Baked Parmesan Crusted Chicken

A simple and delicious recipe for crispy baked chicken coated with Parmesan and panko breadcrumbs. Perfect for busy weeknights when you want something crunchy and cozy without frying.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

For the Chicken

2 large Chicken breasts, sliced in half lengthwise Can also use 4 thin cutlets
1 cup Grated Parmesan Use sandy grated style for best coverage
1 cup Panko breadcrumbs Regular breadcrumbs can be used but will be less crispy
1 teaspoon Garlic powder
1 teaspoon Paprika (optional) Helps with color and flavor
1 teaspoon Salt
1 teaspoon Black pepper
2 Eggs Beaten for coating
as needed Olive oil spray or drizzle For browning
1 Sheet pan And a wire rack if available

Method

Preparation

Heat the oven to 425°F (220°C). If using a wire rack, place it on the sheet pan.
In a bowl, beat the eggs. In another bowl, mix together the Parmesan, panko, garlic powder, paprika, salt, and pepper.

Coating

Dip each chicken piece in the egg, letting the excess drip off, then press into the Parmesan panko mixture to coat.

Baking

Place the coated chicken on the wire rack or directly on the sheet pan. Lightly spray or drizzle with oil.
Bake for 16 to 20 minutes depending on thickness. For extra browning, broil for 1 to 2 minutes at the end, watching closely.

Serving

Let the chicken rest for 3 to 5 minutes before serving to keep the juices in.

Notes

For best results, use thin chicken pieces, do not skip the oil mist to avoid drying out, and do not overcrowd the pan. Allow the chicken to rest for juicier results. For extra crunch, toast the panko before use.