Description
Crispy and cozy Garlic Parmesan Crusted Chicken Breasts, perfect for a weeknight dinner with juicy chicken and a crunchy topping.
Ingredients
For the chicken
- 2 large Chicken breasts (or 4 small, about the same total weight)
- to taste Salt and black pepper
- 1 teaspoon Garlic powder (Add paprika if you like color)
- 1 cup Grated Parmesan (Finer kind works best for sticking, freshly grated is amazing)
- 1 cup Panko breadcrumbs (This is where the crunch comes from)
- 1 teaspoon Italian seasoning (or dried parsley plus a pinch of oregano)
- 2 Eggs (For the dunk, so the coating holds)
- 2 tablespoons Olive oil or melted butter (Just enough to help browning)
- for serving Optional: lemon wedges (For serving)
Instructions
Preparation
- Heat the oven to 425°F.
- Prepare your pan. Use a sheet pan with a rack, or cover a sheet pan with parchment and lightly oil it.
- Pound the chicken to an even thickness and pat it dry with paper towels.
- Season the chicken with salt, pepper, garlic powder, and paprika if desired.
Coating
- Setup two bowls: one with beaten eggs and another with a mix of panko, Parmesan, Italian seasoning, and olive oil or melted butter.
- Dip the chicken into the egg mixture, letting excess drip off, then press into the Parmesan panko mixture.
Baking
- Place the coated chicken on the rack or pan and bake for about 18 to 24 minutes, depending on thickness, until the coating is browned and crisp.
- Let the chicken sit for 5 minutes before slicing to keep juices locked in.
Notes
For extra crunch, preheat the sheet pan. To store, keep in an airtight container in the fridge for 3 to 4 days, or freeze for up to 2 months. Reheat in the oven at 375°F for about 10 to 12 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: dinner, Main Course
- Cuisine: American