Spicy Oven “Fried” Chicken Breasts

I’m always trying to find a new chicken recipe to try.  In the past, I’ve used smashed corn flakes to make a similar chicken dish, but I love the panko bread crumbs and spices this recipe calls for.  I used a cajun season we recently purchased at a local farmers market here in Colorado Springs.  It’s extra spicy and added a nice kick.  I served it with couscous and steamed broccoli.

I think the chicken would also be good sliced over a spinach salad.




  • 2 cups fine fresh bread crumbs (I used panko bread crumbs)
  • 2 teaspoons Cajun seasoning
  • Dash pepper
  • Dash dried leaf thyme
  • 1/4 teaspoon onion powder
  • 1 teaspoon ground paprika
  • 1 teaspoon dried parsley
  • 4 to 6 boneless chicken breast halves
  • 2 to 3 tablespoons melted butter


Lightly grease a shallow baking dish. Heat oven to 375°.Put chicken breasts between sheets of plastic wrap and pound lightly to flatten just until you have an even thickness. Brush chicken with the melted butter. Combine remaining ingredients in a shallow bowl or pie plate. Press chicken into the mixture and turn to coat thoroughly. Arrange the coated chicken in the baking dish.

Bake for 25 to 35 minutes, turning after 15 minutes. Cooking time will depend on the thickness of the chicken breasts. Chicken is done when juices run clear when pricked with a fork.
Serves 4 to 6.

Spicy Oven “Fried” Chicken Breasts

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