Go Back
Baked Parmesan Crusted Chicken Recipe
Ash Tyrrell

Baked Parmesan Crusted Chicken Recipe

I still remember the first time I pulled this chicken out of the oven and heard that little crackle from the crust. That's when I knew dinner was going to be good. I make this recipe on busy weeknights because it takes almost no effort but tastes like something I fussed over for hours
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2-3 boneless skinless chicken breasts, sliced into thin filets (about 2 lbs) — thinner pieces cook faster and more evenly
  • Salt and freshly ground black pepper — seasons the chicken itself not just the crust
  • 1/2 cup olive oil — helps the coating cling to the chicken and adds richness
  • 4 cloves garlic minced — fresh garlic gives way more punch than the jarred kind
  • 1 heaping cup panko breadcrumbs — panko crisps up better than regular breadcrumbs
  • 1/2 cup parmesan cheese freshly grated — pre-shredded cheese doesn't melt or crisp the same way
  • 1 1/2 teaspoons garlic powder — layers in extra flavor beneath the crust
  • 1 1/2 teaspoons Italian seasoning — brings in that herby savory background note

Method
 

  1. I start by preheating my oven to 400°F and lining a baking sheet with parchment paper. While that heats, I slice my chicken breasts into thinner filets so they cook faster and stay juicy. I season both sides with salt and pepper before doing anything else.
  2. In one shallow bowl, I stir together the olive oil and minced garlic. In a second bowl, I combine the panko, parmesan, garlic powder, and Italian seasoning. Having both bowls ready side by side makes the next step so much smoother.
  3. I dip each chicken filet into the oil mixture first, then press it into the breadcrumb mixture on both sides. I really press down here so the coating sticks well instead of falling off later in the oven.
  4. I lay the coated chicken onto my prepared baking sheet and bake for about 8-10 minutes. Then I flip each piece and bake for another 5-10 minutes, depending on thickness, until it reads 165°F inside.
  5. Once it's out of the oven, I let the chicken rest on a platter for a few minutes. This keeps all those juices locked inside instead of running out the second I slice into it.

Notes

  • I always pat my chicken dry before seasoning it, since moisture keeps the coating from sticking properly.
  • I use a wire rack on top of my baking sheet whenever I have one, because it lets air circulate and crisps up both sides.
  • I never skip fresh parmesan since the pre-shredded stuff just doesn't melt into that crispy crust the same way.
  • I sometimes broil mine for the last 2 minutes if I want extra golden color on top, but I stay right by the oven so it doesn't burn.
  • I give each piece some breathing room on the pan, because overcrowding traps steam and makes the coating soggy.