One of the best chicken breast recipes you will ever make. Just follow the easy step by step photo instructions. You can never have too many great chicken recipes.
Editor's Note: Originally Published January 26, 2013. Updated with expanded discussion and updated photos.
I based this on 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.
My Rating
A solid 5. One of my best chicken recipes. Also, makes a great leftover.
Pro Tips: Baked Parmesan Crusted Skinless Boneless Chicken Breast
Chicken Breast
Chicken breasts were 6-8 oz. years ago are now mostly about 10-12 oz or more.
Try to use chicken breasts that are all about the same size. The results overall will be better since they will cook more evenly.
Cooking Method
Always place the thicker part of the breast towards the outside of the tray when baking chicken breasts.
I suggest cooking chicken on a rack if you have one. You will get air flow under the chicken and better crispier results.
You really need to get a rack if you don't have one. Be sure to get one that is "oven safe." Some racks are cooling racks only and have a coating.
If your local store does not have them, Amazon will. I list a few in Cooking for Two Shop, but others will work.
The Coating
This recipe requires grated Parmesan cheese. I much prefer fresh grate for much better taste.
If you let the chicken sit for 5 to 10 minutes after coating before cooking, the coating will stick better.
I like to add a bit more coating to the top before going in the oven to thicken the crust. Also, a light spray of PAM (oil) will prevent that dried bread crumb thing that can happen in the oven.
Final Note: 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.
Other Great Chicken Breast Suggestions
Parmesan Mayonnaise Baked Skinless Chicken Breast
Pan Seared Oven Baked Chicken Breast
Preheat oven to 350 convection or 375 conventional oven. 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 cleanup, 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 cup AP flour, 1/4 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 teaspoon paprika and 1/2 teaspoon 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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Baked Parmesan Crusted Chicken
Ingredients
- 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
Instructions
- Preheat oven to 350 convection or 375 conventional oven.
- 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 cup AP flour, 1/4 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 teaspoon paprika and 1/2 teaspoon 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.
Recipe Notes
Pro Tips:
- The quality of the cheese very important for a great result.
- Use chicken breasts of about the same size.
- Always place the thicker part of the breast towards the outside of the tray when baking chicken breasts.
- An easy recipe to scale up or down.
- The rack helps with the underside crisping. If you don't have one, you can flip the chicken halfway through using a fork. You might want to flip anyway to be sure the bottom is crispy.
- If you let the chicken sit for 5-10 minutes after coating, before baking, the coating will stick better.
Check Out Other Great Recipes
ADJUST THE RECIPE SIZE:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.Nutrition
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
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.
Originally Published January 26, 2013
Jill G
I have a question re: paprika type you use : I see your jar labeled “Spanish paprika” - is that smoked or spicy or sweet or ??? The paprika I see most is plain & used mostly for color or garnish. Thanks for your help. P.S. I love your recipes & the dog pictures as well :)
Dan Mikesell AKA DrDan
Hi Jill,
Welcome the blog.
I tend to use Spanish Paprika which is sweet and mild. I then adjust for spiciness with other things but it has a touch of heat to it. Tones is the brand I grew up with and tend to buy in large containers at Sams. A huge container costs less than a small bottle at the local market. I sometimes buy at Penney's. McCormicks is about the same.
I'm not a fan of smokey paprika although I have used it and will specifically state it in the recipes ( maybe once or twice total). It seems like a chemical taste to me. I prefer Wright's liquid smoke if I need that flavor.
And as I said, spicy should be adjusted otherways especially for a cooking blog where peoples taste will vary.
Glad you are enjoying the blog and Molly and Lilly say thanks
Dan
rohimic
Let have a look on the recipe of honey paprika chicken tenders, try it and have fun.
Jackie
This is good, crunchy, flavorful and quick. Will make again.
cheong lai kuen
hi, may i enquire that how many grams does each chicken breast weigh...accordingly to your recipe state 4 pcs and how am i to estimate how big is the breast...tqtqtq...
DrDan
The nutrition is calculated on 8 oz which is standard. But those in the pictures are big and more like 12 oz.
1 oz = 30 gm so 240 grams up to 360 grams.
Dan
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
juned
nothing, but good
Kerry
So you have a recommended time and temp for non convection ovens?
Kerry
*do
DrDan
Try 375 in the non-convection oven
Dan
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
Dan Mikesell
Thanks, it is one of my favorites.
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
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
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!
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.
Andi
You can even throw all the draw ingredients in a bag and shake the chicken! 1 less dish and a lot more fun :)
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.