Crispy breaded chicken breast with a smoky seasoning, sandwiched between a brioche burger bun with our epic creamy lemon and basil sauce. You don't need to fry chicken to get it nice and crispy and this Baked Chicken Burger with Creamy Lemon and Basil Sauce is a healthier alternative to fast food and 10 times tastier too. A delicious twist for burger night.
If you love crispy KFC burgers, then you are going to LOVE these. (Have you tried our Healthier KFC recipe?) Instead of deep fried breaded chicken, we have baked ours and it is still crispy perfection. Succulent lean chicken breast in a seasoned breading and all your favourite burger toppings. But, this chicken burger is a next level burger with our creamy lemon and basil sauce.
Why you will love it
- Baked instead of fried
- A healthier twist for burger night
- A delicious way to eat lean chicken breast
- Easy to adapt with all your favourite burger toppings
- Chicken breast - this is what keeps the burgers nice and lean. You could swap breast for thigh, and that would make it juicier. Use skinless and boneless chicken thigh if you are going to swap it. If a whole chicken breast is too big for you for the burger (these are pretty epic), then you can cut one in half to use for both burgers.
- Breadcrumbs - this is what helps the chicken burgers to get nice and crispy. We used slices from a wholemeal loaf, however if you want to get these burgers even crispier then you can use panko breadcrumbs. When using wholemeal bread, try to use slightly stale bread, as it makes better breadcrumbs.
- Flour - you don't have to use flour in the dredging process, but we find it helps. The flour will stick to the chicken, allowing the egg to then stick to the flour and therefore the breadcrumbs can hold better to the egg.
- Cheese - this is kind of a must when it comes to a burger topping. We used a mature cheddar, however you could use mozzarella, Gouda or even some goats cheese. You could add lots of extra flavour with some pepperjack cheese.
- Greek yogurt - this is the base of the creamy sauce. Using a reduced fat Greek yogurt on our baked chicken burgers is an easy way to lighten them up a little, rather than using a mayo heavy sauce. You could always use half yogurt and half mayo, if you wanted something a little more indulgent.
- Garlic - this sauce is pretty garlic heavy, but we like it that way. Feel free to use less garlic.
- Lemon - a great way to lighten the whole burger up a bit with a zesty twist. Add even more of a lemony flavour to it by using zest as well as the juice.
- Basil - lemon and basil are a delicious flavour combo. However, you could swap the basil for another fresh herb like dill or chives.
- Burger bun - as tempting as it might be just to use any ole' bread roll, it's worth using something really good quality. It does hold the whole burger together after all. We used a seeded brioche burger bun, which is nice and buttery.
- Lettuce and tomato - we love a bit of crunch in our burger bun and this is an easy way to do it. Go for a really ripe and juicy beef tomato and crunchy little gem lettuce. You can use other lettuce, but something with plenty of crunch is good for adding texture.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Put the chicken on to a chopping board and gently pound until they flatten a little. Coat the chicken in flour then dip in the egg and then in the breadcrumbs to coat.
Two: Put on a lined baking tray and put in a preheated over at 220°C/425°F/Gas 7 for 30 minutes, or until the chicken is cooked.
Three: In a bowl, mix together the yogurt, garlic, salt and pepper, lemon and basil.
Four: 5 minutes before the chicken is ready, top with cheese and put back in the oven to melt it.
Five: Build your burger with sauce, lettuce, tomato, the chicken and more sauce.
We love adding some herbs and spices to the breadcrumbs to give it extra flavour. We used just a little paprika and garlic powder, however you can use your favourite flavour combination.
Why not give these burgers a Mexican twist with some fajita seasoning, or you could use a spicy Cajun seasoning. Prefer something herby? They a mix or dried basil and oregano will work.
What is a burger without toppings? Boring, that's what! Toppings don't have to add loads of calories though, so we have some healthy burger topping options, and some not so healthy (or nutrient dense) toppings.
- Lettuce - This adds lots of crunch to the burger. We used little gem lettuce, as it adds colour too, but you could use iceberg, rocket or even spinach.
- Tomato - A juicy addition to a burger. We used a beef tomato, however you could swap it for sundried tomatoes for an intense tomato burst.
- Red onion - This adds some nice crunch to a burger. If you don't like raw onion, then you could fry it a little first, to soften in.
