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Ultimate Juicy Baked Parmesan Crusted Chicken with Panko

Close-up of juicy parmesan crusted chicken cut in half showing the white, cooked interior.
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Make crispy, juicy Parmesan crusted chicken breasts easily in the oven. This recipe uses Panko breadcrumbs for maximum crunch and is perfect for a quick weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus 2 tablespoons for topping
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon melted butter (optional, for extra crispiness)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
  2. If the chicken breasts are very thick, pound them to an even 1/2-inch thickness. Season both sides lightly with salt and pepper.
  3. Set up a standard breading station with three shallow dishes. Place flour in the first dish. Place beaten eggs in the second dish. In the third dish, combine the Panko breadcrumbs, 1/2 cup Parmesan cheese, garlic powder, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  4. Dredge each chicken breast first in the flour, shaking off any excess.
  5. Dip the floured chicken into the egg mixture, allowing excess to drip off.
  6. Press the chicken firmly into the Panko mixture, coating both sides completely. Press the coating on to help it adhere.
  7. Place the coated chicken breasts on the prepared baking sheet. Drizzle the tops evenly with olive oil and melted butter, if using. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the tops.
  8. Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.
  9. Let the chicken rest for 5 minutes before serving.

Notes

  • For an Air Fryer version, spray the coated chicken lightly with cooking spray. Cook at 380°F (195°C) for 12 to 15 minutes, flipping halfway through.
  • To make this a Lemon Parmesan Chicken, add the zest of one lemon to the Panko mixture.
  • Serve immediately with a squeeze of fresh lemon juice for brightness.

Nutrition

Find it online: https://whiskdaily.com/parmesan-crusted-chicken-recipe-juicy-baked/