Crispy Parmesan Crusted Chicken
A delicious and easy-to-make chicken dish with a crispy, flavorful Parmesan and breadcrumb coating, perfect for any weeknight dinner or special occasion.
Ingredients
Chicken and Coating
- 2 pieces boneless, skinless chicken breasts Patted dry for better coating adherence.
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs Can substitute with gluten-free breadcrumbs if needed.
- 2 pieces eggs Beaten for coating adherence.
- 1 teaspoon garlic powder
- 1 teaspoon paprika Can substitute with cayenne for heat.
- Salt and pepper to taste
- Olive oil or cooking spray For enhancing crispiness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Gather all the ingredients: chicken breasts, Parmesan cheese, breadcrumbs, eggs, garlic powder, paprika, salt, and pepper.
Coating the Chicken
- In a bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and pepper.
- In a separate bowl, beat the two eggs.
- Dip each chicken breast into the beaten eggs, ensuring full coverage.
- Transfer the egg-coated chicken to the breadcrumb mixture, pressing it on to ensure it adheres well.
Baking
- Line a baking sheet with parchment paper and place the coated chicken breasts on it without touching.
- Drizzle or spray the chicken with olive oil.
- Bake in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the coating is golden brown.
- Remove from the oven and let the chicken rest for a few minutes before slicing.
Serving
- Slice the chicken as desired and serve with your favorite sides.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage. For reheating, bake at 350°F (175°C) for 10-15 minutes.