Baked Parmesan Crusted Chicken
Thin chicken filets baked with an olive oil and garlic coating, then pressed into a Parmesan-panko breadcrumb crust until golden and cooked through.
Servings: 4 servings
Ingredients
Ingredients
- 2-3 largeboneless skinless chicken breasts, cut into thin filets (about 2 lbs)
- salt and freshly ground black pepper
- 1/2 cupolive oil
- 4 clovesgarlic minced
- 1 heaping cuppanko breadcrumbs or regular
- 1/2 cupfreshly grated parmesan cheese
- 1 1/2 teaspoongarlic powder
- 1 1/2 teaspoonItalian seasoning
Instructions
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat the chicken filets dry with paper towels. Season both sides of each filet with salt and freshly ground black pepper.
- In a shallow bowl, stir together 1/2 cup olive oil and the minced garlic.
- In another shallow dish, combine 1 heaping cup panko breadcrumbs (or regular), 1/2 cup freshly grated Parmesan cheese, 1 1/2 teaspoons garlic powder, and 1 1/2 teaspoons Italian seasoning; mix to evenly distribute.
- Working one filet at a time, coat the chicken by first dipping it into the olive oil and garlic mixture so both sides are lightly coated, letting any excess oil drip off.
- Press the oiled chicken into the breadcrumb mixture, coating and pressing the crumbs onto both sides so they adhere. Transfer each coated filet to the prepared baking sheet, leaving space between pieces.
- Bake in the preheated oven for 8 minutes. Flip each filet and continue baking an additional 5–10 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part reads 165°F (cooking time will vary with filet thickness).
- Remove the chicken from the oven and transfer to a serving platter. Let rest for a few minutes before serving.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- shallow bowls or dishes
- Instant-read thermometer
- Paper Towels
Notes
Notes
Air Fryer Method:
Place in air fryer basket and cook at 375° for 10 minutes. Flip chicken, and cook for another 5 minutes, or until cooked through.
Stovetop Method:
heat a large skillet over medium, with a coating of olive oil in the pan. Cook chicken on both sides, flipping once, until golden and cooked through. Add more oil, and cook in batches, as needed.
Sheet pan meal Idea
: Make it a meal, by roasting veggies while the chicken rests.
1 zucchini , cut into 1/2-inch thick slice, then sliced in half
1 yellow squash , cut into 1/2-inch thick slice, then sliced in half
1 cup grape tomatoes , sliced into halves
1-2 Tablespoons olive oil
2 teaspoons garlic , minced
½ teaspoon Italian seasoning
salt and freshly ground black pepper
Add veggies to sheet pan, drizzle with olive oil, Italian seasoning, garlic and salt and pepper. Toss to coat. (Sprinkle extra parmesan cheese on top, if desired) Roast for 10-12 minutes.
Air Fryer Method:
Place in air fryer basket and cook at 375° for 10 minutes. Flip chicken, and cook for another 5 minutes, or until cooked through.
Stovetop Method:
heat a large skillet over medium, with a coating of olive oil in the pan. Cook chicken on both sides, flipping once, until golden and cooked through. Add more oil, and cook in batches, as needed.
Sheet pan meal Idea
: Make it a meal, by roasting veggies while the chicken rests.
1 zucchini , cut into 1/2-inch thick slice, then sliced in half
1 yellow squash , cut into 1/2-inch thick slice, then sliced in half
1 cup grape tomatoes , sliced into halves
1-2 Tablespoons olive oil
2 teaspoons garlic , minced
½ teaspoon Italian seasoning
salt and freshly ground black pepper
Add veggies to sheet pan, drizzle with olive oil, Italian seasoning, garlic and salt and pepper. Toss to coat. (Sprinkle extra parmesan cheese on top, if desired) Roast for 10-12 minutes.