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Crispy Baked Parmesan Chicken

This Crispy Baked Parmesan Chicken combines golden Parmesan crust with Italian seasonings for a restaurant-quality dish that's surprisingly healthy. The secret technique creates incredible crunchiness in the oven without deep frying, making it perfect for weeknight dinners.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 385

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup grated Parmesan cheese
  • 1 cup Italian-style breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley for garnish (optional)

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
  2. Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, garlic powder, Italian seasoning, and paprika.
  3. Pat chicken breasts dry with paper towels. Dredge each piece first in flour, shaking off excess. Then dip in egg, letting excess drip off. Finally, press firmly into the Parmesan-breadcrumb mixture, ensuring even coating on all sides.
  4. Place coated chicken on prepared baking sheet. Drizzle with olive oil or use cooking spray for extra crispiness. Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C) and coating is golden brown.
  5. Let chicken rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Pound chicken breasts to uniform thickness (about 1/2 inch) for even cooking. Place chicken on a wire rack over the baking sheet to allow air circulation underneath for crispier crust. Use freshly grated Parmesan instead of pre-shredded for better flavor and texture. Letting chicken rest after baking is crucial for juicy results.