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Healthy Baked Parmesan Chicken - Crispy, Juicy, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 boneless, skinless chicken breasts (about 1.5–2 pounds total). Pound to even thickness if needed.
  • Parmesan cheese: 3/4 cup finely grated (the powdery kind sticks best).
  • Breadcrumbs: 3/4 cup whole wheat or regular, or 1/2 cup panko for extra crunch.
  • Seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper.
  • Egg mixture: 1 large egg + 2 tablespoons milk or water.
  • Olive oil: 2 tablespoons, plus a little for the pan or spray.
  • Lemon: 1 lemon, cut into wedges (for serving).
  • Fresh herbs (optional): Chopped parsley or basil for garnish.
  • Optional add-ins: Red pepper flakes for heat, or a little grated lemon zest for brightness.

Method
 

  1. Prep the oven and pan: Heat the oven to 425°F (220°C). Line a baking sheet with parchment or foil and lightly oil or spray it. A wire rack set on the pan helps with extra crispness.
  2. Even out the chicken: If the breasts are thick on one end, pound them to an even 1/2–3/4 inch. This ensures they cook evenly and stay juicy.
  3. Season the chicken: Lightly sprinkle both sides with a pinch of salt and pepper. This layers the flavor from the inside out.
  4. Make the coating: In a shallow bowl, combine the Parmesan, breadcrumbs, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper. Stir in the olive oil until the crumbs look slightly damp and sandy.
  5. Set up the dip: In a second bowl, whisk the egg and milk (or water) until smooth.
  6. Coat the chicken: Dip each piece into the egg, letting excess drip off. Press firmly into the Parmesan-breadcrumb mixture to coat both sides. Place on the prepared pan or rack.
  7. Optional extra crunch: Lightly mist the tops with cooking spray. This helps the coating brown.
  8. Bake: Bake for 16–22 minutes, depending on thickness, until the coating is golden and the chicken reaches an internal temperature of 165°F (74°C).
  9. Rest and finish: Let the chicken rest for 5 minutes. Squeeze a little lemon over the top and scatter fresh herbs.
  10. Serve: Pair with a simple salad, roasted broccoli, green beans, or whole-grain pasta. A spoonful of marinara on the side is great, too.