Breaded Lemon Garlic Chicken with Olive Oil

Breaded Lemon Garlic Chicken uses olive oil instead of eggs to help the breading adhere to the chicken. I learned this technique from my dear friend Brenda and in our house, we simply call this delicious dish: Brenda’s Breaded Chicken. First posted in 2011, I’ve modified the recipe just a smidge and updated the photos. This recipe never gets old – we love it just as much now as we did then.

Brenda’s Breaded Lemon Garlic Chicken: Simple and Flexible

Multi-tasking. We usually thinking of it in the context of work or school, but I really appreciate it in the kitchen. I love multi-purpose ingredients, finding creative ways to use small amounts of soon-to-expire foods, and leftovers I can use to create other dishes. This super-simple lemon garlic chicken recipe from my dear friend, Brenda, qualifies for all of the above.

Breaded Lemon Garlic Chicken on white plate with lemon on vertical wood background

The Secret to this Chicken? Garlic-Infused Olive OIl

One simple twist makes this lemon garlic chicken stand out from your usual breaded chicken recipe: you dip the chicken in garlic-flavored olive oil instead of some sort of egg or milk mixture before coating with the breading. And if you have leftovers (unlikely!), there are many creative ways to use them. When I make the bread crumb mixture with Italian seasonings, I might use the leftover chicken for chicken parmigiana sandwiches the next evening. You could cut the leftovers into strips and prepare a caesar chicken salad the next day or you can just reheat the chicken and eat it as is.

Breaded Lemon Garlic Chicken with Olive OIl on white plate with lemon and rosemary

The Basics of Breading

The breading is also a smart way to use up leftover bread/bread crumbs/crackers/even cereal in your house. Use whatever strikes your fancy. Sometimes I use homemade crumbs from leftover bread, sometimes Japanese panko, sometimes store-bought bread crumbs, sometimes leftover crackers or even cereal that isn’t too sweet – corn flakes or raisin bran for example. And be creative with how you season the crumbs – recently I tried fresh rosemary from my garden and that married so nicely with the lemon!

Breaded Lemon Garlic Chicken with olive oil uncooked on a sheet tray

This recipe works fine with the amounts I give you but consider it a starting point — you decide how much chicken to use and what type (boneless skinless thighs or breasts or pre-cut breast tenders), you decide what breading to use and what olive oil you have and then create.

A Lemon Lift

In this update, I’ve added lemon zest to the bread crumb mixture and a squeeze of lemon at the end. Because in our house, everything tastes better with lemon. I have made this lemon garlic chicken recipe at least 20 times with everything from breasts to thighs to pre-cut tenders and it has always been moist and flavorful. My family smiles when they see me making this and yes they frequently exclaim OMG! Yummy when they eat it. Really they do.

Breaded Lemon Garlic Chicken with Olive Oil on white plate with dark background and lemon napkin

Brenda, who shared this recipe with me, is not only creative in the kitchen, she has one of the most positive attitudes about life of anyone I know. You can learn more about her approach to living a balanced, happy life on her web site: Clarity Works

Breaded Lemon Garlic Chicken with Olive Oil on white plate with dark background and lemon napkin
5 from 11 votes
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Brenda's Breaded Chicken

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 264 kcal

Ingredients

  • 3-4 garlic cloves cut in half
  • 1/2 - 2/3 cup olive oil
  • Boneless skinless chicken - about 20 tenders 6 or 7 half breasts or 12 thighs
  • 2.5 cups bread crumbs cracker crumbs, or cereal (any combination you like)
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 small lemon zested, juice reserved for after chicken is cooked

Instructions

  1. Place garlic cloves and olive oil in a small saute pan on med low and let the oil and garlic heat up - but don’t let it boil. 5 or 10 minutes will do it. Then let it sit for a bit to cool down.

  2. While the oil is being infused with the garlic on the stove, prepare the bread crumb mixture on a large plate. Combine the bread crumbs, parmesan cheese, garlic powder, Italian seasoning, and salt and pepper. (This step is where you can be creative if you want - add some cayenne or crushed red pepper; skip the Italian seasoning and go for cumin and chili powder or try rosemary or oregano or basil; eliminate the parmesan cheese or use romano or asiago instead)

  3. Once olive oil is cooled down, dip each chicken piece in the olive oil mixture and then bread crumb mixture and place on a non-stick or parchment-lined baking sheet.

