Crispy Baked Italian Parmesan Chicken
A delightful dish of tender chicken breasts coated in a crispy, flavorful Parmesan crust, perfect for weeknight dinners and family gatherings.
Ingredients
For the Coating
- 1 cup breadcrumbs Consider using panko for extra crunch.
- 0.5 cup grated Parmesan cheese Freshly grated is preferred.
- 1 tsp Italian seasoning Blend of herbs enhances flavor.
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
For the Chicken
- 4 pieces boneless, skinless chicken breast halves
- 2 large eggs Whisked together with milk.
- 2 tbsp milk
- 0.25 cup all-purpose flour For dredging.
- 3 tbsp olive oil Drizzled for crispiness.
- fresh parsley to taste chopped Optional garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or grease it lightly.
- In a shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
- In another bowl, whisk together the eggs and milk until smooth.
- Place flour in a separate dish.
Coating the Chicken
- Dredge each chicken breast in flour, shaking off excess.
- Dip floured chicken into the egg mixture until well-coated.
- Immersed the chicken in the breadcrumb mixture, pressing down gently to ensure coating.
- Place the coated chicken on the prepared baking sheet and drizzle with olive oil.
Baking
- Bake the chicken for 25-30 minutes or until golden brown and internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes after baking.
- Garnish with chopped parsley and serve with lemon wedges.
Notes
For best results, preheat the oven fully before baking. Store leftovers in an airtight container for up to three days.