This lip-smackin' good chicken has a bright, lemony flavor and a crispy breadcrumb coating, giving you a super-easy weeknight meal that will have your family clamoring for more!
Preheat oven to 350 degrees F. Spray a 9x13 baking dish with non-stick spray.
Melt the butter on the stovetop or microwave about 30 seconds on 50% power.
3 tablespoons butter
In a shallow dish, combine the butter, lemon juice, garlic salt, and pepper.
3 tablespoons lemon juice, ½ teaspoon garlic salt, ½ teaspoon pepper
Place the bread crumbs in another dish.
1 cup seasoned bread crumbs, Panko or regular
Dip the chicken in the lemon-butter, then coat with the crumbs.
1.5 pounds boneless skinless chicken thighs
Place each piece of chicken in the baking dish. Drizzle with any remaining lemon-butter.
Bake uncovered for 25-30 minutes, or until the chicken is done.
Video
Notes
You can substitute boneless skinless chicken breasts. Cut them in half before dipping them in the lemon juice mixture and bread crumbs for more even cooking.
If your breading doesn't quite crisp up the way you would like, place the chicken under the broil for a few minutes. Watch it carefully to prevent burning!
Fresh lemon juice tastes best but I admit that I mostly use bottled just because I always have it handy in the fridge.
Out of seasoned breadcrumbs? Make your own using leftover bread.
Use about 6-7 slices of bread, cut into pieces. If they aren't very stale, dry them in the oven at 325 degrees for about 10 minutes, then allow them to cool.
Place them in a food processor with the following seasonings and pulse until finely crushed: ½ teaspoon parsley flakes, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon Italian seasoning, 1⁄4 teaspoon pepper, ½ teaspoon salt