Breaded Chicken with Arugula Oven Recipe
This crispy and juicy breaded chicken with arugula oven recipe is a perfect blend of crunch and freshness. Made with golden-baked breaded chicken and topped with vibrant arugula and a squeeze of lemon, it’s a simple yet elegant dish that’s great for busy weeknights or casual family dinners.
Equipment
- - Baking Sheet
- - Parchment Paper
- Mixing bowls
- Whisk
- Shallow plates
- Tongs
- - Oven
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs beaten
- 2 tablespoons olive oil
- 2 cups fresh arugula
- 1 lemon cut into wedges
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the breading: In a bowl, mix panko breadcrumbs, Parmesan, garlic powder, oregano, salt, and black pepper.
- Coat the chicken: Dip each chicken breast into the beaten eggs, then coat evenly with the breadcrumb mixture, pressing lightly to adhere.
- Bake the chicken: Place the breaded chicken on the prepared baking sheet, drizzle with olive oil, and bake for 20-25 minutes or until golden brown and fully cooked (internal temperature of 165°F/74°C).
- Garnish and serve: Top the hot chicken with fresh arugula and a squeeze of lemon juice. Serve immediately.
Notes
For extra crispiness, use an air fryer at 375°F (190°C) for 15 minutes, flipping halfway.
Substitute panko with regular breadcrumbs if needed.
Serve with cherry tomatoes or balsamic glaze for extra flavor.
Substitute panko with regular breadcrumbs if needed.
Serve with cherry tomatoes or balsamic glaze for extra flavor.
