Breaded Chicken

Ingredients

4 boneless, skinless chicken breasts (pounded to an even thickness)

1/2 cup grated Parmesan cheese

1/2 cup breadcrumbs (Panko for extra crispiness)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Recipe in Comment

Directions

Becky Wilson Foster

Instructions

Preheat Oven: Set to 375°F (190°C) and line a baking sheet.

Prepare Breading Stations: Set up 3 bowls—flour in one, beaten eggs in another, and a mix of Parmesan, breadcrumbs, and seasonings in the third.

Bread the Chicken:

Pat chicken dry.

Coat in flour, shaking off excess.

Dip in eggs, then press into Parmesan mixture for even coating.

Pan-Fry: Heat olive oil in a skillet over medium heat. Cook chicken for 2–3 minutes per side until golden brown.

Bake: Transfer to the oven and bake for 15–20 minutes until chicken reaches 165°F (74°C).

Garnish & Serve: Rest for 5 minutes, then sprinkle with parsley. Serve hot!

Serving Suggestions

Pair with mashed potatoes, buttered pasta, or steamed veggies.

Serve over greens with lemon vinaigrette for a lighter option.

Pro Tips

Extra Crunch: Toast breadcrumbs in a dry skillet before breading.

Consistent Cooking: Pound chicken evenly for best results.

Storage: Keep leftovers in the fridge for 3 days, reheating in the oven to maintain crispiness.

This dish delivers a perfect balance of crispy, cheesy, and juicy—every bite is bursting with flavor! 🍽️✨ Enjoy!