This chicken is so tender on the inside with a nice, incredibly crispy and flavorful Parmesan cheese and bread crumb coating on the outside. So, if you are looking for an easy chicken recipe that is full of flavor, this one is a great choice!
The good thing about this recipe is the basic ingredients – you’ll probably have most of them on hand! Except panko. If you don’t have these Japanese bread crumbs, regular bread crumbs will work fine. I really like panko because it gives a crispier effect even after it’s baked.
This Panko and Parmesan crusted chicken is baked in the oven, which means less fat and calories. Actually, I’m not a huge fan of fried chicken… It’s too greasy for my taste. That’s why this baked chicken is exactly what I was thinking about!
Try to buy chicken breasts of the same size to ensure even cooking and browning. If they are not, get a mallet and gently pound them so they are the same thickness.
I know you will love this flavorful chicken. My favorite part of this dish – Parmesan/Panko crust, which is out of this world. Don’t believe me? Try it by yourself!
- 2 boneless skinless chicken breast halves , about 6 oz. (170g) each
- 1/8 to 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 egg , beaten
- 2 teaspoons Dijon mustard
- 1/2 cup panko bread crumbs
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/8 teaspoon garlic powder
- Preheat oven to 400 degrees F. Place a wire rack on a baking sheet lined with foil. Spray the rack with nonstick cooking spray. Set aside.
- Season the chicken breasts with salt and pepper. Set aside.
- In a shallow bowl, whisk together the egg and mustard. In a second shallow dish, toss together panko bread crumbs, Parmesan cheese, Italian seasoning and garlic powder.
- Dip chicken breasts in egg/mustard mixture and turn to coat both sides. Next, roll the chicken in the bread crumb mixture, completely coating the outside.
- Transfer the chicken breasts to the prepared wire rack. Lightly spray the top of the chicken with cooking spray. Bake for about 25-30 minutes or until the chicken is no longer pink in the middle and the crust is light golden brown (baking times may vary depending on size of chicken breasts). Let the meat rest for 5 minutes before slicing and serving. Enjoy!