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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!



 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

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