Description
This Sheet Pan Parmesan Crusted Chicken is about to become your weeknight dinner hero – golden, crispy, and ready faster than delivery!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lbs total)
- 1 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp freshly ground black pepper
- ½ tsp salt
- 2 large eggs
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Pound chicken breasts to ¾-inch thickness and pat completely dry with paper towels.
- In a shallow dish, combine panko, Parmesan, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper.
- In a separate bowl, whisk together eggs and Dijon mustard.
- Dip each chicken breast in egg mixture, then press firmly into breadcrumb mixture, coating all sides.
- Place breaded chicken on prepared baking sheet, leaving space between pieces.
- Drizzle each piece with olive oil or lightly spray to help with browning.
- Bake for 15-20 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Optional: Broil for final 1-2 minutes for extra crispiness.
- Let rest 5 minutes before serving, garnish with fresh parsley if desired.