Parmesan Baked Chicken Breast. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Chicken breasts are breaded with flavorful crumbs, herbs, and Parmesan cheese, then baked for the easiest, quickest chicken dish ever. This quick and easy recipe for crispy Parmesan chicken breasts goes well with pasta, on a salad, or even on its own.
My Parmesan baked chicken breasts are juicy, with the juice seeping out from the meat.
Here are my tips and tricks for juicy baked chicken breasts: Marinate the chicken with olive oil.
Olive oil seals in the juice of the chicken, making the surface moist and the inside extremely juicy.
You can cook Parmesan Baked Chicken Breast using 9 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Parmesan Baked Chicken Breast
- Prepare 1 lb of skinless boneless chicken breast.
- You need 1 1/2 tbsp of garlic powder.
- It's 1/4 tsp of cayenne pepper.
- You need 1/2 tsp of salt.
- Prepare to taste of Ground black pepper.
- It's 2 tbsp of olive oil.
- It's 2 tbsp of lemon juice.
- Prepare 1/2 cup of fresh grated Parmesan cheese.
- You need of Lemon wedges.
Add the chicken breasts and turn to coat completely; set aside. Pan Seared Oven Baked Chicken Breast 🖊️Instructions. How to Make Chicken Breasts Juicy. Just like my favorite Oven Baked Chicken Breasts, this parmesan crusted chicken comes out tender and juicy when cooked properly.
Parmesan Baked Chicken Breast instructions
- Combine all spices, olive oil, and lemon juice to form a paste and cover chicken breasts. Marinate as long as possible..
- Heat oven to 400F, then cook for 20-25 minutes until internal temperature reaches 165F..
Here are a few great tips for the best ever chicken breasts. Marinate: If time allows, marinate them. I love chicken marinated in buttermilk, it becomes incredibly tender. In this lighter version of chicken Parmesan I skip the pan-frying in oil and instead bake lightly-breaded chicken breasts in the oven, then top with sauce and cheese. My family's not big on lots of sauce and cheese, so I just use a little to flavor the dish.