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Ultimate Juicy Baked Parmesan Crusted Chicken with Panko

A close-up of a perfectly cooked parmesan crusted chicken breast, showing the juicy white interior and crispy golden topping.
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Make dinner easy with this baked Parmesan crusted chicken recipe. It features juicy chicken breasts coated in a crispy Panko and cheese mixture, perfect for a quick weeknight meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil or cooking spray

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
  2. Prepare the chicken: If the chicken breasts are very thick, lightly pound them to an even thickness (about 3/4 inch) for even cooking.
  3. Set up a standard breading station with three shallow dishes. Place the flour in the first dish. Whisk the eggs and water together in the second dish. Mix the Panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper in the third dish.
  4. Dredge each chicken breast first in the flour, shaking off any excess.
  5. Dip the floured chicken into the egg mixture, letting any extra drip off.
  6. Press the chicken firmly into the Panko-Parmesan mixture, coating both sides completely. Press the crust on well so it adheres.
  7. Place the coated chicken breasts on the prepared baking sheet. Drizzle lightly with olive oil or spray with cooking spray for extra crispiness.
  8. Bake for 20 to 25 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. Serve this crispy Parmesan chicken with a side salad or pasta.

Notes

  • For an Air Fryer Parmesan Crusted Chicken variation, cook at 380°F (195°C) for 12–15 minutes, flipping halfway through.
  • To achieve extra juicy chicken, you can lightly coat the chicken with a thin layer of mayonnaise before dipping it in the flour mixture.
  • If you want a restaurant style Parmesan chicken, serve this with a simple lemon butter sauce drizzled over the top.

Nutrition

Find it online: https://flavorvista.com/parmesan-crusted-chicken-crispy-juicy-recipe/