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Baked Parmesan Crusted Chicken

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A comforting and satisfying dish with a crispy, cheesy crust that is perfect for weeknight dinners or impressing guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup Panko breadcrumbs
  • 1 cup finely grated Parmesan cheese
  • 1 1/2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Olive oil or non-stick cooking spray

Instructions

  1. Preheat your oven to 400°F (200°C). Prepare a large baking sheet with parchment paper and lightly coat it with olive oil or non-stick spray.
  2. Set up your breading station with three shallow dishes: one for the flour, one for beaten eggs, and a final dish for the Panko-Parmesan mixture that includes Italian seasoning, garlic powder, paprika, salt, and black pepper.
  3. Pound the chicken breasts to an even thickness and pat them dry to ensure that the coatings stick well.
  4. Dredge each chicken breast in the flour, making sure to shake off any excess. Then, dip the floured chicken in the beaten eggs, letting the excess drip off. Finally, coat the chicken in the Panko-Parmesan mixture, pressing gently to adhere.
  5. Place the coated chicken breasts on the prepared baking sheet with space between each piece. Give the tops a light spray with cooking spray for extra crispiness.
  6. Bake for 18-22 minutes, or until the chicken is golden and the internal temperature reaches 165°F. Let the chicken rest for a few minutes before serving.

Notes

For variations, swap regular breadcrumbs for Panko or try almond flour for a gluten-free option. Use a meat thermometer to ensure chicken is cooked through.

Nutrition

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