Crispy Parmesan Baked Chicken Breasts Recipe Is Kid & Adult-Approved (6 Ingredients, 30 Minutes) High Protein Recipes Low Carb Recipes Chicken Recipes Dinner Gluten-free Italian Recipes Sheet Pan Recipes

If you need an easy weeknight dinner, this wonderful baked chicken recipe with a crispy Parmesan crust is fast, tasty and ready to serve with a simple vegetable in about 35 minutes. Kind of perfect, right? This baked chicken recipe is crispy, juicy and hard to stop eating.

To make this easy Parmesan baked sheet-pan chicken dinner you will need to gather just a few simple ingredients. Here is your short shopping list for this high-protein and low-carb recipe: boneless/skinless chicken breasts (read about the health benefits of protein), panko breadcrumbs, Parmesan cheese, fresh parsley, olive oil, either mayonnaise, Dijon mustard or Caesar salad dressing and fresh lemons for serving.

The chicken is coated in the ingredients and baked in the oven until juicy, golden and crispy. A fresh squeeze of lemon adds just the perfect touch of tartness, so serve the meal with fresh lemon slices.

Serve this 30-minute sheet-pan chicken dinner with your favorite side dishes. We served it with a simple side of green beans with olive oil. Delicious!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes
Servings: 4

Ingredients

• 2 boneless/skinless chicken breasts
• 3/4 cup panko breadcrumbs
• 1/2 cup grated Parmesan
• 1 tablespoon fresh parsley, finely chopped, plus more for garnishing
• 2 tablespoons extra virgin olive oil
• mayonnaise, Dijon mustard or Caesar salad dressing

Here's how to make it: 

1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Place the pan into the oven to preheat. Slice the chicken breasts horizontally in half to make two cutlets per breast. Use a rolling pin or meat tenderizer to pound or roll the chicken to about 1/4-inch thick. Sprinkle each cutlet with a bit of salt and pepper. (You could use boneless/skinless chicken thighs instead of breasts. It may affect cooking time.)
2. In a medium shallow bowl stir together the panko, Parmesan, parsley and a pinch of salt, pepper and oil. Mix well. (Grate your Parmesan cheese fresh, if you can. For a gluten-free dinner, use gluten-free panko breadcrumbs.)
3. Spread a thin layer of mayo, mustard or dressing on top each cutlet. Place the cutlet on top of the panko, pressing it into the crumb mixture. Turn the cutlet over to coat the other side.
4. Place the chicken on the prepared baking sheet. Repeat for the other three cutlets.
5. Bake the chicken for 20 to 25 minutes, turning the cutlets over halfway through. Chicken is cooked through at 165 degrees F internal temperature on a food thermometer.
6. Remove and serve with a simple salad, a vegetable and lemon slices, if desired, and enjoy!

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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