Crispy Breaded Chicken Breast
These breaded chicken breasts are thin-sliced chicken cutlets in a yogurt marinade, coated in breadcrumbs, and pan-fried until golden and crisp in less than 30 minutes.
This is one of those meals that quietly became a family favorite. My kids grew up calling it crispy chicken, and even though their grandma always made the more traditional schnitzel with just breadcrumbs and lemon, they’ve come to love this version just as much—maybe even more.
For me, it’s the way my mom used to make it when we were kids—nothing fancy, just everyday pantry staples like yogurt, eggs, and a little mustard. That simple marinade makes the chicken incredibly tender and flavorful, and when it’s pan-fried to crispy perfection, it’s honestly hard to resist.
These days, I make a batch, and it disappears faster than anything else on the table. No arguments, no picky eaters—just clean plates and happy faces. That, to me, is the sign of a true keeper.
Why make this breaded chicken?
- Simple and easy – This recipe is a simpler version of my chicken schnitzel or parmesan-crusted chicken.
- Simple pantry staples – Chicken breast is all you need to make this dish because all the rest of the ingredients are pantry staples.
- The breadcrumb coating keeps the chicken tender and juicy. At the same time, the butter adds that nice crispness.
- Complete meal in 30 minutes – The breaded chicken takes less than 30 minutes to make. Simultaneously, you can also make a side of mashed potatoes, roast potatoes, or rice, such as turmeric rice or rice pilaf with fruit and nuts.
Ingredients for breaded chicken breast
- Chicken breast – You want something that cooks quickly and won’t burn the bread crumbs, so it has to be the chicken breast or chicken cutlets, not chicken thighs.
- Yogurt – I love using a yogurt marinade with egg. The yogurt tenderizes the chicken and keeps it moist.
- Mustard – Just a touch of mustard goes a long way in adding flavor to the chicken.
- Herbs – I love chopping parsley really fine and adding it to my breadcrumbs for a nice, refreshing flavor.
- Optional ingredients – You can also add spices like paprika or cayenne.
Step-by-step: How to Breaded chicken breasts (Pan Fried)
- Prep chicken: Cut each chicken breast in half horizontally, so you have 8 slices. Flatten the pieces with a mallet, meat tenderizer, or rolling pin. Using a paper towel, gently pat the chicken pieces dry, then season with salt and pepper. Set aside to marinate for a short while.
- Marinate chicken: In a bowl, whisk together the egg, yogurt, mustard, salt, and pepper. Then, add the flour and combine well, ensuring no lumps. Dip the chicken pieces in the marinade and let them marinate for 15 minutes to an hour.
- Breading mixture: In a flat tray, shallow dish, or plate, combine panko bread crumbs, sesame seeds, and parsley. Season with salt and black pepper. Combine well.
- Coat chicken: Using a fork, pick a piece of chicken from the marinade and generously coat it with the breadcrumb mixture.
- Cook the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and the mixture is hot. Add the chicken pieces to the skillet in a single layer. Cook for 4-5 minutes on each side, or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Remove the chicken on a clean paper hand towel to absorb excess fat.
Can I freeze these breaded chicken breasts?
- Precooked – Cook them as we do above. When they are cold, place them in a ziplock bag. These make amazing sandwiches and wraps. If you have teenagers (who are always hungry), these are great to have on hand. Just thaw as many as you need in the microwave.
- Breaded (not cooked) – Freeze them uncooked, as you see in the image below. All you do is place them uncooked in a ziplock bag, remove as much air as possible, and lay them flat in the freezer until frozen. Once they are frozen, you can stack them up and store them away in the corner of the freezer until you need them. To reuse them, just thaw them in the fridge for a couple of hours and cook them as we do below. My kids love chicken schnitzel, so I have these on hand for busy cake days, and it’s such a blessing.
Breaded Chicken Breast (Pan-Fried)
This breaded chicken breasts are thin slices of chicken in a yogurt marinade and coated in breadcrumbs before being pan-fried until golden and crisp.
