Description
Amazing 400°F Baked Parmesan Crusted Chicken — a crispy, golden Panko-Parmesan coated chicken dinner perfect for busy weeknights and meal prep. Makes 4 servings in 35 minutes with just 9 simple ingredients.
Ingredients
Scale
- 4 pieces Chicken Breasts, boneless, skinless; cut into thinner filets
- 1 cup Panko Breadcrumbs
- 1/2 cup Parmesan Cheese, freshly grated
- 2 cloves Garlic, freshly minced
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Olive Oil
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season the chicken breasts with salt and pepper on both sides.
- Mix the olive oil and minced garlic in a shallow bowl.
- Combine the panko breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning in another bowl.
- Dip each chicken filet in the olive oil mixture, then coat it with the breadcrumb mixture, pressing firmly to adhere.
- Arrange the coated chicken on the baking sheet and bake for 10 minutes.
- Flip the chicken and continue baking for an additional 5-10 minutes until the internal temperature reaches 165°F (75°C).
- Allow the chicken to rest for a few minutes before serving.
Notes
- Refrigerator Storage: Let baked Parmesan-crusted chicken filets cool completely on a wire rack for 15 minutes before storing. Place filets in a single layer inside an airtight glass container lined with a paper towel to absorb moisture. Store in the refrigerator for up to 3 days. Avoid stacking filets directly on top of each other, as trapped steam softens the panko coating.
- Freezer Storage: Flash-freeze fully cooled filets on a parchment-lined baking sheet for 1 hour until solid. Transfer to a freezer-safe zip-top bag, removing as much air as possible, and label with the date. Frozen filets maintain quality for up to 2 months. Individually freezing prevents filets from sticking together, so you can pull out exactly the number you need.
- Oven Reheat: Preheat your oven to 375 °F. Place refrigerated filets on a wire rack set over a sheet pan and reheat for 10 minutes, or until the internal temperature reaches 165 °F. For frozen filets, increase reheat time to 18 minutes. The elevated wire rack allows hot air to circulate underneath, re-crisping the bottom of the crust evenly without any sogginess.
- Microwave Reheat: Place one filet on a microwave-safe plate and cover loosely with a damp paper towel. Microwave on 50 % power for 90 seconds, then check the internal temperature. This lower power setting heats the chicken gently without turning the breadcrumb coating rubbery. Note that microwave reheating will sacrifice some crunch — this method is best when speed matters more than texture.
- Air Fryer Reheat: Preheat the air fryer to 360 °F. Place filets in a single layer in the basket — do not overcrowd. Reheat for 5 minutes, flipping halfway through at the 2.5-minute mark. The rapid hot air circulation restores the panko crust to near-freshly-baked crispness, making this the best reheating method for leftover Parmesan-crusted chicken. Check that the center reaches 165 °F.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crispy
- Calories: 298 calories
- Sugar: 1g
- Sodium: 740mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 96mg