Ingredients
Scale
- 2 skinless, boneless chicken breasts
- 120 ml panko breadcrumbs
- 180 ml grated Parmesan
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried thyme
- Salt and pepper to taste
- 1 tablespoon melted butter (optional)
- Fresh herbs or parsley for garnish (optional)
Instructions
- Preheat your oven to 200°C and line a baking sheet with parchment paper.
- Pat the chicken breasts dry with paper towels.
- In a shallow dish, mix together the breadcrumbs, Parmesan, garlic powder, onion powder, thyme, salt, and pepper.
- Brush the chicken breasts with olive oil, then dredge in the breadcrumb mixture, pressing to adhere.
- Place the coated chicken breasts on the prepared baking sheet and bake for 20-25 minutes, until they reach an internal temperature of 74°C.
- Optional: Brush the chicken with melted butter after baking for extra flavor.
- Let the chicken rest for a few minutes before serving and garnish with fresh herbs.
Notes
Panko breadcrumbs are ideal for achieving maximum crispiness. Ensure the chicken rests post-cooking for juiciness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 80mg