Crispy Oven Baked Chicken Fillet (Lemon Garlic Parmesan)
on Apr 23, 2021, Updated Jul 30, 2021
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Crispy and crunchy Oven Baked Chicken Fillets are life-changing! Chicken breast fillets are soaked in lemon garlic flavors and then coated with a golden parmesan panko crumb. No mess, no flour needed, no deep-frying! This restaurant-quality recipe is so easy to make and popular with kids and adults!
Say goodbye to dry, bland chicken breasts! These fillets are juicy and full of flavor on the inside and encrusted in a savory, crispy exterior. Serve them with mashed potatoes and veggies or slice them into strips for a salad or pasta dish. There are endless ways to enjoy these flavorful fillets.
What’s the Difference Between Chicken Breast and Fillet?
The fillet is the skinless, boneless, meaty part of the chicken breast cut into thinner pieces. You can either purchase fillets or cut them off yourself.
Ingredient and Substitutes
- Chicken Breasts: Cut them half lengthwise and brine in saltwater. Look for fillets or skinless, boneless chicken breasts. You can also use chicken thighs for this recipe.
- Egg: You’ll need an egg wash for breading the chicken for best results. Alternatively, you may marinate the chicken in buttermilk or before breading.
- Oil: You can use olive oil or vegetable oil.
- Lemon Juice: Freshly squeezed lemon juice is always best, but you can also sub bottled lemon or lime juice.
- Minced Garlic: Use fresh garlic for the best result.
- Salt and Pepper: For seasoning.
- Panko Breadcrumbs: I recommend Panko breadcrumbs for the best crunchy texture, but go ahead and use whichever breadcrumbs you have.
- Paprika: Paprika adds flavor and color to your crispy coating.
- Onion Powder: It adds an extra layer of flavor to the breading.
- Parmesan Cheese: It’s the best to use freshly grated Parmigiano-Reggiano, but pre-grated parmesan powder is just fine for this recipe.
How to Make Crispy Chicken Breast Fillets
Step 1: Brine chicken fillets
- Cut chicken into halves lengthwise.
- Combine water and salt in a large bowl. Then add the chicken fillets and let them sit in the saltwater to brine for at least 15 minutes.
Step 2: Breading
- In a medium bowl, whisk together the egg, oil, lemon juice, garlic, salt, and pepper.
- In another bowl, add breadcrumbs, paprika, onion powder, and parmesan cheese.
- Add chicken fillets into the egg mixture
- Then dredge the chicken in the breadcrumb mixture.
Step 3: Bake the chicken
- Preheat oven to 425°F. Arrange chicken fillets on the baking sheet.
- Bake for 8 minutes. Flip and bake for additional 5-10 minutes or until cooked through. (Optional: broil in the last 2 minutes for a golden crispy coating.
Pro Tips for the Best Tender and Juicy Chicken Fillet
- Brine before baking: Brining is the secret to the most tender chicken fillets. Add ¼ cup salt to one quart of water. If you wish, you may add herbs such as thyme and bay leaves or slices of lemon.
- Bake at a high temperature: You will be baking the chicken at a high temperature of 425 ºF. The outside of the chicken cooks quickly, providing a crispy seal to keep the juices in.
- Avoid overcooking: Use a cooking thermometer to check whether the meat reaches an internal temperature of 165 ºF. Avoid poking the fillets too much, as this will release the juices.
- Allow the chicken to rest before serving: This process will “lock-in” the juices. By cutting the chicken while it’s still too hot, you’ll be releasing all the juicy goodness.
Secrets to a Crunchy and Crispy Coating
For an extra crunchy coating, mix in some crushed cornflakes with the Panko breadcrumbs. Though other kinds of breadcrumbs may be used, Panko breadcrumbs will give you the crispiest coating.
Pro tip: Use an oil spray to apply a light spray of olive oil to your coated chicken before putting it in the oven.
How Long Do You Cook Chicken Fillets?
As these chicken fillets are much thinner than regular chicken breasts, a total of 13-18 minutes will cook the fillets on both sides. As an optional step for extra crispiness, the fillets may be broiled for an additional 2-3 minutes. Avoid overcooking the chicken, or it will get dry.
