Crispy Garlic Breadcrumb Chicken

I made this as a dinner to take to my fiancée at work. I was a little worried about the crusty bread crumb top getting soggy in transport, since I had to cover it, but that didn’t turn out to be a problem at all. The bread crumbs stayed nice and crisp and had all of that awesome flavor packed in. The only problem I ran into was that the chicken turned out to be a little tough, but I think that was more of a problem with the quality of the chicken breast more so than the person preparing it. Why take responsibility when you really don’t have to? I think next time I’ll pound the chicken down a bit and hopefully that’ll tenderize the meat a little. Overall, it got rave reviews and my fiancée is still committed to me so I suppose this recipe was a win.

This was delicious! I followed the recipe as written except for doubling it to serve 4 people and adding garlic powder to the seasoning for the chicken. The breadcrumbs are really the star of this dish because they taste great (the cheese gives them a lot of flavor) and they add wonderful texture. I forgot to double the sauce recipe, so there was only a little bit for each cutlet, but it was still quite tasty and I'm sure it would be even better with the full amount. This is a great, quick dish.

This recipe was very good! I will be making it again, spouse loved it. The only thing I would do differently is maybe not so much garlic. Now garlic cloves, as we all know come in all different sizes. I probably chose too large of cloves. Next time I’ll be a little more attentive to the clove size I choose.

More effort involved than some meals, but it's an OUTSTANDING meal! The family isn't such a fan of the pan sauce. It's overpowering except MAYBE as a dipping sauce.

I love it when I happen to have all the ingredients on hand! I did substitute cream of chicken for the first round of stock to bake it in as I wanted a thicker final sauce (and got it). Made a great sauce to pour over asparagus. Such a tasty dish! Highly recommended.

Easy and a huge hit with the wife and all four boys. We did have to triple everything. Cook times also needed more like 7 min per side in skillet and 15 min in oven.

Absolutely delicious. The chicken was very juicy! Hard to believe it was from boneless skinless chicken breast. I would cut the l mon joyce down and add a bit more chicken broth in its lace as it was a bit too tangy.

Made it and then made it again a few nights later. I am not a big fan of white chicken meat but this method is really good!!! I even copied it to word and have it annotated with a few notes, like "hot pans", use stiff spatula, plain yellow mustard (minimal amount), you'll want the use of a soup spoon while dining.

Definately will make again!

This was really flavorful! I used chicken cutlets instead of chicken breasts, followed the cook times, and the chicken was moist and cooked thoroughly....I think chicken breast would have needed more time which would have burnt the bread crumbs. This was really so good!

Really easy to cook, love the Panko bread crumbs (always have) and makes a great left over - if you have any left! I have tried it with chicken tenders which worked out just as well. Again, no leftovers...

I made this as written, though I used regular Italian seasoned bread crumbs instead of Panko. I liked the lemon tang this had, but it seemed more complicated than other recipes with breading. I think there was too much breading, and it didn't get as crispy as I thought it would be. Maybe I'll do this again, but just bread it and bake it without all the other steps.

We enjoyed this. It was easier to make than expected. It was a good change.

I love, love, love this recipe! I made this once, and it became a family favorite which I make over and over again. This recipe is super awesome. The glue and the broth make the chicken super moist and delicious. I wouldn’t make any major changes, but having made this a bunch of times this is what I would say. It still tastes great without parsley or even the Parmesan if you don’t have them. If you have two very large breasts, I like to cut them in half hotdog style. I then double the glue and shake in some more breadcrumbs as I see fit. I also like to scoop any residual breadcrumbs that have stayed in the pan or were otherwise left over into the pan sauce. I have used both panko and regular breadcrumbs, but I would definitely go with the panko if you want a real crunch, whereas normal breadcrumbs are a bit easier to coat the breasts with. I’m a huge Chef John fan, so I would also recommend his other recipes and of course the videos that go along with the recipes.

It was fantastic. The chicken stayed extra moist the bread crumbs provided the perfect texture while the “glue” brought life to an otherwise bland piece of skinless chicken.

no still the same

My whole family LOVES this chicken! Even my picky 7 year old! It’s so crispy, has a nice garlic flavor with a little bit of saltiness & heat from the cayenne. Delicious. I put let cayenne than it asks for because it can get too spicy quick, especially if you’re making it for kids. I usually serve it with garlic rice (another recipe from this app) or pasta w/ any kind of sauce. Whatever we have on hand/I feel like making that day! It’s definitely become a staple in our house that we eat about once a month.

I didn't have panko bread crumbs, so I used regular. The finished product was very good and we will make it again. Next time I'll use Panko crumbs

Very tasty but my top burned

5 times. I followed the direction the first 3 times and it was good, better the second day! 4 th time, I added something to the recipe. The fifth time I replaced something in the recipe. All attempts at this recipe have come out fantastic!

it's ok

OMG this recipe is so delicious. A keeper for sure. I made the recipe as is, except I used skinless, bone-in chicken thighs. I thought I had bought boneless, oh well. Cooked it at 425 for 35 minutes. It came out perfect, and the flavour from the bone-in dark meat was to die for. My husband prefers breast, but he really loved this! I can't imagine chicken breast tasting better, but I suppose I'll have to try it at some point. However, I would say you could make this with any cut of chicken. Save your money, buy something cheaper than boneless, skinless breast, and get all the oils and flavour! I think I will try it with skin-on next tim, as I love a crispy skin.

Edit: I've also made this with pork, and it works out well.

Both times I've made the recipe I've messed up on the "glue" because the chicken broth is listed in the ingredients for the glue section. Hoping Chef John can move that, because it is NOT part of the glue. My bad, but moving it out of the ingredient list of the glue would be helpful, as this recipe is a little chaotic with all the things going on.

WONDERFUL RECIPE. a keeper.