This Parmesan Crusted Chicken delivers a golden, crispy exterior with tender, juicy chicken inside. It’s an elegant yet simple dish perfect for any night, featuring a savory Parmesan and breadcrumb crust. You’ll love the irresistible garlicky, cheesy aroma and minimal hands-on effort.
Love Parmesan Crusted Chicken? So do we! If you're into Chicken Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Parmesan Crusted Chicken
- Simple to make: No fancy techniques or hard-to-find ingredients required.
- Divine texture: Crispy, golden crust contrasts with moist, tender chicken.
- Incredibly versatile: Perfect for salads, pasta, or sandwiches.
- Deep, savory flavor: Nutty Parmesan, garlic, and herbs create satisfying umami.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 1 lb or 450 g total)
- 1 cup (about 100 g) finely grated Parmesan cheese
- 1/2 cup (about 50 g) Panko breadcrumbs
- 1/4 cup (about 25 g) all-purpose flour
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp paprika (smoked or sweet)
- 1/4 tsp black pepper
- 1/4 tsp salt (adjust to taste, as Parmesan is salty)
- 2 tbsp olive oil or melted butter
- Fresh parsley, chopped (for garnish, optional)
Tools: A rimmed baking sheet, parchment paper, three shallow bowls or plates, a meat mallet or rolling pin, and a small bowl for whisking.
Notes: Don’t be tempted to use the canned, shelf-stable Parmesan here—the pre-grated stuff in a tub is what you want for the crust, as it melts and crisps up perfectly. Freshly grated Parm is wonderful for finishing pasta, but for a crust, you need the drier texture of the pre-grated kind to get that signature crunch.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 39 g |
| Fat: | 18 g |
| Carbs: | 13 g |
| Fiber: | 1 g |
Serves: 2 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken to an even thickness. This is the single most important step for ensuring your chicken cooks evenly. If the breasts are thick in the middle and thin on the ends, the thin parts will be dry and overcooked by the time the thick center is done. An even ½-inch thickness is your goal.
- Why use Panko breadcrumbs? Panko are Japanese-style breadcrumbs that are lighter, flakier, and crispier than traditional fine breadcrumbs. They create a much airier, crunchier crust that doesn’t get soggy. If you only have regular breadcrumbs, they’ll work, but the texture won’t be quite as spectacular.
- Don’t skip the drying step. Patting the chicken breasts completely dry with a paper towel before you start the breading process is crucial. Any surface moisture will create steam and prevent the crispy coating from adhering properly to the chicken. A dry surface means a crust that sticks.
- Get your station ready. Set up your three bowls for the flour, egg, and Parmesan-Panko mixture in a neat assembly line. This “standard breading procedure” keeps one hand for dry ingredients and one for wet, preventing your fingers from becoming a clumpy mess.
How to Make Parmesan Crusted Chicken
Step 1: Prepare the Chicken. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Place one chicken breast on a cutting board and cover it with a piece of plastic wrap. Using the flat side of a meat mallet or a heavy rolling pin, gently pound the chicken until it’s an even ½-inch thickness throughout. Repeat with the second breast. Pat both dry thoroughly with paper towels—this is your secret for a crisp crust. Season both sides lightly with a pinch of salt and pepper.
Step 2: Set Up Your Breading Station. Now, let’s get our assembly line ready. In your first shallow bowl, place the ¼ cup of all-purpose flour. In the second bowl, crack the egg and whisk it with a fork until it’s smooth and uniform. In the third bowl, combine the grated Parmesan, Panko breadcrumbs, minced garlic, Italian seasoning, paprika, and the remaining salt and pepper. Mix this with a fork until everything is well distributed. You’ll notice the mixture will feel a little clumpy from the cheese, and that’s exactly what you want.
Step 3: Bread the Chicken. Take one of your dried chicken breasts and dredge it in the flour, shaking off any excess. The goal is just a very light, even dusting. Next, dip it into the beaten egg, making sure it’s fully coated and letting any excess drip back into the bowl. Finally, press the chicken firmly into the Parmesan-Panko mixture. Really press it down and scoop the mixture over the top to ensure a thick, even coating on all sides. Place the breaded chicken on the prepared baking sheet and repeat the process with the second breast.
