There’s something deeply satisfying about golden, crispy chicken fresh from the oven, especially when that crust is loaded with savory Parmesan cheese. This parmesan crusted chicken transforms ordinary chicken breasts into a restaurant-quality dinner that looks impressive but comes together with minimal effort. The combination of nutty Parmesan and seasoned breadcrumbs creates a coating that stays crispy on the outside while keeping the chicken incredibly juicy inside.
Perfect for both weeknight dinners and entertaining, this recipe delivers the kind of results that make people ask for seconds. You’ll appreciate how straightforward the prep is—no frying required, just a quick dip in egg wash, a coating of cheesy breadcrumbs, and straight into the oven. The result is tender chicken with a satisfying crunch in every bite.
Why You’ll Love This Parmesan Crusted Chicken
The beauty of this recipe lies in its simplicity and reliability. You get consistent results every time without standing over a hot stove or dealing with splattering oil. The oven does all the work while you prep your sides or set the table.
That Parmesan crust delivers serious flavor without being heavy or greasy. The cheese melts into the breadcrumbs during baking, creating a golden layer that’s both crispy and rich. Garlic powder and fresh parsley add depth without overwhelming the dish, making it appealing even to kids who can be picky about their chicken.
This is also a high-protein meal that keeps you satisfied. Each serving provides substantial nutrition while tasting indulgent enough for special occasions. The chicken stays moist throughout cooking, and the coating holds up beautifully whether you’re serving immediately or packing leftovers for lunch. You can prep the coated chicken in advance and refrigerate it until you’re ready to bake, making dinner even easier on busy nights.
Ingredients for Parmesan Crusted Chicken
I always use freshly grated Parmesan cheese for this recipe instead of the pre-grated stuff in containers. Fresh Parmesan melts better and has a more pronounced nutty flavor that really makes the crust shine. Look for a wedge of Parmigiano-Reggiano or good-quality domestic Parmesan at your grocery store.
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup freshly grated Parmesan cheese
- 1 cup plain or Italian seasoned breadcrumbs
- 2 tbsp fresh parsley, chopped
- 2 large eggs
- 1 tsp garlic powder
- Salt and pepper to taste
About the Chicken: Choose chicken breasts that are similar in size so they cook evenly. If your breasts are particularly thick—over one inch—pound them to an even thickness using a meat mallet. This ensures they cook through without drying out before the crust gets golden.
Breadcrumb Choice: Either plain or Italian seasoned breadcrumbs work well here. I use plain breadcrumbs when I want more control over the seasoning, but Italian breadcrumbs add extra herbs that complement the Parmesan nicely. Panko breadcrumbs create an even crispier texture if you prefer more crunch.
Cheese Quality: The Parmesan is the star of this coating, so quality matters. Pre-grated cheese often contains anti-caking agents that prevent proper melting and browning. Grate your own from a block for the best texture and flavor. It takes just a couple of minutes with a box grater or food processor.
How to Make Parmesan Crusted Chicken
The key to perfectly crusted chicken is proper prep and an even coating that adheres well to the meat. Each step builds toward that crispy, golden exterior.
1. Prepare the Oven and Pan: Preheat your oven to 400°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup effortless. You can also use a wire rack set on the baking sheet if you want air circulation on all sides for extra crispiness.
2. Prep the Chicken: Pat the chicken breasts completely dry with paper towels—moisture prevents the coating from adhering properly. Season both sides generously with salt and pepper. If your chicken breasts are thick or uneven, place them between two sheets of plastic wrap and pound them to about 3/4-inch thickness using a meat mallet or heavy skillet.
3. Set Up Your Coating Station: In a shallow bowl, whisk the eggs until they’re frothy and uniform. In a second shallow bowl or plate, combine the breadcrumbs, grated Parmesan, garlic powder, and chopped parsley. Mix thoroughly so the cheese distributes evenly throughout the breadcrumbs. I find that using shallow dishes makes the coating process much easier than deep bowls.
4. Coat the Chicken: Working with one breast at a time, dip it into the egg wash, turning to coat both sides completely. Let any excess egg drip off, then transfer the chicken to the breadcrumb mixture. Press the breadcrumbs firmly onto both sides of the chicken, making sure you get good coverage. The coating should stick well—if it doesn’t, the chicken might still be too wet, so pat it dry again.
5. Bake Until Golden: Arrange the coated chicken breasts on your prepared baking sheet, leaving space between each piece. Bake for 25 to 30 minutes, depending on thickness. The coating should turn deep golden brown, and the internal temperature should reach 165°F when checked with an instant-read thermometer inserted into the thickest part. There’s no need to flip the chicken during baking.
6. Rest and Serve: Let the chicken rest on the baking sheet for about 5 minutes after removing it from the oven. This allows the juices to redistribute throughout the meat, keeping it moist when you cut into it. Garnish with additional chopped parsley and serve hot.
What to Serve with Parmesan Crusted Chicken
This chicken pairs beautifully with classic sides that let the crispy coating shine while adding variety to your plate.
Creamy Mashed Potatoes: Smooth, buttery mashed potatoes provide the perfect contrast to the crispy chicken. The creamy texture complements the crunchy coating, and they’re substantial enough to round out the meal. Garlic mashed potatoes work especially well with the savory Parmesan flavors.
