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Baked Parmesan Crusted Chicken

Juicy chicken filets baked with a crispy Parmesan–panko crust for an easy, flavorful weeknight meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 24 ounces chicken filets
  • 1/3 cup sour cream
  • 1/2 cup panko bread crumbs
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons garlic powder
  • salt to taste
  • black pepper to taste

Instructions

  • Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
  • Place the chicken filets on the prepared baking sheet and season both sides with salt and pepper.
  • Spoon about 1 heaping tablespoon of sour cream onto each chicken filet and spread it evenly over the top.
  • In a medium bowl, combine the panko, shredded Parmesan, garlic powder, and a pinch of salt and pepper; toss until evenly mixed.
  • Divide the panko–Parmesan mixture evenly among the 4 filets, pressing the mixture into the sour cream so it adheres and forms a crust.
  • Bake the filets in the preheated oven for 12–15 minutes, until the chicken is cooked through (no longer pink inside) and the crust is golden and crispy.
  • Remove from the oven and serve immediately.

Equipment

  • Baking Sheet
  • Parchment paper or nonstick spray
  • Medium mixing bowl
  • Measuring Cups and Spoons
  • Spoon or Spatula
  • Oven

Notes

  • Use thin or pounded chicken filets for even cooking.
  • Press the crust firmly so it sticks to the sour cream.
  • Adjust garlic powder and salt to taste.