Parmesan Crusted Chicken delivers juicy chicken inside a golden, crunchy, cheesy crust. It feels fancy but is simple enough for a weeknight. The secret is technique and patience for a savory shell that shatters when cut.
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Why You’ll Love This Parmesan Crusted Chicken
- Unbeatable Crunch: Panko and Parmesan create a crispy, shattering crust.
- Surprisingly Simple: Just coat, bake, and enjoy—no advanced skills needed.
- Maximum Flavor: Parmesan, garlic, and herbs pack savory umami into every bite.
- Incredibly Versatile: Serve over salad, with pasta, or alongside roasted veggies.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 1 cup (about 100 g) Panko breadcrumbs
- 1 cup (about 100 g) finely grated Parmesan cheese
- 1/2 cup (about 60 g) all-purpose flour
- 2 large eggs
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp paprika (optional, for color)
- 1/4 cup (60 ml) olive oil or avocado oil
- To taste kosher salt and freshly ground black pepper
- For serving fresh parsley or lemon wedges
Tools: A rimmed baking sheet, parchment paper, three shallow bowls or plates, a meat mallet or heavy pan, and a small bowl for mixing.
Notes: The quality of your Parmesan really matters here—since it’s a star ingredient, using a wedge you grate yourself will give you the best flavor and meltability. Pre-grated cheese often contains anti-caking agents that can prevent it from getting quite as crispy and golden.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 42 g |
| Fat: | 22 g |
| Carbs: | 22 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pound that chicken! This is the single most important step for even cooking. When your chicken breasts are of uniform thickness, the outside won’t burn before the inside is cooked through. It also makes for a more elegant presentation.
- Grate your own Parmesan. I know it’s tempting to grab the pre-shredded bag, but trust me on this one. Freshly grated cheese has a better texture and melts more uniformly, creating a cohesive, crispy crust instead of a spotty, greasy one.
- Why Panko? Panko breadcrumbs are lighter and flakier than traditional breadcrumbs. They don’t absorb as much oil, which means they stay incredibly crisp and provide a fantastic, airy crunch that holds up beautifully in the oven.
- Don’t skip the seasoning layers. Season your flour and your Panko mixture separately. This ensures that every single component—the chicken, the coating, the crust—is perfectly seasoned from the inside out.
How to Make Parmesan Crusted Chicken
Step 1: First, prep your chicken. Place the chicken breasts on a cutting board and carefully slice each one in half horizontally to create two thinner cutlets. This is much easier than trying to pound a super thick breast. Then, place each piece between two sheets of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or the bottom of a heavy skillet, gently pound them to an even 1/2-inch thickness. You’ll notice this makes them much larger—don’t worry, that’s perfect! Pat them completely dry with paper towels and season both sides generously with salt and pepper.
Step 2: Now, set up your breading station. You’ll need three shallow dishes. In the first one, place the all-purpose flour and season it with a good pinch of salt and pepper. In the second, crack the two eggs and whisk them with a tablespoon of water until they’re smooth and uniform. In the third and most important bowl, combine the Panko breadcrumbs, finely grated Parmesan, minced garlic, dried Italian seasoning, and paprika. Use a fork to mix this all together, breaking up any clumps of Parmesan so everything is evenly distributed.
Step 3: Time for the fun part—coating the chicken. Working with one cutlet at a time, dredge it in the seasoned flour, shaking off any excess. Next, dip it completely into the egg wash, letting the excess drip back into the bowl. Finally, press it firmly into the Panko-Parmesan mixture. Really use your hands to press the coating onto the chicken to ensure a thick, even layer that will adhere during cooking. Place the finished cutlet on a clean plate or a wire rack and repeat with the remaining chicken.
Step 4: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Pour the olive oil onto the sheet and tilt it to coat the surface evenly. Carefully place your breaded chicken cutlets on the oiled pan—you should hear a gentle sizzle as they hit the oil. This initial contact with the hot oil is what helps kickstart the browning process and prevents sticking.
