A cheesy, crunchy coated parmesan crusted chicken recipe that’s baked until golden brown and crisp in under 40 minutes!
Why this recipe works
Parmesan crusted chicken proves that chicken dinner doesn’t have to be bland. That cheesy, crunchy crust actually shields the chicken on the inside, leaving it nice and juicy, exactly how chicken should be.
Yes, these beauties are baked. Dip, dredge, and coat in that flavorful breadcrumb and parmesan mixture, then pop them on a pan. That’s honestly all there is to it, the oven does the rest of the work. I’ve long been a fan of crusting up my chicken dishes, cough cough, almond crusted chicken and pretzel crusted chicken. I truly think it adds so much to your typical chicken dinner, and there are endless ways to dress them for more flair.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – We like to trim our chicken so that all the breasts are the same thickness. This helps with even cooking. We save the trimmed pieces of meat for soups, stews, and making garlic chicken.
BREADCRUMBS – You can use panko breadcrumbs, homemade breadcrumbs, and even cracker or chip coating for this recipe.
EGG – This is your binder. It allows all that lovely breading to stick to the chicken.
PARMESAN – Freshly grated parmesan is ideal, but the bottled variety will also work.
How to Make Parmesan Crusted Chicken
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400 F and line a baking dish with a wire rack.
- Trim chicken of excess fat. Trim to even thickness.
- In a medium bowl, combine parmesan cheese, breadcrumbs, Italian seasoning, garlic salt, and pepper. Pour into a breading tray.
- In another breading tray, whisk the egg with the water.
- Dip each chicken breast one at a time in the egg, turning to coat both sides. Lift and allow excess to drip off before placing in the breadcrumb mixture.
- Place in breadcrumb mixture, turn over, and gently press to adhere the crumbs. Place on wire rack in baking dish.
- Repeat for the remaining chicken breasts.
- Bake in preheated oven for 15-20 minutes.
Frequently Asked Questions & Expert Tips
An internal temperature of 165F (74C) is recommended for chicken. Check for doneness with an instant read thermometer inserted into the thickest portion of the chicken. The juices should run clear.
Store leftover parmesan crusted chicken in an airtight container kept in the refrigerator for up to 4 days.
For the best results, reheat the chicken in an air fryer or oven at 375F until warmed through. Microwaving your leftovers takes away the crispiness, so I would avoid it.
Serving Suggestions
Serve your parmesan crusted chicken with garlic butter pasta, rice, mashed potatoes, a crisp dinner salad, or a veg on the side such as green beans, broccoli, or roasted carrots.
I really enjoyed this chicken for dinner, but the leftovers were good too. I found that when sliced up, even when cold, it made for great snacking. It would also be nice served chilled over salad!
More Chicken Recipes
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Parmesan Crusted Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 pound boneless skinless chicken breast
- ½ cup grated parmesan cheese
- ½ cup breadcrumbs
- 1 Tablespoon Italian seasoning
- 1 Tablespoon garlic salt
- ½ teaspoon black pepper
- 1 large egg
- 1 Tablespoon water
Things You’ll Need
Before You Begin
- We like to trim our chicken so that all the breasts are the same thickness. This helps with even cooking. We save the trimmed pieces of meat for soups, stews, and making garlic chicken.
- You can use panko breadcrumbs, homemade breadcrumbs, and even cracker or chip coating for this recipe.
- An internal temperature of 165F (74C) is recommended for chicken. Check for doneness with an instant read thermometer inserted into the thickest portion of the chicken. The juices should run clear.
Instructions
- Preheat oven to 400 F and line a baking dish with a wire rack.
- Trim chicken of excess fat. Trim to even thickness.1 pound boneless skinless chicken breast
- In a medium bowl, combine parmesan cheese, breadcrumbs, Italian seasoning, garlic salt, and pepper. Pour into a breading tray.1/2 cup grated parmesan cheese, 1/2 cup breadcrumbs, 1 Tablespoon Italian seasoning, 1 Tablespoon garlic salt, 1/2 teaspoon black pepper
- In another breading tray, whisk the egg with the water.1 large egg, 1 Tablespoon water
- Dip each chicken breast one at a time in the egg, turning to coat both sides. Lift and allow excess to drip off before placing in the breadcrumb mixture.
- Place in breadcrumb mixture, turn over, and gently press to adhere the crumbs. Place on wire rack in baking dish.
- Repeat for the remaining chicken breasts.
- Bake in preheated oven for 15-20 minutes.
Expert Tips & FAQs
- Store leftover parmesan crusted chicken in an airtight container kept in the refrigerator for up to 4 days.
- For the best results, reheat the chicken in an air fryer or oven at 375F until warmed through. Microwaving your leftovers takes away the crispiness, so I would avoid it.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Cheryle Kranich says
Amanda, This is very similar to a recipe I had years ago but the recipe included adding some mayo to the cheese and panko.. Have you heard of this? This made the chicken so moist. Cheryle @ Teathymetreasures.
Amanda Davis says
I’ve done that with fish, in fact there’s a recipe I’ll be adding soon that uses mayo with parm!
Cinda says
Is one serving of this chicken really 3,072mg of sodium? It sounds like a good recipe, but not if it is that much sodium!
Amanda Davis says
Thank you for bringing that to our attention! I have corrected the recipe, the sodium was definitely overstated.