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Ultimate Juicy Baked Parmesan Crusted Chicken with Panko

A close-up cross-section showing the juicy white meat inside a perfectly golden and crispy parmesan crusted chicken fillet.
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Make this easy Parmesan crusted chicken for a juicy, crispy dinner that cooks quickly in the oven. This recipe uses Panko breadcrumbs for maximum crunch, making it a perfect weeknight meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter, melted (optional, for extra crispiness)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
  2. Prepare the chicken: If the chicken breasts are very thick, lightly pound them to an even thickness (about 3/4 inch) for even cooking.
  3. Set up a standard breading station with three shallow dishes. Place the flour in the first dish. Whisk the eggs in the second dish. In the third dish, combine the Panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix these dry ingredients well.
  4. Dredge each chicken breast first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, press the chicken firmly into the Panko mixture, coating both sides completely.
  5. Place the coated chicken breasts on the prepared baking sheet. Drizzle the tops lightly with olive oil, and brush with melted butter if using.
  6. Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.
  7. Let the chicken rest for 5 minutes before serving. Serve this easy chicken dinner with a fresh salad or pasta.

Notes

  • For an Air Fryer Parmesan Crusted Chicken version, spray the coated chicken lightly with cooking spray and air fry at 380°F (195°C) for 12–15 minutes, flipping halfway through.
  • To achieve a Longhorn Chicken Copycat flavor, mix 1/4 cup mayonnaise with 1/2 teaspoon garlic powder and spread a thin layer over the chicken before applying the Panko crust.
  • If you want a zesty flavor, add 1 teaspoon of lemon zest to the Panko mixture for Lemon Parmesan Chicken.

Nutrition

Find it online: https://spoonswirl.com/parmesan-crusted-chicken-recipe-easy-dinner/