Baked Garlic Parmesan Chicken (Printer-friendly)

Golden crusted chicken with savory garlic-Parmesan coating

# 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 - 1/2 teaspoon salt
08 - 1/2 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 Prepare:

01 - Preheat oven to 400°F. Lightly grease a baking dish or line baking sheet with parchment paper.
02 - Pat chicken breasts dry with paper towels to remove excess moisture.
03 - Whisk eggs and milk together in shallow bowl until combined.
04 - Combine Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper in separate shallow dish.
05 - Dip each chicken breast in egg mixture, then press into Parmesan-breadcrumb mixture to coat evenly on all sides.
06 - Place coated chicken on prepared baking dish. Drizzle tops with olive oil or melted butter.
07 - Bake 25-30 minutes until internal temperature reaches 165°F and coating is golden and crisp.
08 - Remove from oven and let chicken rest 5 minutes before serving to retain juices.

# Expert Advice:

01 -
  • The crunch when you bite through that Parmesan crust is absolutely ridiculous
  • My picky eater actually asked for seconds and that never happens
02 -
  • Patting the chicken dry is not optional because wet chicken means soggy coating every time
  • Let the coated chicken sit for about ten minutes before baking so the coating sets and does not slide off
03 -
  • Use a meat thermometer instead of guessing because overcooked chicken ruins everything
  • Let your coating mixture sit for a few minutes before dipping to let the flavors meld

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