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Homemade Parmesan Panko Breaded Chicken photo

Parmesan Panko Breaded Chicken

Crispy, cheesy breaded chicken breasts baked until golden and juicy.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup vegetable oil
  • 1 tablespoon minced garlic
  • 1/2 cup panko bread crumbs or Italian bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 4 chicken breasts, pounded to equal thickness

Equipment

  • ovenproof or cast-iron skillet
  • 2 shallow dishes (for oil and crumbs)
  • Measuring cups and spoons
  • meat mallet or rolling pin (to pound chicken)
  • Tongs
  • Meat Thermometer

Method
 

  1. Preheat the oven to 350°F (175°C) and grease an ovenproof or cast-iron skillet; set aside.
  2. In a shallow dish, combine the vegetable oil and minced garlic.
  3. In a second shallow dish, mix the panko breadcrumbs, grated Parmesan, garlic powder, and salt until evenly combined.
  4. Dip one pounded chicken breast into the garlic oil, coating both sides.
  5. Immediately press the chicken into the breadcrumb mixture, coating both sides and pressing firmly so crumbs adhere.
  6. Place the breaded chicken breast in the prepared skillet and repeat the oil-and-crumb coating with the remaining breasts.
  7. Bake the chicken in the preheated oven for 30–35 minutes, or until the chicken is no longer pink and a thermometer inserted into the thickest part registers 165°F (74°C).
  8. Remove from the oven and, if desired, sprinkle with extra grated Parmesan before serving.

Notes

  • Use a neutral high smoke-point oil like vegetable or canola.
  • Pound chicken to an even thickness for uniform cooking.
  • Press crumbs firmly so they adhere well.
  • Cook time varies with breast thickness; use a thermometer to confirm doneness.