Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lb / 680 g)
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 2 tablespoons olive oil
- Fresh parsley for garnish
- Optional: lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Pat chicken dry and pound to even thickness if needed.
- In a shallow dish, combine breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
- Dip each chicken breast in egg, then dredge in breadcrumb mixture, pressing to adhere.
- Arrange on the baking sheet. Drizzle with olive oil or spray lightly.
- Bake 18-22 minutes, until crust is golden and internal 165°F (74°C).
- Rest 5 minutes, garnish with parsley and lemon wedges before serving.
Notes
- For gluten-free, use gluten-free breadcrumbs.
- To increase crispiness, bake on a wire rack over the sheet pan.
- Prepare ahead: crusts can be assembled and chicken refrigerated up to 24 hours.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Method: Bake
- Cuisine: American
- Diet: Main course, Family-friendly
Nutrition
- Serving Size: 1 chicken breast (about 4 oz crusted)
- Calories: 320 Kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 120 mg