  4. If you have extra bread crumbs or olive oil, sprinkle the extra over the top of the chicken.

  5. Bake at 325 convect or 350 regular for about 20 minutes convect, 30 minutes regular (exact time will depend on thickness of chicken pieces and the temperature of your particular oven)
  6. Right before serving, squeeze some lemon juice on the chicken from the lemon you zested. 

This Breaded Lemon Garlic Chicken with Olive Oil creates crunchy, juicy, tender and flavorful chicken every single time - perfect for a weeknight meal! #chickendinner #lemonchicken #weeknightmeals #easychickenrecipe #breadedchicken #ovenbakedchicken

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87 Responses to Breaded Lemon Garlic Chicken with Olive Oil

  1. Bonnie January 26, 2011 at 6:29 pm #

    Hello from SITS. Your recipe looks yummy. Great photography too. Can’t wait to try it.

    • omgyummy January 28, 2011 at 9:37 am #

      Let me know if you try it and what you think. I love feedback! Glad you liked the photos – some were mine and some were my son’s – aka Tech Savvy Teen.

  2. Priyanka January 26, 2011 at 11:48 pm #

    Yummy….!!!!!

    • omgyummy January 28, 2011 at 9:38 am #

      It really was (and is)! Give it a try.

  3. sandy corman January 27, 2011 at 9:57 am #

    sounds delish, so delish that even I may try it. (I say even because I hardly cook anymore)

    • omgyummy January 28, 2011 at 9:38 am #

      Yes, you can do it, really you can!

  4. Susan January 27, 2011 at 3:44 pm #

    Have never breaded and baked before. Sounds not terribly sinful and yummy. Will definitely try this. Thank you!

    • omgyummy January 28, 2011 at 9:39 am #

      Works just as well with kids as adults. Give it a try and let me know what you think!

  5. Heather from Snacktive January 27, 2011 at 4:39 pm #

    This looks so easy and delicious. I wish I had chicken thawed so I could make this tonight. Definitely making it soon! Thanks for sharing.

    • omgyummy January 28, 2011 at 9:39 am #

      You’re welcome. Thaw some chicken today and give it a try!

  6. Caren with a "C" January 28, 2011 at 12:50 pm #

    Came from SITS… I hadn’t thought of the olive oil dip instead of the egg/milk or mayo. I love substitutions in recipes! I’ll have to try this one. Pictures look great!

  7. ab home interiors January 28, 2011 at 1:52 pm #

    OMG yummy is right!! So simple and sounds tasty!

  8. rsmacaalay January 29, 2011 at 1:41 am #

    Thats a perfectly baked breaded chicken.

  9. Julie M. January 29, 2011 at 5:09 am #

    Beth, this dish looks so good! I love the olive oil twist and I LOVE the squeeze of lemon. It makes me think of schnitzel. I adore schnitzel. Love that last snap as well! Enjoy your weekend!

    • omgyummy January 31, 2011 at 9:47 am #

      Thanks Julie! I have to admit my TechSavvyTeen jumped in on the last photo using my little camera and got that inspired angle and close-up. I want his eye – it’s amazing. And the lemon is my daughter’s influence – she is always the one to ask for a lemon wedge, even when it’s not obvious, and it’s always a good call. Hmmm – schnitzel – wonder how this would be with pork???

  10. annelies @ attune January 30, 2011 at 12:10 pm #

    This recipe looks so easy! We find cereal makes a great alternative to breadcrumbs (esp. for GF versions of breading) and it’s a good way to use what’s in your cupboard.

    • omgyummy January 31, 2011 at 9:48 am #

      I totally agree and it is such an easy way to change up the flavor each time you make it. Thanks for stopping by!

  11. denice-KDCEvents January 30, 2011 at 1:41 pm #

    YUMMY! I am off to do my food shopping today and I will be getting the items to make this!

    • omgyummy January 31, 2011 at 9:48 am #

      If you have time, pop back and let me know how it turns out!

  12. Jenn Erickson/Rook No. 17 January 30, 2011 at 4:24 pm #

    Mmmm…. I love a good baked chicken! The garlic infused olive oil must impart so much depth and flavor! I’ll definitely give these a try next time I do chicken for dinner!

