578 breaded chicken recipes

A succulent chicken dish that is so easy to make, you can use your slow cooker!

Lighter chicken Parmesan with breaded chicken breasts baked in marinara, topped with mozzarella and ricotta, finished with crispy breadcrumbs. Italian-American comfort with less fat.

French onion soup with deeply caramelized onions, dry white wine, rich chicken broth, and a bubbling Gruyère crust over toasted baguette slices. Bistro comfort at home.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Portuguese roast turkey brines in cold salted water, then packs a garlicky bread paste directly under the breast skin. Self-basting result with none of the hands-on oven time.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

Bread crumb-crusted chicken breasts sauteed in butter, layered over wilted spinach, and topped with browned mushrooms and pan drippings. An elegant French-inspired dish ready in 35 minutes.

Mock fried chicken oven-baked with a buttermilk soak and crisp breadcrumb coating. A lighter, cleaner stand-in for deep-fried chicken with all the crunch and none of the splatter.

Easy herbed oven fried chicken coats bite-size chicken pieces in seasoned breadcrumbs, oregano, garlic, and pepper, then bakes them crispy with no frying. Healthier weeknight dinner ready in 40 minutes.

Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.

Browned chicken cutlets baked over artichoke hearts in a creamy sauce of chicken soup, mayo, and lemon juice, topped with cheese and buttery bread crumbs. A retro casserole that never goes out of style.

Traditional Irish roast lamb shoulder with a buttery herb breadcrumb crust, roasted over a bed of potatoes, onions, and sliced apple. Sunday dinner the old country way.

Polpette di pollo in brodo: Italian chicken meatballs with Parmesan, lemon zest, and nutmeg poached in chicken broth. A light, comforting soup ready in 30 minutes.

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.

Hot chicken salad baked with celery, toasted almonds, and lemon juice in a creamy dressing, topped with cheddar cheese and bread crumbs until golden and bubbly.

Sautéed chicken livers chopped with anchovy fillets, spread on buttered toast, topped with Parmesan and breadcrumbs, then broiled golden. A bold British-style savory that packs serious umami.