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Crispy Baked Parmesan Chicken - Easy Italian Oven Recipe

This crispy baked Parmesan chicken delivers restaurant-quality flavor with minimal effort using a simple breading technique and high-heat baking. The Parmesan cheese creates an irresistible crunchy exterior while keeping the chicken juicy and tender inside, making it a healthier alternative to traditional fried chicken.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup Italian-style breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray or additional olive oil

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly spray with cooking oil.
  2. Prepare your breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, oregano, paprika, salt, and pepper.
  3. If your chicken breasts are thick, slice them horizontally to create thinner cutlets for even cooking and maximum crispiness.
  4. Dredge each chicken piece first in flour, shaking off excess. Then dip in the beaten eggs, allowing excess to drip off. Finally, press firmly into the breadcrumb mixture, ensuring even coating on all sides.
  5. Arrange the breaded chicken on the prepared baking sheet, leaving space between each piece. Drizzle or spray with olive oil to help achieve that golden brown color.
  6. Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through (internal temperature of 165°F) and the coating is crispy and golden brown.

Notes

Use freshly grated Parmesan for better melting and crisping. Pat chicken dry before breading for better coating adhesion. Flip chicken halfway through baking for even browning. Serve immediately for crispiest texture. Reheat in oven or air fryer to maintain crispiness.