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Close up of golden-brown crispy baked Parmesan Crusted Chicken breasts showing the textured panko coating.

Parmesan Crusted Chicken: The Ultimate Crispy Baked Recipe

This Parmesan Crusted Chicken features a thick, toasted panko and parmesan coating baked to golden-brown perfection. Achieving a juicy interior and a shatteringly crisp crust, it's the perfect 35-minute dinner for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Parmesan Crusted Chicken Ingredients
  • 4 large Chicken Breasts Boneless, skinless (approx. 700g)
  • 1 cup Panko Breadcrumbs 60g
  • 1/2 cup Parmesan Cheese 50g, finely grated
  • 1 tsp Dried Oregano
  • 1/2 tsp Cracked Black Pepper
  • 1/2 cup All-Purpose Flour 65g
  • 2 large Eggs Beaten
  • 1/4 cup Fresh Parsley Chopped for garnish
  • 1 whole Lemon Cut into wedges

Equipment

  • 1 Baking Sheet
  • 1 Wire Cooling Rack Used inside the baking sheet for maximum crispiness.
  • 3 Shallow Bowls For the dredging station.

Method
 

How to Make Parmesan Crusted Chicken
  1. Set up a dredging station with three bowls: Flour in the first; beaten eggs in the second; and a mix of panko, parmesan, oregano, and pepper in the third.
  2. Dredge each chicken breast in flour, dip in egg, then press firmly into the panko-parmesan mixture until a thick, textured coating is formed.
  3. Place chicken on a wire rack over a baking sheet. Bake at 400°F (200°C) for 18-22 minutes until the breading is deeply golden-brown and the interior is juicy and white.
  4. Rest for 5 minutes. Garnish with fresh chopped parsley and serve with a bright yellow lemon wedge.

Notes

Use a wire rack to ensure the bottom stays crispy.
Grate your own cheese for better melting and texture.