- Coleslaw - Why serve coleslaw on the side when you could have it right there in the burger. Not only does it add lots of crunch and flavour, but it could act as the sauce too.
- Bacon - Do we really need to say any more? Chicken and bacon is such an amazing combination when it comes to burgers.
- Hash browns - Take this burger to the next level with some hash browns. Why not make our Oven Baked Hash Browns.
- Mushrooms - We love mushrooms in a burger. Either fry up some chopped brown mushrooms, or grill a whole portobello mushroom to add.
- Fries onions - Caramelised balsamic onions on a burger are amazing. Cook them low and slow - it's worth the wait.
- Avocado - This adds so much creaminess and a little freshness to the chicken burgers.
- Jalapenos - If you love a kick of spice on your burger, then add some sliced pickled jalapeños.
Burgers and fries are just the perfect match. Why not try our Garlic Baked Potato Wedges, Baked Sweet Potato Wedges or The Best Air Fryer Fries. If you want something a little lighter, then our Baked Carrot Fries are a great choice.
Healthy is such a subjective word, however these chicken burgers are definitely healthier than the fried chicken burgers that you would get from a takeaway. We have baked them rather than fry them and also used Greek yogurt to make the creamy sauce.
The burger patty itself is just 240 calories. When you add the bun, toppings and sauce then it is 420 calories. The total calories for your burger will really depend on what toppings you are using.
Yes, you could swap chicken breasts for thighs and you would get a much juicier burger, although thighs tend to be used more when frying. Use boneless and skinless chicken thigh and you might not need as much breading. This will change the nutritional information though.
Yes, you should definitely pound the chicken breast first. Not only does this ensure that the chicken is an even size and therefore cooked evenly, it also tenderises the meat and helps it to not be tough and chewy. We did this with a rolling pin, however you could use a mallet or just a heavy pan.
Yes, you can definitely fry these burgers if you want them extra juicy and crispy. This will change the nutritional information considerably though. It will take around 6 minutes to fry, flipping half way through.
We baked ours in the oven for 30 minutes, however it will depend on your oven. The best way to check if it is cooked all the way through is to use a meat thermometer at the thickest part. Chicken breast should have an internal temperature of 75°C/165°F
If you want a low carb version of this, then you could leave out the bun. You could serve it as it is, or use a giant lettuce leaf to wrap around it.
• You could make a low carb version of these by skipping the bun and using a giant lettuce leaf to hold the burger and toppings together.
• You can get an even crispier burger, and still bake it, by using Panko breadcrumbs.
• Swap chicken breast for boneless and skinless chicken thighs for an even juicier burger.
• Make sure you pound the chicken first, as this tenderises it and ensures that it cooks evenly.
• If you want a more indulgent burger sauce, then you can swap the Greek yogurt for mayo.
More burger recipes
Baked Chicken Burger with Basil Sauce
For the chicken
- 200 g Chicken breast
- 2 tablespoon plain flour
- 1 Egg - beaten
- 2 slices Whole wheat bread - blitzed in to breadcrumbs
- 1 pinch Sea salt and black pepper
For the sauce
- 4 tablespoon Greek yogurt
- 2 Garlic clove - crushed
- 1 Lemon - (juice only)
- 2 tablespoon Fresh basil - finely chopped
- 1 pinch Sea salt and black pepper
- 2 burger buns - lightly toasted
- 2 cheese slices
- Put the chicken on to a chopping board and gently pound until they flatten a little. Coat the chicken in flour then dip in the egg and then in the breadcrumbs to coat.
- Put on a lined baking tray and put in a preheated over at 220°C/425°F/Gas 7 for 30 minutes, or until the chicken is cooked.
- In a bowl, mix together the yogurt, garlic, salt and pepper, lemon and basil.
- 5 minutes before the chicken is ready, top with cheese and put back in the oven to melt it.
- Build your burger with sauce, lettuce, tomato, the chicken and more sauce.
- You could make a low carb version of these by skipping the bun and using a giant lettuce leaf to hold the burger and toppings together.
- You can get an even crispier burger, and still bake it, by using Panko breadcrumbs.
- Swap chicken breast for boneless and skinless chicken thighs for an even juicier burger.
- Make sure you pound the chicken first, as this tenderises it and ensures that it cooks evenly.
- If you want a more indulgent burger sauce, then you can swap the Greek yogurt for mayo.