Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In one bowl, melt the butter and stir in the minced garlic.
- In a second bowl, mix the panko breadcrumbs, Parmesan, parsley, salt, and pepper.
- Dip each chicken breast into the butter-garlic mixture, then coat with the breadcrumb mixture.
- Place the coated chicken on the prepared baking sheet and drizzle with more melted butter for extra crispiness.
- Bake in the oven for 25–30 minutes or until golden brown and the internal temperature reaches 165°F (74°C).
Nutrition
Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 8IUVitamin C: 2mgCalcium: 15mgIron: 10mg
Notes
Pat the chicken dry with paper towels before coating to ensure crispiness. A double coat of the breadcrumb mixture can enhance the crunch. Freshly grated Parmesan will provide better flavor and texture than pre-grated. Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months—reheat in the oven to maintain crispiness. This dish can be made ahead of time by breading the chicken and storing it in the fridge before baking.
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