You can never have too many great chicken recipes. Put this one up there with the best you have. It has it all: wonderful spicy Parmesan taste, great texture, moist and oh so easy.
I based this off an allrecipe.com recipe. I added some panko bread crumbs and garlic since all chicken must have garlic at our house. With the Parmesan combined with paprika and garlic, you get a tasty main dish.
Rating
I’m having a really good cooking month. Another solid 5. Also makes a great leftover.
Notes: There is enough coating for four breasts, but I only had three, so the pictures are of three large breasts, but the recipe will say four so you can scale it correctly.
Preheat oven to 350 convection. Trim and pat dry 3-4 skinless boneless chicken breasts.
Grate 1/2 cup of fresh Parmesan. Fresh is better but use pre-grated if necessary.
Prep a baking pan. Aluminum foil for easy clean up, a rack to help crisp all sides and a good spray of PAM. If you don’t have the rack, just spray or oil the foil.
Set up a dredge line with one egg whipped in pan one. In pan two, add 1/4 c AP flour, 1/4 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 t paprika and 1/2 t each of salt, pepper and garlic powder. Dip the chicken breast in the egg, coat well and shank off excess.
Dip the chicken in the breading mixture and pat it on. Shake off the excess. Place on the prepared rack
Add a little extra topping to each breast. Give them a light spray of PAM. Bake until internal temp of 165. About 35 minutes.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 35 minutes |
|
|
| You can never have too many great chicken recipes. Put this one up there with the best you have. It has it all: wonderful spicy Parmesan taste, great texture, moist and oh so easy.
|
- 4 skinless boneless chicken breasts trimmed
- 1/2 cup Parmesan cheese grated - fresh if possible
- 1/4 cup AP flour
- 1/4 cup Panko bread crumbs
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 egg
- Preheat oven to 350 convection.
- Trim and pat dry 3-4 skinless boneless chicken breasts
- Grate 1/2 cup of fresh Parmesan. Fresh is better but use grated if necessary.
- Prep a baking pan. Aluminum foil for easy clean up, a rack to help crisp all sides and a good spray of PAM. If you don’t have the rack, just spray or oil the foil.
- Set up a dredge line with one egg whipped in pan one. In pan two, add 1/4 c AP flour, 1/4 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 t paprika and 1/2 t each of salt, pepper and garlic powder. Dip the chicken breast in the egg, coat well and shank off excess.
- Dip the chicken in the breading mixture and pat it on. Shake off the excess. Place on the prepared rack.
- Add a little extra topping to each breast. Give them a light spray of PAM. Bake until internal temp of 165. About 35 minutes.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
July 3, 2016
Hi All, I'm DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier. 
Chris
I love using those raised racks when baking, best thing I ever found for baking crispy crusts and not a lot of flipping either.
Andi
You can even throw all the draw ingredients in a bag and shake the chicken! 1 less dish and a lot more fun :)
Dr Dan
I agree with more fun but I make a heck of a mess getting them out of the bag. I control my mess better with the pan.
Caitlin
I am SO glad I came across this site! Soon getting married, we are both health conscious and want to be ‘cooking for two’. I love the recipes and this one looks terrific! Dr Dan you are awesome!
Dan Mikesell
Welcome to the blog, I’m glad you like it. Not all the recipes are “healthy” but many are. This is one of my current favorite recipes for chicken breasts. And congrats on the wedding.
Alana
Can you please tell me how you get the chicken to come out golden? I have followed the recipe exactly and my chicken although cooked was white. Not at all the nice golden colour as on your picture. Help!
DrDan
Hi Alana,
The answer is the oven. I have two, these are from the KitchenAid convection obviously. The JennAir convection would not be as brown. Same recipe, same temp and same time. I move back and forth but if I want that nice brown picture for the blog I try to use the KitchenAid but it take longer to preheat. If I’m using an oven that tends to brown less, I put it higher in the oven or I will turn the broiler on for a minute or two at the end… I like brown crunchy also.
DrDan
Allison Smith
First time that I saw a “method of baking”. Seriously, I thought the oil that you put in the baking pan would pop when it’s hot already in the oven! Kudos to you, your chicken breast looks like it’s drenched in oil and not simply baked.-
Dan Mikesell
Thanks, it is one of my favorites.
Vickie
I’m trying this recipe for the first time, I will let everyone know what I think! It looks like it’s going to be a winner for my home of two!
DrDan
This is good for left overs too so cook one or two extra. Also the crispy oven fried chicken is excellent.
DrDan
Kerry
So you have a recommended time and temp for non convection ovens?
Kerry
*do
DrDan
Try 375 in the non-convection oven
Dan
juned
nothing, but good
Jeni
I made this cutting the chicken into 1″ X .5″ strips. On the rack. Came out with wonderful Parmesan paprika flavor! While it was cooking I seared up some peppers, mushrooms, asparagus and onion. In another pan I mixed 1cup oj with 4 tbsp cornstarch , add to 1/4 honey, 4 tbsp spy, 1tsp minced garlic, salt and pepper. Brought this mix to a boil and let thicken. Mixed it with the veggies and cooked chicken n put it on a bed of rice…..
I think this chicken recipe will now be my go baked chicken recipe for many healthy dishes …. thanks!!
DrDan
Hi Jeni,
I can’t believe it has been three years since this recipe. I haven’t done it for almost a year but I’m looking for dinner for tonight so I think this is it.
Great hints and thanks so much for the note.
Dan