This easy baked chicken dinner is deliciously light and perfect for any weather. 


For the chicken

  • 1/4 Cup flour
  • 1 Tablespoon pepper
  • 1 Tablespoon salt
  • 1 1/2 Tablespoon lemon pepper
  • 2 chicken breats
  • 1 egg, beaten
  • 1 1/2 Cup Panko breadcrumbs

For the sauce

  • 1 Tablespoon oil
  • 2 cloves garlic, smashed and roughly chopped
  • 6 Ounce grape tomatoes, halved, plus more for garnish
  • 1 green onion, sliced on the bias


For the chicken: Step 1

Preheat the oven to 350 degrees.

Step 2

Line a baking sheet with aluminum foil and grease with a dab of oil.

Step 3

Mix flour, salt, and lemon pepper. Dredge the chicken breasts in the flour mixture, then coat with the egg. Cover the chicken in the panko breadcrumbs and place on a baking sheet.

Step 4

Bake for 15-20 minutes until cooked through.

For the sauce: Step 1

Heat the oil over medium heat and add the garlic. About 30 seconds to 1 minute later, add the tomatoes and cook for another 2-3 minutes.

Step 2

Add in some green onions (reserve some for decoration, if you want) and cook for another minute or so.

Step 3

Pour the sauce over chicken breasts, garnish with remaining green onion and tomato halves.