Crispy Baked Chicken Breast with Garlic and Cheese

This chicken breast stays juicy in the center with a deeply golden crust on the outside, thanks to a Parmesan-garlic breadcrumb coating. It bakes quickly in the oven, without extra fuss or splattering oil — ideal for a weeknight supper or a satisfying lunch.

Ingredients

• Chicken breasts — 2 pieces (about 500g (1 lb 2 oz))
• Garlic — 3 cloves
• Hard cheese, such as Parmesan — 60g (2 oz), finely grated
• Bread crumbs, preferably panko — 80g (3 oz)
• All-purpose flour — 40g (1/3 cup)
• Eggs — 2
• Sweet paprika — 1 tsp
• Salt — 1 tsp, or to taste
• Black pepper — 1/2 tsp
• Vegetable oil — 2 tbsp

Step-by-Step Recipe

1. Preheat the oven to 200°C (392°F). Prepare a baking sheet with a rack, or line it with a baking mat and brush with 1 tbsp oil.
2. Even out the thickness of the chicken breasts: slice them lengthwise into 2 cutlets, or gently pound them to about 1.5 cm (1/2 in) thick. Pat dry, then season both sides with salt and pepper.
3. Mix the breadcrumbs, grated cheese, and paprika.
4. Whisk the eggs with the minced garlic and a pinch of salt.
5. Set out three bowls: flour, egg mixture, and the breadcrumb-cheese mixture. Dredge the chicken in flour, dip in the eggs, then press generously into the cheesy crumbs.
6. Arrange on the rack or baking sheet, then drizzle with the remaining oil.
7. Bake for 15–18 minutes, until the internal temperature reaches 68–70°C (154–158°F) and the crust is golden. For extra crunch, broil for 1–2 minutes at the end.
8. Rest the meat for 5 minutes. Slice and serve hot.

Storage and Reheating

• Store leftovers for up to 3 days in the refrigerator in an airtight container.
• Reheat for 8–10 minutes in a 180°C (356°F) oven, or 4–5 minutes in an air fryer, to keep the crust crisp.
• Freezing: breaded raw chicken breasts can be frozen in a single layer, then transferred to a bag and baked 3–5 minutes longer.

Tips and Variations

• No panko: use regular breadcrumbs and add 1 tbsp olive oil to the mixture for a more pronounced crust.
• For a little heat: add 1/2 tsp smoked paprika or a pinch of cayenne.
• Cheese: Grana Padano, Pecorino, aged cheddar, or a well-aged Dutch cheese all work well.
• Skillet method: pan-fry in 3–4 tbsp oil for 3–4 minutes per side, then finish in the oven for 5–7 minutes.

What to Serve With It

• Mashed potatoes, roasted vegetables, or herb rice.
• A light salad of cucumbers, tomatoes, and herbs with lemon dressing.
• Sauces: garlic yogurt sauce, tomato sauce, or barbecue sauce.

Nutritional Value (per serving)

FAQ