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Baked Parmesan-Crusted Chicken Breasts

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Juicy chicken breasts coated in a crunchy panko and Parmesan crust, perfect for a weeknight dinner or family gathering.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6 to 8 oz each)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 3/4 cup freshly grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter or olive oil
  • Juice of 1 lemon (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Start by patting the chicken breasts dry with paper towels and pound them to an even thickness of 3/4 inch.
  2. Create a breading station using three dishes: fill the first with flour, the second with beaten eggs, and combine the panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and black pepper in the third.
  3. Lightly coat each chicken breast in flour, shaking off any excess.
  4. Dip the floured chicken into the beaten eggs, ensuring it is completely covered.
  5. Press each chicken breast into the panko-Parmesan mixture, ensuring the breadcrumbs stick well.
  6. Arrange the coated chicken breasts on a parchment-lined baking sheet.
  7. Brush the tops with melted butter or olive oil for extra flavor.
  8. Bake in a preheated oven at 400°F for about 20 to 25 minutes, or until golden brown and the internal temperature reaches 165°F.
  9. Allow the chicken to rest for 2 to 3 minutes before serving. For an extra touch, drizzle fresh lemon juice over the top and sprinkle with parsley if desired.

Notes

For extra crispy chicken, double-dip in egg and breadcrumbs. Can substitute chicken thighs for juicier meat.

Nutrition

Find it online: https://www.tastysavvy.com/baked-parmesan-crusted-chicken-breasts/