A blue plate serving crunchy garlic chicken

Crunchy garlic chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(34 ratings)

Prep: 15 mins Cook: 25 mins


Serves 2

Think chicken breasts are a bit boring? Try this garlic chicken that has the crunch and flavour of chicken Kiev, but with a fraction of the prep

Nutrition and extra info

  • before baking

Nutrition: Per serving

  • kcal875
  • fat70g
  • saturates9g
  • carbs20g
  • sugars3g
  • fibre1g
  • protein41g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 tbsp (about 40g) grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 5 tbsp mayonnaise
  • large garlic clove, crushed
  • 1 lemon, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tsp finely chopped fresh herbs (such as thyme, sage or rosemary) or ½ tsp mixed dried herbs
  • 50g panko breadcrumbs
  • 2 boneless, skinless chicken breasts



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • lemon wedges, snipped chives and roasted potatoes and tomatoes to serve (optional)



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.

  2. If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)

  3. In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste – a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.

  4. Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper – this will help the coating stick.

  5. Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the ‘tail’ and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.

  6. Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Suzanne Margiotta's picture
Suzanne Margiotta
26th May, 2020
Made this a few times now and it is always beautiful.. always used my homemade breadcrumbs which has still been awesome. The chicken is so moist and the flavour is sublime...
7th Apr, 2020
Following the suggestions of the commenters here, I used about half the amount of lemon, and that was about perfect. Zesty but not overpowering. Didn't have any panko crumbs, so made my own from a leftover ear of sourdough. Fresh herbs from the garden. It turned out beautifully, and was incredibly simple! I only wished that I had given it a final minute on grill, just to brown it up a little more. (The panko crumbs would probably have browned up better.) But it is positively delicious. I'll be making this again (and probably again.) Just as an aside for those that said their chicken turned out dry — I'm sorry, but that's on you. Chicken breasts come in all shapes, sizes, and qualities; and oven temperatures are not always perfect. (In my oven, I need to add 20ºC to most suggested temperatures.) If you blindly follow the time listed in recipes, you're going to get random results. Learn to cook and rest chicken. Invest in a thermometer, or if you can't, learn the touch method. You'll have juicy chicken every time.
2nd Apr, 2020
I thought this was delicious! I would change the recipe slightly by adding a little less lemon zest. I also made my own breadcrumbs by putting a slice of bread broken into pieces in the food processor. It was crispy, tasty, moist and delicious! Will definitely be cooking it again.
25th Nov, 2018
This worked brilliantly. I used half mayonnaise and half Greek yoghurt and no lemon. After coating chicken plopped each one into fresh breadcrumbs and instead of turning over just put couple more spoonfuls of mix on top before spooning breadcrumbs to cover. This meant more flavour and minimal compression of crumbs into wet mix. The result was a crispy coating when cooked and lovely tasty and moist chicken inside. No wasted mix either. Will certainly do again. Delicious.
17th Nov, 2018
Dry chicken with soggy not crispy covering. Very acidic and generally a dry meal. I couldn't eat it. Prob not helped by husband using our home grown potatoes that weren't what we ordered and which I hate. But an incredibly disappointing and revolting meal - I don't understand why everyone else thinks it's so fantastic. Husband is a good cook, so I don't think it's his fault this meal was so inedible.
19th Jul, 2018
My husband (who is not a very confident cook) made this for the family this week. It was delicious! He did say there was quite a lot of phaffing about but the results were worth it. He would definitely make again and it is certainly a hit with the teenagers in the household.
11th Jan, 2018
What a lot of messing about!....this is much easier & FANTASTIC! Mix 1 crushed garlic clove into half a tub of Philly. Spread this over 2 chicken breasts. Top with 10g grated Parmesan mixed with 25g of seasoned breadcrumbs. Just pat the breadcrumb mixture firmly onto the chicken breasts & bake for 25-30mins until golden....yummy & definitely NOT soggy!
11th Jun, 2020
Thanks for the tip. I took your advice. Turned out great!
23rd Nov, 2017
This was quite nice. My coating didn’t go very crispy though, but the flavour was good and the chicken kept really moist. I will make again but maybe use a little less mayo to help with the crispy element.
3rd Oct, 2017
Made this at the weekend and got the thumbs up from all the family. Will certainly do this again and it is smart enough to serve to guests. Yummy


J K's picture
24th Aug, 2018
Could you coat the chicken ahead and freeze it?
goodfoodteam's picture
27th Aug, 2018
Thanks for your question. You can freeze before baking.
J K's picture
30th Aug, 2018
what kind of sauce would link with this?
goodfoodteam's picture
6th Sep, 2018
Hi JK, this recipe works well as is but if you like additional sauce, we'd suggest a dollop mayonnaise on the side would work well.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?