Baked Parmesan Crusted Chicken
This baked Parmesan Crusted Chicken recipe is crispy on the outside and juicy inside. It's packed with flavor and so easy to make!
Servings: 4 servings
Calories: 667kcal
Cost: 7
Ingredients
- 2-3 large boneless, skinless chicken breasts , cut into thin filets (about 2lbs)
- salt and freshly ground black pepper
- 1/2 cup olive oil
- 4 cloves garlic , minced
- 1 heaping cup panko breadcrumbs , or regular
- 1/2 cup freshly grated parmesan cheese
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon Italian seasoning
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut chicken breast into a few thinner filets. Season chicken on both sides with salt and pepper.
- In a shallow bowl add the olive oil and garlic then stir together.
- In another shallow dish, add the bread crumbs, parmesan, garlic powder, and Italian seasoning.
- Dip chicken in olive oil then bread crumbs, pressing the bread crumbs into the chicken on both sides. Transfer to baking sheet.
- Bake for 8 minutes. Remove chicken from oven. Flip and bake an additional 5-10 minutes, or until chicken is cooked through, 165 degrees F. (Cooking time will depend on the thickness of your chicken breast fillets.)
- Remove chicken to a serving platter to rest for a few minutes before serving.
Video
Notes
Air Fryer Method: Place in air fryer basket and cook at 375° for 10 minutes. Flip chicken, and cook for another 5 minutes, or until cooked through.
Stovetop Method: heat a large skillet over medium, with a coating of olive oil in the pan. Cook chicken on both sides, flipping once, until golden and cooked through. Add more oil, and cook in batches, as needed.
Sheet pan meal Idea: Make it a meal, by roasting veggies while the chicken rests.
1 zucchini , cut into 1/2-inch thick slice, then sliced in half
1 yellow squash , cut into 1/2-inch thick slice, then sliced in half
1 cup grape tomatoes , sliced into halves
1-2 Tablespoons olive oil
2 teaspoons garlic , minced
1/2 teaspoon Italian seasoning
salt and freshly ground black pepper
Add veggies to sheet pan, drizzle with olive oil, Italian seasoning, garlic and salt and pepper. Toss to coat. (Sprinkle extra parmesan cheese on top, if desired) Roast for 10-12 minutes.
1 zucchini , cut into 1/2-inch thick slice, then sliced in half
1 yellow squash , cut into 1/2-inch thick slice, then sliced in half
1 cup grape tomatoes , sliced into halves
1-2 Tablespoons olive oil
2 teaspoons garlic , minced
1/2 teaspoon Italian seasoning
salt and freshly ground black pepper
Add veggies to sheet pan, drizzle with olive oil, Italian seasoning, garlic and salt and pepper. Toss to coat. (Sprinkle extra parmesan cheese on top, if desired) Roast for 10-12 minutes.
Nutrition
Calories: 667kcal | Carbohydrates: 23g | Protein: 56g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.03g | Cholesterol: 156mg | Sodium: 681mg | Potassium: 950mg | Fiber: 2g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 4mg | Calcium: 190mg | Iron: 3mg
Recipe Link
Recipe Video
