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.
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.
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!
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.
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
Brenda's Breaded Chicken
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
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.
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)
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.
If you have extra bread crumbs or olive oil, sprinkle the extra over the top of the chicken.
- 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)
Right before serving, squeeze some lemon juice on the chicken from the lemon you zested.
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I’m Beth – a seasoned marketing professional, kitchen table storyteller, and enthusiastic food consumer. Hang out in my virtual kitchen and I promise to feed you recipes, stories, and lots of inspiration!
Hello from SITS. Your recipe looks yummy. Great photography too. Can’t wait to try it.
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.
Yummy….!!!!!
It really was (and is)! Give it a try.
sounds delish, so delish that even I may try it. (I say even because I hardly cook anymore)
Yes, you can do it, really you can!
Have never breaded and baked before. Sounds not terribly sinful and yummy. Will definitely try this. Thank you!
Works just as well with kids as adults. Give it a try and let me know what you think!
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.
You’re welcome. Thaw some chicken today and give it a try!
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!
OMG yummy is right!! So simple and sounds tasty!
Thats a perfectly baked breaded chicken.
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!
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???
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.
I totally agree and it is such an easy way to change up the flavor each time you make it. Thanks for stopping by!
YUMMY! I am off to do my food shopping today and I will be getting the items to make this!
If you have time, pop back and let me know how it turns out!
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
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 🙂
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.:)
Hi…..Please visit my blog an award is waiting for you ….. 🙂
I’m doing this next week, my husband started a litle diet and since is baked he’ll love it and the kids too.
Gorgeous photos! I will have to try this out, sounds great! Happy SITS day!
Thanks! Hope you try it and like it! It’s a staple in our house!
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! 🙂
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!
This looks SO good, and simple… both things that I’m very interested in! Haha. Congrats on your SITS day!!!
I wonder if that would work for fish too….
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!
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.
He will and of course you can manage it. I just know it. Come back and let me know how it goes!
These look so crunchy & delicious!
Yum, can’t you just hear the sound as you bite into your first juicy, crispy bite? Go make this dish right now!
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.
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!
I’m all about using up excess! Great post! Happy SITS day 🙂
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!)
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!
Yes – I do add parmesan but never thought about the Bisquick or flour in small amounts. Nice idea! Thanks for sharing.
My kids would LOVE this. Thank you.
And Happy SITS day.
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 🙂
Looks yummy, can’y wait to try!
Oh I hope you do and thanks for visiting today. Come back for seconds 🙂
mmmm … I do love breaded chicken! And this looks simple enough to do!
Enjoy your SITS day!
Really it is easy and healthy and economical so give it a try!
Love the idea of simple and adored by family. Thanks for sharing.
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!
Yum, yum, yum!! You’re blog is so appropriately named.
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!
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
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.
Looks delicious! Thanks for sharing!
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!
You had me at the title of this post!
Happy SITS Day!
This looks so simple and delicious! Love it!
Thank you! It is simple but the olive oil always astounds me at how clever it is (thank u to my friend Brenda!)
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!
My kids LOVED this chicken – always put a smile on their face. Thx for stopping by.
Dang, this looks and sounds so fantastic, Beth!
I think the olive oil is magical!
Looks delicious, can’t wait to try this tonight!
Thanks for stopping by 🙂
This looks great!
Yay! Thanks for stopping by Sergio!
I always dip my chicken in egg first, never tried using olive oil instead. You know I’m all over this!
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!
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!
Thx for the kind words and for stopping by Eileen! And yay for no waste!
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!
Oh mustard is so smart too! Have to try that
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).
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!
Beth, Thanks for posting this – I know what we are having laster this week! Shana Tovah! Gretchen
When you add it to the menu – I get a little extra excited. Shana Tova.
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.
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!)
Love the lemon and garlic together here and the light breading! Thanks!
Such a comfort food combo right?! Thanks for stopping by.
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.
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!
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
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