Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- 1/4 cup chopped fresh parsley
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- Step 2: In a shallow dish, combine Parmesan cheese, bread crumbs, parsley, garlic powder, salt, and pepper.
- Step 3: Dip each chicken breast in the beaten eggs, ensuring it's fully coated.
- Step 4: Dredge each egg-coated chicken breast in the Parmesan mixture, pressing gently to adhere.
- Step 5: Place the breaded chicken breasts on the prepared baking sheet. Drizzle with olive oil.
- Step 6: Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown. Internal temperature should reach 165°F (74°C).
Notes
- Store leftover Parmesan-Crusted Chicken in an airtight container in the refrigerator for up to 3 days.
- For reheating, re-crisp the crust by briefly broiling the chicken until golden brown, avoiding overcooking.
- Serve this delightful chicken with a vibrant arugula salad and a squeeze of fresh lemon juice for a zesty contrast.
- To ensure even browning and prevent sticking, make sure your baking sheet is well-greased and don't overcrowd the chicken breasts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American