Ingredients
- Chicken Breasts: 4 boneless, skinless chicken breasts, about 6-8 ounces each. These are the star of the show, providing a lean and protein-packed base.
- Parmesan Cheese: 1 cup finely grated Parmesan cheese. This is crucial for the crispy crust and adds a salty, nutty, and umami-rich flavor. Freshly grated is recommended for the best melt and texture.
- Panko Breadcrumbs: 1 cup Panko breadcrumbs. These Japanese-style breadcrumbs are coarser and lighter than regular breadcrumbs, creating a superiorly crispy coating.
- All-Purpose Flour: ½ cup all-purpose flour. Used for dredging the chicken, helping the egg wash and Parmesan mixture adhere properly.
- Eggs: 2 large eggs. Beaten, these act as a binder, allowing the Parmesan and breadcrumbs to stick to the chicken.
- Italian Seasoning: 2 teaspoons Italian seasoning. A blend of dried herbs like oregano, basil, rosemary, and thyme, adding aromatic depth and classic Italian flavor.
- Garlic Powder: 1 teaspoon garlic powder. Enhances the savory flavor profile and complements the Parmesan beautifully.
- Paprika: 1 teaspoon paprika. Adds a subtle smoky note and a touch of color to the crust.
- Salt: 1 teaspoon salt, or to taste. Essential for seasoning and enhancing all the flavors.
- Black Pepper: ½ teaspoon black pepper, freshly ground, or to taste. Adds a touch of spice and complexity.
- Olive Oil: 2 tablespoons olive oil. Used for drizzling over the chicken before baking, helping it to brown and crisp up.
- Optional: Fresh Parsley: For garnish, chopped fresh parsley adds a pop of color and freshness when serving.
- Optional: Lemon Wedges: For serving, lemon wedges provide a bright, acidic contrast that cuts through the richness of the dish.
Instructions
- Preheat Your Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. A wire rack placed on top of the baking sheet can also be used to promote even crisping on all sides of the chicken, although it’s not strictly necessary.
- Prepare the Chicken Breasts: If your chicken breasts are very thick, it’s a good idea to pound them to an even thickness of about ½ inch. This ensures they cook evenly and quickly. Place a chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken until it’s uniformly thick. Season both sides of the chicken breasts generously with salt and pepper.
- Set Up Your Breading Stations: Prepare three shallow dishes for breading. In the first dish, place the all-purpose flour. In the second dish, whisk together the eggs until they are well combined and slightly frothy. In the third dish, combine the finely grated Parmesan cheese, Panko breadcrumbs, Italian seasoning, garlic powder, and paprika. Mix these dry ingredients thoroughly to ensure they are evenly distributed.
- Bread the Chicken: Now, it’s time to bread the chicken. Take one chicken breast at a time and dredge it in the flour, making sure to coat it evenly on all sides. Shake off any excess flour. Next, dip the floured chicken breast into the beaten eggs, again ensuring it’s fully coated. Allow any excess egg to drip off. Finally, dredge the chicken breast in the Parmesan-Panko mixture, pressing gently to ensure the breadcrumbs adhere well to all sides of the chicken. Repeat this breading process for all the chicken breasts.
- Arrange Chicken on Baking Sheet: Place the breaded chicken breasts on the prepared baking sheet, ensuring they are not overcrowded. If necessary, use two baking sheets to avoid overcrowding, as this can steam the chicken instead of allowing it to crisp up.
- Drizzle with Olive Oil: Drizzle each breaded chicken breast with a little olive oil. This will help the Parmesan crust to become golden brown and extra crispy in the oven. Aim for about ½ teaspoon to 1 teaspoon of olive oil per chicken breast.
- Bake the Chicken: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the Parmesan crust is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the breast. Cooking time may vary depending on the thickness of your chicken breasts and your oven.
- Rest and Serve: Once the chicken is cooked through, remove the baking sheet from the oven. Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with fresh parsley, if desired, and serve immediately with lemon wedges on the side.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 50
- Sodium: 700
- Fat: 30
- Carbohydrates: 20
- Cholesterol: 200