Description
A crispy, golden chicken breast coated with a delicious Parmesan and breadcrumb crust, baked to perfection.
Ingredients
- 4 chicken breasts (about 1 to 1.25 lb total; boneless, skinless)
- 1 cup Parmesan cheese, grated
- 1 cup breadcrumbs (plain or panko)
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 2–3 tablespoons olive oil for frying
Instructions
- Preheat your oven to 400°F (200°C) and lightly oil a baking dish or line it with foil.
- In a medium bowl, mix breadcrumbs, grated Parmesan, garlic powder, onion powder, salt, and pepper.
- In another bowl, beat the eggs until smooth.
- Pat the chicken breasts dry and dip each into the beaten eggs, then coat in the breadcrumb-Parmesan mixture.
- Heat olive oil in a skillet over medium heat and brown the chicken for 3–4 minutes per side.
- Transfer the browned chicken to the baking dish and bake for 20–25 minutes, or until an instant-read thermometer reads 165°F (74°C).
- Let the chicken rest for 3–5 minutes before serving.
Notes
For extra crunch, swap regular breadcrumbs for panko. To make gluten-free, replace breadcrumbs with gluten-free alternatives.