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Crispy Baked Parmesan Crusted Chicken Breast: Easy 30-Min Recipe

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This crispy baked parmesan crusted chicken breast is a quick and easy 30-minute recipe that delivers a golden, crunchy crust and juicy, tender chicken without the mess of deep frying. Perfect for busy weeknights, it uses simple ingredients and a clever technique for a restaurant-quality meal at home.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6–8 ounces each)
  • 1 1/2 cups panko breadcrumbs
  • 3/4 cup freshly grated Parmesan cheese (packed)
  • 2 large eggs (beaten)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (regular or smoked)
  • 1/2 teaspoon dried oregano (optional)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • Cooking spray or extra olive oil (for spraying tops)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and spray it lightly with cooking spray.
  2. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness of about 1/2 inch. Pat them dry with paper towels and season both sides with salt and pepper.
  3. Set up your breading station: In the first shallow bowl, place 1/4 cup of all-purpose flour. In the second bowl, beat the 2 eggs with a tablespoon of water. In the third bowl, combine the panko, grated Parmesan, garlic powder, paprika, oregano, and a pinch of salt and pepper. Mix well.
  4. Bread the chicken: Working with one piece at a time, dredge the chicken in the flour, shaking off any excess. Dip it into the egg mixture, letting the excess drip off. Then press it firmly into the panko-Parmesan mixture, making sure it’s completely coated on both sides.
  5. Arrange on the rack: Place the breaded chicken pieces on the prepared wire rack, leaving a little space between each piece. Lightly spray the tops with cooking spray or drizzle with a tiny bit of olive oil.
  6. Bake for 15-18 minutes: No flipping required. Bake until the crust is deep golden brown and the chicken is cooked through. The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer.
  7. Let it rest: Remove from the oven and let the chicken rest on the rack for 5 minutes.
  8. Serve immediately: Slice against the grain and serve with your favorite sides.

Notes

Don’t skip the flour step—it helps the breading stick. Use freshly grated Parmesan for best results. For thicker chicken breasts, add a couple of minutes to the bake time. If the crust browns too quickly, tent loosely with foil. For a double batch, keep breaded chicken in the fridge while the first batch bakes.

Nutrition

Keywords: crispy baked chicken, parmesan crusted chicken, easy chicken recipe, 30-minute meal, baked chicken breast, weeknight dinner, panko chicken

Find it online: https://sunnysavory.com/crispy-baked-parmesan-crusted-chicken-breast-easy-30-min-recipe/