Of course! Get ready for a family favorite that’s far easier and less messy than frying. This Crispy Baked Chicken with Cheese delivers maximum crunch and cheesy flavor with minimal effort.
Here are two fantastic versions: a classic Parmesan-crusted style and a more indulgent “Cordon Bleu” inspired version.
Version 1: Crispy Parmesan-Crusted Baked Chicken
This is the ultimate weeknight winner. The mix of Panko and Parmesan creates an incredibly crunchy, flavorful coating that stays crispy in the oven.
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Yields: 4 servings
Ingredients
· 4 boneless, skinless chicken breasts (about 1.5 lbs)
· 1/2 cup all-purpose flour
· 1 teaspoon garlic powder
· 1 teaspoon paprika
· Salt and black pepper to taste
· 2 large eggs
· 1 tablespoon water or milk
· 1 ½ cups Panko breadcrumbs
· 1 cup freshly grated Parmesan cheese
· 1 teaspoon dried Italian seasoning (or a mix of dried oregano and basil)
· Cooking spray or 3 tablespoons melted butter or olive oil
Instructions
- Prep Chicken and Station: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top (for extra crispiness). If you don’t have a rack, just use the parchment-lined sheet.
- Pound Chicken: Place chicken breasts between two pieces of plastic wrap and gently pound them to an even ½-inch thickness. This ensures even cooking. Pat them dry with a paper towel and season both sides with salt and pepper.
- Create Breading Stations: Get three shallow dishes (pie plates or bowls work well).
· Dish 1: Mix the flour, garlic powder, paprika, salt, and pepper.
· Dish 2: Whisk the eggs with 1 tablespoon of water or milk.
· Dish 3: Combine the Panko breadcrumbs, grated Parmesan cheese, and Italian seasoning. - Bread the Chicken: Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Then, dip it into the egg mixture, allowing the excess to drip off. Finally, press it firmly into the Panko-Parmesan mixture, ensuring it’s thoroughly coated on both sides. Place on the prepared wire rack or baking sheet.
- Crisp it Up: Spray the top of the breaded chicken generously with cooking spray or drizzle with melted butter/oil. This is the secret to a golden, crispy crust.
- Bake: Bake for 18-25 minutes (depending on thickness) until the chicken is cooked through (internal temperature of 165°F / 74°C) and the coating is golden brown and crispy.
- Serve: Let rest for 5 minutes before serving. Great with a squeeze of lemon, marinara sauce for dipping, or alongside a salad and roasted vegetables.
Version 2: Crispy Cordon Bleu-Style Stuffed Chicken
This version takes it up a notch by stuffing the chicken with ham and Swiss cheese, then coating it in the same crispy crust.
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Yields: 4 servings
Ingredients
· 4 boneless, skinless chicken breasts (about 1.5 lbs)
· Salt, black pepper, and garlic powder
· 4 slices deli ham (Black Forest or honey ham work well)
· 4 slices Swiss, Gruyère, or Provolone cheese
· 1/2 cup all-purpose flour
· 2 large eggs, beaten
· 1 ½ cups Panko breadcrumbs
· 1/2 cup freshly grated Parmesan cheese
· 1 teaspoon dried thyme or parsley
· Cooking spray or melted butter
Instructions
- Prep Chicken: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Butterfly and Pound: Carefully slice each chicken breast horizontally, but not all the way through, to create a “pocket.” Open it like a book. Place between plastic wrap and pound to an even ¼-inch thickness. Season the inside with salt and pepper.
- Stuff: Layer one slice of ham and one slice of cheese inside each chicken pocket. Fold the chicken over the filling, pressing the edges to seal as best you can.
- Bread: Set up the same three-station breading system as in Version 1 (Flour -> Egg -> Panko+Parmesan+Thyme). Carefully dredge each stuffed chicken breast, pressing the coating to adhere well.
- Bake: Place the breaded chicken on the baking sheet, seam-side down. Spray generously with cooking spray. Bake for 25-30 minutes, until golden brown and the internal temperature reaches 165°F (74°C). The cheese will be melted and bubbly.
- Rest and Serve: Let the chicken rest for 5-10 minutes before serving. This allows the cheese to set slightly so it doesn’t all run out when you cut into it.
Chef’s Notes & Tips for Success
· The Panko Secret: Panko (Japanese-style breadcrumbs) is essential for the crispiest result. They are lighter and flakier than traditional breadcrumbs. Do not substitute if you want maximum crunch.
· Why a Wire Rack? Baking on a wire rack allows hot air to circulate all around the chicken, preventing the bottom from getting soggy.
· Don’t Skip the Fat: Spraying or brushing with oil/butter is non-negotiable. It helps the breading brown and crisp up beautifully.
· Freshly Grated Parmesan: Pre-shredded cheese contains anti-caking agents that can prevent it from melting into the crust properly. Freshly grated from a block is always best for flavor and texture.
· Add a Sauce: A simple pan sauce made with the drippings, a little chicken broth, and a splash of cream or a squeeze of lemon takes it to restaurant-level quality.
Enjoy your incredibly delicious and deceptively easy crispy baked chicken!