Baked Garlic Parmesan Chicken (Printable Version)

Golden, crispy-coated chicken breasts with savory garlic and Parmesan flavors

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Coating

02 - 1 cup grated Parmesan cheese
03 - 1 cup panko breadcrumbs
04 - 2 teaspoons garlic powder
05 - 1 teaspoon Italian seasoning
06 - 1 teaspoon paprika
07 - ½ teaspoon salt
08 - ½ teaspoon black pepper

→ Wet Mixture

09 - 2 large eggs
10 - 2 tablespoons whole milk

→ For Greasing

11 - 2 tablespoons olive oil or melted butter

# How-To:

01 - Preheat the oven to 400°F. Lightly grease a baking dish or line a baking sheet with parchment paper.
02 - Pat the chicken breasts dry with paper towels to ensure proper coating adherence.
03 - In a shallow bowl, whisk together the eggs and milk until fully combined.
04 - In another shallow dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper.
05 - Dip each chicken breast first in the egg mixture, then coat evenly in the Parmesan-breadcrumb mixture, pressing gently to adhere the crust.
06 - Place the coated chicken breasts onto the prepared baking dish. Drizzle the tops with olive oil or melted butter for extra crispiness.
07 - Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the coating is golden and crisp.
08 - Remove from the oven and let rest for 5 minutes before serving to allow juices to redistribute.

# Expert Tips:

01 -
  • The panko creates this incredible crunch that stays crispy even after the chicken rests
  • Everything comes together in about 15 minutes of hands on time
  • My normally picky eater asked for thirds the first time I made this
02 -
  • Press the coating onto the chicken firmly or half of it ends up in the bottom of your dish
  • Letting the chicken rest isn't optional the juices will run everywhere if you cut too soon
03 -
  • Use one hand for wet ingredients and one for dry to keep your fingers from becoming a breading mess
  • A meat thermometer takes all the guesswork out of perfectly cooked chicken every time

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