Sesame Chicken


 (Alexandra Grablewski)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Can be made in no time and is perfectly proportioned for two! 



  • 2 boneless, skinless chicken breasts (1 to 1/2 pounds)
  • Coarse salt and freshly ground black pepper
  • 1 teaspoon herbes de Provence
  • 1/2 cup buttermilk
  • non-stick cooking spray
  • 1/2 cup panko bread crumbs
  • 1/4 cup plain sesame seeds, toasted
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoon unslated butter, melted


Step 1

  • Rinse the chicken breasts with cold water and pat dry with paper towels.

Step 2

  • Put the chicken breasts on a plate large enough to hold them, and season with salt and pepper and the herbes de Provence.

Step 3

  • Transfer the chicken breasts to a medium bowl and pour the buttermilk on top.

Step 4

  • Set aside to marinate for 15 minutes. Position a rack in the center of the oven.

Step 5

  • Preheat the oven to 350°F. Coat a baking sheet with nonstick cooking spray.

Step 6

  • In a small bowl, stir together the bread crumbs, toasted sesame seeds, and parsley.

Step 7

  • Remove the chicken from the marinade and shake off the excess.

Step 8

  • One at a time, dredge the chicken breasts in the bread crumb–sesame seed mixture, coating each piece well. Season lightly with salt and pepper.

Step 9

  • Transfer the chicken to the prepared baking sheet. Discard the marinade.

Step 10

  • Bake the chicken for about 10 minutes.

Step 11

  • Baste with the melted butter and continue baking until golden brown and cooked through, about 5 minutes more.