Ingredients
• 4 boneless, skinless chicken breasts (6–8 oz each)
• Salt & black pepper to taste
• ½ cup all-purpose flour (or gluten-free blend)
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp onion powder
• ¼ tsp paprika
• 3 tbsp butter, melted (plus extra for basting)
• 1 tbsp olive oil
• Optional: fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Pound chicken breasts to even thickness (about ½ inch) for even cooking. Season both sides with salt and pepper.
- Set up a breading station:
→ Flour (seasoned with pinch of salt & pepper)
→ Beaten eggs
→ Mix of panko, Parmesan, garlic powder, oregano, onion powder, and paprika - Dredge each chicken breast:
→ Coat in flour (shake off excess)
→ Dip in egg
→ Press into breadcrumb mixture until fully coated - Place on the baking sheet. Drizzle with melted butter and brush with olive oil for extra crispiness.
- Bake 20–25 minutes, until golden brown and internal temperature reaches 165°F (74°C).
- For a golden finish, broil 1–2 minutes (watch closely!).
- Let rest 5 minutes. Baste with a little extra melted butter and sprinkle with fresh parsley.
✨ Serve with:
• Garlic mashed potatoes
• Steamed broccoli or green beans
• A drizzle of lemon juice for brightness
💡 Make ahead: Bread unbaked chicken and refrigerate up to 24 hours. Bake fresh when ready.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 4 , Calories : 340 , Net Carbs: 19g , Fats: 14g , Protein: 36g