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Parmesan Crusted Chicken

Parmesan crusted chicken with a shatteringly crispy golden crust made from panko and freshly grated Parmesan, baked on a wire rack for airflow. Thick chicken breasts stay juicy while the cheese crust turns deep golden and fragrant with Italian herbs.
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Prep Time 15 minutes
Cook Time 22 minutes
resting 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts pounded to even thickness
seasonings
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
breading
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 0.75 cup Parmesan cheese freshly grated
  • 2 tbsp olive oil
serving
  • 1 fresh parsley for serving
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray.
  2. Season the chicken breasts with salt, pepper, and garlic powder, then keep them ready for breading.
Set up the breading line
  1. Place the flour in the first station for dredging.
  2. Beat the eggs and place them in the second station for dipping.
  3. Mix the panko, Parmesan cheese, Italian seasoning, garlic powder, and smoked paprika, then place the mixture in the third station.
Bread and bake
  1. Dredge each chicken breast in flour to coat the surface.
  2. Dip the floured chicken into the beaten eggs, letting excess drip off.
  3. Press the chicken firmly into the Parmesan panko so the crust covers all sides with a thick, even layer.
  4. Drizzle or spray olive oil over the breaded chicken and place it on the prepared rack.
  5. Bake for 20-22 minutes at 425°F until the crust is deep golden and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes to help the crust set, then garnish with fresh parsley.
  2. Serve immediately with lemon wedges on the side.

Notes

For the crispiest Parmesan crust, press the panko mixture firmly onto the chicken so it adheres thickly before baking. Store leftovers in the refrigerator up to 3 days; reheat on a wire rack in a 400°F oven until hot and crisp again (microwaving can soften the crust). Freezing is not recommended because the breadcrumb crust loses crunch. For a lower-carb swap, you can use a panko-style breadcrumb substitute made for low-carb breading while keeping the same Parmesan-and-herb coating.