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Baked chicken fillet

Author
Cookinero 27 Apr 2025
3240
Baked chicken fillet

If you love chicken and have tried all possible cooking options, try this easy and unusual recipe. Breadcrumbs will make the chicken crispy, thyme - aromatic, batter - tender. All that remains is to think about the side dish.

How to cook Baked chicken fillet

Step 1

Baked chicken fillet

Beat the egg in a deep bowl. Add soy sauce, paprika, black pepper and thyme. Mix well.

Step 2

Baked chicken fillet

Cut the chicken fillet into 2 pieces and lightly beat each one.

Step 3

Baked chicken fillet

Dip the fillet pieces into the egg mixture, then coat thoroughly in breadcrumbs.

Step 4

Place the chicken fillet on a baking sheet and place in an oven preheated to 180°C for 20 minutes.

Step 5

Baked chicken fillet

Serve with your favorite side dish.

Baked chicken fillet - FAQ About Ingredients, Baking Time and Storage

Yes! For a vegan or egg-free option, use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) or a light milk alternative (almond, soy) to help the breadcrumbs adhere.
Store cooled chicken fillets in an airtight container in the fridge for 3–4 days. Reheat in the oven (5–10 mins at 175°C) to maintain crispiness.
Absolutely! Swap breadcrumbs for gluten-free panko, crushed gluten-free crackers, or almond flour for a low-carb alternative.
For added crunch, double-coat the fillets—dip in the egg mix and breadcrumbs twice—or spray them lightly with oil before baking.
Try roasted veggies (broccoli, carrots), mashed cauliflower (low-carb), quinoa salad, or a simple leafy green salad with lemon dressing.
Yes! Freeze breaded fillets on a tray, then transfer to a bag. Bake from frozen (add 5–10 mins) or thaw in the fridge overnight.
Use low-sodium soy sauce or coconut aminos, and omit added salt. Herbs like garlic powder or onion powder can boost flavor without salt.
Yes—adjust cooking time to 25–30 mins (ensure internal temp reaches 75°C). Thighs stay juicier but may need extra breading for crispiness.

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