PREP TIME: 15 MINS | COOK TIME: 40 MINS | TOTAL TIME: 55 MINS | YIELD: 5 servings
Moist, tender, cheesy chicken that’s baked and not fried and oh so delicious! If you are looking for another easy recipe to try, this Parmesan Crusted Chicken recipe is a sure winner!
INGREDIENTS
5 boneless skinless chicken breasts trimmed of any fat
1 c. panko bread crumbs (or gluten-free bread crumbs if desired)
2/3 c. grated Parmesan cheese
3 tbsp minced parsley
1 tsp salt
1/4 tsp pepper
1/4 c. melted butter
3 tbsp fresh lemon juice
2 garlic cloves, minced
HOW TO MAKE PARMESAN CRUSTED CHICKEN (OVEN-BAKED)
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a shallow pie dish or a deep plate, combine the bread crumbs, Parmesan cheese, parsley, salt, and pepper.
Step 3: In a different shallow pie dish or deep plate, mix the butter with lemon juice and garlic.
Step 4: In the butter mixture, dip both sides of the chicken, making sure to coat them well.
Step 5: On the bread crumb mixture, promptly place the chicken and toss using a spoon your hands to coat well. So the crumbs stick on the bottom side of the chicken, make sure to gently press the chicken. Flip the chicken and do the same on the other side.
Step 6: In a 9 x 13-inch baking dish, lay the chicken. Feel free to use additional pans depending on the size of the chicken breasts. Put the baking dish in the preheated oven and bake for about 40 minutes or until the internal temperature of the thickest part of the chicken reached 165 degrees.
NOTES:
Heat the butter and lemon juice mixture in the microwave for 20 seconds once it begins to solidify.
I recommend using only grated Parmesan cheese as shredded cheese won’t stick as nicely to the chicken.
You can substitute Panko bread crumbs with your preferred gluten-free bread crumbs for a gluten-free version.
NUTRITION FACTS:
Yield: 5, Serving Size: 1
Amount Per Serving: Calories 426 | Total Fat 18g | Saturated Fat 9g | Trans Fat 0g | Unsaturated Fat 7g | Cholesterol 138mg | Sodium 986mg | Carbohydrates 10g | Net Carbohydrates 9g | Fiber 1g | Sugar 2g | Protein 44g
Ingredients
- 5 boneless skinless chicken breasts trimmed of any fat
- 1 c. panko bread crumbs (or gluten-free bread crumbs if desired)
- 2/3 c. grated Parmesan cheese
- 3 tbsp minced parsley
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 c. melted butter
- 3 tbsp fresh lemon juice
- 2 garlic cloves, minced
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a shallow pie dish or a deep plate, combine the bread crumbs, Parmesan cheese, parsley, salt, and pepper.
Step 3: In a different shallow pie dish or deep plate, mix the butter with lemon juice and garlic.
Step 4: In the butter mixture, dip both sides of the chicken, making sure to coat them well.
Step 5: On the bread crumb mixture, promptly place the chicken and toss using a spoon your hands to coat well. So the crumbs stick on the bottom side of the chicken, make sure to gently press the chicken. Flip the chicken and do the same on the other side.
Step 6: In a 9 x 13-inch baking dish, lay the chicken. Feel free to use additional pans depending on the size of the chicken breasts. Put the baking dish in the preheated oven and bake for about 40 minutes or until the internal temperature of the thickest part of the chicken reached 165 degrees.
Notes
Heat the butter and lemon juice mixture in the microwave for 20 seconds once it begins to solidify. I recommend using only grated Parmesan cheese as shredded cheese won’t stick as nicely to the chicken. You can substitute Panko bread crumbs with your preferred gluten-free bread crumbs for a gluten-free version.
