Baked Garlic Parmesan Chicken (Printable)

Golden crusted 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 - ½ teaspoon salt
08 - ½ teaspoon black pepper

→ Wet Mixture

09 - 2 large eggs
10 - 2 tablespoons whole milk

→ For Greasing

11 - 2 tablespoons olive oil or melted butter

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a baking dish or line a baking sheet with parchment paper.
02 - Pat the chicken breasts dry with paper towels to ensure better coating adherence.
03 - In a shallow bowl, whisk the eggs and milk together until well combined.
04 - In another shallow dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper. Mix thoroughly.
05 - Dip each chicken breast first in the egg mixture, allowing excess to drip off, then coat evenly in the Parmesan-breadcrumb mixture, pressing gently to ensure the coating adheres well.
06 - Place the coated chicken breasts onto the prepared baking dish. Drizzle the tops with olive oil or melted butter for enhanced crispiness.
07 - Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the coating is golden and crispy.
08 - Remove from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.

# Expert Advice:

01 -
  • The crispy Parmesan crust makes you feel like you're eating restaurant food without leaving your kitchen
  • Everything comes together in under 15 minutes of active prep time
  • Leftovers reheat beautifully for tomorrow's lunch if there are any
02 -
  • Patting the chicken completely dry before coating makes the egg mixture stick much better
  • Pressing the crumbs onto the chicken rather than just dipping prevents patches of bare chicken
  • Underbaked chicken with golden crust is still raw inside so always check with a meat thermometer
03 -
  • Thin chicken breasts cook faster so pound thicker pieces to even them out before coating
  • Let the finished chicken rest on a wire rack instead of paper towels to keep the crust crispy on all sides

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