Video
Ingredients
- 1 kg (4 med) Chicken breast (each divided horizontally into 2 then tenderized with a mallet)
- ½ tsp Salt
- ¼ tsp Pepper
- 1 large Egg large
- ¼ cup (120 ml) Greek yogurt plain
- 4 tbsp All-purpose flour
- 1 tsp Mustard paste
- ¼ tsp Kosher salt to taste
- ¼ tsp Pepper to taste
- ⅛ tsp Garlic powder (optional)
- ¼ tsp Lemon zest (optional)
- 2 cups Breadcrumbs panko or similar – dry
- ¼ cup Fresh parsley finely chopped
- 2 tbsp Sesame seeds (optional)
- ¼ tsp Salt
- ¼ tsp Pepper
- 2 tbsp Oil
- 2 tbsp Butter (makes it crispy)
Method
- Prepare the Chicken: Slice each chicken breast in half horizontally to create four thinner pieces. Place the chicken pieces between plastic wrap or parchment paper and gently pound them to an even thickness using a meat mallet.1 kg Chicken breast , ½ tsp Salt, ¼ tsp Pepper
- Marinate: In a bowl, whisk together the egg, yogurt, mustard, salt, and pepper. Then, add the flour and combine well, making sure there are no lumps. Add the chicken pieces to the marinade and let marinate for 15 minutes to an hour.1 large Egg, ¼ cup Greek yogurt, 4 tbsp All-purpose flour, 1 tsp Mustard, ¼ tsp Kosher salt, ¼ tsp Pepper, ⅛ tsp Garlic powder, ¼ tsp Lemon zest
- Breading mixture: In a shallow dish or plate, combine the bread crumbs, sesame seeds, and parsley. Season with salt and pepper. Combine well.2 cups Breadcrumbs, ¼ cup Fresh parsley, 2 tbsp Sesame seeds, ¼ tsp Salt, ¼ tsp Pepper
- Coat chicken: Using a fork, pick a piece of chicken from the marinade and generously coat it with the breadcrumb mixture.
- Cook the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and the mixture is hot. Add the chicken pieces to the skillet in a single layer. Cook for 4-5 minutes on each side, or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken on a clean paper hand towel to absorb excess fat.2 tbsp Oil, 2 tbsp Butter
- Serve: Remove the chicken from the skillet and let it rest for a few minutes before serving. Serve with your choice of sides, such as a fresh salad, roasted vegetables, or mashed potatoes.
Notes
- Pound the chicken evenly – Thin pieces cook faster and stay juicy.
- Use dry hands for breading – One hand for wet, one for dry to avoid clumpy fingers.
- Chill before frying – Helps the coating stay intact.
- Don’t overcrowd the pan – It lowers the temperature and makes them soggy.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for success
- Pound the chicken evenly – Thin pieces cook faster and stay juicier.
- Use dry hands for breading – One hand for wet, one for dry to avoid clumpy fingers.
- Chill before frying – Helps the coating stay intact.
- Don’t overcrowd the pan – It lowers the temperature and makes them soggy.
more chicken breast recipes
- Cheesy Chicken Breast Pasta
- Pesto Stuffed Chicken Breast
- Cheese Stuffed Chicken Breast
- Chicken in White Wine Sauce
- Chicken Francese Recipe
Frequently asked questions
This breaded chicken breast will keep in the fridge for 3 to 4 days.
Make sure the chicken is dry before coating it in the batter. Press the breadcrumb mixture firmly onto the chicken, and let the coated chicken rest for a few minutes before cooking.
Yes, you can bake the chicken. Preheat the oven to 400°F (200°C), then place the coated chicken on a parchment-lined baking sheet. Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
Preheat the air fryer to 400°F (200°C). Give them a generous coating of cooking spray on both sides. Air fry for 20-25 minutes, turning once in between or until the internal temperature reaches 165°F (74°C). You can also reheat the frozen chicken in the air fryer for 2 to 3 minutes.
You can serve it over any of your favorite pastas. Or, try buttered noodles, mashed potatoes, or some sautéed veggies or salad, too. My kids love turmeric rice or rice pilaf with fruit and nuts along with their chicken schnitzel, breaded chicken, or this parmesan cheese-crusted chicken.
more quick chicken recipes
- Chicken Pot Pie Soup
- Creamy Chicken in White Sauce Recipe
- Crispy Chicken Parmesan Recipe
- Crispy General Tso’s Chicken
- See all chicken recipes
Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
Simple and yummy
Thank you, Joanita