Garlic Parmesan Crusted Chicken
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: High-Protein
Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier. If your chicken breasts are very thick, pound them to a uniform thickness of about half an inch so they cook evenly.
- In a shallow bowl or pie plate, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, dried parsley, salt, and black pepper. Stir the ingredients together until they are well combined and the seasoning is distributed evenly throughout the crumbs.
- Place the melted butter in a separate shallow bowl. Dip each chicken breast into the melted butter, ensuring both sides are well-coated. Immediately move the chicken to the breadcrumb mixture and press down firmly so the coating sticks. Flip and coat the other side until the chicken is fully encrusted.
- Place the coated chicken breasts onto the prepared baking sheet, leaving space between each piece for air to circulate. Bake for 18 to 22 minutes. The chicken is done when the crust is golden brown and the internal temperature reaches 165°F (74°C) on a meat thermometer.
- Remove the chicken from the oven and let it rest for about 5 minutes before serving. This allows the juices to redistribute, ensuring the meat stays tender and moist when you cut into it.
Find it online: https://www.yucolor.com/dinner/garlic-parmesan-crusted-chicken/