Walnut and Rosemary Oven Fried Chicken

I have been watching what I eat for the last two weeks for my upcoming Hawaii trip.  I am down over 6 pounds but it hasn’t been easy! I have been doing My Fitness Pal which has been awesome.  But I sure have missed all of my yummy treats!  This recipe is awesome because it is a light and flavorful dinner.  And it is only 300 calories a serving.  A total win!

waknutandrosemaryfinalI  can’t even begin to explain how amazing and packed with flavor this chicken was!   The chicken crusted beautifully with the walnut, parmesan and rosemary panko crumb mix.  I absolutely love the flavor that Rosemary added to this chicken.   The chicken was perfectly tender and moist.  I do think this is one of the best recipes that I have made.   My little 9 year old couldn’t get enough of it!  Served with a side salad, this is a meal that you don’t have to feel guilty about.  Your skinny jeans can thank me! 🙂


4.0 from 1 reviews
Walnut and Rosemary Oven Fried Chicken
Prep time
Cook time
Total time
Get the crispy taste of fried chicken for less than 300 calories with this amazing walnut rosemary crusted chicken!
Serves: 4
  • ¼ cup low-fat buttermilk
  • 2 tablespoons Dijon mustard
  • 4 (6-ounce) chicken cutlets
  • ⅓ cup panko crumbs
  • ⅓ cup finely chopped walnuts
  • 2 tablespoons grated fresh Parmesan Cheese
  • ¾ teaspoon minced fresh rosemary
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  • Rosemary leaves for garnish (optional)
  1. Preheat oven to 425. Pound the chicken so that they are about ½ thickness. This is optional but will help the chicken to cook faster.
  2. Combine buttermilk and mustard in a shallow dish stirring with a whisk. Add the chicken to the buttermilk turning to coat.
  3. In a small skillet over Medium heat, toast the panko crumbs until golden brown about 3 minutes. Remove from heat and combine the panko crumbs with finely chopped walnuts, parmesan cheese, rosemary, salt and pepper.
  4. Remove chicken from buttermilk mixture and dredge in crumb mixture.
  5. You can either arrange a wire rack on a large baking sheet, or line the pan with aluminum foil and spray with cooking spray. Lay the chicken on top.
  6. Bake at 425 for 13-15 minutes or until chicken is no longer pink. Garnish with Rosemary leaves.
Recipe adapted from Cooking Light
Nutrition Information
Serving size: 1 Calories: 292 Fat: 9.6g Saturated fat: 1.6 Sodium: 471mg Fiber: 0.9g Protein: 42.7g Cholesterol: 101mg

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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