    Thank you so much for stopping by on my SITS day! Your comments were hilarious and heartwarming, and I assure you that the admiration is mutual! Your friend, Jenn/Rook No. 17

    • omgyummy January 31, 2011 at 9:50 am #

      The oil gives it great flavor and really seals in the moisture, even when you use the white meat breast. Let me know when you make it Jenn. And yes, the admiration is mutual 🙂

  13. sheswrite February 3, 2011 at 8:52 am #

    Thanks for stopping by my blog earlier! This looks great and I already have all the ingredients in my kitchen, so thanks for the dinner idea! I love your blog.:)

  14. Priyanka February 3, 2011 at 11:37 am #

    Hi…..Please visit my blog an award is waiting for you ….. 🙂

  15. Alexandra Román de Hernández February 4, 2011 at 3:49 am #

    I’m doing this next week, my husband started a litle diet and since is baked he’ll love it and the kids too.

  16. Leah @ LeahMarieV March 1, 2012 at 4:48 am #

    Gorgeous photos! I will have to try this out, sounds great! Happy SITS day!

    • omgyummy March 1, 2012 at 3:03 pm #

      Thanks! Hope you try it and like it! It’s a staple in our house!

  17. sheri March 1, 2012 at 4:51 am #

    Hello! This recipe looks delicious! I am a passionate cook too and really appreciate a good, quick and versatile mid-week meal. Looking forward to learning more about your site and happy for you on your “SITS” day! 🙂

    • omgyummy March 1, 2012 at 3:05 pm #

      Thx Sheri. Early week I have energy, Midweek I start to drag so something easy but satisfying is always welcome. Stay passionate about your cooking and pass it on to others!

  18. Tabitha Blue March 1, 2012 at 5:30 am #

    This looks SO good, and simple… both things that I’m very interested in! Haha. Congrats on your SITS day!!!

  19. MARIE COLE March 1, 2012 at 5:50 am #

    I wonder if that would work for fish too….

    • omgyummy March 1, 2012 at 5:55 am #

      Hmmm – good question – probably a firm fish like salmon or swordfish would work great. Probably a flakier fish would too – just have to be gentle while dipping and breading. Let me know if you try it!

  20. Brittany Stewart March 1, 2012 at 6:02 am #

    That looks pretty simple, even I could manage it!
    And so so good.
    That just might be dinner tomorrow. Thanks 🙂
    Think the man will love me for it.

    • omgyummy March 1, 2012 at 3:06 pm #

      He will and of course you can manage it. I just know it. Come back and let me know how it goes!

  21. Tara @ secretsofamomaholic.com March 1, 2012 at 6:31 am #

    These look so crunchy & delicious!

    • omgyummy March 1, 2012 at 3:11 pm #

      Yum, can’t you just hear the sound as you bite into your first juicy, crispy bite? Go make this dish right now!

  22. misssrobin March 1, 2012 at 7:52 am #

    This does look and sound yummy. There are several picky eaters in my house and I think they would even eat this. I also like that you were specific when you mentioned substitutes; someone who doesn’t know much about cooking would feel confident playing with this recipe based on your suggestions.

    • omgyummy March 1, 2012 at 3:13 pm #

      Thanks for that feedback – people tell me I should teach beginning cooking classes because I always include lots of details. Maybe it’s because I have kids or I just realize that I once knew very little and the more you learn, the more confidence you build. Go forth and conquer, I mean cook!

  23. Betsy March 1, 2012 at 7:56 am #

    I’m all about using up excess! Great post! Happy SITS day 🙂

    • omgyummy March 1, 2012 at 3:15 pm #

      Kind of cathartic to clean out a shelf by using up the food, not just tossing it, isn’t it? A challenge to me every day to figure out how to use something up before it goes to waste. (but I don’t always succeed!)

  24. Ms Connie March 1, 2012 at 9:27 am #

    Sounds delicious! My family loves garlic, so I am eager to try this. When I coat chicken in crumbs I like to add a bit of parmesan and Bisquick, which seems to help hold the coating together. Congrats on SITS Day!

    • omgyummy March 1, 2012 at 3:16 pm #

      Yes – I do add parmesan but never thought about the Bisquick or flour in small amounts. Nice idea! Thanks for sharing.

  25. Jen March 1, 2012 at 10:15 am #

    My kids would LOVE this. Thank you.

    And Happy SITS day.

