Baked Garlic Parmesan Chicken (Print version)
Golden, crispy chicken with aromatic garlic and rich Parmesan coating
# 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
# Method:
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 the coating adheres properly.
03 - In a shallow bowl, whisk together the eggs and milk until well combined.
04 - In another shallow dish, combine the Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper. Mix thoroughly.
05 - Dip each chicken breast first into the egg mixture, allowing excess to drip off. Then press firmly into the Parmesan-breadcrumb mixture, ensuring an 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 to promote extra crispiness.
07 - Bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. The coating should be golden brown and crispy.
08 - Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute for maximum tenderness.
# Expert advice:
01 -
- The crust stays impossibly crispy without any frying mess or splatter
- Even picky eaters who claim to hate chicken breast ask for seconds
- Everything comes together in under 15 minutes of active prep time
02 -
- Don't skip drying the chicken first or the coating will slide right off in the oven
- Press the crumbs on firmly and don't shake off the excess you want that thick crust
- Letting it rest is crucial or all those juices end up on your cutting board instead of in the meat
03 -
- Use freshly grated Parmesan from a wedge instead of the pre-grated stuff for way better melting
- Room temperature chicken takes the coating more evenly than cold straight from the fridge