Parmesan Crusted Chicken
A crispy and cheesy coated chicken dish that's perfect for busy weekdays and special enough to impress guests.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably panko)
- 2 large eggs beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour for dredging
- Cooking spray or olive oil for baking
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Breading Stations: In three shallow bowls, set up your breading stations - one for flour, one for beaten eggs, and another for the breadcrumb mixture.
- Mix Breading Ingredients: In the bowl for breadcrumbs, combine grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix well.
- Prepare Chicken: Pat the chicken breasts dry with paper towels to ensure an even coat. Season both sides with salt and pepper.
- Dredge Chicken: Coat each chicken breast in flour, shake off the excess, then dip into the beaten eggs.
- Coat with Breading: Press the chicken breasts into the breadcrumb mixture, ensuring they are fully coated.
- Arrange on Baking Sheet: Place the coated chicken breasts on the prepared baking sheet and lightly spray or drizzle olive oil on top if desired.
- Bake the Chicken: Bake in the preheated oven for 25-30 minutes or until cooked through and the crust is golden brown, reaching an internal temperature of 165°F (75°C).
- Rest and Serve: Allow the chicken to rest for a few minutes before slicing.
Notes
Pairs well with a light arugula salad, roasted vegetables, creamy mashed potatoes, or garlic bread. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.