This crispy baked Parmesan-crusted chicken is tender and juicy on the inside, with a perfectly crunchy coating of butter, panko breadcrumbs, Parmesan, and parsley. Serve it alongside veggies, a fresh salad, or on top of a bed of pasta.
Ingredients
- 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 (or 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.
- In a shallow bowl, combine melted butter, olive oil, and paprika. In another shallow bowl, mix together panko breadcrumbs, garlic powder, Italian seasoning, Parmesan cheese, parsley, salt, and pepper. Taste the mixture and adjust seasonings if needed.
- Dip the chicken in the butter mixture, then dredge it through the seasoned breadcrumbs, pressing gently to ensure full coverage.
- Place the coated chicken on a baking sheet lined with foil or parchment paper. Lightly 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 the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before serving.
- Enjoy!
NOTES
- For larger chicken breasts, you can slice them in half lengthwise to create 4 smaller cutlets.
- Feel free to experiment with seasonings, such as smoked paprika or red pepper flakes, for extra flavor.
- For a traditional breading, you can use flour and an egg wash, or substitute the melted butter with mayo or mustard as the binding agent for the breadcrumbs.
- A squeeze of fresh lemon juice before serving can brighten the flavor.
- Check the Recipe Tips section for additional suggestions and ingredient substitutions.
