Here's an idea for battered chicken that doesn't require cheese, white flour, or bread crumbs. The pulverized oats add a satisfying crunch while the herb blend is customizable to your tastes and the type of cuisine you'd like to explore.
Skill Level: Beginner. Serving Size: 5 oz. cooked and coated chicken breast.
Course Main Course
Total Time 40 minutes
Servings 4
Calories 320kcal



  • 1 cup rolled oats (gluten free if desired)
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. dried basil
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper


  • 2 eggs
  • 4 boneless skinless chicken breasts (about 5 oz. each, pounded out to ¼ inch thickness)
  • 2 T. olive oil


  • Add oats to food processor and pulse. Stop when the oats resemble a flaky, textured flour. 
  • In a large mixing bowl, combine oats with the breading seasonings.
  • Pound the chicken breasts flat if you have not done so already. (To flatten, place chicken breasts on a cutting board, cover with plastic wrap, and use the flat side of a meat mallet to evenly pound each piece to ¼ inch thick).
  • Crack eggs into a medium bowl and whisk until blended. 
  • Time to dredge the pounded chicken: dip each breast in the whisked eggs, followed by the oat mixture. Coat well. Continue until all chicken breasts are coated.
  • Preheat large sauté pan to medium-high heat. Working in batches, add oil to pan and cook chicken breast 4 minutes per side and finish in oven if needed. Cook until internal temperature of chicken reaches 165 degrees.
  • Enjoy! Serve as a main dish or salad topper. 


Nutrition Information: This oatmeal crusted chicken breast is a great alternative to chicken Parmesan since it provides Italian flavor without cheese or white flour. Feel free to use gluten-free oats if needed. Dairy free, nut free.
Calories: 320, Fat: 11g, Protein: 39g, Carbohydrates: 18g, Fiber: 3g, Added Sugar: 0g, Sodium: 580mg