Oven-Baked Parmesan Crusted Chicken Breasts
Crispy oven-baked chicken breasts with a golden Parmesan and panko crust, pounded thin so they cook evenly and stay juicy.
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken breasts 4 small breasts, pounded to 1/2 inch
- ½ cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 1 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Italian herbs oregano, basil, thyme
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil for drizzling
Instructions
Cooking
- Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the chicken between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Pat dry.
- Put the flour in one shallow dish and season with the salt and pepper. Whisk the eggs and milk in a second dish. Mix the Parmesan, panko, garlic powder, onion powder, Italian herbs, and paprika in a third dish.
- Dredge each chicken breast in the flour and shake off the excess, dip it in the egg mixture, then press it firmly into the Parmesan mixture on both sides.
- Place the chicken on the baking sheet and drizzle the tops with the olive oil.
- Bake for 20 to 25 minutes, until the crust is golden and the thickest part reads 165°F (74°C).
- Rest for 5 minutes before serving.
Notes
Nutrition values are an estimate per serving, based on 4 servings. Pound the chicken evenly so it cooks at the same rate. Freshly grated Parmesan browns better than pre-grated. Store leftovers in the refrigerator for up to 4 days and reheat in a 350°F oven or air fryer to keep the crust crisp.