Baked Parmesan-Crusted Chicken

Name: Baked Parmesan-Crusted Chicken
Prep time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 4 pcs chicken breast (boneless, skinless, about 150g each, pounded to even 1.5cm thickness); 0.5 cup parmesan cheese (freshly grated); 0.25 cup panko breadcrumbs; 0.25 cup yogurt (thick, plain); 2 pcs garlic (cloves, minced); 1 tbsp olive oil; 0.5 tsp dried oregano; 0.5 tsp dried basil; 1 pinch black pepper (freshly ground); 0.25 tsp salt; 2 tbsp parsley (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Tender, juicy chicken breasts topped with a golden, crispy parmesan crust that bakes up beautifully in the oven. The creamy, tangy topping locks in moisture while the panko-parmesan mix turns irresistibly crunchy around the edges. A restaurant-quality main dish that comes together quickly on a weeknight.

PREP

15m

COOK

SERVES

1 PIECE

392 cal

SERVINGS

METHOD · 8 STEPS

prep
Preheat the oven and prep the baking sheet.
1.Preheat the oven to 425°F (220°C).
2.Line a baking sheet with parchment paper or a silicone mat.
3.Lightly brush the parchment with olive oil.
prep
Prepare the chicken breasts.
1.Place chicken breasts between two sheets of plastic wrap.
2.Pound to an even thickness of about 1.5 cm using a rolling pin or meat mallet.
3.Pat dry with paper towels and season both sides with salt and black pepper.
TIPEven thickness ensures all pieces finish cooking at the same time.
mix
Make the creamy parmesan base.
In a medium bowl, whisk together the yogurt, minced garlic, dried oregano, and dried basil. Stir in half of the grated parmesan cheese until evenly combined.
mix
Mix the crispy panko-parmesan topping.
In a separate small bowl, toss the panko breadcrumbs with the remaining parmesan cheese and drizzle with olive oil. Rub between your fingers until the mixture resembles damp sand.
assemble
Coat the chicken with the topping.
1.Arrange the seasoned chicken breasts on the prepared baking sheet.
2.Spread the creamy yogurt-parmesan mixture evenly over the top of each breast.
3.Sprinkle the panko-parmesan mixture generously over the creamy layer, pressing gently so it sticks.
bake · ~25 min
Bake until golden and cooked through.
Bake in the preheated oven for 22–25 minutes, or until the topping is deeply golden and the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
TIPIf the topping browns too quickly, tent loosely with foil during the last 5 minutes.
rest · ~4 min
Rest the chicken before serving.
Remove from the oven and let the chicken rest on the baking sheet for 3–4 minutes. This keeps the juices locked in.
TIPDon't skip the rest — cutting too soon releases the juices and dries the meat.
garnish
Garnish with fresh parsley and serve.
Transfer to plates, scatter fresh chopped parsley over the top, and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pounding chicken to an even 1.5cm thickness ensures uniform cooking and prevents dry edges.
2
Use freshly grated Parmesan — pre-shredded won't melt as smoothly and can turn gritty.
3
Rub the panko-oil mixture between your fingers until it feels like damp sand for maximum crunch.
4
Let the chicken rest 3-4 minutes after baking so the juices redistribute and the meat stays tender.
5
Tent loosely with foil if the topping browns too fast before the chicken reaches 165°F.
6
Make-ahead tip: assemble the creamy base and panko topping separately, then coat and bake just before serving.

RECIPE VARIATIONS