Parmesan Crusted Chicken
This easy baked Parmesan-crusted chicken delivers crispy, golden cutlets without the need for frying. A crunchy coating of panko breadcrumbs, Parmesan cheese, and Italian seasoning keeps the chicken moist and tender, making it a perfect weeknight dinner!
Servings: 4
Calories: 474kcal
Ingredients
- 4 tablespoons butter melted
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 cup panko breadcrumbs
- ⅔ cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 lb boneless skinless chicken breasts, sliced into cutlets
- Chopped parsley or basil for garnish (optional)
Instructions
Preheat the Oven:
- Preheat the oven to 425°F (218°C).
- Line a baking sheet with parchment paper.
Prepare the Breading:
- In a shallow bowl, combine the melted butter, olive oil, and garlic powder. Microwave for about 30 seconds if needed, then whisk until smooth.
- In a separate shallow bowl, mix the panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and black pepper until well combined.
Slice the Chicken:
- Butterfly the chicken breasts by slicing them in half horizontally to create thinner cutlets.
Coat the Chicken:
- Dredge each piece of chicken in the butter mixture, ensuring it's evenly coated.
- Transfer to the breadcrumb mixture, pressing gently to adhere. Flip and coat the other side.
- Place on the prepared baking sheet and repeat with the remaining chicken.
Bake the Chicken:
- Bake for 20 minutes, flipping the chicken halfway through.
- Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C).
Serve:
- Garnish with fresh parsley or basil, if desired.
- Serve immediately and enjoy!
Notes
Cutlet Prep Tip: Butterflying the chicken ensures even cooking and crispiness.
Pairing Ideas: Serve with a fresh salad, roasted vegetables, or pasta for a complete meal.