Parmesan and Panko Crusted Chicken (1 Hour)

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Experience the delightful crunch and flavor of this panko and parmesan crusted chicken Breast, a dish that combines the juicy tenderness of chicken with a crispy, flavorful crust.

This recipe offers a perfect balance of textures, with the nutty, cheesy goodness of Parmesan and the light, airy crispness of panko breadcrumbs.

Whether you’re looking for a satisfying weeknight dinner or a dish to impress guests, this crusted chicken breast is sure to be a hit.

  • Prep Time: 35 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 large eggs
  • 2 tablespoons milk
  • 1/4 cup all-purpose flour
  • Olive oil or cooking spray for baking

Instructions

  1. Preheat Oven and Prepare Baking Sheet (5 minutes):
    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil or cooking spray.
  2. Season Chicken (5 minutes):
    Season the chicken breasts with salt and pepper on both sides. Set aside.
  3. Prepare Breading Station (10 minutes):
    In one shallow dish, mix panko breadcrumbs, grated Parmesan, garlic powder, and Italian seasoning. In another shallow dish, whisk together the eggs and milk. Place the flour in a third shallow dish. This will be your breading station: flour, egg mixture, then panko mixture.
  4. Bread the Chicken (10 minutes):
    Dredge each chicken breast in flour, shaking off any excess. Dip in the egg mixture, then press into the panko mixture, making sure the chicken is fully coated.
  5. Bake (25-30 minutes):
    Place the coated chicken breasts on the prepared baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F or 74°C) and the coating is golden and crispy.
  6. Rest and Serve (5 minutes):
    Let the chicken rest for a few minutes after removing it from the oven. This allows the juices to redistribute, ensuring the chicken is moist and tender.

Notes

This panko and parmesan crusted chicken is a versatile dish that pairs well with a variety of sides, from roasted vegetables to creamy pasta.

For an extra touch of flavor, consider serving it with a side of marinara sauce or a squeeze of fresh lemon.

Remember, the key to a perfect crust is to press the chicken firmly into the panko mixture to ensure an even, crunchy coating. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 375
  • Sugar: 1g
  • Sodium: 400mg
  • Fat: 15g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 40g
  • Cholesterol: 150mg

Pair this with...

Fresh Mixed Greens Salad

Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

Baked Potato Wedges with Rosemary

Start by taking some hearty potatoes and cutting them into chunky wedges, ensuring each piece has a good mix of skin and fluffy interior. In a mixing bowl, toss those wedges with a generous glug of olive oil, ensuring each wedge is well-coated and gleaming. Now, sprinkle freshly chopped rosemary over them, letting the fragrant herb cling to the oily surface. A pinch of sea salt and a crack of black pepper complete the seasoning. Spread the wedges out on a baking tray, giving each its own space to crisp up. Pop them into a preheated oven and bake until they're golden, crispy on the outside, and irresistibly fluffy inside.

Roasted Asparagus with Sea Salt

Start by preheating your oven. Take fresh asparagus spears, snap off the tough ends, and lay them out on a baking sheet. A little drizzle of olive oil goes a long way in giving them a lovely coat. Now, for the pièce de résistance, sprinkle some coarse sea salt over the top. It not only elevates the flavor but also gives a delightful crunch. Pop them in the oven and roast until they're tender yet crisp, with hints of golden brown at the tips. The result? A dish that's vibrant in color, rich in flavor, and just a touch fancy.

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