Baked Parmesan Crusted Chicken
Enjoy juicy chicken with a crisp golden coating and plenty of savory, cheesy flavor, perfect for weeknight dinners or special occasions.
Ingredients
Chicken
- 4 pieces Boneless, skinless chicken breasts or thin chicken cutlets Thin cutlets work well for a quicker cook time.
Coating
- 1 cup Grated Parmesan cheese Freshly grated gives the best flavor; pre-grated can also be used.
- 1 cup Panko breadcrumbs or regular breadcrumbs Panko provides extra crispiness.
- 1 teaspoon Garlic powder
- 1 tablespoon Italian seasoning or a blend of dried herbs
- 1/2 teaspoon Paprika Optional for color and flavor.
- to taste Salt and freshly ground black pepper Season to taste.
Wet Coating
- 2 large Eggs Can use another wet coating if preferred.
Additional Ingredients
- 1 tablespoon Olive oil or cooking spray For drizzling or spraying the chicken.
- to taste Lemon wedges For serving.
- to taste Chopped fresh parsley For garnishing.
Instructions
Preparation
- Preheat the oven to 425°F and line a baking sheet with parchment paper or lightly grease it. For crispness, place a wire rack on the baking sheet and coat it with cooking spray.
- If using chicken breasts, pound them to an even thickness between sheets of plastic wrap. Pat dry with paper towels and season both sides with salt and pepper.
Coating the Chicken
- In a shallow bowl, combine the Parmesan, breadcrumbs, garlic powder, Italian seasoning, paprika, and a little black pepper.
- In another bowl, whisk the eggs until smooth.
- Dip each piece of chicken in the egg, allowing excess to drip off, then press firmly into the Parmesan breadcrumb mixture, ensuring both sides are coated.
- Place the coated chicken on the prepared baking sheet, spacing them apart. Drizzle or spray the tops lightly with olive oil.
Baking
- Bake until the crust is golden brown and the chicken reaches an internal temperature of 165°F in the thickest part. Cooking time will vary based on chicken thickness.
- Let the chicken rest for a few minutes before serving. Finish with fresh lemon juice and parsley.
Notes
Serve with roasted vegetables, steamed broccoli, or a salad. To store leftovers, refrigerate in an airtight container for up to 3 days. For crispy reheating, use a 375°F oven or air fryer.