Crispy Parmesan Garlic Chicken (Printable Version)
Crispy chicken with parmesan-garlic coating, baked with seasonal vegetables for a flavorful, easy weeknight dinner.
# Ingredients:
→ Chicken and Coating
01 -
4 chicken breasts, about 2 pounds
02 -
2 eggs
03 -
1/4 cup milk
04 -
1 cup panko breadcrumbs
05 -
1 cup parmesan cheese, grated
06 -
1 tablespoon Italian seasoning
07 -
1 teaspoon garlic powder
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Vegetables
10 -
1 pound baby potatoes, halved
11 -
1 bunch asparagus
12 -
2 tablespoons olive oil
13 -
Salt, to taste
14 -
Black pepper, to taste
# Steps:
01 -
Preheat the oven to 425°F (220°C). Spray a sheet pan with cooking spray or line it with parchment paper to prevent sticking.
02 -
In a shallow dish, whisk together the eggs and milk until smooth. In another dish, combine panko breadcrumbs, grated parmesan cheese, Italian seasoning, and garlic powder.
03 -
Season chicken breasts with salt and pepper. Dip each breast into the egg mixture, ensuring full coverage, then coat with the breadcrumb mixture. Place on the sheet pan with space between each piece.
04 -
Toss halved baby potatoes and asparagus separately with olive oil, salt, and pepper. Arrange the potatoes on the sheet pan next to the chicken. Set the asparagus aside for later.
05 -
Bake the chicken and potatoes in the preheated oven for 15 minutes. Flip the chicken, add asparagus to the pan, and continue baking for another 12–15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
# Notes:
01 -
Ensure the oven is fully preheated to 425°F to achieve a crispy finish.
02 -
For even cooking, pound chicken breasts to uniform thickness before dredging.
03 -
Avoid overcrowding the pan to ensure proper roasting and crisping.
04 -
Allow the chicken to cook undisturbed for the first 15 minutes to preserve the crispy coating.