Oven-Baked Chicken with Parmigiano Reggiano Crust

Oven-Baked Chicken with Parmigiano Reggiano Crust

Serves 4 to 6

Panko and Parmigiano Reggiano make a terrifically crisp and flavorful crust for baked chicken in this easy recipe. It's great hot, but you can also serve it at room temperature.

  • Extra-virgin olive spray oil
  • 1/3 cup low-fat (1%) milk
  • 1 egg
  • 3/4 cup panko (Japanese bread crumbs)
  • 1/2 cup finely grated Parmigiano Reggiano cheese
  • 2 tablespoons finely chopped fresh thyme
  • 3/4 teaspoon fine sea salt
  • 8 pieces chicken (cut-up small whole chicken or a combination of thighs and drumsticks)
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Preheat the oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Spray rack with oil.

Place milk and egg in a shallow bowl and whisk to combine. Combine panko, cheese, thyme and salt in another shallow bowl. Coat 1 piece of chicken with egg mixture, and then roll in panko mixture, pressing gently to help coating adhere. Place on the rack and repeat with remaining chicken. Discard any remaining egg and panko mixtures. Spray chicken lightly with oil and bake until crispy and cooked through, about 35 minutes.

Nutritional Info: 
Per Serving:500 calories (280 from fat), 31g total fat, 10g saturated fat, 185mg cholesterol, 650mg sodium, 11g carbohydrate (0g dietary fiber, 1g sugar), 40g protein

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