Next, preheat your oven to 375°F (190°C). While that’s heating up, I prepare my breading station. In one shallow bowl, I combine the grated Parmesan, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper, giving them a good mix with a whisk. In another bowl, I pour in the olive oil, which will help the crust become beautifully golden and crispy. After that, I take each piece of chicken, dip it in the olive oil, then into the Parmesan breadcrumb mixture, making sure to press the mixture into the chicken to adhere well.
Once all of the chicken is coated, I line a baking sheet with parchment paper for ease of cleanup. I place the chicken on the sheet and pop it in the oven. The key here is to bake it for about 20–25 minutes or until the chicken reaches an internal temperature of 165°F (74°C). While the chicken is in the oven, my kitchen fills with the most delightful savory smells. I can hardly wait to dig in!
Pro Tips for Best Results
I have tested this recipe a few different ways, and I found that using a combination of fresh and dried herbs really amps up the flavor. If you have fresh parsley or basil, consider adding them to the breadcrumb mixture for an aromatic touch. The added freshness truly makes a difference!
Another tip I’ve come to appreciate is letting the chicken rest for a few minutes after baking. This helps the juices redistribute, ensuring each bite remains moist and flavorful. Trust me; the wait is totally worth it!
Lastly, don’t skimp on the oil when coating the chicken. A good amount will help the crust get that golden brown color we’re all striving for. I once made the mistake of holding back, and while the chicken was still tasty, it just didn’t have that crispy allure.
Common Mistakes to Avoid
One common mistake I made in the beginning was not pounding the chicken thin enough. If the chicken breasts are too thick, they can take longer to cook through, resulting in an uneven texture. Remember to take the time to pound them to an even thickness for perfectly cooked chicken every time! (See the next page below to continue…)