Ultimate Juicy Baked Parmesan Crusted Chicken with Panko
Make this easy baked Parmesan crusted chicken for a juicy, crispy weeknight dinner. This recipe uses Panko breadcrumbs for maximum crunch and is ready fast.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 tablespoon olive oil
- 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
- Cooking spray
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Spray the paper with cooking spray.
- Prepare the chicken: If the chicken breasts are very thick, place them between two sheets of plastic wrap and pound them to an even 1/2-inch thickness. This helps them cook evenly and stay juicy.
- 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 well.
- Dredge each chicken breast first in the flour, shaking off any excess.
- Dip the floured chicken into the beaten egg, letting any excess drip off.
- Press the chicken firmly into the Panko-Parmesan mixture, coating both sides completely. Press the crust on so it adheres well.
- Place the coated chicken breasts on the prepared baking sheet. Lightly spray the tops of the crusted chicken with cooking spray for extra browning.
- Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.
- Let the chicken rest for 5 minutes before serving. Serve this crispy Parmesan chicken with a side salad or pasta.
Notes
- For an Air Fryer Chicken Parmesan version, preheat your air fryer to 380°F (195°C). Cook the crusted chicken for 12 to 15 minutes, flipping halfway through, until golden and cooked through.
- To make this a Longhorn Chicken Copycat, serve with a dollop of creamy sauce made from mixing mayonnaise, sour cream, and a little garlic powder.
- If you want a zesty flavor, add 1 teaspoon of lemon zest to the Panko mixture for Lemon Parmesan Chicken.
Nutrition
- Serving Size: 1 breast
- Calories: 410
- Sugar: 2
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 45
- Cholesterol: 130