What Side Dishes to Serve with Chicken Breast Fillet?
You can enjoy crispy parmesan chicken fillets in so many ways! For a healthy option, serve with a salad or roasted vegetables. For more hearty meals, serve with potatoes, mac and cheese, or in your favorite pasta dish. This crispy chicken is also amazing in sandwiches.
If You Like This Recipe Try These Out
I hope you like this recipe. If you try it, please comment below and let me know how your Chicken Fillets turn out!
Best Crispy Chicken Breast Fillet Recipe
Ingredients
- 1 ½ lb boneless skinless chicken breast, cut half lengthwise and brined in saltwater, see instructions below
- 1 egg
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 3/4 teaspoon kosher salt, or to taste, if you use regular table salt, you'll need 1/2 teaspoon
- 1/2 teaspoon freshly ground black pepper
- 1 cup Panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 cup freshly grated parmesan cheese
- optional oil spray
- optional chopped parsley for garnish
Instructions
- Brine chicken fillets: Fill a large bowl with 1 quart of water and 1/4 cup of kosher salt. Stir to combine and the salt is absorbed. Add the chicken fillets and let them sit in the saltwater to brine for at least 15 minutes. (If your plan to brine for more than 30 minutes, you’ll need to store the bowl in the refrigerator. Don’t brine for more than 6 hours.)
- Heat the oven: Preheat oven to 425°F, and line a baking sheet with parchment paper. Set aside.
- Breading: In a medium bowl, whisk together the egg, oil, lemon juice, garlic, salt, and pepper.
- In another bowl, add breadcrumbs, paprika, onion powder, and parmesan cheese.
- Remove chicken fillets from the brine and rinse with water. Then pat dry with paper towels.
- Add chicken fillets into the egg mixture, shake off the excess.
- Dredge the chicken in the breadcrumb mixture. Make sure to coat evenly, and lightly press the coating onto the chicken. (Optional: spray with oil spray for an extra crunchy texture.)
- Bake the chicken: Arrange chicken fillets on the baking sheet.
- Bake for 8 minutes. Flip and bake for an additional 5-10 minutes or until cooked through. (Optional: broil in the last 2 minutes for a golden crispy coating.)
Notes
- Don’t skip the brining process as it’s the secret to the most tender chicken fillets.
- Remove the chicken when the meat reaches an internal temperature of 165 ºF. Avoid poking the fillets too much, as this will release the juices.
- Allow the chicken to rest and cool before serving to “lock-in” the juices.
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
We loved this!! Thank you for a wonderful, reliable recipe!!!
Hi Bepmina, glad you like the recipe. Thanks for letting me know.
The convection cooks faster than conventional and drumsticks cook faster than thighs. My guess would be they got overcooked. This is amazing. Was trying to find a chicken thighs recipe and I have now made this twice!! Thank you!
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This was easy a d delicious! Everyone raved about it. Thank you.
Glad that you like the recipe. Thanks for letting me know.
Not a big fan of chicken breast but followed recipe completely came out awesome best I’ve had your recipe made me proud of myself haha thanks it was GREAT
I made these about a month ago and they were awesome. Everyone loved them. I’m making them again tonight. i only wish that I could get the nutritional values on these because I am on Weight Watchers plan.
I am about to make this again for the 4th time!! Me and my sister in law love it!!! Everyone else hates it until they eat it and then they love it until I decide to make it again and please visit us: https://www.beckandbulow.com
Tried this tonight as I need to cut out fried foods. Very easy recipe to follow. Tasted excellent. Flavones are good.
I had pretty much given up on the idea of oven-fried chicken. No matter what I did, frying in oil was always better, and not just a little better. But this recipe changed my mind. I think it is combining the lemon juice and the oil with the egg that makes it work. The only thing I did differently was cooking at a slightly lower temperature with convection. I made a dipping sauce with mayonnaise, ketchup, and chopped chipotles with some adobo sauce.
Glad that you like the recipe. Thanks for sharing your experience.
This is a delicious way to cook chicken breasts. I had leftover egg wash and breading and didn’t want to throw it out. So I mixed them together and going to use on shrimp.
This is my second time making them!! Love them and the versatility! Plus the fact they are not fried is a bonus!! Thank you for the great recipe!