Step 4: Add Fat and Bake. Once both chicken breasts are breaded and on the baking sheet, drizzle the olive oil or brush the melted butter evenly over the top of each one. This is what will help the crust turn a beautiful, deep golden brown and become incredibly crispy in the oven. The trick is to make sure the surface is lightly glossed with oil. Bake for 18-22 minutes. You’re looking for the crust to be a rich golden brown and for the internal temperature of the chicken to read 165°F (74°C) on an instant-read thermometer.
Step 5: Rest and Serve. As soon as you take the chicken out of the oven, transfer it to a clean cutting board and let it rest for about 5 minutes. I know it’s tempting to cut right in, but this resting period is crucial. It allows the juices to redistribute throughout the meat, ensuring every single bite is moist and tender. After resting, slice the chicken, garnish with a sprinkle of fresh parsley if you like, and serve immediately to enjoy that perfect crunch.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze baked chicken wrapped tightly for up to 2 months.
- Reviving: Reheat in oven or air fryer at 350°F (175°C) until crispy and hot.
Serving Suggestions
Complementary Dishes
- Lemon Garlic Asparagus — The bright, zesty flavor of lemon cuts through the rich, savory chicken beautifully, and asparagus roasts in the same oven at the same time.
- Creamy Mashed Potatoes — There’s nothing more comforting than a pile of fluffy mashed potatoes underneath this crispy chicken, ready to soak up all the delicious flavors.
- A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette provides a fresh, crisp contrast that balances the meal perfectly.
Drinks
- A Crisp Pinot Grigio — This light, dry white wine has enough acidity to complement the dish without overpowering the delicate Parmesan flavor.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
- A Light Italian Red — A Chianti or a Sangiovese with bright cherry notes and good acidity can stand up to the savory crust wonderfully.
Something Sweet
- Lemon Sorbet — After a rich and savory meal, a scoop of tangy, palate-cleansing lemon sorbet feels light, refreshing, and just right.
- Dark Chocolate Affogato — Pour a shot of hot espresso over a scoop of vanilla or dark chocolate gelato for a sophisticated, bittersweet finish.
- Classic Tiramisu — Lean into the Italian theme with a creamy, coffee-soaked tiramisu—it’s a classic for a very good reason.
Top Mistakes to Avoid
- Mistake: Not pounding the chicken evenly. I’ve messed this up before too, and you end up with a frustrating mix of dry, overcooked edges and a perfectly cooked center. Taking two minutes to pound the chicken ensures it cooks uniformly from edge to edge.
- Mistake: Using freshly grated Parmesan from a block. It seems like the “fresher” option would be better, but it’s too moist and oily. It will melt into a greasy spot instead of forming a crisp, cohesive crust. The drier, pre-grated stuff is your friend here.
- Mistake: Skipping the flour step. The flour creates a dry base layer that the egg can cling to. Without it, the egg can slide right off the slick surface of the chicken, and your crust will have bald spots and won’t stick properly.
- Mistake: Cutting into the chicken immediately. I know, the anticipation is killer. But if you slice it right out of the oven, all those precious juices will run straight out onto the cutting board, leaving you with drier meat. A five-minute rest makes all the difference.
Expert Tips
- Tip: Use a wire rack for ultimate crispiness. If you want the bottom of the chicken to be just as crispy as the top, place a wire rack on your baking sheet and put the chicken on that. This allows hot air to circulate completely around the chicken, preventing any steam from making the bottom soggy.
- Tip: Add a little mayo to the egg wash. For an even richer flavor and an unbelievably golden crust, mix a tablespoon of mayonnaise into your beaten egg. The oil and egg yolks in the mayo promote browning and add a subtle tang.
- Tip: Grate your own garlic. Instead of mincing, use a microplane to grate the garlic directly into the breadcrumb mixture. It distributes the flavor more evenly and prevents you from biting into a large, pungent piece of garlic.
- Tip: Make a quick pan sauce. After baking, while the chicken rests, you can deglaze the baking sheet (if you didn’t use parchment) with a splash of white wine or chicken broth, scrape up the browned bits, and stir in a pat of butter for a simple, delicious sauce to drizzle over everything.
FAQs
Can I make this recipe ahead of time?
