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Parmesan Chicken Breast

This Parmesan Chicken Breast is crispy, cheesy, and juicy, with a golden Parmesan breadcrumb coating and simple Italian seasonings. It is an easy oven-baked dinner that is ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts Use large chicken breasts and slice them horizontally into thinner pieces, or gently pound them to an even thickness.
  • ½ cup grated Parmesan cheese Finely grated Parmesan mixes easily with the breadcrumbs and gives the coating a rich, savory flavor.
  • ¾ cup Italian-seasoned breadcrumbs Create the crispy outer coating and add extra Italian flavor.
  • 2 large eggs Help the Parmesan and breadcrumbs stick securely to the chicken.
  • 2 tablespoons all-purpose flour Helps the egg adhere better and gives you a more even crust.
  • 2 cloves garlic, minced Adds extra savory flavor to the coating.
  • 1 teaspoon Italian seasoning Brings together classic Italian herbs.
  • ½ teaspoon paprika Adds mild flavor and helps the coating turn golden.
  • ½ teaspoon salt Enhances the flavor of the chicken and Parmesan.
  • ¼ teaspoon black pepper Adds a little peppery warmth.
  • 2 tablespoons olive oil Helps the breadcrumb coating become crisp and golden while baking.
  • ½ cup shredded mozzarella cheese, optional Adds a melted, cheesy topping if desired.
  • 2 tablespoons chopped fresh parsley, optional Adds freshness and color when serving.

Method
 

  1. Prepare the chicken: Pound the chicken breasts to about ½-inch thick, or slice them horizontally if they are very large.
  2. Preheat the oven: Heat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
  3. Make the Parmesan coating: Combine the breadcrumbs, Parmesan cheese, minced garlic, Italian seasoning, paprika, salt, and black pepper in a shallow bowl.
  4. Prepare the egg mixture: Whisk the eggs in a separate shallow bowl until smooth.
  5. Coat with flour: Lightly dust each chicken breast with flour and shake off any excess.
  6. Dip in egg: Coat each floured chicken breast in the beaten eggs, turning so both sides are covered. Let excess egg drip off.
  7. Coat with Parmesan breadcrumbs: Press the chicken firmly into the Parmesan breadcrumb mixture so both sides are evenly coated.
  8. Arrange and oil: Place the coated chicken on the prepared baking sheet, leaving space between pieces. Lightly drizzle or brush the tops with olive oil.
  9. Bake: Bake for 18–22 minutes, or until golden brown and the thickest part of the chicken reaches 165°F (74°C).
  10. Add mozzarella if desired: Sprinkle mozzarella over the chicken during the final 3–5 minutes of baking and cook until melted.
  11. Rest: Remove from the oven and let the chicken rest for about 5 minutes before serving.
  12. Finish and serve: Garnish with fresh parsley and extra Parmesan if desired. Serve with warm marinara sauce on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze cooked chicken for up to 3 months for best quality. Reheat in a 375°F (190°C) oven for 10–15 minutes or in an air fryer at 375°F for 5–8 minutes.