Baked Breaded Chicken with Garlic Olive Oil and Lemon

Baked Breaded Chicken with Garlic Olive Oil is a kitchen miracle! Using olive oil to adhere the breading, instead of eggs delivers an insanely juicy and delicious result. First posted in 2011, this recipe never gets old, we love it now as much as we did then!

Another great chicken recipe to try is my apricot jam chicken.

For ease of browsing, here are all my chicken dishes in one place.

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Jump to:

• Why you'll make this recipe again and again!
• Ingredients and substitutions
• Let's make breaded lemon chicken step-by-step!
• Beth's expert tips and shortcuts
• FAQs about baked breaded chicken
• What to serve with this recipe
• Supplies for baked breaded chicken
• Baked Breaded Chicken with Garlic Olive Oil

Why you'll make this recipe again and again!

I have made this baked and breaded 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.

• 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 and baked lemon chicken recipe from my dear friend, Brenda, qualifies for all of the above.
• Breaded chicken no egg: 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.
• Leftovers: 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.
• Taste and texture: The magical olive oil coating that makes the breading adhere also ensures a juicy piece of chicken every time. In addition, you get the crunchy exterior to contrast with the juicy interior.

Ingredients and substitutions

• Chicken: My favorite cut is a boneless skinless chicken thigh. But as you can see in the picture, I used breast meat and the magic of this recipe is that it still was juicy after baking. I have also used chicken tenders - just adjust the time to bake down as they are not only white meat, but much smaller than a full size breast piece.
• Bread crumbs: This is where you get to clean out your pantry if you want to. (I told you this recipe is like multitasking!) Of course you can just use panko or whatever bread crumbs you have on hand - even matzo meal! But do you have bits and bobs of different crackers and not-too-sweet cereal? Throw it in your food processor and grind it up to make the bread mixture.
• Dried herbs: Another place to get creative - use Italian seasoning or dried thyme and rosemary. Really, whatever flavor profile excites you. Could be chili powder or some other spice mixture you want to use up or try.
• Parmesan cheese: I like the cheese addition but it works without it too.
• Fresh and dried garlic: I use fresh cloves to make the oil and dried garlic to add to the bread crumb mixture.
• Olive oil: Extra-virgin olive oil is always my go-to but you don't need to use your most expensive bottle - just a good one.

More about breading (click the arrow)

The breading is a smart way to use up leftover bread/bread crumbs/crackers/even cereal. 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!

Let's make breaded lemon chicken step-by-step!

(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)

This recipe works well with the amounts indicated (in the recipe card) 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 then create the best baked chicken ever!

Prepare the garlic-infused olive oil. Add the garlic cloves to the oil in a small pan on medium low heat. Once it bubbles (not a full boil), lower the temperature to maintain a low simmer for about 5 minutes. Then turn it off and just let it sit while you prepare the bread crumb mixture.

If you are planning to combine some miscellaneous leftover crackers and such, place those in your food processor to create a crumb mixture. Then put that in your bowl and add the other crumb mixture ingredients.

Mix your bread crumb mixture in a plate or bowl or tray so you can dip the chicken in the mixture.

Once the oil is cooled down, bring it over to your dipping station so you can dip the chicken in the oil, then into the bread crumb mixture and then place it on a sheet tray for baking.

Bake your chicken according to the recipe below. If you have extra bread crumbs or olive oil, sprinkle it over the top of the chicken pieces before you place them in the oven.

And don't forget to sprinkle a bit more tangy lemon on right before you serve the luscious chicken pieces!

Beth's expert tips and shortcuts

1. Note the thickness of your chicken pieces. Ideally your pieces will be similar - if any are significantly smaller or larger, you may want to take a few pieces out early or leave in longer when baking. BUT, the olive oil provides such a wonderful coating to maintain juiciness, that I am not sure I have ever had to do that!
2. If you end up with a lot of extra bread crumbs (more than you want to sprinkle on top), you can heat them up in the pan you made the oil in until they are cooked through (because there was raw chicken on them remember?) and then use them to top something else. I topped some canned tomato soup with them and it was so yummy. Just be sure you toast them long enough to reach a temperature of 145° -  165°.
3. Make extra chicken because you will want the leftovers for sandwiches and salads - I promise!

FAQs about baked breaded chicken

What to serve with this recipe

Supplies for baked breaded chicken

Brenda, who originally shared this recipe with me, is super creative in the kitchen and has a very positive attitude about life. It's infectious. Learn more about her approach to living a balanced life on her website: Clarity Works.

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