You can prepare the breaded chicken up to a day ahead! After breading, place the chicken on the baking sheet, cover it tightly with plastic wrap, and refrigerate. The cold helps the coating set, which can actually make it crisp up even better. Just take it out of the fridge while the oven preheats and bake as directed. I don’t recommend freezing the breaded raw chicken, as the crust can become soggy when it thaws.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully here. They are inherently more moist and flavorful. You won’t need to pound them, but you should still trim any excess fat. Just be aware that their irregular shape might lead to some thinner edges browning more quickly, so keep an eye on them. The cooking time should be roughly the same.
My crust isn’t sticking to the chicken. What did I do wrong?
This almost always comes down to moisture or not pressing firmly enough. First, make sure you patted the chicken completely dry. Second, when you press the chicken into the Parmesan mixture, really use the palm of your hand and hold it for a few seconds—don’t just lightly dredge it. That firm pressure is what helps the coating adhere and form a solid crust.
Why is my crust burning before the chicken is cooked?
If your oven runs hot or you’re using a dark-colored baking sheet, the bottom element can be too aggressive. Try lowering your oven temperature to 375°F (190°C) and extending the baking time slightly. You can also place the baking sheet on a higher rack, or even tent the chicken loosely with foil for the last 5-10 minutes of cooking to prevent the top from over-browning.
What’s the best way to reheat leftovers?
To preserve the crispiness, the oven or an air fryer is your best bet. Reheat at 350°F (175°C) for about 10-15 minutes, or until hot. The microwave will sadly steam the crust and make it soft and rubbery, so it’s best avoided for this particular dish. The chicken will still be safe to eat, but the texture just won’t be the same.
Parmesan Crusted Chicken
Make the best Parmesan Crusted Chicken with a crispy, golden crust and juicy interior. This easy, elegant recipe is perfect for any night. Get the recipe now!
Ingredients
For the Ingredients
-
2 large boneless, skinless chicken breasts (about 1 lb or 450 g total)
-
1 cup finely grated Parmesan cheese (about 100 g)
-
1/2 cup Panko breadcrumbs (about 50 g)
-
1/4 cup all-purpose flour (about 25 g)
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1 large egg
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2 cloves garlic (minced)
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1 tsp dried Italian seasoning
-
1/2 tsp paprika (smoked or sweet)
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1/4 tsp black pepper
-
1/4 tsp salt (adjust to taste, as Parmesan is salty)
-
2 tbsp olive oil or melted butter
-
Fresh parsley (chopped, for garnish, optional)
Instructions
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Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Place one chicken breast on a cutting board and cover it with a piece of plastic wrap. Using the flat side of a meat mallet or a heavy rolling pin, gently pound the chicken until it’s an even ½-inch thickness throughout. Repeat with the second breast. Pat both dry thoroughly with paper towels—this is your secret for a crisp crust. Season both sides lightly with a pinch of salt and pepper.01
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In your first shallow bowl, place the ¼ cup of all-purpose flour. In the second bowl, crack the egg and whisk it with a fork until it’s smooth and uniform. In the third bowl, combine the grated Parmesan, Panko breadcrumbs, minced garlic, Italian seasoning, paprika, and the remaining salt and pepper. Mix this with a fork until everything is well distributed. You’ll notice the mixture will feel a little clumpy from the cheese, and that’s exactly what you want.02
-
Take one of your dried chicken breasts and dredge it in the flour, shaking off any excess. The goal is just a very light, even dusting. Next, dip it into the beaten egg, making sure it’s fully coated and letting any excess drip back into the bowl. Finally, press the chicken firmly into the Parmesan-Panko mixture. Really press it down and scoop the mixture over the top to ensure a thick, even coating on all sides. Place the breaded chicken on the prepared baking sheet and repeat the process with the second breast.03
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Once both chicken breasts are breaded and on the baking sheet, drizzle the olive oil or brush the melted butter evenly over the top of each one. This is what will help the crust turn a beautiful, deep golden brown and become incredibly crispy in the oven. The trick is to make sure the surface is lightly glossed with oil. Bake for 18-22 minutes. You’re looking for the crust to be a rich golden brown and for the internal temperature of the chicken to read 165°F (74°C) on an instant-read thermometer.04
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As soon as you take the chicken out of the oven, transfer it to a clean cutting board and let it rest for about 5 minutes. I know it’s tempting to cut right in, but this resting period is crucial. It allows the juices to redistribute throughout the meat, ensuring every single bite is moist and tender. After resting, slice the chicken, garnish with a sprinkle of fresh parsley if you like, and serve immediately to enjoy that perfect crunch.05
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