Crispy Garlic Parmesan Oven Chicken (Print version)
Juicy oven-baked chicken cutlets with a crisp garlic Parmesan panko crust and simple pantry seasoning.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts, sliced into 4 cutlets
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1/2 cup (60 g) all-purpose flour
05 -
2 large eggs
06 -
1 tablespoon water
For the garlic Parmesan crust
07 -
1 1/2 cups (85 g) panko breadcrumbs
08 -
2 tablespoons olive oil
09 -
1 tablespoon unsalted butter
10 -
3/4 cup (75 g) freshly grated Parmesan cheese
11 -
3 cloves garlic, finely minced
12 -
1 teaspoon garlic powder
13 -
1 teaspoon Italian seasoning
14 -
1/2 teaspoon smoked paprika
15 -
2 tablespoons chopped fresh parsley, plus more for serving
# Instructions:
01 -
Preheat the oven to 425°F. Set a wire rack on a rimmed baking sheet and lightly grease the rack.
02 -
Slice large chicken breasts into thin cutlets if needed, then pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
03 -
Warm olive oil and butter in a skillet over medium heat. Add panko and stir for 3-4 minutes until lightly golden, then transfer to a shallow dish to cool slightly.
04 -
Stir Parmesan, minced garlic, garlic powder, Italian seasoning, paprika, and parsley into the toasted panko.
05 -
Place flour in one shallow dish. Beat eggs with water in a second dish. Dredge each cutlet in flour, dip in egg, then press into the panko mixture until well coated.
06 -
Arrange chicken on the prepared rack. Bake for 18-22 minutes, until the crust is deep golden and the thickest part of the chicken reaches 165°F.
07 -
Rest the chicken for 5 minutes. Sprinkle with extra parsley and serve while the crust is crisp.
# Good to know:
01 -
Best served right after baking for the crispest crust.
02 -
Use an instant-read thermometer to avoid overcooking the chicken.
03 -
Let breaded cutlets sit for 5 minutes before baking if time allows.