Baked Garlic Parmesan Chicken (Printer-friendly)

Tender chicken with crispy garlic-Parmesan coating, baked until golden and juicy.

# 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

# Method:

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 the coating adheres properly.
03 - In a shallow bowl, whisk the eggs and milk together until fully combined.
04 - In another shallow dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper. Mix well to distribute seasonings evenly.
05 - Dip each chicken breast first in the egg mixture, then coat evenly in the Parmesan-breadcrumb mixture, pressing gently to ensure the coating adheres thoroughly.
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 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the coating is golden and crisp.
08 - Remove from the oven and let rest for 5 minutes before serving to allow juices to redistribute.

# Expert Tips:

01 -
  • The crunch from panko breadcrumbs rivals any fried chicken without the oil splatter everywhere
  • It comes together in under 15 minutes of active prep time
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Overcrowding the pan creates steam and makes the coating soggy, so leave space between pieces
  • The internal temperature is the only accurate way to tell if it's done, cutting into it lets all those juices escape
  • Letting the chicken rest after baking is crucial or you'll end up with dry meat
03 -
  • Buy pregrated Parmesan for the coating mixture, it distributes more evenly than freshly grated
  • If your chicken breasts are huge, slice them horizontally to create thinner cutlets
  • Line your baking sheet with parchment paper and cleanup becomes practically nonexistent

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