Baked Parmesan Crusted Chicken

This Baked Parmesan Crusted Chicken is golden, crispy, and bursting with flavor. Thin chicken filets are coated in a mixture of panko breadcrumbs, parmesan, garlic, and Italian herbs, then baked to perfection. It’s an easy, healthier alternative to fried chicken, perfect for weeknight dinners or entertaining guests.

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Ingredients

• 2–3 large boneless, skinless chicken breasts (about 2 lbs), cut into thin filets
• Salt and freshly ground black pepper, to taste
• ½ cup olive oil
• 4 cloves garlic, minced
• 1 heaping cup panko breadcrumbs (or regular breadcrumbs)
• ½ cup freshly grated Parmesan cheese
• 1½ teaspoons garlic powder
• 1½ teaspoons Italian seasoning

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Instructions

1. Preheat and Prepare

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

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2. Season the Chicken

Slice the chicken breasts into thinner filets for even cooking. Season both sides generously with salt and pepper.

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3. Prepare the Coatings

In a shallow bowl, combine olive oil and minced garlic. In another shallow dish, mix panko breadcrumbs, Parmesan, garlic powder, and Italian seasoning.

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4. Coat the Chicken

Dip each chicken filet into the olive oil and garlic mixture, then press into the breadcrumb mixture until fully coated. Place coated chicken on the prepared baking sheet.

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5. Bake

Bake for 8 minutes, then flip the chicken and continue baking for 5–10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Cooking time may vary depending on the thickness of the filets.

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6. Rest and Serve

Transfer the chicken to a serving platter and allow it to rest for a few minutes before serving to retain juiciness.

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Why You’ll Love This Recipe

• Crispy, golden crust: Panko and Parmesan create a crunchy, flavorful coating.
• Juicy chicken: Baking keeps the meat tender and moist.
• Quick and easy: Perfect for weeknight meals with minimal prep.
• Versatile: Pairs with pasta, salads, or roasted vegetables.

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Tips

• Use thin filets to reduce cooking time and ensure even baking.
• Pat chicken dry before coating to help the breadcrumbs stick.
• Press the breadcrumbs firmly into the chicken for a better crust.
• Let chicken rest a few minutes after baking for maximum juiciness.

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Variations and Substitutions

• Cheese options: Swap Parmesan for Asiago or Pecorino Romano.
• Breadcrumbs: Use whole wheat, gluten-free, or seasoned breadcrumbs.
• Herbs and spices: Add paprika, parsley, or thyme for extra flavor.
• Healthy alternative: Use cooking spray instead of olive oil for a lighter crust.

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FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well, but adjust cooking time slightly.

Can I make this ahead of time?
You can bread the chicken and refrigerate for a few hours before baking.

How do I keep the crust crispy?
Bake uncovered and avoid overcrowding the baking sheet.

Can I freeze baked chicken?
Yes, freeze baked chicken in an airtight container for up to 2 months. Reheat in the oven to restore crispiness.

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Serving

Serve with pasta, roasted vegetables, mashed potatoes, or a fresh green salad.

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Suggestions

• Sprinkle additional Parmesan and fresh herbs on top before serving.
• Pair with a garlic butter or marinara sauce for dipping.
• Serve over zucchini noodles or rice for a lighter meal.
• Add a side of roasted cherry tomatoes or asparagus to complete the plate.