Baked Garlic Parmesan Chicken (Printable)
Golden-crusted chicken breasts baked with garlic and Parmesan for a crispy, flavorful weeknight dinner.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Coating
02 - 1 cup grated Parmesan cheese
03 - 1 cup panko breadcrumbs
04 - 2 teaspoons garlic powder
05 - 1 teaspoon Italian seasoning
06 - 1 teaspoon paprika
07 - ½ teaspoon salt
08 - ½ teaspoon black pepper
→ Wet Mixture
09 - 2 large eggs
10 - 2 tablespoons whole milk
→ For Greasing
11 - 2 tablespoons olive oil or melted butter
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a baking dish or line a baking sheet with parchment paper.
02 - Pat the chicken breasts dry with paper towels to ensure proper coating adherence.
03 - In a shallow bowl, whisk the eggs and milk together until well combined.
04 - In another shallow dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper. Mix thoroughly.
05 - Dip each chicken breast first in the egg mixture, allowing excess to drip off, then coat evenly in the Parmesan-breadcrumb mixture, pressing gently to adhere the coating.
06 - Place the coated chicken breasts onto the prepared baking dish. Drizzle the tops with olive oil or melted butter for extra crispiness.
07 - Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the coating is golden and crisp.
08 - Remove from the oven and let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- The crust stays incredibly crunchy without the mess of deep frying
- Everything comes together in under 15 minutes of hands on time
02 -
- Overcrowding the pan creates steam which means soggy spots
- Use a meat thermometer because 165°F is the only way to know for sure
03 -
- Pound the thicker end of your chicken breasts so they cook evenly
- Let your coated chicken sit for 10 minutes before baking to set the crust