Parmesan-Crusted Chicken Recipe – Crispy Oven-Baked Dinner Favorite
This Baked Parmesan-Crusted Chicken is a crispy, flavorful twist on classic breaded chicken—without the frying! Juicy chicken breasts are coated in a savory mix of Parmesan cheese, breadcrumbs, and herbs, then baked until golden and crunchy. It’s a quick, family-friendly dinner that pairs perfectly with pasta, salad, or roasted veggies. Easy to prep, oven-baked, and packed with flavor, this recipe is a weeknight winner!
Equipment
- Baking sheet
- Wire rack (optional)
- Mixing bowls
- Meat mallet or rolling pin
- Measuring Cups and Spoons
- Tongs or fork
Ingredients
Chicken
- 4 boneless, skinless chicken breasts or thighs
- Salt and pepper to taste
Crust Coating
- ¾ cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp dried parsley
- ½ tsp paprika or cayenne (optional for heat)
Binding Station
- ½ cup all-purpose flour
- 2 large eggs, beaten
- Optional: 2 tbsp mayonnaise (alternative to egg)
Optional Add-ins
- 2 tbsp melted butter or garlic butter (for brushing)
- 1 tbsp lemon juice
- ½ cup crushed cornflakes
- Fresh thyme, basil, or oregano
Instructions
- Preheat Oven Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and place a wire rack on top if using.
- Pound Chicken Pound chicken to an even ½-inch thickness for even cooking. Season lightly with salt and pepper.
- Set Up Dredging StationsBowl 1: FlourBowl 2: Beaten eggs (or mayo thinned with water)Bowl 3: Parmesan, panko, garlic powder, parsley, and optional spices
- Coat Chicken Dip each piece in flour, then egg, then press into the Parmesan-breadcrumb mixture until well coated.
- Bake Place chicken on the prepared rack or pan. Spray lightly with cooking spray or brush with melted butter. Bake for 25–30 minutes until golden and internal temp reaches 165°F (74°C).
- Optional Broil Broil for 2–3 minutes at the end for extra crispiness. Let rest 5 minutes before serving.
Notes
- Use freshly grated Parmesan for better melting and flavor.
- For a garlic butter base, dip chicken in garlic butter before coating.
- Try a mayo crust for extra moisture and richness.
- Add herbs like thyme or oregano for a Mediterranean twist.
- Make it spicy with cayenne or smoked paprika.
- Freeze uncooked coated chicken on a tray, then store in bags for future meals.
- Reheat leftovers in the oven or air fryer to restore crispiness—avoid microwaving.