Baked Parmesan Crusted Chicken

Easy baked Parmesan-crusted chicken recipe with a golden breadcrumb coating flavored with garlic and Italian herbs. Achieve tender, juicy chicken with a perfectly crispy crust. Perfect for quick dinners, family meals, or simple and flavorful chicken dishes.

Ingredients

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

Instructions

1. Preheat Oven

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

2. Prepare Chicken

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

3. Prepare Coating

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

4. Coat Chicken

Dip each chicken filet into the olive oil mixture, then press into the breadcrumb mixture, ensuring both sides are coated. Place the coated chicken on the prepared baking sheet.

5. Bake

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

6. Rest and Serve

Transfer the chicken to a serving platter and let rest for a few minutes before serving.

Tips

• For extra crispy crust, use panko breadcrumbs instead of regular.
• Ensure chicken filets are similar in thickness for even cooking.
• Resting the chicken after baking keeps it juicy and tender.

Variations and Substitutions

• Swap Parmesan for Pecorino Romano or Asiago for a different flavor profile.
• Use flavored breadcrumbs or add a pinch of smoked paprika for a twist.
• Replace olive oil with melted butter for a richer taste.

FAQs

Q: Can I make this recipe ahead of time?
A: Yes, coat the chicken and refrigerate for up to 24 hours before baking.

Q: How can I tell when the chicken is fully cooked?
A: Use a meat thermometer; it should read 165°F (74°C) in the thickest part.

Serving Suggestions

• Serve with a fresh green salad or roasted vegetables.
• Pair with pasta tossed in a light garlic and olive oil sauce.
• Add a squeeze of lemon for extra brightness.

Why You’ll Love This Recipe

This Baked Parmesan Crusted Chicken is crispy on the outside, tender and juicy on the inside, packed with garlic and Italian flavors. Quick to prepare and perfect for weeknight dinners or casual gatherings, it’s a versatile dish that pairs beautifully with a variety of sides.

Baked Parmesan Crusted Chicken

Servings

7

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 2–3 large boneless, skinless chicken breasts (about 2 lbs), cut into thin filets

• Salt and freshly ground black pepper

• ½ cup olive oil

• 4 cloves garlic, minced

• 1 heaping cup panko breadcrumbs (or regular breadcrumbs)

• ½ cup freshly grated Parmesan cheese

• 1 ½ teaspoons garlic powder

• 1 ½ teaspoons Italian seasoning

Directions

• Preheat Oven
• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Prepare Chicken
• Slice the chicken breasts into thinner filets for even cooking. Season both sides with salt and black pepper.
• Prepare Coating
• In a shallow bowl, combine olive oil and minced garlic. In another shallow dish, mix breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning.
• Coat Chicken
• Dip each chicken filet into the olive oil mixture, then press into the breadcrumb mixture, ensuring both sides are coated. Place the coated chicken on the prepared baking sheet.
• Bake
• Bake for 8 minutes. Remove from the oven, flip the chicken, and bake for an additional 5–10 minutes, or until the internal temperature reaches 165°F (74°C). Cooking time may vary depending on the thickness of the filets.
• Rest and Serve
• Transfer the chicken to a serving platter and let rest for a few minutes before serving.