Crispy Italian Chicken with Tomato Basil Topping

Breaded chicken topped with chopped tomatoes, mozzarella, fresh basil, and a drizzle of balsamic glaze on parchment paper.

Crispy Italian Chicken with Tomato Basil Topping

This crispy Italian chicken coats chicken cutlets in a Greek yogurt marinade and panko Parmesan crust, bakes until golden, and tops with fresh tomato basil and balsamic glaze for an easy 30-minute dinner.

Prep Time10

Cook Time20

Servings:

Calories: 309kcal

Ingredients

For the Crispy Italian Chicken

2 pounds boneless skinless chicken breasts, sliced into 6 thin cutlets
½ cup plain Greek yogurt
2 tablespoons Italian seasoning divided
1 cup panko breadcrumbs
¼ cup freshly grated Parmesan cheese
2 tablespoons unsalted butter melted
½ teaspoon garlic powder

For the Tomato Basil Topping

8 ounces cherry tomatoes or Roma tomatoes chopped
2 tablespoons fresh basil finely chopped
2 teaspoons olive oil
¼ teaspoon salt
Balsamic glaze for drizzling

Instructions

Prepare the Chicken

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
If using whole chicken breasts, slice them horizontally into 6 thin, even cutlets. For more even cooking, gently pound any thicker pieces to an even thickness.
In a medium bowl, combine the Greek yogurt and 1 tablespoon Italian seasoning. Add the chicken and toss until each piece is evenly coated. Set aside while you prepare the breadcrumb mixture.
In a separate bowl, combine the panko breadcrumbs, Parmesan cheese, melted butter, remaining 1 tablespoon Italian seasoning, and garlic powder. Mix until the breadcrumbs are evenly coated with the butter and seasonings.
Arrange the chicken cutlets in a single layer on the prepared baking sheet, allowing any excess Greek yogurt mixture to drip off before placing them on the pan.
Spoon the panko mixture evenly over the top of each chicken cutlet, gently pressing it down so the crumbs adhere.
Bake for 18–20 minutes, depending on the thickness of the chicken, until the breadcrumb topping is golden and the thickest part of the chicken reaches an internal temperature of 165°F.

Make the Tomato Basil Topping

While the chicken is baking, chop the tomatoes and add them to a bowl with the fresh basil, olive oil, and salt. Toss gently to combine.

Assemble and Serve

Once the chicken is cooked, spoon the fresh tomato basil topping over each chicken cutlet. Drizzle with balsamic glaze and serve immediately.

Notes

Use evenly sized chicken cutlets so they cook at the same rate.
For the crispiest topping, make sure the chicken is arranged in a single layer and the pieces aren't touching.
Freshly grated Parmesan melts and browns better than pre-shredded Parmesan.
If you want an extra-crispy topping, place the chicken under the broiler for 1–2 minutes at the end of cooking, watching carefully to prevent burning.
Always check the chicken with an instant-read thermometer and cook it to 165°F.

Nutrition