Baked Parmesan Crusted Chicken
We love this easy, baked Parmesan Crusted Chicken breast recipe. These oven-baked chicken breasts are so juicy and tender on the inside but perfectly crispy on the outside. This recipe is delicious and perfect to serve over salads, pasta dishes, or as a main meal with a side of veggies.
Servings: 6 servings
Ingredients
- 1.25 pounds chicken cutlets
- Kosher salt and pepper to taste
- 2 eggs beaten
- ¼ cup flour of choice
- ⅔ cups breadcrumbs
- ½ cup parmesan cheese freshly grated
- 1 ½ teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon celery salt or plain salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons olive oil divided
- parsley chopped; for serving
- lemon wedges for serving
Instructions
- Preheat the oven to 400F and line a large sheet pan with parchment paper.
- Season the 1.25 pounds chicken cutlets with Kosher salt and pepper.
- Prepare your station by beating the 2 eggs on a shallow plate. In a second plate, add the ¼ cup flour of choice . In a third one, mix the ⅔ cups breadcrumbs½ cup parmesan cheese with the seasonings ( 1 ½ teaspoon Italian seasoning, 1 teaspoon paprika, 1 teaspoon celery salt, ½ teaspoon onion powder, and ½ teaspoon garlic powder)
- Add one chicken cutlet to the flour and lightly coat on both sides. Dip into the beaten eggs, allowing the excess to drip off, then transfer into the breadcrumbs mixture. Gently press to adhere the breadcrumb mixture on both sides.
- Repeat with all of the chicken cutlets.
- Heat 1 Tbsp of 2 tablespoons olive oil in a large non-stick pan over medium heat.
- Add two breaded cutlets making sure you don't overcrowd the pan. Cook for around 2 minutes per side, or just until it starts to get golden brown. Transfer to your prepared sheet pan.
- Repeat with the remaining chicken.
- Bake the cutlets in the preheated oven for 10-12 minutes, or until cooked through and no longer pink on the inside or until it reaches an internal temperature of 165F.
- Garnish with chopped parsley and serve with lemon wedges .
Video
Notes
- Use any kind of Italian parmesan cheese like Pecorino Romano, Asiago, or Parmigiano Reggiano. Freshly grated is best but store-bought is okay.
- Serve this parmesan-crusted chicken recipe with homemade marinara sauce for the best fresh flavors.
- Do not overcook the chicken or it will not be tender or as delicious.
- Store the leftovers in an airtight container in the refrigerator for four days. Reheat the chicken in the microwave, air fryer, or in the oven.
Nutrition
Calories: 273kcal | Carbohydrates: 14g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1128mg | Potassium: 425mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 2mg