Baked Garlic Parmesan Chicken (Printable)

Crispy coated chicken with savory garlic and Parmesan flavors

# Ingredient List:

→ 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

# Steps:

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 even coating.
03 - In a shallow bowl, whisk the eggs and milk together until well combined.
04 - In another shallow dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper.
05 - Dip each chicken breast first in the egg mixture, 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 (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 crispy exterior gives way to impossibly juicy chicken every single time
  • It comes together in under 15 minutes of hands on work
  • Even picky eaters who claim to hate everything will ask for seconds
02 -
  • Overcrowding the pan creates steam which makes the coating soggy instead of crisp
  • An instant thermometer reaching 165°F is the only way to know it is actually done
  • Letting the chicken rest is not optional it makes a huge difference in juiciness
03 -
  • Pound thicker ends of chicken breasts to even them out before coating
  • Let your coated chicken sit for 10 minutes before baking for better adhesion
  • Use a wire rack over your baking sheet for even better air circulation

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