Description
A crispy, flavorful Parmesan Crusted Chicken that’s easy to prepare and delivers a golden, cheesy coating with juicy chicken inside—perfect for a quick and satisfying meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 500 g), halved lengthwise
- 1 cup (100 g) grated Parmesan cheese
- 1 cup (100 g) breadcrumbs (preferably panko)
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 200°C (400°F) and lightly grease a baking tray or line it with parchment paper.
- Prepare three bowls: one with beaten eggs and milk, one with Parmesan cheese mixed with breadcrumbs and spices, and one empty for handling.
- Dip each piece of chicken into the egg mixture, ensuring full coating.
- Press the chicken into the Parmesan breadcrumb mixture until well coated.
- Place the coated chicken onto the prepared tray and drizzle or brush olive oil over the top.
- Bake for 20–25 minutes, flipping halfway through, until golden brown and fully cooked.
- Let the chicken rest for a few minutes before serving.
Notes
- Use panko breadcrumbs for extra crunch.
- Swap breadcrumbs with crushed cornflakes for a different texture.
- Add paprika or chili flakes for a spicy variation.
- Chicken tenders can be used for quicker cooking.
- For gluten-free option, use gluten-free crumbs or almond flour.
- Store leftovers in the fridge for up to 3 days in an airtight container.
- Reheat in the oven at 180°C (350°F) for 10 minutes to maintain crispiness.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 165mg
