Go Back

Parmesan Crusted Chicken

Crispy, golden chicken breasts with a savory Parmesan cheese coating baked until perfectly crunchy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 1.5 lbs total
  • 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

Equipment

  • baking sheet
  • parchment paper
  • Two shallow bowls
  • Meat Thermometer

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Let chicken rest for 5 minutes before serving. Garnish with additional chopped parsley if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-12 minutes to restore crispiness. Freezes well for up to 2 months. Pro Tips: Use freshly grated Parmesan for best results. Pound chicken to even thickness for uniform cooking. Place on a wire rack while baking for extra-crispy coating. Make-Ahead: Bread chicken up to 4 hours in advance, cover, and refrigerate until ready to bake.