Description
This Parmesan-crusted chicken features a crunchy, cheesy coating with a juicy interior, all ready in about 35–40 minutes.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 to 1.25 lb total)
- 1 cup grated Parmesan cheese (freshly grated preferred)
- 1 cup breadcrumbs (plain or panko for extra crunch)
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- About 2–3 tablespoons olive oil for frying
Instructions
- Preheat the oven to 400°F (200°C) and lightly oil a baking dish or line with foil.
- Combine the breadcrumbs, grated Parmesan, garlic powder, onion powder, salt, and pepper in a medium bowl. Mix thoroughly.
- Beat the eggs in another bowl until smooth.
- Pat the chicken breasts dry with paper towels. If breasts are uneven, lightly pound them to an even thickness (about 3/4-inch thick).
- Dip each breast into the beaten eggs, letting excess drip off. Press each breast into the breadcrumb-Parmesan mixture, coating both sides firmly.
- Heat 2–3 tablespoons olive oil in a large skillet over medium heat until shimmering but not smoking.
- Add the chicken breasts, leaving space between them, and brown for 3–4 minutes per side until the crust is golden.
- Transfer the browned breasts to the prepared baking dish and bake for 20–25 minutes, or until an instant-read thermometer reads 165°F (74°C).
- Let the chicken rest for 3–5 minutes before serving to redistribute juices.
Notes
For extra crisp, use panko breadcrumbs. For low-carb, swap panko for finely ground almonds or crushed pork rinds. For gluten-free, use certified gluten-free breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian