Description

A quick, one-pan baked chicken dish featuring a crispy parmesan and panko crust with roasted garlic. It is lighter than traditional fried chicken but delivers rich, savory flavor perfect for busy weeknights.

Ingredients

Scale

4 boneless, skinless chicken breasts, pounded to ½ inch thickness
½ cup freshly grated parmesan cheese
¼ cup panko breadcrumbs
4–5 cloves fresh garlic, minced
1 tablespoon dried Italian seasoning
2 tablespoons extra virgin olive oil
1 lemon, zested and juiced
½ teaspoon freshly cracked black pepper
½ teaspoon sea salt
Pinch of red pepper flakes (optional)

Instructions

Preheat oven to 400°F (200°C).
Place chicken breasts between plastic wrap or parchment paper and pound to an even ½ inch thickness.
Pat chicken dry with paper towels to ensure crispiness.
In a small bowl, combine panko, parmesan, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes.
Drizzle chicken with olive oil and rub to coat evenly.
Press the breadcrumb mixture firmly onto the oiled side of each chicken breast.
Place chicken on a baking sheet or wire rack, coated side up.
Drizzle remaining olive oil over the top of the chicken.
Roast for 20-25 minutes until internal temperature reaches 165°F (74°C) and coating is golden brown.
Let chicken rest for 5 minutes before serving.
Zest lemon over the top and serve immediately.

Notes

For best results, use a wire rack to allow air circulation for a crispier crust. Do not overcrowd the pan. If using a convection oven, reduce temperature by 25°F. Leftovers can be stored for 3 days and reheated in an oven at 350°F to maintain crispness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken breast wit
Calories: 350
Sugar: 1
Sodium: 650
Fat: 18
Saturated Fat: 6
Carbohydrates: 12
Fiber: 1
Protein: 32

Keywords: garlic parmesan chicken, one pan dinner, healthy chicken recipe, baked chicken, quick weeknight meals, keto friendly, gluten free option