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parmesan crusted chicken

Parmesan Crusted Chicken Recipe

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 524kcal
Author: Becky Hardin
Tender chicken breasts are covered in a delicious cheesy coating and oven baked to perfection. This golden, crispy Parmesan Crusted Chicken is a total crowd-pleaser! It’s easy to make for dinner any time!
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Equipment

Ingredients

  • ½ cup unsalted butter melted (1 stick)
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¾ cup Panko breadcrumbs
  • ¾ cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning store-bought or homemade
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • pounds boneless, skinless chicken breasts pounded thin

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
  • In a shallow bowl, whisk the melted butter, garlic powder, and onion powder together.
    ½ cup unsalted butter, ½ teaspoon garlic powder, ¼ teaspoon onion powder
  • In another shallow bowl, combine the breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
    ¾ cup Panko breadcrumbs, ¾ cup freshly grated Parmesan cheese, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
  • Dip each chicken breast in the butter mixture and dredge in the breadcrumb mixture, coating both sides.
    1½ pounds boneless, skinless chicken breasts
    coating chicken breast in breadcrumbs
  • Place the coated chicken breasts onto the prepared baking sheet. If desired, top each chicken breast with extra breadcrumb topping.
    breaded chicken breasts on a baking pan
  • Bake for 20 minutes, or until the chicken is golden brown and crispy. The internal temperature of the chicken should be at least 165°F. Slice and serve.
    parmesan crusted chicken, one is partially cut into thin slices

Video

Notes

  • If using thighs  If using chicken thighs, you will need to pound your fillets to half an inch thickness. Also, make sure the surface on both sides is flat. Chicken Thighs will need longer to cook, whereas chicken breasts cook faster.
  • Be sure to use a preheated oven.
  • Allow the chicken to rest for 5 mins before slicing and serving. this allows the chicken to become juicier.
Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 524kcal | Carbohydrates: 11g | Protein: 44g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 902mg | Potassium: 708mg | Fiber: 1g | Sugar: 1g | Vitamin A: 932IU | Vitamin C: 2mg | Calcium: 212mg | Iron: 2mg