Baked Garlic Parmesan Chicken (Printable Version)
Golden, crispy chicken with garlic-Parmesan coating. Ready in 45 minutes.
# What You 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
# How to Make It:
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 to ensure proper coating adhesion.
03 - In a shallow bowl, whisk the eggs and milk together until fully 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 Advice:
01 -
- The panko creates this impossibly crispy coating that somehow stays light and airy instead of heavy like traditional breadcrumbs
- Everything comes together in under fifteen minutes of active prep so it saves my sanity on busy weeknights
02 -
- I once skipped the oil drizzle step and the coating was still tasty but never got that gorgeous golden color I wanted
- Pounding the chicken to even thickness changed everything because now every piece finishes cooking at the exact same time
03 -
- Use one hand for wet ingredients and one for dry to keep your fingers from getting completely coated in breading
- Room temperature chicken cooks more evenly so take it out of the fridge about twenty minutes before starting