Go Back

Parmesan Crusted Chicken

Parmesan crusted chicken with a shatteringly crispy golden Parmesan and panko crust baked until deeply browned. Thick, even chicken breasts stay juicy while the cheese crust crackles and turns fragrant with Italian herbs.
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pounded to even thickness.
  • salt, pepper, and garlic powder To taste.
Breading
  • 0.5 cup all-purpose flour
  • 2 large eggs Beaten.
  • 1 cup panko breadcrumbs
  • 0.75 cup Parmesan cheese Freshly grated.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 tbsp olive oil
Serving
  • fresh parsley
  • lemon wedges

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Preheat and set up the rack
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray.
  2. Season the chicken breasts with salt, pepper, and garlic powder to taste.
Build the breading line
  1. Set up a three-station breading line with flour in one station, beaten eggs in the second, and the panko plus Parmesan, Italian seasoning, garlic powder, and smoked paprika in the third.
Coat the chicken
  1. Dredge each chicken breast in flour, then dip into the beaten eggs so it’s fully coated.
  2. Press the chicken firmly into the Parmesan panko mixture to coat all sides.
Bake until deep golden
  1. Drizzle or spray the olive oil over the breaded chicken and place it on the prepared rack.
  2. Bake for 20-22 minutes at 425°F until the crust is deep golden and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes before serving.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the crispiest Parmesan crust, press the panko mixture firmly onto every side so it adheres before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a rack or directly on a sheet pan at 400°F until hot. Freezing is not recommended because the coating can lose its crispness. For a lower-carb option, substitute a low-carb breadcrumb or finely ground Parmesan and almond flour blend for the panko.