Description
Crispy Parmesan Chicken features tender chicken breasts coated in a crunchy, cheesy breadcrumb mixture, baked to golden perfection. This easy-to-make dish is a family favorite, perfect for a satisfying meal any night of the week.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1/4 cup olive oil (or melted butter for richer flavor)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- Place chicken breasts between plastic wrap and pound to an even thickness of about 1 inch.
- Season both sides of the chicken breasts with salt and pepper.
- Set up three shallow dishes: one with flour, one with whisked eggs, and one with a mixture of Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried herbs, salt, and pepper.
- Dredge each chicken breast in flour, dip in egg, and then coat with the breadcrumb mixture.
- Line a baking sheet with parchment paper or grease it lightly.
- Place the breaded chicken breasts on the baking sheet, spaced apart.
- Drizzle olive oil (or melted butter) over the chicken.
- Bake for 20-25 minutes until golden brown and cooked through (internal temperature of 165°F/75°C).
- Broil for the last 2-3 minutes for extra crispiness, watching closely to prevent burning.
- Let the chicken rest for about 5 minutes after removing from the oven.
- Chop fresh parsley for garnish.
- Plate the chicken, garnish with parsley, and serve with lemon wedges.
- Serve with roasted vegetables, salad, or over pasta with marinara sauce.
- Enjoy the crispy, cheesy goodness of your homemade Parmesan chicken!
Notes
- For a richer flavor, consider using melted butter instead of olive oil.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes