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Crispy Baked Parmesan Chicken

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A delightful dish that balances simplicity and flavor with a crispy Panko and Parmesan coating.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, about 6–8 ounces each
  • 1 cup finely grated Parmesan cheese
  • 1 cup Panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 2 tablespoons olive oil
  • Optional: fresh parsley, chopped for garnish

Instructions

  1. Preheat your oven to 400°F (200°C) and pat the chicken breasts dry with paper towels. If they’re thick, butterfly or pound them until they’re about ½ inch thick.
  2. Set up three shallow dishes: one with flour, one with the beaten eggs, and a third with a mixture of Panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
  3. Dredge each chicken breast in flour, ensuring it’s fully coated. Next, dip it in the beaten eggs, letting any excess drip off, and finally, press it firmly into the breadcrumb mixture for an even coating.
  4. Line a baking sheet with parchment paper and arrange the breaded chicken in a single layer. Drizzle with olive oil to help it crisp up nicely.
  5. Bake for 20-25 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
  6. Allow the chicken to rest for 5-10 minutes before serving. If desired, garnish with chopped parsley for a fresh touch.

Notes

To store leftovers, let it cool to room temperature and transfer to an airtight container. It keeps in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.

Nutrition

Find it online: https://topchoicerecipes.com/crispy-baked-parmesan-chicken-2/