Baked Garlic Parmesan Chicken (Printable)

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

# What You 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

# How To Make It:

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 remove excess moisture.
03 - In a shallow bowl, whisk together the eggs and milk 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 adhere the coating.
06 - Place the coated chicken breasts onto the prepared baking dish. Drizzle the tops with olive oil or melted butter for extra crispiness.
07 - Bake for 25 to 30 minutes, or until the chicken is cooked through and the coating is golden and crisp. The internal temperature should reach 165°F.
08 - Remove from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.

# Expert Suggestions:

01 -
  • The crust stays impossibly crispy while the meat inside remains juicy and tender
  • Everything comes together in under 15 minutes of hands on time
  • My family actually cheers when they see this dish on the weekly meal plan
02 -
  • Patting the chicken completely dry is the most important step for coating adhesion
  • Panko makes a noticeably crispier crust than traditional breadcrumbs
  • Letting the chicken rest after baking prevents all those delicious juices from running out onto your cutting board
03 -
  • Use one hand for wet ingredients and one for dry to keep your fingers from getting coated in breading
  • If your chicken breasts are very thick, pound them to even thickness before starting
  • A meat thermometer takes all the guesswork out of knowing when it is done

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