Baked Cracker Chicken

Since so many of you voted on Instagram for me to post this recipe here you go!

I’m all about simple dinners because by the end of the day, generally, I am so wiped out the thought of spending a ton of time in the kitchen over a hot stove and/or oven is menacing. I love how this recipe skips the “hard stuff”, uses only a few basic ingredients and still creates such a hearty and satisfying meal. This one is hit in my house because who doesn’t love a tender on the inside and crunchy on the outside piece of chicken that fills your mouth with a warm garlic butter flavor?! This simple, healthy dish is packed with protein, whole grains and lots of veggies to make any busy weeknight a win!


Baked Cracker Chicken

Author: The Happy Hungry Yogi

Gluten-free/Nut-free/Soy-free

Serves: about 4

Prep time: 15 minutes

Bake time: 30 minutes

INGREDIENTS

  • 1 lb boneless skinless chicken thighs
  • 1 c gluten-free “ritz style” crackers
  • 1/2 tsp garlic powder
  • sea salt + black pepper to taste
  • 2 eggs
  • 3 tbsp butter
  • 2 c of baby carrots
  • 2 c green beans, trimmed

INSTRUCTIONS

  1. Preheat your oven to 375F. Lightly spray a casserole dish and set aside.
  2. Place the crackers in a large ziplock bag and with either the back of a measuring cup or rolling pin crush the crackers (you do not need to crush until fine, various size crumbs are better).
  3. Place the crumbs into a bowl along with the garlic powder, sea salt, and pepper and whisk to combine.
  4. In a separate bowl whisk the eggs.
  5. Trim any excess fat off of the chicken and pat dry.
  6. Dip a piece of chicken into the egg mixture then into the cracker crumbs. Move around so the piece is completely covered.
  7. Place the coated chicken onto the prepared baking dish and repeat for the other pieces.
  8. Arrange the veggies around the sides of the chicken.
  9. Cut up the butter and place on top of each piece of chicken.
  10. Bake for 30 minutes or until completely cooked through and crust is a golden brown in color.
  11. Serve warm over veggies.

Storing: Chicken is best served day of because of the cracker crumb but will last up to 3 days in an airtight container in the fridge.


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