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Ultimate Juicy Baked Parmesan Crusted Chicken with Panko

Close-up of a juicy parmesan crusted chicken breast cut in half, showing the white interior and golden-brown crust.
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Richard and I recreated this restaurant-style Parmesan crusted chicken to capture that perfect balance of juicy interior and crispy, golden exterior. This baked recipe is simple enough for a weeknight dinner but tastes like a special occasion meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil or melted butter

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
  2. If the chicken breasts are thick, place them between two sheets of plastic wrap and pound them to an even 3/4-inch thickness. This helps them cook evenly and stay juicy.
  3. Set up a standard breading station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk the eggs and water together. In the third dish, combine the Panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
  4. Dredge each chicken breast first in the flour, shaking off any excess.
  5. Next, dip the floured chicken into the egg mixture, allowing any excess to drip off.
  6. Finally, press the chicken firmly into the Panko-Parmesan mixture, coating both sides completely. Press the crust on so it adheres well.
  7. Place the coated chicken breasts on the prepared baking sheet. Drizzle or lightly brush the tops of the chicken with olive oil or melted butter.
  8. Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.
  9. Let the chicken rest for 5 minutes before slicing and serving. This keeps the chicken juicy.

Notes

  • For an extra crispy finish, you can place the baking sheet under the broiler for the last 1-2 minutes, watching carefully to prevent burning.
  • If you prefer using an air fryer, cook at 380°F (195°C) for 12 to 15 minutes, flipping halfway through.
  • This chicken pairs wonderfully with a simple lemon butter sauce or a side of roasted asparagus for a complete meal.

Nutrition

Find it online: https://delishdiarist.com/parmesan-crusted-chicken-panko-baked-recipe/