The Best Crispy Oven-Baked Parmesan Chicken You’ll Ever Make (Zero Frying Required)
This Crispy Oven-Baked Parmesan Chicken is golden, flavorful, and tender inside with a crunchy parmesan crust. It’s an easy, oven-friendly recipe that turns simple chicken into a restaurant-style favorite.
Ingredients
- 450 g Boneless Skinless Chicken Breasts Thinly sliced (two chicken breasts)
- 1 teaspoon Kosher Salt Divided
- ½ teaspoon Black Pepper Freshly ground
- 6 tablespoon Extra Virgin Olive Oil or melted Butter
- 3 Cloves Garlic Minced or 1 teaspoon Garlic Powder
- 100 g Breadcrumbs or Panko
- 60 g Parmesan Cheese Finely grated
- 1½ teaspoon Garlic Powder
- 1½ teaspoon Italian Seasoning
- Chopped Parsley Optional
Instructions
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Slice each chicken breast in half horizontally to create 4thin, even cutlets. Pat them dry with paper towels, then season both sides with½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper.
- In a shallow bowl, combine olive oil (or melted butter) with minced garlic or garlic powder.
- In a separate plate, mix panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, and the remaining salt and pepper.
- Dip each chicken cutlet into the oil mixture, then coat evenly with the breadcrumb mixture, pressing lightly so the coating sticks on both sides.
- Arrange the coated chicken on the prepared baking sheet in a single layer.
- Bake for 8 minutes, then flip each piece and bake another 5–10 minutes, until golden and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before serving, then sprinkle with chopped parsley if desired.
Notes
Press the Coating Firmly: I like to press the breadcrumb mixture onto each cutlet so it sticks well and turns extra crispy in the oven.
Flip for Even Browning: I always flip the chicken halfway through baking; it helps both sides get that perfect golden crust.
Check the Temperature: I use a meat thermometer to be sure it reaches 165°F (74°C); it keeps the chicken juicy every time.
Let It Rest Briefly: I like to rest the chicken for a couple of minutes before slicing so the juices stay inside and the coating stays crisp.
Nutrition
Calories: 1925kcal | Carbohydrates: 83g | Protein: 132g | Fat: 117g | Saturated Fat: 25g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 70g | Trans Fat: 0.1g | Cholesterol: 329mg | Sodium: 4548mg | Potassium: 2058mg | Fiber: 7g | Sugar: 7g | Vitamin A: 661IU | Vitamin C: 8mg | Calcium: 990mg | Iron: 9mg