Oven-Baked Sesame Chicken Recipe

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Chicken is one of my family's favorite meat and I prepare it several different ways. This melt-in-your mouth baked chicken is a much-requested entree for Sunday dinner.
TOTAL TIME: Prep: 5 min. + marinating
MAKES:4 servings
TOTAL TIME: Prep: 5 min. + marinating
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves
  • 1 cup buttermilk
  • 1/3 cup butter, melted
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 cup dry bread crumbs
  • 1/4 cup sesame seeds
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper


  1. Place chicken in a large resealable plastic bag; add buttermilk. Seal bag and refrigerate for at least 4 hours. In a shallow bowl, combine butter, lemon juice and garlic.
  2. In another bowl, combine bread crumbs, sesame seeds, Parmesan cheese, salt and pepper. Drain chicken, discarding buttermilk; dry on paper towels. Dip chicken in butter mixture, then coat with crumb mixture.
  3. Place in an ungreased 11-in. x 7-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350° and bake an additional 20 minutes or until juices run clear. Yield: 4 servings.
Originally published as Oven-Baked Sesame Chicken in Country Chicken Cookbook 1995, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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