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.
Servings: 6
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
Panko Topping
- 1 cup panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
For the Tomato Basil Topping (Caprese Salad)
- 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
Serve with:
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.
Make Panko Topping
- 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
Calories: 309kcal | Carbohydrates: 9g | Protein: 39g | Fat: 12g | Saturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 326mg | Fiber: 1g | Sugar: 1g