Go Back

Parmesan Crusted Chicken

Parmesan crusted chicken with a shatteringly crispy golden panko-Parmesan coating baked at 425°F. Thick 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
  • 4 boneless skinless chicken breasts Pounded to even thickness so they cook uniformly.
Seasonings
  • Salt, pepper, and garlic powder to taste Season chicken before breading.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder For the crust; keep separate from seasoning for chicken.
  • 0.5 tsp smoked paprika
Breading
  • 0.5 cup all-purpose flour
  • 2 large eggs Beaten for dipping.
  • 1 cup panko breadcrumbs
  • 0.75 cup Parmesan cheese, freshly grated
For cooking and serving
  • 2 tbsp olive oil Drizzle or spray over the breaded chicken for browning.
  • Fresh parsley and lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 425°F and line a baking sheet with a wire rack; spray with cooking spray.
Set up the breading line
  1. Season chicken with salt, pepper, and garlic powder; set up a three-station breading line with flour, beaten eggs, and a combined panko-Parmesan mix with Italian seasoning, garlic powder, and smoked paprika.
Bread the chicken
  1. Dredge chicken in flour, dip in egg, then press firmly into the Parmesan panko to coat all sides.
Bake
  1. Drizzle or spray olive oil over the breaded chicken and place on the prepared rack, then bake for 20-22 minutes until the crust is deep golden.
  2. Bake until the internal temperature reaches 165°F for fully cooked chicken.
Rest and serve
  1. Rest the chicken for 3 minutes so juices settle and the crust stays crisp.
  2. Garnish with parsley and serve with lemon wedges.

Notes

For extra shatter, press the panko-Parmesan onto the chicken firmly and don’t skip the rack—airflow helps the crust stay crisp. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 425°F oven until hot and crisp again (about 8-12 minutes). Freezing: yes, but crust may soften. Dietary swap: use gluten-free 1:1 flour and certified gluten-free panko for a gluten-free version.