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–+ servings
Crispy baked chicken coated with panko and parmesan on a serving plate.
Clara Whitley

Crispy Baked Panko and Parmesan Chicken

This Crispy Baked Panko and Parmesan Chicken features a delightful blend of crunchy panko breadcrumbs and savory parmesan cheese, creating a comforting dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Chicken Ingredients
  • 4 pieces boneless, skinless chicken breasts (or thighs, if preferred)
  • 2 large eggs
  • Cooking spray or olive oil, for drizzling For added crispiness
Coating Mixture
  • 1 cup panko breadcrumbs
  • ½ cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In one bowl, whisk the eggs until smooth.
  3. In a separate bowl, combine the panko breadcrumbs, grated parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well.
Coating the Chicken
  1. Take a chicken breast and dip it into the egg mixture, coating thoroughly. Allow excess egg to drip off.
  2. Transfer the chicken to the breadcrumb mixture and press it to ensure it is well-coated.
Baking
  1. Arrange the coated chicken on a baking sheet lined with parchment paper.
  2. Lightly spray the tops with cooking spray or drizzle with olive oil.
  3. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the crust is golden brown.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 18gProtein: 36gFat: 14gSaturated Fat: 4gSodium: 560mgFiber: 1gSugar: 1g

Notes

You can substitute the chicken with eggplant slices for a vegetarian option or use gluten-free panko for a gluten-free version. Feel free to experiment with flavors by adding smoked paprika or cayenne pepper.

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