Baked Parmesan Crusted Chicken is perfect Friday night finger food. Covered in a perfect crust that is dip-able, you won’t be able to get enough of this crispy chicken recipe! Personally, when it comes to weekends, I am ready to take it easy on the cooking but I still want something delicious.

I also love that this recipe is so budget friendly.

I usually have all these ingredients on hand in the pantry, so all I need to do is either buy or thaw chicken and dinner is basically done.

Here some tips for you :

  • To make sure the breading stays put and forms that fantastic crispy crust everyone is looking for, take a paper towel and pat off the chicken before your dredge it.  Just be sure to toss it directly in the trash – no cross-contamination, please!
  • I also always use disposable gloves when cutting and dredging chicken like this.  It makes it so much easier to keep my hands and the kitchen clean.
  • To keep the mess to a minimum for a dredging assembly line, line up your cutting board next to the dishes with the butter and crumbs, making sure you have no space between.  Place your baking dish at the end of the line and voila!  a neat and tidy dredge.

Baked Parmesan Crusted Chicken Recipe
Baked Parmesan Crusted Chicken, a perfect chicken finger recipe for dinner tonight! Kid friendly and super easy to make !

Ingredients : 
  • 4 Chicken breasts boneless, skinless
  • 1 cup panko bread crumbs
  • 1/2 cup grated parmesan cheese
  • 3 tablespoons minced parsley
  • Salt & pepper to taste
  • 3 Tablespoons melted butter
  • 3 Tablespoons fresh lemon juice
  • 2 garlic cloves minced
  1. Preheat oven to 350 degrees.
  2. Chop up your parsley and garlic.
  3. Slice the chicken into "fingers" - cutting lengthwise and cutting thicker pieces in half again, for even thickness throughout.
  4. Mix the bread crumbs, parmesan cheese, parsley, salt, and pepper together in a shallow dish.
  5. In a second dish, mix the butter, lemon juice and garlic together.
  6. Dip both sides of the chicken in the butter mixture, and then repeat with the crumb mixture until the chicken is fully breaded.
  7. Place the chicken in a casserole dish or cookie sheet and repeat with all chicken fingers.
  8. Bake for 20-25 minutes until an inserted thermometer reads 165F.