Easy Baked Garlic Parmesan Chicken
10min
25min
1
998
Chef's Note
For extra juicy chicken, let it rest for 5 minutes after baking before slicing. You can also prepare the breadcrumb mixture ahead of time and store it in an airtight container for even quicker weeknight meals.
Tags
Ingredients
10 oz boneless skinless chicken breast
1/4 cup grated parmesan cheese
1/4 cup panko breadcrumbs
1 tsp garlic powder
1 tsp dried Italian herbs
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1 large egg
3/4 cup brown rice
1 cup broccoli florets
1/2 medium lemon
Instructions
- 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Cook 3/4 cup of brown rice according to package instructions (typically 1 part rice to 2 parts water, simmered for 20 minutes).
- 3
In a shallow bowl, beat 1 large egg.
- 4
In another shallow bowl, mix 1/4 cup grated parmesan cheese, 1/4 cup panko breadcrumbs, 1 tsp garlic powder, 1 tsp dried Italian herbs, 1/4 tsp salt, and 1/4 tsp black pepper.
- 5
Pat the 10 oz chicken breast dry with paper towels and pound to even thickness if needed (about 1/2 inch thick).
- 6
Dip the chicken breast in the beaten egg, then coat thoroughly in the parmesan-breadcrumb mixture, pressing gently to adhere.
- 7
Place the coated chicken on the prepared baking sheet and drizzle with 1 tbsp olive oil.
- 8
Bake for 20-25 minutes until chicken is golden brown and internal temperature reaches 165°F (74°C).
- 9
While chicken is baking, steam 1 cup of broccoli florets for 4-5 minutes until tender-crisp.
- 10
Slice 1/2 lemon into wedges for serving.
- 11
Serve the baked chicken with brown rice and steamed broccoli, with lemon wedges on the side.
Nutrition Information (per serving)
998
87g
88g
32g
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