Go Back

Parmesan Crusted Chicken

Parmesan crusted chicken with a shatteringly crispy golden crust from baked panko and freshly grated Parmesan. Thick breasts stay juicy inside while the cheese crust crackles with Italian seasoning at high oven heat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
resting 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pounded to even thickness for even baking.
  • 0.5 Salt, pepper, and garlic powder to taste Seasoning blend for chicken.
Breading and seasoning
  • 0.5 cup all-purpose flour For first dredge.
  • 2 large eggs, beaten Breading binder.
  • 1 cup panko breadcrumbs For crunchy coating.
  • 0.75 cup Parmesan cheese, freshly grated For savory, crisp crust.
  • 1 tsp Italian seasoning Herb flavor in the crust.
  • 1 tsp garlic powder Seasoning for the crust.
  • 0.5 tsp smoked paprika Adds smoky color and depth.
To bake
  • 2 tbsp olive oil Drizzle/spray to help browning and crisping.
  • 0.25 Fresh parsley and lemon wedges for serving Garnish and bright finish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray so air can circulate under the chicken.
  2. Season the chicken breasts with salt, pepper, and garlic powder to taste, then set up a three-station breading line for flour, beaten eggs, and the panko-Parmesan mixture.
Breading and coating
  1. Dredge each chicken breast in the all-purpose flour to lightly coat all surfaces, then shake off excess so the crust stays crisp.
  2. Dip the floured chicken into the beaten eggs, letting any extra drip off for a better crunch layer.
  3. Press the chicken firmly into the panko-Parmesan mixture so it fully adheres on all sides for a deep golden crust.
Bake
  1. Drizzle or spray the olive oil over the breaded chicken on the prepared rack to promote browning and crisping.
  2. Bake at 425°F for 20-22 minutes until the crust is deep golden and the internal temperature reaches 165°F, watching for a crisp, fragrant cheese crust.
Rest and serve
  1. Rest the chicken for 3 minutes so the juices settle and the crust stays shatteringly crisp.
  2. Garnish with fresh parsley and serve with lemon wedges for a bright finish alongside the crunchy Parmesan crust.

Notes

For the crispiest, most even crust, pound the chicken breasts to a uniform thickness so they finish baking at the same time; use a wire rack so hot air circulates underneath. Store leftovers in the refrigerator up to 3 days. Freezing is not recommended because the coating can lose crunch after thawing. For a gluten-free option, swap the all-purpose flour and panko for gluten-free counterparts (use certified gluten-free panko if available).