Oven Baked Parmesan Crusted Chicken Breast
A precision technique for creating perfectly crisp parmesan-crusted chicken breast with a juicy interior using a specialized three-stage breading process and strategic temperature management.
Ingredients
- 2 boneless, skinless chicken breasts (8-10 oz each)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder, divided 1/2 tsp for seasoning chicken, 1/2 tsp for breading mixture
- 1/2 tsp dried oregano
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tbsp water For egg wash
- 1 cup finely grated Parmigiano-Reggiano cheese Use microplane for best texture
- 1/4 cup coarsely shredded parmesan cheese For texture contrast
- 3/4 cup panko breadcrumbs
- 2 tbsp finely chopped fresh parsley
- 1/2 tsp paprika
- 2 tbsp olive oil For drizzling
Method
- Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of approximately ½-inch. Pat thoroughly dry with paper towels. Season both sides with salt, pepper, ½ tsp garlic powder, and dried oregano.
- Position an oven rack in the middle position and preheat to 425°F (218°C). Set up a wire rack inside a rimmed baking sheet and lightly spray with cooking oil.
- Arrange three shallow dishes in a row. In the first dish, place flour. In the second dish, whisk eggs with 1 tbsp water until smooth. In the third dish, combine both types of parmesan cheese, panko breadcrumbs, parsley, remaining ½ tsp garlic powder, and paprika. Mix thoroughly.
- Working with one piece at a time, dredge chicken in flour, shaking off excess. Dip in egg wash, allowing excess to drip off. Press firmly into the parmesan mixture, ensuring complete coverage and pressing the mixture onto both sides of the chicken to adhere.
- Place the breaded chicken breasts on the prepared wire rack, leaving at least 2 inches between pieces. Drizzle each piece with 1 tbsp olive oil to promote browning.
- Bake in the preheated oven until the crust is golden brown and the internal temperature reaches 165°F (74°C) at the thickest part, about 15-18 minutes.
- Allow the chicken to rest on the wire rack for 5 minutes before serving. This resting period allows juices to redistribute throughout the meat while the residual heat completes the cooking process.
Note
- For maximum crispness, ensure chicken is thoroughly patted dry before breading.
- The wire rack is crucial for air circulation and preventing a soggy bottom.
- For best results, use freshly grated Parmigiano-Reggiano rather than pre-packaged grated cheese.
- Temperature management is critical - always use a meat thermometer for precision.
- Allow breaded chicken to rest 5-10 minutes before baking for better crust adhesion.