Crispy Parmesan Crusted Chicken
This crispy parmesan chicken is the recipe that turned my picky eaters into chicken lovers. The coating stays incredibly crunchy even without frying, thanks to the magic of panko breadcrumbs and a hot oven. The parmesan adds a savory, nutty flavor that takes this from ordinary baked chicken to something special.
I have made this recipe hundreds of times and it never disappoints. The trick is pounding the chicken to an even thickness so it cooks uniformly, and not skipping the egg wash which helps everything stick together beautifully.
Serve this with a simple green salad and some roasted vegetables, or slice it up and put it on top of pasta with marinara sauce. My kids love it both ways, and honestly so do the adults.
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 cup panko breadcrumbs
- 3/4 cup freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 large eggs, beaten
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- 1
Prep the Chicken
Preheat your oven to 425 degrees F and line a baking sheet with parchment paper. Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2 inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
- 2
Make the Coating
In a shallow dish, combine the panko breadcrumbs, grated parmesan, Italian seasoning, garlic powder, and paprika. Mix well to distribute the seasonings evenly. In another shallow dish, beat the eggs with a pinch of salt.
- 3
Coat the Chicken
Working with one piece at a time, dip each chicken breast in the beaten egg, letting excess drip off. Then press firmly into the panko mixture, coating both sides completely and pressing the crumbs to adhere. Place on the prepared baking sheet.
- 4
Bake Until Crispy
Drizzle the tops of the coated chicken with olive oil. Bake for 20-25 minutes until the coating is deeply golden brown and the chicken reaches an internal temperature of 165 degrees F. Let rest for 5 minutes before serving with fresh parsley.
Bella's Tips
- Pound the chicken evenly. This ensures it all cooks at the same rate.
- Use freshly grated parmesan. The pre-shredded kind does not stick as well.
- Do not skip the egg wash. It is the glue that holds everything together.
- Let it rest. This keeps the juices in and the coating crispy.
- Leftovers reheat well. Use the air fryer or toaster oven to keep them crispy.
Nutrition Facts
Per serving