Baked Garlic Parmesan Chicken (Printable)
Tender chicken with crispy garlic-Parmesan coating, baked until golden. Perfect for weeknight dinners.
# What You'll 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
# Directions:
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 better coating adhesion.
03 - In a shallow bowl, whisk together the eggs and milk until well combined.
04 - In another shallow dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper. Mix thoroughly.
05 - Dip each chicken breast first in the egg mixture, then press firmly into the Parmesan-breadcrumb mixture, ensuring even coating on all sides.
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 brown and crispy.
08 - Remove from the oven and let the chicken rest for 5 minutes before serving to retain juices.
# Expert Advice:
01 -
- The panko creates this impossibly light, shatteringly crisp crust that stays crunchy even after baking
- Everything comes together in about 15 minutes of active prep, making it perfect for those weeknights when you want something special but don't have hours to spend cooking
02 -
- Pressing the coating onto the chicken firmly is not optional, those gentle pats are what keeps everything from falling off in the oven
- Letting the chicken rest after baking gives the coating time to set up, otherwise you'll lose half that beautiful crispiness the moment you cut into it
03 -
- If your panko coating starts getting too dark before the chicken is cooked through, tent a piece of foil loosely over the top
- Letting the coated chicken sit for about 10 minutes before baking helps the coating adhere better, though it's totally optional if you're pressed for time