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These Oven Fried Chicken Breasts are a lighter twist on a comfort food classic. It’s all the decadence of fried chicken but baked to juicy perfection, offering a lighter, guilt-free alternative. Baked with green beans, these crispy chicken breasts are a one-pan delicious meal, perfect for any night of the week.
Easy Oven Fried Chicken Recipe
I’m a huge fan of giving classic comfort foods a lighter, quicker makeover, and this oven-fried chicken recipe hits the mark perfectly. It’s a game-changer for those of us who crave the crispy, savory goodness of fried chicken but are keeping an eye on the nutritious factor and time. So, we’re keeping that crispy breading and savory seasoning we all love, but guess what? We’re baking it! The real magic trick here is that every bite of this baked chicken not only tastes fried but feels fried too. It’s juicy and super crispy – the kind of crispy you’d swear had to come from a deep fryer. Sometimes nothing but that iconic fried chicken texture will do, ya know?
And because I’m all about easy dinners, I went ahead and threw in green beans right on the sheet pan with the chicken. It’s like killing two birds with one stone – while the chicken bakes to crispy perfection, the green beans roast up nicely, soaking in those flavors. You end up with a full dinner straight from the oven to your plate, saving you both time and cleanup.
Why This Oven Fried Chicken Works
- Better Choice: Crispy and flavorful, minus the extra grease and calories.
- Quick and Easy: Minimal prep and fast baking for a speedy meal.
- Crispy: Golden and crunchy outside, juicy inside – no fryer needed!
- One-Pan Meal: Chicken and veggies bake together for easy cooking and cleanup.
Ingredients For Oven Fried Chicken Breasts
- Chicken breasts – I use boneless, skinless breasts. You’ll need approximately 1 1/2 pounds for this recipe.
- Cornflakes – For the crispy breading. You can also use breadcrumbs.
- Seasonings – I use a combination of paprika and garlic powder, plus dried herbs and salt and pepper. You can use your choice of dried herbs.
- Olive oil – Olive oil is used in the dredge to help it stick to the chicken as well as to season the green beans.
- Plain yogurt – Instead of an egg mixture, I use yogurt.
- Apple cider vinegar – Mixes with the yogurt to help create the crispy outside.
- Water
- Cooking spray – Spraying the chicken breasts helps crisp the outside and gives them the “fried” feel.
- Garlic – To season the green beans.
- Fresh green beans – Green beans are cooked on the baking sheet to make this a complete sheet pan dinner.
How To Make Oven Fried Chicken Breasts
This baked fried chicken comes together in a few easy steps and the green beans take just minutes to prepare. How much easier can dinner get?!
- Preheat the oven. Preheat the oven to 425˚F and prepare the baking sheet with foil and cooking spray.
- Prepare the seasonings and dredge. Combine the cornflakes and seasonings in a bowl, then add half of the olive oil. In a separate bowl, whisk the yogurt, apple cider vinegar and water.
- Dredge the chicken. Coat the chicken with the yogurt mixture, then dredge in the cornflake mixture. Transfer to the baking sheet and generously spray with cooking spray.
- Bake. Bake the chicken for 10 minutes.
- Prepare the green beans. While the chicken is baking, combine the green beans, garlic, olive oil and salt and pepper. Toss to incorporate.
- Add the green beans and continue baking. Flip the chicken breasts and add the green beans to the baking sheet. Cook for an additional 15 minutes or until the chicken is fully cooked.
Tips for Success
- How to tell when chicken is cooked. Chicken is done when its internal temperature registers at 165˚F. Cooking time will depend on the thickness of the chicken breasts.
- Remove the green beans. If the green beans are done before the chicken; remove the beans from the sheet pan and continue to cook the chicken.
- Use your favorite herbs. In addition to the garlic and paprika, you can add any dried herbs you like to this chicken. Rosemary, thyme, and oregano are all great options, or you could use a dried Italian seasoning mix.
- Leave space on the baking sheet. Be sure not to crowd the chicken on the baking sheet, as you want air to reach each side and crisp the edges.
What to Serve with Chicken
- Potatoes: Creamy and rich, these Mashed Sweet Potatoes pair nicely with crispy chicken. My Parmesan Garlic Roasted Potatoes, too, as well as these Maple Mustard Roasted Potatoes or our Lemon Garlic Roasted Potatoes.
- Coleslaw: Grab my recipe for Red Cabbage Slaw. It’s a crunchy, tangy side that’s also refreshing.
- Brussels Sprouts: Get them as crispy and delicious as my Roasted Brussel Sprouts With Bacon.
- Broccolini: Simple and light, this Sauteed Garlic Broccolini recipe is amazing!
How to Store Leftovers
- Leftovers can be stored in an airtight container for up to 3 days. I highly recommend reheating them in the oven at 250˚F to ensure they stay crispy and juicy. You can also reheat them in the microwave, but they won’t be as crispy. FYI, leftovers make a great addition to salads, wraps, and sandwiches!
- To freeze, let the chicken cool completely and store it in reusable freezer bags for up to 3 months.
More Easy Chicken Recipes
- Beer Marinated Chicken Thighs
- Instant Pot Chicken Tinga
- Garlic Butter Chicken and Rice
- Chicken Pasta Primavera
- Air Fryer Fried Chicken
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Oven Fried Chicken Breasts
Ingredients
- 4 boneless skinless chicken breasts,, about 1½ pounds of chicken
- 4 cups corn flakes,, crushed, (you can also use breadcrumbs)
- 1 to 2 teaspoons dried herbs,, use your favorite or use a blend of herbs
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- salt and freshly ground pepper, to taste
- 2 tablespoons olive oil,, divided
- ½ cup nonfat plain yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- cooking spray for chicken breasts
- 1½ pounds fresh green beans,, trimmed
- 2 cloves garlic,, minced
Instructions
- Preheat oven to 425˚F.
- Line a large baking sheet with foil, grease the foil with cooking spray, and set aside.
- In a bowl, combine the crushed cornflakes, dried herbs, paprika, garlic powder, salt, and pepper; mix to combine. Add 1 tablespoon olive oil and stir.
- In a separate mixing bowl, combine the yogurt, apple cider vinegar, and water. Whisk until combined. Add the chicken breasts to the yogurt mixture and toss until coated.
- Then, dredge the chicken breasts in the cornflake mixture, pressing with your fingers to adhere. Transfer the coated chicken to the baking sheet and generously spray the chicken breasts with cooking spray.
- Bake in the preheated oven for 10 minutes.
- In the meantime, in a mixing bowl, combine the trimmed green beans, minced garlic, 1 tablespoon olive oil, salt, and pepper; toss to incorporate.
- Pull out the baking sheet from the oven, flip over the chicken breasts, and make room for the green beans. Add the green beans to the baking sheet.
- Continue to bake for 15 to 18 minutes or until the chicken is cooked through. Chicken is done when its internal temperature registers at 165˚F. Cooking time will depend on the thickness of the chicken breasts. Please use an Instant Read Meat Thermometer to check for doneness.
- If the green beans are done before the chicken, remove the beans from the sheet pan and continue to cook the chicken.
- Let the chicken rest for 5 to 8 minutes before cutting.
Notes
- Cooked Chicken: Use an Instant-Read Meat Thermometer to ensure the chicken is fully cooked with an internal temperature of 165°F; the thickness of the chicken affects cook time.
- Don’t Crowd The Baking Sheet: Give the chicken space on the baking sheet to ensure each piece crisps up nicely.
- Green Beans: Remove the green beans from the sheet pan if they’re ready before the chicken.
- Seasonings: Add your preferred dried herbs for extra flavor.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
