Description
A quick and easy one-pan meal featuring juicy chicken breasts with a crispy, cheesy Parmesan and panko breadcrumb crust, perfect for busy weeknights and family dinners.
Ingredients
- 4 medium boneless, skinless chicken breasts (about 1.5 pounds / 680g)
- 1 cup finely grated Parmesan cheese (100g)
- 1 cup panko breadcrumbs (100g)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil (45ml)
- Lemon wedges (optional, for serving)
- Vegetables for roasting (optional, e.g., broccoli florets, baby carrots, green beans), tossed with olive oil, salt, and pepper
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it. If roasting vegetables, toss them with olive oil, salt, and pepper and spread them on the edges of the sheet pan.
- In a large bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- Drizzle 2 tablespoons of olive oil over the chicken breasts. Rub the oil evenly over each piece.
- Press each chicken breast firmly into the Parmesan breadcrumb mixture, coating both sides thoroughly.
- Arrange the coated chicken breasts on the prepared baking sheet, leaving space between each piece. Arrange vegetables around the chicken if using.
- Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden and crispy.
- Remove from oven and let the chicken rest for 5 minutes before slicing.
- Serve with lemon wedges and your choice of sides such as a green salad or roasted vegetables.
Notes
[‘Press the Parmesan-panko mixture firmly onto the chicken to ensure the crust sticks and crisps well.’, ‘Use freshly grated Parmesan cheese for the best crust texture; pre-grated cheese contains anti-caking agents that affect crispiness.’, ‘Bake at a high temperature (425°F) to achieve a golden, crispy crust without drying out the chicken.’, ‘Let the chicken rest for 5 minutes after baking to keep it juicy.’, ‘For gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.’, ‘If roasting dense vegetables like carrots or potatoes, start roasting them 10 minutes before adding the chicken to the sheet pan.’, ‘Avoid flipping the chicken during baking to keep the crust intact.’, ‘Reheat leftovers gently in a skillet with a splash of water or olive oil to help crisp the crust; avoid microwaving if possible.’]
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast (ap
- Calories: 420
- Sodium: 540
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 10
- Fiber: 1
- Protein: 45
Keywords: Parmesan crusted chicken, sheet pan dinner, easy family meal, one-pan chicken, crispy chicken, weeknight dinner, panko crust