Description
This Baked Parmesan Crusted Chicken recipe offers a flavorful and crispy chicken breast coated in a garlicky parmesan and breadcrumb crust. Perfect for a quick and easy weeknight dinner, it combines the savory taste of Italian seasonings with a crispy texture from baking, creating a delicious and healthier alternative to fried chicken.
Ingredients
Chicken
- 2-3 large boneless, skinless chicken breasts, cut into thin filets (about 2 lbs)
- Salt and freshly ground black pepper, to taste
Breading and Coating
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1 heaping cup panko breadcrumbs (or regular breadcrumbs)
- 1/2 cup freshly grated parmesan cheese
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons Italian seasoning
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Chicken: Cut the chicken breasts into thinner filets to ensure even cooking. Season both sides generously with salt and freshly ground black pepper.
- Make Olive Oil and Garlic Mixture: In a shallow bowl, combine the olive oil and minced garlic, stirring well to blend the flavors.
- Prepare Bread Crumb Mixture: In a separate shallow dish, mix together the panko breadcrumbs, freshly grated parmesan cheese, garlic powder, and Italian seasoning.
- Coat Chicken: Dip each chicken filet first into the olive oil and garlic mixture, ensuring it’s well coated, then press both sides into the breadcrumb mixture firmly so the crust adheres well. Place the breaded chicken pieces on the prepared baking sheet.
- Bake First Side: Bake the chicken in the preheated oven for 8 minutes.
- Flip and Bake Second Side: Remove the baking sheet from the oven and carefully flip each chicken piece. Return to the oven and bake an additional 5-10 minutes, or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the crust is golden brown and crispy. The duration depends on the thickness of your chicken filets.
- Rest and Serve: Remove the chicken from the oven and transfer to a serving platter. Let it rest for a few minutes to allow juices to redistribute before serving.
Notes
- Use panko breadcrumbs for a lighter, crispier crust compared to regular breadcrumbs.
- Make sure the chicken pieces are of even thickness for uniform cooking.
- If you don’t have an instant-read thermometer, cut into the thickest chicken piece to check for clear juices and no pinkness to ensure doneness.
- For extra flavor, add a sprinkle of freshly chopped parsley or a squeeze of lemon juice before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an oven or air fryer to maintain crispiness.