Step 5: Bake for 10 minutes. You’ll notice the edges starting to turn a light golden brown. Carefully flip each piece of chicken. The underside should be beautifully golden and crisp. Continue baking for another 8-12 minutes, or until the chicken is cooked through (an internal temperature of 165°F or 74°C) and the crust is a deep, golden brown. For extra crispiness, you can pop it under the broiler for the last 1-2 minutes, but watch it like a hawk!
Step 6: Let the chicken rest for about 5 minutes after pulling it from the oven. This allows the juices to redistribute throughout the meat, ensuring every bite is moist. If you cut into it immediately, all those lovely juices will run out onto your cutting board. Garnish with some freshly chopped parsley and serve with lemon wedges for a bright, acidic pop that cuts through the richness perfectly.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze baked chicken in a single layer, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat in a 375°F oven or toaster oven for 10 minutes, or air fry 3–4 minutes, to restore crispiness.
Serving Suggestions
Complementary Dishes
- Lemon Garlic Spaghetti — The sharp, buttery pasta is a dream with the savory chicken, and it’s easy to whip up in the time the chicken bakes.
- A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette provides a fresh, crisp contrast to the rich, crispy chicken.
- Roasted Asparagus or Broccoli — Tossed with a little oil, salt, and pepper and roasted on a separate rack in the oven, it’s a hands-off, healthy side.
Drinks
- A Crisp Pinot Grigio — Its bright acidity and citrus notes cleanse the palate and complement the Parmesan’s saltiness without overpowering it.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the meal’s richness.
- A Light Italian Red — A Chianti or Barbera with low tannins won’t fight with the flavors and adds a lovely fruity counterpoint.
Something Sweet
- Lemon Sorbet — It’s the ultimate palate cleanser; light, zesty, and incredibly refreshing after a savory, cheesy main course.
- Tiramisu — For a truly Italian-inspired feast, the coffee-soaked layers and creamy mascarpone are a decadent, crowd-pleasing finale.
- Panna Cotta with Berry Compote — The smooth, delicate vanilla custard with a tart fruit sauce is an elegant and not-too-heavy way to end the meal.
Top Mistakes to Avoid
- Mistake: Using chicken that’s too thick. If you don’t pound or slice your chicken to an even thickness, the thinner parts will be overcooked and dry long before the thick center is done. I’ve messed this up before too, and it’s a surefire way to ruin a perfectly good cutlet.
- Mistake: Not pressing the coating on. A gentle sprinkle of the Panko mixture won’t create a solid crust. You need to really press it into the chicken so it forms a tight, cohesive layer that won’t fall off during flipping.
- Mistake: Skipping the pre-heated oiled pan. Placing the breaded chicken on a cold pan means the bottom will steam and get soggy instead of frying to a crisp. That initial sizzle is the sound of a perfect crust forming.
- Mistake: Overcrowding the pan. If the cutlets are too close together, they’ll steam each other and you’ll lose all that wonderful crunch. Give them plenty of space for hot air to circulate.
Expert Tips
- Tip: For a super-crispy, restaurant-quality crust, let the breaded chicken rest on a wire rack for 10-15 minutes before baking. This allows the coating to set and adhere better, resulting in less fallout and a more distinct crunch.
- Tip: Add a tablespoon of mayonnaise to your egg wash. It might sound strange, but the oil and emulsifiers in the mayo promote incredible browning and add an extra layer of richness and flavor to the crust.
- Tip: If you want to add a little heat, mix a half teaspoon of red pepper flakes into your Panko and Parmesan mixture. It gives you a subtle, warm kick that plays beautifully with the cheese.
- Tip: Use your hands for the final coating step! A fork just doesn’t provide the same pressure. The heat from your hands can also very slightly soften the cheese, helping it meld with the breadcrumbs for a more uniform crust.
FAQs
Can I make this ahead of time?
You can bread the chicken cutlets up to a day in advance. Arrange them in a single layer on a baking sheet, cover tightly with plastic wrap, and store them in the refrigerator. The cold helps the coating set even more. Let them sit at room temperature for 10-15 minutes before baking as directed. I don’t recommend freezing the breaded raw chicken, as it can make the crust weepy.
Why is my crust falling off?
This usually happens for one of two reasons. First, you might not have shaken off the excess flour properly, creating a barrier that prevents the egg from adhering. Second, you might not have pressed the final coating on firmly enough. Make sure each layer is secure before moving to the next, and really press that Panko on there!
