A delightful twist on classic Parmesan chicken, featuring a flavorful herb crust and a tender, juicy interior.
Pierce the chicken breasts all over with a fork to allow the marinade to penetrate.
Piercing the chicken helps the marinade infuse deeper, enhancing the flavor.
Place the chicken in a mixing bowl and pour the Italian salad dressing over it. Cover and refrigerate for at least one hour.
Marinating for longer, even overnight, will yield more flavorful chicken.
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
Greasing the baking sheet prevents sticking and ensures easy cleanup.
In a separate bowl, mix the panko breadcrumbs, grated Parmesan cheese, garlic powder, dried basil, and ground black pepper.
Mixing the dry ingredients thoroughly ensures an even coating on the chicken.
Remove the chicken from the marinade, letting the excess drip off, and coat each piece in the breadcrumb mixture.
Press the breadcrumb mixture onto the chicken to ensure it adheres well.
Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
For a crispy finish, switch the oven to broil for 2-3 minutes, watching closely to avoid burning.
Broiling adds a golden, crispy texture to the crust.
Serve the chicken hot with your favorite sides and enjoy!
Garnish with fresh parsley or a lemon wedge for added freshness.
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