Description
Baked Parmesan Chicken
This Baked Parmesan Chicken is a restaurant-quality meal that you can easily make at home. The crispy coating and cheesy topping are sure to impress your family and friends.
Ingredients:
4 boneless, skinless chicken breasts
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 eggs, beaten
1/4 cup milk
Olive oil spray
Instructions:
Preheat oven to 400°F (200°C).
In a shallow dish, combine panko bread crumbs, Parmesan cheese, flour, garlic powder, oregano, salt, and pepper.
In a separate shallow dish, whisk together eggs and milk.
Dip each chicken breast in the egg mixture, then coat in the breadcrumb mixture.
Spray a baking sheet with olive oil spray. Arrange chicken breasts on the baking sheet.
Bake for 20-25 minutes, or until chicken is cooked through and the coating is golden brown and crispy.
Serve immediately.
Tips:
You can add other seasonings to the breadcrumb mixture, such as Italian seasoning, paprika, or red pepper flakes.
You can also use boneless, skinless chicken thighs for this recipe.
Serve the chicken with your favorite sides, such as roasted vegetables, pasta, or salad.
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Step-by-Step Guide
Follow these detailed instructions for perfect Baked Parmesan Chicken every time. First, prepare your workstation by lining up three shallow dishes. In the first, place the all-purpose flour. In the second, whisk the eggs and milk until fully combined. In the third, thoroughly mix the panko, Parmesan, garlic powder, oregano, salt, and pepper. Pat the chicken breasts dry with a paper towel to ensure the coating sticks properly. Working with one piece at a time, dredge the chicken in the flour, shaking off any excess. Next, dip it fully into the egg wash, letting the excess drip off. Finally, press the chicken firmly into the panko-Parmesan mixture, ensuring an even, complete coating on all sides. Place the coated chicken on the prepared baking sheet and lightly spray the tops with olive oil spray. This final spray is crucial for achieving a golden, crispy finish in the oven.
Serving Suggestions
This versatile chicken pairs beautifully with a variety of sides. For a classic Italian-inspired meal, serve it over a bed of spaghetti with marinara sauce or atop a creamy fettuccine Alfredo. For a lighter option, pair it with a crisp Caesar salad, roasted asparagus, or garlic green beans. It also makes a fantastic protein for meal prep bowls with quinoa and steamed broccoli, or can be sliced and served on a sandwich roll with lettuce and tomato.
How-to Summary
To summarize, create a crispy Parmesan-panko coating by mixing dry ingredients in one bowl and an egg wash in another. Dredge dry chicken breasts in flour, dip in the egg wash, then press into the coating mixture. Bake at 400°F on a sprayed sheet for 20-25 minutes until golden and cooked through.
Frequently Asked Questions
Can I use regular breadcrumbs instead of panko?
Yes, but the result will be different. Panko breadcrumbs are lighter and airier, creating a crispier, less dense coating. Regular breadcrumbs will yield a finer, more traditional texture.
How do I know when the chicken is fully cooked?
The safest method is to use a meat thermometer. Insert it into the thickest part of the breast; it should read 165°F (74°C). Visually, the juices should run clear, and the coating should be deeply golden brown.
Can I make this recipe ahead of time?
You can prepare the chicken up to the coating stage, place it on a baking sheet, cover it, and refrigerate for up to 4 hours before baking. This can help the coating adhere even better.
Why is my coating not sticking to the chicken?
This usually happens if the chicken is too wet. Always pat it dry before starting. Also, ensure you are using the three-step breading process (flour, egg, crumbs) in order, as the flour creates a key adhesive layer for the egg.
Can I use pre-shredded Parmesan cheese from a bag?
It’s not recommended. Pre-shredded cheese contains anti-caking agents that prevent it from melting and browning properly. For the best flavor and texture, grate a block of Parmesan cheese yourself.
Common Mistakes to Avoid
- Skipping the flour dredge: This initial step is essential for the egg wash to adhere, creating a solid base for the final crispy coating.
- Overcrowding the baking sheet: Place chicken breasts with space between them to allow for proper air circulation and even browning.
- Not spraying with oil: A light spray of olive oil is necessary to help the panko brown and crisp up in the dry heat of the oven.
- Using cold eggs: Using room-temperature eggs for your wash allows for a thinner, more even coating that adheres better.
Conclusion
This Baked Parmesan Chicken recipe proves that a delicious, impressive dinner doesn’t require complex techniques or hours in the kitchen. By following the simple step-by-step guide and heeding the tips to avoid common pitfalls, you can consistently achieve a perfectly crispy, cheesy, and juicy result. It’s a dependable, family-friendly recipe that is endlessly adaptable with different seasonings and sides, making it a worthy addition to your regular dinner rotation.
