Parmesan Crusted Chicken Recipe

4.89 from 9 votes

Tender chicken breasts are coated in a delicious cheesy coating and oven-baked to perfection. This golden, crispy Parmesan Crusted Chicken is a total crowd-pleaser! It’s easy to make for dinner any time!

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Servings:

Author: Becky Hardin

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

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.

Video

Notes

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