Six ingredients and 30 minutes are all it takes to get this baked za’atar chicken on the table. Juicy baked chicken breasts are coated with a crispy mix of panko breadcrumbs and Middle Eastern spices in this easy weeknight dinner.
Chicken is almost always my go-to for weeknight dinners. It’s quick, easy, and there is so much you can do with it. You can do roast, baked, pan fried, boiled, put it in salads, wraps, burgers, sandwiches. The list goes on.
I love using both chicken thighs and boneless chicken breasts for an easy chicken dish – like this super easy Boursin Chicken or these delicious Chimichurri Chicken Thighs. I also like to have some prepped boneless chicken breasts in the fridge for easy lunches all week like this Cranberry Walnut Chicken Salad or to put it in salads like this Mandarin Chicken Salad.
Surprisingly enough, I haven’t done a breaded chicken recipe on the blog yet, and there is absolutely no excuse! So, here is my super easy sheet pan za’atar Chicken dinner that is so much better than any boring chicken cutlet.
It uses simple ingredients, requires minimal cooking time, and yields tender juicy chicken full of Middle Eastern flavors. Serve it with a simple salad – I like a Lebanese or fattoush-style salad – for a complete and healthy meal the whole family will love.
What is Za’atar?
Za’atar is a flavorful Middle Eastern spice blend that has a unique and aromatic character. It typically includes dried herbs such as thyme, oregano, and marjoram, mixed with toasted sesame seeds, ground sumac, and often salt. The exact ingredients can vary by region, with some variations adding other spices like cumin or coriander.
I use Za’atar seasoning to add flair to many mains, and it’s my favorite seasoning when I make these za’atar Pita Chips for healthy snacking. Those pita chips are also add great crunch and flavor to this ancient grains salad.
You can absolutely make a za’atar spice blend at home, but you can find it at most grocery stores as well and I usually use a store bought blend like this one. It makes this Za’atar chicken recipe even easier!
Ingredient Notes
Chicken Breasts
I like to use boneless chicken breasts for this za’atar chicken but you can also use boneless skinless chicken thighs. I use large chicken breasts and then butterfly them before using for even cooking. I also pound them to an even thickness so they cook evenly.
If you have smaller chicken breasts, you can just pound them, no need to slice them horizontally. And of course, you can use chicken tenders if you like!
If you are using chicken thighs, adjust the time in the oven as cooking times for both may vary. You can use a meat thermometer to check if it’s done. The internal temperature for chicken legs and thighs should be 170-175F.
Kosher Salt
Using kosher salt is preferable for seasoning due to its larger flakes, which distribute more evenly on the meat compared to finer table salt. It also helps in drawing out moisture, which help make juicy chicken.
Panko Breadcrumbs
Panko breadcrumbs are larger and flakier than traditional breadcrumbs, which gives a crunchier texture to the coating. You can use regular breadcrumbs if you prefer.
Crushed cornflakes or crackers are another option, but in that case skip the toasting step, and simply spray your coated chicken with cooking spray before baking.
Za’atar Seasoning
This Middle Eastern spice blend is the star of the recipe, providing an aromatic and tangy flavor from wild oregano (za’atar leaves), thyme, sumac, and sesame seeds.
The quality of the za’atar spice mix can vary, so look for a blend that smells fresh and vibrant, like this one.
Olive oil
Olive oil helps in crisping the panko crust and enhances the absorption of the za’atar flavors. Make sure to use a good-quality olive oil for the best flavor! You can use another oil if you prefer.
Eggs
Eggs act as a binder for the panko and za’atar coating on the chicken. Beat them well to ensure a smooth, even coating that adheres properly to the meat.
- Preheat your oven to 425F and lightly oil a large baking sheet with olive oil and put a piece of aluminum foil on it.
- Halve the boneless chicken breasts horizontally to create 4 even cutlets. Cover the chicken with plastic wrap and use a meat mallet to pound them to a uniform thickness. Season both sides of each cutlet with some kosher salt.
- Heat some olive oil in a medium skillet over medium heat. Add the panko breadcrumbs and toast them, stirring often, until they turn golden brown, which should take about 5 minutes.
- Transfer the toasted breadcrumbs into a shallow dish and mix in the za’atar seasoning.
- In another shallow dish, beat the eggs and place flour in a third shallow dish.
- Coat each chicken cutlet in flour, tapping off any excess, then dip in the beaten eggs, ensuring they are fully covered.
- Next, coat them in the breadcrumb mixture, pressing the crumbs on to stick well.
- Arrange the breaded cutlets on the greased baking sheet. Bake in the oven for about 15 minutes or until the chicken is cooked through.
Storage Instructions
Let the za’atar chicken come to room temperature before placing it in an airtight container. Store it in the refrigerator where it will keep for up to 3-4 days.
If you need to store the chicken for a longer period, wrap each cutlet individually in plastic wrap and then place them in a freezer bag or airtight container. Freeze the chicken for up to 3 months.
When ready to eat, you can reheat the chicken in the oven. Preheat it to 350F and place the Za’atar chicken on a large baking sheet. Cover it with foil to prevent drying out and heat until it’s warmed through, about 10-15 minutes.
Serving Suggestions
- Serve the za’atar chicken with a fragrant rice pilaf. You can enhance the rice with nuts like almonds or pistachios and dried fruits such as apricots or raisins for extra flavor and texture like in this yellow basmati rice.
- You can also serve the za’atar chicken with roasted vegetables like carrots, zucchini, and bell peppers. Drizzle with a little olive oil and season with salt and za’atar seasoning before roasting to tie in the flavors.
- A simple couscous dish like this Mediterranean Israeli Couscous Salad would be great with this za’atar chicken. Mix in some fresh herbs like parsley or mint and some lemon zest for freshness.
- Mix Greek yogurt with minced garlic or garlic powder, lemon juice, and a pinch of salt. This tangy, creamy yogurt sauce is perfect for drizzling over or dipping the chicken into.
- Serve a simple salad with ingredients like mixed greens, cherry tomatoes, cucumber, and red onion. A lemon vinaigrette or a tahini sauce dressing would be a perfect addition. In this case I served it with a simple Lebanese salad.
- Serve with soft pita bread to wrap pieces of chicken with bits of salad and hummus or yogurt sauce.
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Za’atar Chicken
Ingredients
- 2 large chicken breasts about 1 ¼ lbs*
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- 2 tablespoons za’atar
- 2 eggs
Instructions
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Preheat the the oven to 425F and grease a baking sheet with olive oil.
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Slice the chicken breasts horizontally all the way through to make 4 cutlets. Place a piece of plastic wrap over the chicken and pound with a meat mallet until they are of even thickness. Season with salt on each side.
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In a medium skillet, heat the olive oil over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown, about 5 minutes.
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Transfer the toasted breadcrumbs to a shallow bowl and stir in the za’atar until well combined.
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In a separate shallow bowl, whisk the eggs.
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In a third bowl, add the flour.
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Dredge each chicken cutlet in flour, shaking off the excess. Transfer to the egg and turn to coat completely. Finally, dredge in the breadcrumb mixture, pressing to adhere.
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Transfer the cutlets to the prepared baking sheet. Bake in the preheated oven, about 15 minutes or until just cooked through.
