This Parmesan crusted chicken is crispy on the outside, juicy on the inside, and packed with savory flavor. Made with simple pantry ingredients and baked (not fried), it’s an easy, family-friendly dinner that’s perfect for weeknights, meal prep, or casual entertaining.
Ingredients
- Main Ingredients
- 2 large boneless skinless chicken breasts, sliced in half lengthwise or pounded thin
- 2 eggs lightly beaten
- Parmesan Coating
- ¾ cup finely grated Parmesan cheese
- ½ cup breadcrumbs or panko
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- Pantry Staples
- Olive oil or cooking spray for crisping
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease.
- Pat chicken dry with paper towels.
- Set up a dredging station: eggs in one bowl, Parmesan mixture in another.
- Dip each piece of chicken into the egg, letting excess drip off.
- Press chicken firmly into the Parmesan mixture, coating both sides well.
- Place chicken on the prepared baking sheet.
- Lightly spray or drizzle tops with olive oil.
- Bake for 18–22 minutes, flipping halfway, until golden and cooked through.
- Rest chicken for 5 minutes before serving.
Notes
- Evenly sized, thin chicken pieces cook more quickly and stay juicy.
- Oil is key for a crisp, golden crust—don’t skip it.
- For extra crunch, bake chicken on a wire rack set over the baking sheet.