Baked Parmesan Crusted Chicken (2024)

• Chicken breasts – Be sure to pound them to an even thickness so they cook evenly in the oven. A mounded center usually means the ends will be drier by the time the thicker part finishes cooking. You can use a meat mallet or a rolling pin and place the chicken breasts between some plastic wrap, parchment paper, or in a Ziploc bag.
• Breading – I used a combination of melted butter and olive oil as the glue for the breading. The butter gradually mixes in with the breadcrumbs to give them more flavor. If you’re used to or prefer the traditional method, you can dust the chicken with flour, dip it in an egg wash and finish with the breadcrumbs. I like using shallow mixing bowls for my breading to make it easier. My method of breading is to spoon the breadcrumb mix onto the chicken then pat it in with the back of the spoon to make them adhere.

• Butter – I like using Land O Lakes half sticks for the butter. The half sticks are exactly 4 tablespoons or 1/4 cup.

• Paprika – I mixed paprika in with the butter and olive oil to flavor the chicken that way but you could add the paprika to the panko mixture instead.
• Panko breadcrumbs – Panko breadcrumbs are light and airy with a crunchy texture compared to regular breadcrumbs, which are more grainy and sandy. You can also substitute panko with crushed cornflakes for something with a similar texture.
• Italian seasoning – You can substitute this with other herbs like dried or fresh thyme, basil, oregano and rosemary.
• Parmesan cheese – We’re using grated Parmesan cheese instead of shredded because grated Parmesan cheese distributes more evenly in the breading.

• Parsley – I used freshly chopped parsley but you can also use parsley flakes.
• Salt – I like to use coarse sea salt because it’s more forgiving than your average table salt and you can be generous with the seasoning. Kosher salt will work just as well with the same amount in the recipe.
• Baking – Bake with either a baking sheet lined in parchment paper or foil, or in a 9×13 casserole dish.
• Stovetop method – Pan-fry it in some oil over medium heat until the breadcrumbs are golden brown and the chicken’s internal temperature is 165 ºF. This should take about 4-5 minutes per side.

Customize It!

• Seasoning – Add more seasoning to the panko mix like smoked paprika or red pepper flakes.
• Breading – You can bread in the more traditional way with flour and an egg wash, or by substituting the melted butter with mayo or mustard. These should still work as the ‘glue’ for your panko crust.
• Lemon juice – A splash of lemon juice before serving will really brighten up the flavor.

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