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–+ servings
A plate of crispy parmesan baked chicken breasts
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4.82 from 11 votes

Crispy Garlic Parmesan Baked Chicken

Juicy chicken cutlets coated in a crunchy panko-parmesan crust and baked until golden. A simple weeknight dinner the whole family will love.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main
Cuisine: American
Servings: 4 servings
Author: Kristin Maxwell

Ingredients

  • 4 chicken cutlets or 2 large chicken breasts cut in half horizontally
  • 1/4 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 2 eggs
  • 2 tablespoons milk
  • 1 cup panko breadcrumbs
  • 3/4 cup grated parmesan cheese
  • Nonstick cooking spray
  • Fresh chopped parsley and lemon wedges for serving

Instructions

  • Preheat the oven to 375°F. Line a large baking sheet with foil or parchment paper.
  • Set up three shallow dishes. In the first, whisk together the flour, garlic powder, Italian seasoning, salt, and pepper. In the second, whisk the eggs and milk. In the third, combine the panko breadcrumbs and grated parmesan.
  • Pat the chicken cutlets dry with paper towels.
  • Dredge each cutlet in the flour, shaking off the excess. Dip in the egg mixture, then press into the panko-parmesan mixture to coat both sides.
  • Arrange the breaded cutlets in a single layer on the prepared baking sheet. Spray the tops lightly with nonstick cooking spray.
  • Bake for 35 to 40 minutes, until the internal temperature reaches 165°F and the breading is golden brown. For extra color, broil for 1 to 2 minutes at the end, watching closely so the tops do not burn. Remove the parchment paper before broiling if you used it.
  • Garnish with fresh chopped parsley and serve with lemon wedges.

Notes

  • Use finely grated parmesan, not shredded. Grated melts into the coating and crisps up. Shredded stays stringy.
  • Panko is key for the crunch. Regular breadcrumbs work in a pinch but will not be as crispy.
  • Make-ahead: Bread the cutlets up to a few hours ahead and keep covered in the fridge until ready to bake.
  • Air fryer method: Preheat to 400°F. Place 2 cutlets in the basket and spray both sides lightly with nonstick spray. Cook 5 to 7 minutes per side, until the internal temperature reaches 165°F. If the coating browns too fast, drop to 375°F.
  • Stovetop method: Heat a high-temperature oil like canola or corn oil in a large skillet over medium heat. Fry the breaded cutlets about 4 minutes per side, until golden and cooked through to 165°F. Keep the heat in check so the coating does not burn before the chicken cooks through.
  • Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a 350°F oven or air fryer for 5 to 7 minutes. Avoid the microwave, which turns the breading soggy.
  • Freezing: Breaded uncooked cutlets freeze well. Freeze in a single layer, then stack with parchment between layers. Bake from frozen at 375°F, adding 10 to 15 minutes to the cook time.

Nutrition

Calories: 403kcal | Carbohydrates: 21g | Protein: 48g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 1252mg | Potassium: 769mg | Fiber: 1g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 2mg | Calcium: 235mg | Iron: 2mg

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