    • omgyummy March 1, 2012 at 3:31 pm #

      Happy kids, happy life. (think my husband says happy wife, happy life) but I always mix up my phrases and metaphors. I’m in my 40s, I’m allowed 🙂

  26. Irene Penny March 1, 2012 at 10:48 am #

    Looks yummy, can’y wait to try!

    • omgyummy March 1, 2012 at 3:32 pm #

      Oh I hope you do and thanks for visiting today. Come back for seconds 🙂

  27. Morgan Kellum March 1, 2012 at 11:47 am #

    mmmm … I do love breaded chicken! And this looks simple enough to do!

    Enjoy your SITS day!

    • omgyummy March 1, 2012 at 3:34 pm #

      Really it is easy and healthy and economical so give it a try!

  28. Laura March 1, 2012 at 11:54 am #

    Love the idea of simple and adored by family. Thanks for sharing.

    • omgyummy March 1, 2012 at 3:36 pm #

      When my friend gave me this recipe, she just told me verbally as though it was no big deal but I just honed in the olive oil part and knew it would be wonderful, easy, and different. My kids are always asking for Brenda’s chicken! Thanks for stopping in!

  29. Ashley Marie March 1, 2012 at 12:16 pm #

    Yum, yum, yum!! You’re blog is so appropriately named.

    • omgyummy March 1, 2012 at 3:38 pm #

      I like to think so 🙂 I crack up now when I am out and here someone taste something and say OMG! Yummy. Hopefully someday they’ll be referring to my blog!

  30. Vonae Deyshawn March 1, 2012 at 12:44 pm #

    This looks really yummy! I could totally make this! (I’m cooking challenged). It’s going on my meal planner for next week. Thanks for sharing and happy SITS day!

    Vonae Deyshawn
    http://www.myvirtueplace.com

    • omgyummy March 1, 2012 at 3:39 pm #

      Come by next week (or before) and tell me how it came out! And yes, you can totally make this. Thanks for stopping in today.

  31. Cheryl March 1, 2012 at 4:26 pm #

    Looks delicious! Thanks for sharing!

  32. Michelle March 1, 2012 at 6:32 pm #

    This one looks so good and easy to make after a long, busy day. I also like that you can use them for good leftovers the next day (like for lunch!). Thanks for sharing this recipe and for posting the pictures too. Congratulations on SITS day!

  33. Jamie H March 2, 2012 at 12:15 pm #

    You had me at the title of this post!
    Happy SITS Day!

  34. Wilhelmina Wessel September 5, 2018 at 8:09 pm #

    This looks so simple and delicious! Love it!

    • Beth Lee September 5, 2018 at 8:18 pm #

      Thank you! It is simple but the olive oil always astounds me at how clever it is (thank u to my friend Brenda!)

  35. Claire September 5, 2018 at 8:57 pm #

    So much flavor is packed into this breaded chicken.
    It is a delicious dinner that my kids always demolish.
    And the infused olive oil smells so good!

    • Beth Lee September 5, 2018 at 9:12 pm #

      My kids LOVED this chicken – always put a smile on their face. Thx for stopping by.

  36. Jenni September 6, 2018 at 7:35 am #

    Dang, this looks and sounds so fantastic, Beth!

    • Beth Lee September 6, 2018 at 12:38 pm #

      I think the olive oil is magical!

  37. andrew September 6, 2018 at 10:23 am #

    Looks delicious, can’t wait to try this tonight!

    • Beth Lee September 6, 2018 at 12:40 pm #

      Thanks for stopping by 🙂

  38. Sergio September 6, 2018 at 11:08 am #

    This looks great!

    • Beth Lee September 6, 2018 at 12:40 pm #

      Yay! Thanks for stopping by Sergio!

  39. Laura September 6, 2018 at 11:57 am #

    I always dip my chicken in egg first, never tried using olive oil instead. You know I’m all over this!

    • Beth Lee September 6, 2018 at 12:41 pm #

      Woah – I have an olive oil use that you haven’t tried yet??!! Feeling kind of spiffy right now. It’s the best — the chicken is always always good!

  40. Eileen Kelly September 6, 2018 at 10:41 pm #

    This is a creative and delish recipe! Love that I can use any leftover breading to make the bread crumbs, the perfect way to have no waste. The garlic infused oil is amazing!

    • Beth Lee September 7, 2018 at 8:33 am #

      Thx for the kind words and for stopping by Eileen! And yay for no waste!

