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Crispy Garlic Parmesan Baked Chicken

Crispy Garlic Parmesan Baked Chicken is the perfect combination of crunchy texture, savory garlic flavor, and rich Parmesan cheese—without the need for frying. These oven-baked chicken cutlets are coated in a flavorful breadcrumb crust that turns beautifully golden while staying juicy and tender inside. Ideal for busy weeknights, meal prep, or casual entertaining, this recipe delivers restaurant-quality results with minimal effort and wholesome ingredients.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 4

Ingredients

Chicken

  • 4 chicken cutlets or 2 large chicken breasts sliced in half lengthwise
  • ¼ cup all-purpose flour
  • 2 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • ¼ tsp black pepper
  • 1 tsp kosher salt

Breading

  • 2 eggs
  • 2 tbsp milk
  • 1 cup panko breadcrumbs
  • ¾ cup grated Parmesan cheese

For Serving

  • Nonstick cooking spray
  • Fresh parsley chopped
  • Lemon wedges

Instructions

  • Preheat oven to 375°F and line a baking sheet with foil or parchment paper.
  • In a shallow dish, mix flour, garlic powder, Italian seasoning, salt, and black pepper.
  • In a second shallow dish, whisk eggs and milk together.
  • In a third shallow dish, combine panko breadcrumbs and grated Parmesan cheese.
  • Pat chicken cutlets dry with paper towels.
  • Dredge each chicken cutlet in the flour mixture, then dip into the egg mixture, and finally coat with the panko-Parmesan mixture.
  • Arrange coated chicken on the prepared baking sheet.
  • Lightly spray the tops of the chicken with nonstick cooking spray.
  • Bake for 35–40 minutes until golden, crispy, and cooked through.
  • Optional: Broil for 1–2 minutes if additional browning is desired.
  • Garnish with chopped parsley and serve with lemon wedges.

Notes

Ingredient Substitutions

  • Use gluten-free flour and breadcrumbs for a gluten-free version
  • Swap Parmesan with Pecorino Romano for a sharper flavor

Make-Ahead

  • Bread the chicken up to 8 hours ahead and refrigerate
  • Leftovers keep well in the fridge for up to 3 days

Serving Variations

  • Serve over pasta with marinara or Alfredo sauce
  • Slice and add to Caesar salads or wraps

Avoid Mistakes

  • Don’t overcrowd the baking sheet—space helps crispiness
  • Always pat chicken dry to help coating stick properly