Description

A simple and flavorful recipe for juicy, boneless, skinless chicken breasts coated in a crunchy, golden Parmesan–Panko crust, baked to perfection. This dish is perfect for weeknights or special occasions.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 6–8 oz 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 paprika
1 teaspoon salt, or to taste
½ teaspoon black pepper, freshly ground, or to taste
2 tablespoons olive oil, for drizzling
Optional: Fresh parsley, chopped, for garnish
Optional: Lemon wedges, for serving

Instructions

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or foil. For extra crispiness, place a wire rack on top.
Gently pound the chicken breasts to an even thickness of about ½ inch. Season both sides with salt and pepper.
Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Parmesan, Panko, Italian seasoning, garlic powder, and paprika.
Dredge each chicken breast in flour, shaking off excess.
Dip the floured chicken into the beaten eggs.
Press the chicken into the Parmesan–Panko mixture, ensuring even coverage to create your crispy baked parmesan chicken.
Place the breaded chicken breasts on the prepared baking sheet, ensuring they are not overcrowded.
Drizzle about ½ to 1 teaspoon of olive oil over each chicken breast to help the crust become golden and crispy.
Bake for 20–25 minutes, or until the crust is golden and the chicken reaches an internal temperature of 165°F (74°C). This ensures your crispy baked parmesan chicken is cooked through.
Let the chicken rest for a few minutes before serving to keep it juicy.
Garnish with fresh parsley and serve with lemon wedges for brightness. Enjoy your delicious crispy baked parmesan chicken.

Notes

For best results, use freshly grated Parmesan cheese.
You can substitute chicken thighs for a juicier meat. Adjust baking time as needed.
To make a gluten-free version, use gluten-free flour and breadcrumbs.
Experiment with adding red pepper flakes, smoked paprika, onion powder, or extra herbs to the crust for different flavor profiles.
Leftovers can be stored in the refrigerator. To reheat and maintain crispiness, use a 350°F (175°C) oven or an air fryer for 10–15 minutes. Avoid microwaving as it can make the crust soggy.
If your crust isn’t crispy enough, ensure you are using Panko, freshly grated Parmesan, pressing the crust firmly, avoiding overcrowding, drizzling with oil, and checking oven temperature accuracy. You can briefly broil for 1-2 minutes, watching closely to prevent burning.
This dish can be served Parmesan-style with marinara sauce on the side or over the top, paired with pasta or bread.

Prep Time: 20 minutes
Cook Time: 20-25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 breast
Calories: Approximately 400-450 kcal (estimate)
Sugar: Low
Sodium: Moderate
Fat: Moderate
Saturated Fat: Moderate
Unsaturated Fat: Moderate
Trans Fat: 0g
Carbohydrates: Moderate
Fiber: Low
Protein: High
Cholesterol: Moderate

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