  41. Helen September 6, 2018 at 11:55 pm #

    What a wonderful idea to use olive oil instead of egg. So much easier! Mustard works really well too!
    I love that these are baked too. Very nice recipe which I’ll be trying soon!

    • Beth Lee September 7, 2018 at 8:37 am #

      Oh mustard is so smart too! Have to try that

  42. Rita September 7, 2018 at 10:45 am #

    As a “new” subscriber to your blog, thank you for this recipe! I like garlic and love lemon. I’ll use the microwave to heat up the garlic and olive oil. Can I cook the chicken on the stove top? I’ll be halving the recipe (cooking for two here).

    • Beth Lee September 7, 2018 at 12:28 pm #

      Good idea about the microwave. Re cooking on stove top – well I used to make a chicken early in our married years that I pounded thin and pan-fried and finished with lemon. I don’t see why it wouldn’t work – it will likely be even crispier and if it were me, I’d deglaze the pan after with lemon juice – yum!

  43. Gretchen Sand Preville September 7, 2018 at 4:45 pm #

    Beth, Thanks for posting this – I know what we are having laster this week! Shana Tovah! Gretchen

    • Beth Lee September 7, 2018 at 4:53 pm #

      When you add it to the menu – I get a little extra excited. Shana Tova.

  44. Georgia B. September 8, 2018 at 1:31 pm #

    Oh perfect! I flagged the email and just read it. I have breasts at home and I wasn’t sure what I was going to do with them. With Alan home from the hospital, I’ve been cooking a lot lately and that’s new for me. I think we are both going to LOVE this. Thank you, dear friend.

    • Beth Lee September 8, 2018 at 1:39 pm #

      I really love this recipe. Make extra and stretch it for a couple of meals. So flexible. Cooking is healing. I hope Alan is doing well (and you!)

  45. Jenn September 20, 2018 at 12:02 pm #

    Love the lemon and garlic together here and the light breading! Thanks!

    • Beth Lee September 20, 2018 at 12:17 pm #

      Such a comfort food combo right?! Thanks for stopping by.

  46. Jane Saunders September 20, 2018 at 12:51 pm #

    I like your idea to include rosemary. We have a bit stash in the garden that is being under-used right now. So many great variations in here – I’m very intrigued about dipping in olive oil rather than egg.

    • Beth Lee September 20, 2018 at 12:56 pm #

      I also discovered that you freeze fresh rosemary or dry it or make lemon rosemary salt with it. Hopefully that will help you use up some that stash!

  47. Little Cooking Tips September 27, 2018 at 2:52 am #

    This is a great way to infuse olive oil with garlic for immediate use in a recipe and we’ll be definitely trying this! We often have ready-made garlic-rosemary infused EVOO in our pantry which we add as dressing in salads etc. We let the garlic and the fresh rosemary stay in the olive oil for 1 day and then we strain it and keep it in the pantry. The reasoning behind this, is that we use cold-pressed EVOO which keeps all of the vitamins so we prefer not to heat it up, if using it raw, in salads etc. Ever tried it this way yourself Beth?
    Now, the chicken in this recipe must be SO AMAZING! We bet the crust must be super-yummy and we loved that you baked and didn’t fry these. So, you also didn’t use the classic flour-eggs-crumbs technique. SO interesting!!!
    Excellent work dear, really!
    xoxoxo

    • Beth Lee September 27, 2018 at 10:46 am #

      Oh I am so intrigued by the cold pressed oil information. I haven’t tried doing my own infusions in oil. I did make a lemon rosemary salt recently – I have a herb garden that was overrun with rosemary and a meyer lemon tree full of lemons. And I used some of it in a version of this chicken. So good. You have inspired me to try an olive oil infusion. Thanks my friends for all of your comments and feedback. You really made my day. XOXO

Trackbacks/Pingbacks

  1. My Feature Day on SITSGirls.com! « OMG! Yummy - March 1, 2012

    […] Brenda’s Breaded Chicken with Garlic-infused Olive Oil […]

  2. Five Easy Meal Ideas to Break Out of your Mid-Week Slump! « OMG! Yummy - March 14, 2012

    […] 1. Brenda’s Breaded Chicken – easy, flexible to prepare, great leftovers […]

  3. Five Easy Meal Ideas to Break Out of your Mid-Week Slump! - OMG! Yummy - March 13, 2018

    […] 1. Brenda’s Breaded Chicken – easy, flexible to prepare, great leftovers […]

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