Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 2 tablespoons melted butter
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C) and grease a large baking dish or line a baking sheet with parchment paper. In a shallow bowl, whisk together the melted butter and the minced garlic. In a second shallow bowl, combine the Parmesan cheese, Panko breadcrumbs, garlic powder, onion powder, and dried oregano. Season each chicken breast generously with salt and pepper on both sides. This setup creates an efficient assembly line for coating your chicken.
- Dip each chicken breast into the garlic butter mixture, ensuring all sides are lightly coated. Immediately press the chicken into the Parmesan breadcrumb mixture, firming the coating onto the meat with your fingers. Place the coated chicken onto your prepared baking sheet. Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is a beautiful golden brown. For an extra crispy finish, you can broil the chicken for the last 2 minutes of cooking.
- Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute. This ensures every bite is tender. Transfer the chicken to a serving platter or individual plates. Sprinkle fresh chopped parsley over the top for a pop of color and a fresh herbal finish. Serve immediately while the crust is at its peak crispiness.
- Cook Time: 40 minutes