Baked Garlic Parmesan Chicken (Print Version)
Golden, crispy-coated chicken with savory garlic and Parmesan flavors.
# 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.
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.
05 - Dip each chicken breast first in the egg mixture, 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 25-30 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 outrageously crispy even after baking, no frying mess required
- Everything comes together in about 15 minutes of active prep time
- Leftovers reheat surprisingly well for lunch the next day
02 -
- Dont skip the paper towel drying step or your coating will slide right off during baking
- Press the coating onto the chicken firmly but gently, dont pound it down
- The internal temperature is more reliable than visual cues, invest in a meat thermometer
03 -
- Buy whole chicken breasts and pound them to even thickness for more uniform cooking
- Freshly grated Parmesan makes a huge difference in how well the coating adheres