Description
Crispy on the outside, juicy on the inside, this Parmesan Crusted Chicken is a weeknight winner packed with cheesy flavor and a satisfying crunch.
Ingredients
Scale
- 4 boneless chicken thighs or cutlets (about 6 oz each)
- 1 cup finely grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). If baking, line a baking sheet with parchment or place a wire rack over the sheet.
- In one bowl, combine Parmesan, panko, garlic powder, herbs, salt, and pepper. In another bowl, beat the eggs.
- Lightly oil your baking sheet or heat olive oil in a skillet over medium heat.
- Dip each chicken piece in egg, let the excess drip, then coat in the Parmesan mixture. Press coating firmly to adhere.
- Bake for 20–25 minutes, flipping halfway, or pan-fry 5–6 minutes per side until golden and cooked through.
- Let rest for 5 minutes before serving. Garnish with parsley or lemon zest if desired.
- Serve warm with your favorite sides and enjoy!
Notes
- Use freshly grated Parmesan for best flavor and texture.
- Bake on a rack to keep the crust crispy on all sides.
- Rest the chicken before slicing to keep it juicy.
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 410
- Sugar: 0g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 145mg