Roasted Vegetables: Roasted broccoli, Brussels sprouts, or green beans add color and nutrition. Toss vegetables with olive oil, salt, and pepper, then roast alongside the chicken during the last 20 minutes of cooking time for an easy one-oven meal.
Caesar Salad: A crisp Caesar salad with romaine lettuce, Parmesan shavings, and creamy dressing echoes the Italian-inspired flavors of the chicken. The fresh, crunchy greens balance the richness of the main dish.
Buttered Egg Noodles: Simple egg noodles tossed with butter and a sprinkle of parsley make a quick, kid-friendly side that soaks up any pan juices. They’re neutral enough to let the chicken be the star.
Roasted Garlic Parmesan Asparagus: Keep the Parmesan theme going with asparagus spears tossed in olive oil, roasted until tender, and finished with grated Parmesan. The flavors tie together beautifully.
Tomato Basil Pasta: A light pasta with fresh tomatoes, basil, and olive oil adds brightness to the plate. The acidity from the tomatoes cuts through the richness of the cheese coating.
Pro Tips & Variations
Pound for Even Cooking: Take the extra minute to pound your chicken breasts to an even thickness. This simple step prevents thin parts from drying out while thick parts finish cooking. Aim for about 3/4-inch thickness throughout.
Make It Spicy: Add red pepper flakes or cayenne pepper to the breadcrumb mixture for a kick. Start with 1/4 teaspoon and adjust to your heat preference. You can also use pepper jack cheese in place of some of the Parmesan.
Use a Wire Rack: Placing the coated chicken on a wire rack set over your baking sheet allows air to circulate underneath, creating an even crispier crust. The chicken won’t sit in any moisture that releases during cooking.
Try Different Cheeses: Mix things up by combining Parmesan with Asiago, Pecorino Romano, or even sharp cheddar. A blend of cheeses creates more complex flavor while maintaining that crispy texture.
Add Lemon Zest: Grate a teaspoon of lemon zest into the breadcrumb mixture for a bright, fresh note that lightens the richness. Serve with lemon wedges for squeezing over the finished chicken.
Make It Gluten-Free: Substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. The texture and cooking method remain the same.
Prep Ahead: You can bread the chicken up to 4 hours in advance. Place the coated breasts on the baking sheet, cover tightly with plastic wrap, and refrigerate. Add 5 minutes to the baking time if cooking straight from the fridge.
Storage & Reheating Tips
Store leftover parmesan crusted chicken in an airtight container in the refrigerator for up to 3 days. The coating will soften slightly during storage, but you can revive the crispiness when reheating.
For the best results, reheat in a 375°F oven for 10 to 12 minutes until warmed through. Placing the chicken on a wire rack helps the coating crisp back up instead of steaming. The microwave works for a quick reheat, but the crust won’t be as crispy—expect it to be more tender than crunchy.
This chicken freezes well for up to 2 months. Let it cool completely, then wrap each piece individually in plastic wrap and place in a freezer bag. Thaw overnight in the refrigerator before reheating. I slice leftover chicken and use it in sandwiches, on top of salads, or alongside pasta for easy lunches throughout the week.
Common Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs work beautifully with this coating. They’re more forgiving if slightly overcooked and add richer flavor. Adjust the cooking time to 30 to 35 minutes and check that the internal temperature reaches 165°F.
What if I don’t have fresh Parmesan? Pre-grated Parmesan from a container will work in a pinch, though the crust won’t be quite as flavorful or crispy. If that’s what you have, use it—the chicken will still turn out delicious. Just avoid the powdery shelf-stable varieties.
Can I fry this instead of baking? You can pan-fry the coated chicken in about 1/4 inch of oil over medium heat for 4 to 5 minutes per side. Finish in a 375°F oven for 10 minutes to ensure it cooks through. This method creates an even crispier crust but requires more hands-on attention.
How do I keep the coating from falling off? Make sure the chicken is completely dry before coating, press the breadcrumbs firmly onto the surface, and avoid moving the chicken once it’s on the baking sheet. Letting it sit for 10 minutes before baking helps the coating set.
Can I double the recipe? Yes, just use two baking sheets and rotate them halfway through cooking to ensure even browning. The cooking time stays the same, though you may need to add a few minutes if your oven runs cooler.
This parmesan crusted chicken proves that impressive dinners don’t require complicated techniques or fancy ingredients. With a simple coating and straightforward baking method, you’ll have juicy, flavorful chicken with a satisfying crunch that works just as well for Tuesday dinner as it does for weekend guests. Give this one a try—it earns its place in your regular rotation.
Parmesan Crusted Chicken
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat chicken breasts completely dry with paper towels and season both sides generously with salt and pepper. If chicken breasts are thick or uneven, pound them to 3/4-inch thickness.
- In a shallow bowl, whisk eggs until frothy. In a second shallow bowl, combine breadcrumbs, grated Parmesan cheese, garlic powder, and chopped parsley, mixing thoroughly.
- Dip each chicken breast into the egg wash, coating both sides completely. Let excess egg drip off, then transfer to the breadcrumb mixture. Press the breadcrumbs firmly onto both sides of the chicken to ensure good coverage.
- Place coated chicken breasts on the prepared baking sheet, leaving space between each piece. Bake for 25 to 30 minutes until the coating is deep golden brown and internal temperature reaches 165°F.
- Let chicken rest for 5 minutes before serving. Garnish with additional chopped parsley if desired.
