking dish…
Not what I had in mind-
I spent some time tweaking this recipe to my liking. I love Italian and Mediterranean flavors, so I incorporated Parmesan cheese into the coating.
I also skipped the lemon zest and food processor step. It’s easy to make chicken TOO LEMON-Y, or spend time grating a lemon and adding so little you can’t even taste it!
I needed something that was quick.
For me, the less cleanup, the better! (Who wants to spend her time off cooking, only to stay up extra late cleaning out a food processor, a grater, and all the dishes?!)
I started only cooking for 2, but you can definately double this recipe AND get leftovers out of it! I like to serve this chicken dish with our favorite pasta, or an Italian salad. I make my favorite garlic bread as often as I can get away with it!
I do highly recommend that you tenderize your meat- I found that when I skipped this step, the chicken breasts dried out a lot, and had a rubbery texture on the inside. YUCK!
Originally, the temperature for baking was 475 degrees, however, I have never cooked at a temp that high. I adjusted to 425- Cooking time is 10 minutes longer this way, but I feel more confident that the dish won’t dry out or overcook! You can feel free to try both- 475 degrees for 20 minutes, or 425 for 30!
Let me know how it works out for you- ten minutes of baking time saved is ten minutes extra to spend on the couch at the end of a LONG day!
LET’S JUMP IN!
2 Chicken Breasts- Trimmed, Rinsed
15 Butter Crackers ( I use Ritz brand) Smashed to Crumbs
1/4 Cup Parmesan Cheese
2 Tbsp Salted Butter- Melted
1 Large Egg
1 Tbsp Olive Oil
1 Clove Minced Garlic
1 tsp Dried Parsley Flakes
1. Preheat oven to 425 degrees. Tenderize chicken breasts.
2. In a medium mixing bowl, combine crackers, butter, Parmesan cheese, garlic, parsley, and salt/ pepper to taste. Set Aside.
3. Lightly beat one egg in a small mixing bowl and set aside.
4. Coat the bottom of a small baking dish with olive oil to prevent sticking. I use an 8×8 glass dish, 7×9 would be ok too!
5. Dredge chicken breasts in egg, then coat with cracker crumb mixture. Arrange in your dish.
6. Bake chicken for 30-35 minutes. Let rest to cool before removing to plates!
There are a million different ways to cook chicken- but this recipe has remained a HIT with my kiddos! Slice it up and put it on top of spaghetti and let them sprinkle over some extra Parmesan cheese themselves!
This is good leftover too- I’ve taken this leftover chicken and put it in the oven topped with marinara and mozzarella to serve the night after with a side salad!
Make a large batch to serve to visiting family and friends, just don’t forget a side of crispy garlic bread!
Enjoy this recipe and leave a comment- I can’t wait to find out if your kids love this as much as we do!
Don’t forget to subscribe for more kid-friendly recipes and upcoming holiday recipe bundles!
Sincerely Yours, Breezy