Crispy Baked Parmesan Crusted Chicken Breast
A flavorful alternative to fried chicken that delivers that satisfying crunch without the excess oil. This family-favorite transforms ordinary chicken breast into something extraordinary with a savory parmesan breadcrumb coating that crisps beautifully in the oven while keeping the meat tender and succulent.
Equipment
- Baking Sheet
- Wire Rack
- Meat Mallet
- Parchment Paper
Ingredients
- 4 boneless, skinless chicken breasts about 6-8 oz each
- 1 cup freshly grated Parmesan cheese authentic Parmigiano-Reggiano offers the most robust flavor
- 1 cup panko breadcrumbs for superior crispiness over regular breadcrumbs
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika smoked paprika adds an extra dimension
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 large eggs
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil for drizzling
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
- Pat each chicken breast dry with paper towels. Pound the chicken breasts to an even thickness of about ¾-inch using a meat mallet or rolling pin. Season both sides lightly with salt and pepper.
- In a shallow dish, mix eggs and Dijon mustard until well combined.
- In another shallow dish, combine panko, Parmesan, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. Reserve about ¼ cup of the parmesan mixture to sprinkle on top just before baking.
- Working with one piece at a time, dip the chicken in the egg mixture, allowing excess to drip off. Press firmly into the breadcrumb mixture, ensuring an even, thick coating on all sides.
- Place the coated chicken breasts on the prepared wire rack, ensuring they don't touch. Drizzle each piece lightly with olive oil.
- Bake in the preheated oven for 22-25 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.
Notes
- Skip the salt in the breading mixture if you're watching sodium intake
- For extra crispy chicken, spray with cooking oil halfway through baking
- Freshly grated parmesan works much better than pre-grated for proper adhesion and flavor
- The wire rack is crucial for achieving crispiness on all sides
- For meal prep, the uncooked breaded chicken can be frozen for up to a month
- For extra crispy chicken, spray with cooking oil halfway through baking
- Freshly grated parmesan works much better than pre-grated for proper adhesion and flavor
- The wire rack is crucial for achieving crispiness on all sides
- For meal prep, the uncooked breaded chicken can be frozen for up to a month
Nutrition
Calories: 385kcalCarbohydrates: 12gProtein: 48gFat: 16gSaturated Fat: 5gCholesterol: 190mgSodium: 680mgPotassium: 520mgFiber: 1gSugar: 1gVitamin A: 120IUCalcium: 280mgIron: 2.2mg
Tried this recipe?Let us know how it was!