Kicked Up Parmesan Chicken

I struggle to get my oldest to eat chicken.  Grilled?  No.  Chicken fajitas?  No.  BBQ?  No. Homemade Chicken Tenders?  Maybe.  If it isn’t from a restaurant, and extra crispy and friend, he’s not into it.  So on night’s when we have chicken on the menu, he already comes to the table with the attitude that he isn’t going like it, but he eats it anyway.  However, when we sat down to dinner last week, I told him I had tried a new type of seasoning in the chicken breading, and that I really wanted him to try it.  Well, he ate two pieces.  Willingly.   I typically make pasta or rice to serve alongside it, knowing he will gobble those down.  With a full pot of pasta sitting right next to the pan of chicken, he finished his first piece and didn’t even ask for seconds on the pasta.  He asked for seconds on the chicken.   Mom for the WIN!    I’m going to share this with you, in hopes that even the pickiest of your eaters will gobble it down, too!

Parmesan Chicken

Kicked Up Parmesan Chicken {Serves 5}

4-boneless, skinless chicken breasts

1 cup Panko crumbs

1/2 cup Parmesan Cheese

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1 teaspoon salt

2 eggs, beaten


  1.  Heat the oven to 375 degrees, and spray a baking dish with cooking spray.  Set aside.
  2. Beat the eggs in a separate bowl, and set aside.
  3. Mix the Panko, Parmesan cheese, garlic powder, cayenne pepper, and salt in a separate dish.
  4. Dip the chicken in the eggs, then into the Panko mixture.  Be sure to press it down in the breading, and coat both sides well.
  5. Place the coated chicken on the baking sheet.
  6. Bake for 30-35 minutes. Serve alongside pasta, salad, and crusty bread.


This was SO good, and I will for sure be making it again!  Especially because my picky teenager asked for seconds!



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