Baked Parmesan Chicken
Discover how to make the best Baked Parmesan Chicken with a crispy coating and juicy interior. Perfect for any weeknight!
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts about 1.5 lbs total
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish optional
Instructions
- Prepare Chicken: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. If your chicken breasts are very thick, place them between two pieces of plastic wrap and pound them to an even 3/4-inch thickness using a meat mallet. This helps ensure even cooking.
- Set Up Dredging Stations: Set up three shallow dishes. In the first dish, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. In the second dish, beat the eggs. In the third dish, combine the Panko breadcrumbs and grated Parmesan cheese, mixing well.
- Coat the Chicken: Dredge each chicken breast, one at a time, first in the flour mixture, shaking off any excess. Then dip it into the beaten eggs, allowing any extra to drip off. Finally, press the chicken firmly into the Panko and Parmesan mixture, ensuring it's fully coated on all sides. Repeat for all chicken breasts.
- Sear (Optional, for Extra Crispness): For an extra crispy crust, heat olive oil in a large oven-safe skillet over medium-high heat. Sear each chicken breast for 1-2 minutes per side, just until golden brown. This step is optional but greatly enhances the texture. If not searing, place coated chicken directly on the prepared baking sheet.
- Bake to Perfection: Transfer the chicken to the prepared baking sheet (or leave in the oven-safe skillet if seared). Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is golden brown and crispy. Cooking time will vary based on thickness.
- Rest and Serve: Once cooked, remove the Baked Parmesan Chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a tender and moist result. Garnish with fresh chopped parsley if desired.
Notes
- Even Thickness: Pounding your chicken breasts to an even thickness is crucial for uniform cooking and preventing dry spots.
- Don't Overcrowd: Give your chicken space on the baking sheet to allow air circulation, promoting crispiness. Bake in batches if necessary.