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Tender chicken breasts covered in a delicious cheesy coating and oven-baked to perfection. I find this golden, crispy Parmesan Crusted Chicken is a total crowd-pleaser and easy to make for dinner any time.
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Pin ItEasy Parmesan Crusted Chicken Recipe
I love making these thin chicken breasts coated in tangy, Parmesan-infused breadcrumbs and baked to perfection—juicy on the inside and crispy on the outside. It’s such a simple recipe, but every time I serve it, it disappears in no time!
This breaded chicken is a go-to in my house because I know it’s always a hit, whether I’m serving it to the kids on a busy weeknight or bringing it to a dinner party. It tastes amazing on its own, and I’ve even used leftovers for a quick and satisfying lunch the next day.
I like using panko breadcrumbs to get that perfectly crispy texture in every bite, and I coat the chicken in a buttery, flavorful mixture so the topping sticks while baking. In just over half an hour, you’ve got a golden, irresistible chicken dish that I guarantee will become a favorite in your meal rotation too.
Parmesan Crusted Chicken Recipe
Equipment
- Baking Sheet
Ingredients
- ½ cup unsalted butter melted (1 stick), if using salted, reduce the added salt
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¾ cup Panko breadcrumbs
- ¾ cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning store-bought or homemade
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1½ lbs boneless, skinless chicken breasts pounded thin
Video
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- In a shallow bowl, whisk the melted butter, garlic powder, and onion powder together.½ cup unsalted butter, ½ tsp garlic powder, ¼ tsp onion powder
- In another shallow bowl, combine the breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.¾ cup Panko breadcrumbs, ¾ cup freshly grated Parmesan cheese, 1 tsp Italian seasoning, ½ tsp kosher salt, ½ tsp ground black pepper
- Dip each chicken breast in the butter mixture and dredge in the breadcrumb mixture, coating both sides.1½ lbs boneless, skinless chicken breasts
- Place the coated chicken breasts onto the prepared baking sheet. If desired, top each chicken breast with extra breadcrumb topping.
- Bake for 20 minutes, or until the chicken is golden brown and crispy. The internal temperature of the chicken should be at least 165°F. Let the chicken rest for 5 minutes. This allows the chicken to become juicier.
- Slice and serve.
Becky’s Tips
- To pound the chicken, place it between 2 pieces of plastic wrap or into a Ziplock bag and use a meat mallet to pound it until it becomes thin. If you don’t have a meat mallet, use a rolling pin or a skillet.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Parmesan Crusted Chicken Step by Step
Get the oven going and prepare a baking pan: Preheat your oven to 400°F, line a baking sheet with parchment paper, and set aside.
Prepare the butter mixture: Whisk ½ cup unsalted butter, ½ tsp garlic powder, and ¼ tsp onion powder together in a small bowl.
Prepare the breadcrumbs: Combine ¾ cup Panko breadcrumbs, ¾ cup freshly grated Parmesan cheese, 1 tsp Italian seasoning, ½ tsp kosher salt, and ½ tsp ground black pepper in a shallow bowl suitable for dredging the chicken.
Prepare the chicken: Gently dip the pieces of chicken into the seasoned butter and then dredge them in the breadcrumb mixture. Make sure both sides of the chicken breast are well covered.
Lay the breaded chicken breasts on the baking sheet. If you have leftover breadcrumb mixture, you can sprinkle each breast with a little more.
Bake the chicken for 20 minutes, or until it turns golden brown and crispy. The internal temperature of the chicken should be at least 165°F. So that the chicken becomes juicier, let it rest in the pan for 5 minutes.
Serve: Slice, serve, and enjoy.
Variations
- Gluten-free. Replace the Panko breadcrumbs with gluten-free breadcrumbs. The coating might not be as crunchy, but it will still be delicious.
- Different seasoning. Replace Italian seasoning with ranch seasoning for a tangy twist, classic chicken seasoning for a savory touch, or Creole seasoning to add a little heat.
- Swap the cheese. If you’re not a Parmesan fan, try Asiago, Pecorino Romano, or Grana Padano.
- Use chicken thighs. Make sure to pound them to half an inch thickness, ensuring the surface on both sides is flat. Chicken thighs will need longer to cook so adjust the cook time accordingly.
- Give it a kick. Add a pinch of cayenne pepper or red pepper flakes to the breadcrumb mixture in step 3.
- Use leftover breadcrumbs. Make Parmesan crusted salmon or Parmesan crusted tilapia with the leftover breadcrumbs.
How to Store
Store Parmesan crusted chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes, until warmed through.
Freeze Parmesan crusted chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
You can make this meal light or more substantial with a variety of tasty sides. For a rich, filling meal, I serve it with air fryer potato wedges or instant pot green bean casserole. For a lighter meal, I use the chicken as a topper for a fresh green goddess salad or serve it with a side of roasted vegetables. This easy weeknight recipe will become an instant favorite in your house!
