Description
This crispy baked Parmesan crusted chicken is juicy on the inside with a crunchy coating of butter, panko breadcrumbs, parmesan and parsley.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts (5–8 oz. each)
- 4 tablespoons butter, melted
- 1 tablespoon olive oil
- 1/4 teaspoon paprika
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1/3 cup Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped / parsley flakes
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
Instructions
- Pound the chicken to 1/2″ thickness using a meat mallet or rolling pin.
- Combine melted butter, olive oil and paprika in a shallow bowl. In another shallow bowl, combine panko breadcrumbs, garlic powder, Italian seasoning, Parmesan cheese, parsley, salt and pepper. Do a taste test and adjust seasonings to taste.
- Dip the chicken in the butter, then dredge through the seasoned breadcrumbs. Pat in any excess breadcrumbs for maximum coverage.
- Transfer chicken to a baking tray lined with foil or parchment paper and spray the top of the chicken with cooking spray.
- Bake at 425°F for 18-20 minutes or until the crust is golden brown and internal temperature reads 165°F.
- Remove and let it rest for 5 minutes before serving.
- Enjoy!
Notes
- I used boneless, skinless chicken breasts on the smaller side (about 5-8 oz. each). If you have large chicken breasts, you can cut 2 breasts into half lengthwise to get 4 chicken cutlets.
- Seasonings – Add more seasonings to the panko mix like smoked paprika or red pepper flakes.
- Breading – You can bread in the more traditional way with flour and an egg wash, or by substituting the melted butter with mayo or mustard. These should still work as the ‘glue’ for your panko crust.
- Lemon juice – A splash of lemon juice before serving will really brighten up the flavor.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 10 mins
- Cook Time: 20 mins