Perfect, juicy Baked Chicken Breast topped with crispy panko-parmesan crumbs – flavorful and delicious!
Ingredients
- 4 6 ounce boneless skinless chicken breasts (preferably organic)
- kosher salt (Diamond Crystal Kosher, if using Morton’s or table salt use less)
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1 1/2 tablespoons mayonnaise
- 1/3 cup seasoned Panko Breadcrumbs (OR gluten free panko)
- 2 tablespoons shredded Parmesan cheese
- 1 lemon (cut into wedges for serving)
Instructions
Brine the chicken:
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Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
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Fill a large bowl with 6 cups of water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve. (if using table salt, or sea salt, or Mortons, use half)
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Add the chicken breasts to the water and let them sit, refrigerated at least 1 hour, or up to 2 to brine.
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Remove from water, pat dry with paper towels and discard the water.
Bake the chicken:
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Preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.
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In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Rub the spice mix over the chicken and transfer to the baking dish.
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Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.
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Bake until chicken reaches a minimum internal temperature of 165 degrees, 24-27 minutes.
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While the chicken bakes, slice lemon into wedges and serve with chicken.
Notes
You can brine ahead and drain, refrigerate overnight if needed before baking.
Nutrition
Serving: 1breast, Calories: 271kcal, Carbohydrates: 5g, Protein: 40g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 129mg, Sodium: 170mg, Sugar: 0.5g
– W–W Poin/ts: 3
