Old Fashioned Herb Crusted Chicken Recipe 2

By Amy Godiwalla of What a Good Eater!

Cooking a delicious, homemade meal on a weeknight is a challenge that most people can relate to, especially if you’re trying to avoid fast food options. This recipe for Old Fashioned Herb Crusted Chicken is both delicious and speedy! In about 30 minutes, you’ll have a delectable, homemade meal on the table, and if you have little ones at home—bonus—because kids love this chicken recipe!

Try serving this delicious, herb crusted chicken with a fresh garden salad, a side of sweet potato, and a crisp glass of white wine to kick off your evening!

Old Fashioned Herb Crusted Chicken Recipe

Yield: 4-6 chicken breasts

Prep time: 12 minutes

Cook time: 20 minutes

Ingredients:

• 1¼ pound thinly sliced chicken cutlets (preferably organic) or chicken breasts pounded ¼ inch thick
• 1 teaspoon Kosher salt
• ¾ teaspoon ground pepper
• 2 eggs
• 2 tablespoons water
• 1 cup Italian bread crumbs (Click to try this homemade Italian bread crumb recipe!)
• 3 tablespoons extra virgin olive oil, divided
• Juice of ½ a lemon

Directions: 

1. Preheat the oven to 425 degrees Fahrenheit.
2. Season both sides of the chicken with salt and pepper. Crack the eggs into a medium size mixing bowl and add the water. Lightly beat the eggs with a fork to create an egg wash. Spread the bread crumbs evenly on a plate. Dip one chicken breast into the egg wash, allow any excess to drip off, and then place it into the bread crumbs. Gently press the chicken in the bread crumbs to completely coat both sides. Set aside on a plate and repeat with all the chicken.
3. Heat two tablespoons of oil in a large sauté pan over medium high heat. Once hot, add the chicken in batches and cook for 2-3 minutes on each side or until golden brown. (Tip: the chicken should sizzle when added to the pan.) Add the remaining tablespoon of oil if needed to cook the second batch.
4. Transfer the chicken to a baking sheet lined with foil. Bake for 7-9 minutes or until the chicken is fully cooked and no longer pink inside.
5. Remove from the oven and allow the chicken to rest for five minutes. Sprinkle with fresh lemon juice. Serve!

If you enjoy this chicken recipe and have little ones at home, be sure to check out the What a Good Eater! cookbook on Amazon. What a Good Eater! is a baby and toddler cookbook filled with wholesome, family friendly recipes designed to promote a well-rounded eater right from the get-go.

About Amy

Amy Godiwalla is co-author of the What a Good Eater! cookbook, available on Amazon. She writes for the What a Good Eater! food blog, is a contributing writer for Attainable Sustainable, and versions of her work have appeared elsewhere online.

Amy and her husband, Shaun, live in Denver, Colorado, with their two little boys. When Amy is not feeding little mouths or inventing recipes, she enjoys hiking, yoga, snowboarding, cooking, traveling to the mountains, sipping hot chocolate at ski resorts, and wine tasting.