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Ultimate Juicy Baked Parmesan Crusted Chicken with Panko

Close-up of a perfectly cooked parmesan crusted chicken breast, sliced to show the juicy white meat inside.
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You will make incredibly juicy chicken breasts with a golden, crispy Parmesan and Panko crust. This baked Parmesan chicken recipe is simple enough for a quick weeknight dinner but tastes restaurant-quality.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 tablespoon olive oil
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 2 tablespoons mayonnaise (for extra moisture/binding)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
  2. Prepare the chicken: If the chicken breasts are very thick, pound them to an even thickness (about 3/4 inch) for consistent cooking. You can lightly coat them with the optional mayonnaise now for extra juiciness.
  3. Set up your dredging station with three shallow dishes. Place the flour in the first dish. Whisk the eggs in the second dish. In the third dish, combine the Panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix these coating ingredients well.
  4. Dredge each chicken breast: First, lightly coat the chicken in the flour, shaking off any excess. Second, dip it into the beaten egg, letting the excess drip off. Third, press the chicken firmly into the Panko-Parmesan mixture, making sure both sides are completely coated.
  5. Place the coated chicken breasts on your prepared baking sheet. Drizzle the tops lightly with the olive oil.
  6. Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.
  7. Let the chicken rest for 5 minutes before serving. This helps keep the chicken juicy. Serve immediately with your favorite sides.

Notes

  • For an Air Fryer Chicken Parmesan version, spray the coated chicken lightly with cooking spray. Air fry at 380°F (195°C) for 12-15 minutes, flipping halfway through, until golden and cooked through.
  • If you want a zesty flavor, add 1 teaspoon of lemon zest to the Panko mixture.
  • To make this a Longhorn Chicken Copycat, consider topping the baked chicken with a thin layer of creamy sauce (like mayonnaise mixed with a little garlic powder) during the last 5 minutes of baking.

Nutrition

Find it online: https://kitchnkudos.com/parmesan-crusted-chicken-recipe-easy-juicy/