39 ratings

Crunchy Garlic Chicken Breasts

Crunchy Garlic Chicken Breasts
Jane Bruce

Crunchy Garlic Chicken Breasts

This is a simple dish that can be thrown together quickly, and I like to serve it atop dressed greens like chicken paillard. You can use pre-made breadcrumbs, but it's even better if you have a stale baguette that you can slice up and toss in a food processor.

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  • 3/4 (3-4) chicken breast cutlets
  • Salt and pepper, to taste
  • 8 cloves garlic
  • 2 rosemary
  • 1 oregano
  • Pinch of cayenne
  • 1 breadcrumbs
  • 1 canola oil


Wash the chicken and let dry, then season both sides with salt and pepper.

In a food processor, combine the garlic, rosemary, oregano, cayenne, and breadcrumbs. Pulse for a couple minutes until the garlic is minced. You can easily make about a cup of breadcrumbs ahead of time using 1/3 of a stale baguette that is pulsed in the food processor for about 1 minute.

Preheat the oven to 350 degrees. Place the breadcrumb mixture in a shallow bowl then drench the chicken in it, pressing down on it so that they are fully coated. Heat the oil in a large ovenproof skillet and cook chicken until brown on both sides, then transfer the skillet to the oven and cook for another 20-25 minutes until juices run clear.