Make this easy baked Parmesan crusted chicken for a juicy, crispy weeknight dinner. This recipe uses Panko breadcrumbs for maximum crunch and bakes quickly in the oven.
Author:sarahthompson
Prep Time:15 min
Cook Time:22 min
Total Time:37 min
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil or cooking spray
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
Set up a standard breading station with three shallow dishes. Place the flour in the first dish. Whisk the eggs in the second dish. In the third dish, combine the Panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
Take one chicken breast and dredge it completely in the flour, shaking off any excess.
Dip the floured chicken into the beaten egg, allowing excess egg to drip off.
Press the chicken firmly into the Panko mixture, coating both sides completely. Press the crust onto the chicken to help it adhere.
Place the coated chicken breasts on the prepared baking sheet. Drizzle lightly with olive oil or spray with cooking spray for extra crispness.
Bake for 18–22 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.
Let the chicken rest for 5 minutes before serving.
Notes
For an air fryer version, cook at 375°F (190°C) for 12–15 minutes, flipping halfway through.
To make this recipe like Longhorn Parmesan Chicken, top the chicken with a mixture of mayonnaise and Parmesan cheese during the last 5 minutes of baking.
Serve this crispy Parmesan chicken with a side of lemon butter sauce for extra flavor.