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Baked Parmesan-Crusted Chicken Breasts

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A delightful, crispy dish that elevates any weeknight dinner with juicy chicken and a crunchy, flavorful coating.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6 to 8 oz each)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 3/4 cup freshly grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter or olive oil
  • Juice of 1 lemon (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the chicken breasts dry with paper towels.
  2. Use a meat mallet to pound them to an even thickness of 3/4 inch for consistent cooking.
  3. Set up your breading station with three dishes: one for flour, another for beaten eggs, and a third for a mixture of panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and black pepper.
  4. Lightly coat each chicken breast in the flour, shaking off any excess.
  5. Dip the floured chicken breasts into the beaten eggs, ensuring they are completely coated.
  6. Press each piece into the panko-Parmesan mixture, ensuring that the breadcrumbs adhere well to all surfaces.
  7. Arrange the coated chicken on a parchment-lined baking sheet.
  8. Brush the tops with melted butter or olive oil to enhance their crispiness.
  9. Bake in a preheated oven at 400°F for 20 to 25 minutes, until they are golden brown and reach an internal temperature of 165°F.
  10. Let the chicken rest for 2 to 3 minutes before serving.
  11. Drizzle lemon juice over the top and sprinkle with parsley if desired.

Notes

For a gluten-free version, substitute regular flour with almond flour. Using freshly grated Parmesan improves texture.

Nutrition

Find it online: https://www.topchoicerecipes.com/baked-parmesan-crusted-chicken-breasts/