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Garlic Parmesan Crusted Chicken Recipe

Garlic Parmesan Crusted Chicken Recipe

This Garlic Parmesan Crusted Chicken is crispy on the outside and juicy on the inside, packed with rich garlic flavor and cheesy goodness. It’s an easy baked dinner that feels restaurant-quality without complicated steps. Perfect for busy weeknights or casual family meals when you want something comforting and delicious.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 People
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken breasts – 4 pieces about 680 g
  • Fresh garlic minced – 4 cloves (12 g)
  • Grated Parmesan cheese – 1 cup 100 g
  • Panko breadcrumbs – 1 cup 60 g
  • Eggs – 2 large
  • Olive oil or melted butter – 2 tablespoons 30 ml
  • Italian seasoning – 1 teaspoon 3 g
  • Salt – 1 teaspoon 5 g
  • Black pepper – ½ teaspoon 2 g
  • Paprika – 1 teaspoon 3 g
  • Fresh parsley chopped (optional garnish) – 2 tablespoons (8 g)

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat chicken breasts dry with paper towels to help the coating stick properly.
  3. Beat eggs in one bowl and combine breadcrumbs, Parmesan, garlic, Italian seasoning, paprika, salt, and pepper in another bowl.
  4. Dip each chicken breast into the egg mixture, then coat evenly in the breadcrumb mixture.
  5. Place coated chicken onto the prepared baking sheet and drizzle lightly with olive oil or melted butter.
  6. Bake for 20–25 minutes until golden brown and internal temperature reaches 165°F (74°C).
  7. Rest chicken for 5 minutes before serving and garnish with fresh parsley if desired.

Notes

Use freshly grated Parmesan for the crispiest texture and best flavour.
Do not overcrowd the baking tray to ensure even crisping.
For extra crunch, bake the chicken on a wire rack placed over the baking sheet.
Chicken thighs can be substituted for juicier results; adjust cooking time slightly if needed.
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