Baked Garlic Parmesan Chicken (Printable Version)

Golden crispy chicken with savory garlic-Parmesan coating, ready in 45 minutes.

# What You'll 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 - 1/2 teaspoon salt
08 - 1/2 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 Make It:

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

# Expert Insights:

01 -
  • The panko creates this impossibly light and crispy crust without any deep frying mess
  • You get that restaurant-quality golden crunch with just 15 minutes of prep time
02 -
  • Overcrowding the baking dish creates steam and makes the coating soggy, so give each piece some breathing room
  • Letting the chicken rest after baking is non-negotiable, those 5 minutes make the difference between juicy and dry meat
03 -
  • Use a meat thermometer to avoid overcooking, there is nothing worse than dry chicken no matter how good the coating tastes
  • Pounding the thicker end of the chicken breasts creates an even thickness so everything finishes cooking at the same time

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