Parmesan Crusted Chicken
This baked Parmesan-crusted chicken delivers crispy, golden cutlets without the hassle of frying. Coated in a flavorful mix of panko, Parmesan, and Italian seasoning, the chicken stays juicy on the inside while developing a crunchy, cheesy crust.
Servings: 4
Calories: 474kcal
Ingredients
- 4 tablespoons butter melted
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 cup panko breadcrumbs
- ⅔ cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 lb boneless skinless chicken breasts, sliced into cutlets
- Chopped parsley or basil for garnish (optional)
Instructions
Preheat the Oven:
- Preheat oven to 425°F (218°C).
- Line a baking sheet with parchment paper.
Prepare the Breading:
- In a shallow bowl, mix melted butter, olive oil, and garlic powder.
- In another bowl, combine panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and black pepper.
Slice the Chicken:
- Butterfly the chicken breasts by slicing them in half horizontally to create thin cutlets.
Coat the Chicken:
- Dip each piece of chicken into the butter mixture, ensuring full coverage.
- Dredge in the breadcrumb mixture, pressing gently to adhere.
- Place on the prepared baking sheet.
Bake the Chicken:
- Bake for 20 minutes, flipping halfway through.
- Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).
Serve & Enjoy:
- Garnish with fresh parsley or basil if desired.
- Serve immediately with a side of salad, roasted vegetables, or pasta.
Notes
Even Cooking Tip: Butterflying the chicken ensures quick and even baking.
Extra Crispiness: For an even crispier texture, broil the chicken for the last 2 minutes.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Extra Crispiness: For an even crispier texture, broil the chicken for the last 2 minutes.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.