Can I use chicken thighs instead?
Absolutely! Boneless, skinless chicken thighs work wonderfully. They’re inherently more juicy and flavorful. Just be aware that they may have an irregular shape, so take extra care to pound them to an even thickness for consistent cooking. The cooking time might be slightly shorter, so start checking a few minutes early.
Can I air fry this?
Yes, and it turns out fantastically crisp! Preheat your air fryer to 375°F (190°C). Spray the basket with oil, add the breaded cutlets in a single layer (you may need to cook in batches), and cook for about 10-12 minutes, flipping halfway through, until golden brown and cooked through.
What’s the best way to reheat leftovers?
To maintain the crispiness, never use the microwave—it will turn the crust soft and soggy. Instead, reheat it in a 375°F (190°C) oven or toaster oven for about 10 minutes, or until hot and crisp. You can also use an air fryer for 3-4 minutes for a quick and effective revival.
Parmesan Crusted Chicken
Make the best Parmesan Crusted Chicken with this easy recipe. Juicy chicken with a golden, crispy Parmesan-panko crust. Perfect for dinner tonight—get the recipe!
Ingredients
For the Ingredients
-
2 large boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
-
1 cup Panko breadcrumbs (about 100 g)
-
1 cup finely grated Parmesan cheese (about 100 g)
-
1/2 cup all-purpose flour (about 60 g)
-
2 large eggs
-
2 cloves garlic (minced)
-
1 tsp dried Italian seasoning
-
1/2 tsp paprika (optional, for color)
-
1/4 cup olive oil or avocado oil (60 ml)
-
kosher salt and freshly ground black pepper (to taste)
-
fresh parsley or lemon wedges (for serving)
Instructions
-
First, prep your chicken. Place the chicken breasts on a cutting board and carefully slice each one in half horizontally to create two thinner cutlets. This is much easier than trying to pound a super thick breast. Then, place each piece between two sheets of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or the bottom of a heavy skillet, gently pound them to an even 1/2-inch thickness. You’ll notice this makes them much larger—don’t worry, that’s perfect! Pat them completely dry with paper towels and season both sides generously with salt and pepper.01
-
Now, set up your breading station. You’ll need three shallow dishes. In the first one, place the all-purpose flour and season it with a good pinch of salt and pepper. In the second, crack the two eggs and whisk them with a tablespoon of water until they’re smooth and uniform. In the third and most important bowl, combine the Panko breadcrumbs, finely grated Parmesan, minced garlic, dried Italian seasoning, and paprika. Use a fork to mix this all together, breaking up any clumps of Parmesan so everything is evenly distributed.02
-
Time for the fun part—coating the chicken. Working with one cutlet at a time, dredge it in the seasoned flour, shaking off any excess. Next, dip it completely into the egg wash, letting the excess drip back into the bowl. Finally, press it firmly into the Panko-Parmesan mixture. Really use your hands to press the coating onto the chicken to ensure a thick, even layer that will adhere during cooking. Place the finished cutlet on a clean plate or a wire rack and repeat with the remaining chicken.03
-
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Pour the olive oil onto the sheet and tilt it to coat the surface evenly. Carefully place your breaded chicken cutlets on the oiled pan—you should hear a gentle sizzle as they hit the oil. This initial contact with the hot oil is what helps kickstart the browning process and prevents sticking.04
-
Bake for 10 minutes. You’ll notice the edges starting to turn a light golden brown. Carefully flip each piece of chicken. The underside should be beautifully golden and crisp. Continue baking for another 8-12 minutes, or until the chicken is cooked through (an internal temperature of 165°F or 74°C) and the crust is a deep, golden brown. For extra crispiness, you can pop it under the broiler for the last 1-2 minutes, but watch it like a hawk!05
-
Let the chicken rest for about 5 minutes after pulling it from the oven. This allows the juices to redistribute throughout the meat, ensuring every bite is moist. If you cut into it immediately, all those lovely juices will run out onto your cutting board. Garnish with some freshly chopped parsley and serve with lemon wedges for a bright, acidic pop that cuts through the richness perfectly.06
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