Oven-Fried Chicken Breasts with Roasted Green Beans

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Oven-Fried Chicken Breasts with Roasted Green Beans

A lighter and incredibly satisfying twist on a classic comfort dish.

If you love the irresistible crunch of fried chicken but want something lighter and easier for weeknight cooking, this oven-fried chicken is the perfect solution. The chicken turns out golden, crisp, and flavorful, all without deep frying. Even better, the green beans roast right alongside the chicken, giving you a complete meal with minimal cleanup.

This recipe is ideal for busy evenings when you want a wholesome, balanced dinner that still feels special. The yogurt coating locks in moisture, the cornflake crust gives you that signature crunch, and everything bakes beautifully in a high-heat oven.

Why You’ll Love This Recipe

  • A healthier take on a classic: Enjoy crispy “fried” chicken without the excess oil. Baking keeps it light but still incredibly satisfying.
  • Juicy and tender: The yogurt mixture helps the chicken stay moist while the coating bakes into a crunchy, golden crust.
  • Perfect weeknight dinner: With simple ingredients and minimal prep, this dish comes together quickly.
  • One-pan convenience: The roasted green beans cook right beside the chicken, saving time and dishes.
  • Customizable flavors: You can adapt the seasonings to suit your favorite herbs or spice blends.

Ingredients

For the Chicken

  • 4 boneless, skinless chicken breasts (about 1½ pounds)
  • 4 cups finely crushed cornflakes (or use breadcrumbs if preferred)
  • 1 to 2 teaspoons dried herbs of your choice (oregano, thyme, rosemary, Italian blend, etc.)
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste
  • ½ cup nonfat plain yogurt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water
  • 1 tablespoon olive oil (for the crumb mixture)
  • Cooking spray

For the Green Beans

  • 1½ pounds fresh green beans, trimmed
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste

Step-by-Step Instructions

1. Prepare the Oven

Preheat your oven to 425°F (220°C). Line a large baking sheet with foil or parchment paper and lightly coat it with cooking spray to prevent sticking.

2. Make the Crispy Coating

In a mixing bowl, combine the crushed cornflakes, dried herbs, paprika, garlic powder, salt, and pepper. Drizzle in 1 tablespoon of olive oil and toss well so the oil lightly coats the crumbs. This helps the coating crisp up beautifully in the oven.

3. Create the Yogurt Mixture

In a separate bowl, whisk together the yogurt, apple cider vinegar, and water until smooth. Add the chicken breasts and turn them to ensure each piece is fully coated.

4. Dredge the Chicken

Remove each piece from the yogurt mixture and press it firmly into the cornflake mixture. Make sure every side is fully covered so the crust stays on as it bakes.

5. Bake the Chicken

Place the coated chicken breasts on the prepared baking sheet. Generously spray the tops with cooking spray to help them crisp in the oven. Bake for 10 minutes.

6. Prepare the Green Beans

While the chicken begins to cook, combine the green beans, minced garlic, olive oil, salt, and pepper in a bowl. Toss until the beans are coated evenly.

7. Add the Green Beans

After the chicken has baked for 10 minutes, remove the tray from the oven. Carefully flip each chicken breast. Make space on the baking sheet and add the seasoned green beans.

Return the tray to the oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
If the green beans finish cooking earlier, remove them from the tray and continue baking the chicken.

8. Rest and Serve

Once done, allow the chicken to rest for 5 to 8 minutes before slicing. This helps the juices settle and ensures moist, tender results.

Tips for Perfect Oven-Fried Chicken

  • Use a thermometer: Chicken breasts vary in thickness, so check for doneness using an instant-read thermometer.
  • Don’t crowd the pan: Leave enough space around each chicken breast so the coating crisps instead of steaming.
  • Adjust seasonings: Feel free to experiment with different herbs or spice blends.
  • Cooling rack option: For even crispier chicken, place a metal cooling rack on top of your baking sheet and arrange the chicken on the rack.

Serving Ideas

This oven-fried chicken pairs well with a wide variety of sides. Consider serving it with:

  • Roasted or mashed sweet potatoes
  • Garlic or herb-roasted potatoes
  • Fresh salads such as cabbage slaw or mixed greens
  • Light vegetable sides like sautéed broccolini or steamed carrots
  • Soft dinner rolls or homemade biscuits

How to Store and Reheat

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Warm in a 250°F oven until heated through to help maintain crispness.
  • Freeze: Once cooled, freeze the chicken for up to 3 months in freezer-safe bags.

Leftovers are perfect for adding to wraps, salads, bowls, or lunchboxes.

 

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