Breaded Lemon Garlic Chicken is like a kitchen miracle! You use olive oil instead of eggs to help the breading adhere to the chicken and it is insanely juicy and delicious. First posted in 2011, this recipe never gets old - we love it just as much now as we did then.
Another great chicken recipe to try is my apricot jam chicken.
For ease of browsing, here are all my main dish recipes in one place.
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 breaded lemon 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 lemon chicken recipe. You dip the chicken in garlic-flavored olive oil instead of an 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 well with the amounts indicated 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). And based on what you have on hand, decide what breading to use and what olive oil you have and then create the best breaded chicken you will ever taste.
A Lemon Lift
I 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.
How to Make Breaded Lemon Chicken
The key to making this super juicy and crispy chicken is the garlic-infused olive oil.
While you are preparing your breading and your chicken pieces, place the olive oil and garlic in a small pan and let it heat up. Not boil, just heat up and let the garlic flavor permeate the oil.
Prepare your chicken pieces as needed.
Mix your bread crumb mixture in a plate or bowl or tray so you can dip the chicken in the mixture.
Once the olive oil garlic mixture is cooled, dip each piece of chicken in it and then in the bread crumbs and place on a baking tray (parchment or foil-lined if you like).
If you have extra bread crumbs or olive oil, sprinkle it over the top of the chicken pieces.
Bake your chicken according to the recipe below.
What to Serve with Breaded Lemon Garlic Chicken
Roasted Asparagus Salad with Preserved Lemon
Supplies for Making Lemon Chicken
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The most important kitchen tool is a sheet tray for baking the chicken. I use these types of sheet trays for so many things from baking to roasting to organizing ingredients. I also use parchment paper all the time. Panko bread crumbs are also very handy to have around - they make for a nice light and crispy breading but remember to use what you have on hand!
Also check out my Amazon shop that includes some of my favorite food and food-related products. I am always updating it – please visit often. And let me know if you need specific products recommendations – I am happy to help!
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 website: Clarity Works
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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!
Brenda's Breaded Chicken
Beth LeeIngredients
- 3-4 garlic cloves cut in half
- ½ - ⅔ 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)
- ½ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 small lemon zested, juice reserved for after chicken is cooked
- 1 teaspoon kosher salt
- ½ teaspoon pepper
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, lemon zest, 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.
Alexandra Román de Hernández
I'm doing this next week, my husband started a litle diet and since is baked he'll love it and the kids too.
Priyanka
Hi.....Please visit my blog an award is waiting for you ..... 🙂
sheswrite
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.:)
Jenn Erickson/Rook No. 17
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
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 🙂
denice-KDCEvents
YUMMY! I am off to do my food shopping today and I will be getting the items to make this!
omgyummy
If you have time, pop back and let me know how it turns out!
annelies @ attune
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
I totally agree and it is such an easy way to change up the flavor each time you make it. Thanks for stopping by!
Julie M.
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
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???
rsmacaalay
Thats a perfectly baked breaded chicken.
ab home interiors
OMG yummy is right!! So simple and sounds tasty!
Caren with a "C"
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!
Heather from Snacktive
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
You're welcome. Thaw some chicken today and give it a try!
Susan
Have never breaded and baked before. Sounds not terribly sinful and yummy. Will definitely try this. Thank you!
omgyummy
Works just as well with kids as adults. Give it a try and let me know what you think!
sandy corman
sounds delish, so delish that even I may try it. (I say even because I hardly cook anymore)
omgyummy
Yes, you can do it, really you can!
Priyanka
Yummy....!!!!!
omgyummy
It really was (and is)! Give it a try.
Bonnie
Hello from SITS. Your recipe looks yummy. Great photography too. Can't wait to try it.
omgyummy
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.