Ultimate Juicy Baked Parmesan Crusted Chicken
This recipe features juicy chicken breasts coated in a crispy Parmesan and Panko crust, perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free Option Available
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 tablespoon olive oil
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking sheet or line it with parchment paper, then spray it with cooking spray.
- Use a meat mallet to pound the chicken breasts to an even 1/2-inch thickness.
- Set up your breading station: Place flour in one shallow dish, whisk the eggs in a second dish, and in a third dish, combine the Panko, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
- Dredge each chicken breast: First, coat in the flour, then dip into the beaten eggs, and finally press into the Panko mixture until it’s well coated.
- Lay the coated chicken on the prepared baking sheet and lightly spray the tops with cooking spray.
- Bake for 18 to 22 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown.
- Let the chicken rest for 5 minutes before serving to retain its juiciness.
Notes
For an extra crunch, try adding some crushed cornflakes to your Panko mixture. Make sure chicken breasts are uniformly pounded for even cooking. Prepare chicken a day ahead for quicker baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 165mg