Parmesan crusted chicken breasts are coated in a crisp, cheesy crust and baked until juicy and golden for an easy dinner everyone loves.
- Why Make It: Baked instead of fried for less mess and cleanup.
- Flavor: Crispy, cheesy, savory crust with juicy chicken inside, not to be confused with saucy chicken parmesan!
- Recommended Tools: A meat thermometer prevents overcooking.
- Serving Suggestions: Serve as a main, as a crispy chicken sandwich, or over salad.
Ingredient Notes
- Chicken: Chicken cutlets, skinless, boneless chicken breasts, or boneless chicken thighs all work in this recipe. Adjust the cooking time as needed for different cuts of chicken.
- Coating: Panko breadcrumbs add a lighter crispy texture while cornflake crumbs add crunch and a subtle sweetness.
- Parmesan Cheese: You can use either shredded or grated in this recipe. I prefer shredded.
- Seasoning: Add additional seasonings to your preference. Italian seasoning, onion powder, and smoked paprika are all great options.
How To Make Parmesan Crusted Chicken
- Set up three bowls for flour, egg, and the Parmesan crumb mixture.
- Pound and season the chicken (full recipe below).
- Coat each piece in flour, egg, and crumbs, pressing gently so the coating sticks.
- Bake until cooked through, then broil briefly for a crisp golden finish.
Crispy Chicken Success
- Pound the Chicken: Pound thicker ends of the chicken so every breast is the same thickness and cooks evenly.
- Dry the Chicken: Pat the chicken dry before breading so the flour sticks better.
- Keep Hands Cleaner: Use one hand for dry ingredients and one for egg to keep the breading process less messy.
- For Perfect Coating: Press the crumb mixture onto the chicken instead of just rolling it around so more coating stays in place.
- Use a Rack: A rack gives the bottom better airflow, but a well-sprayed pan still works.
- For Juicy Chicken: Check the chicken early with an instant-read thermometer if using thin cutlets, so it does not dry out.
- To Reheat Leftovers: Use the oven or air fryer instead of the microwave for the best texture.
Storing Leftovers
Keep leftover parmesan-crusted chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for 2 months.
Crispy Chicken Dinner Favorites
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Preheat oven to 375°F. If you have one, place a metal rack on a large rimmed baking sheet. If not, spray the baking sheet with cooking spray.
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Beat the egg in a shallow bowl and set aside. In a separate shallow dish, combine flour, ½ teaspoon salt, and ½ teaspoon pepper.
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In a third shallow dish or plate, combine Panko bread crumbs, cornflake crumbs, Parmesan, parsley, garlic powder, and ½ teaspoon salt.
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Using the flat side of a meat mallet, pound each chicken breast to ½-inch thickness. Season the chicken with the remaining ½ teaspoon salt, and ¼ teaspoon black pepper.
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Dip chicken in flour first and then egg and finally in the crumb mixture, gently pressing the crumbs to adhere.
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Add the chicken to the rack or pan and spray each chicken breast with cooking spray.
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Bake for 20-25 minutes or until juices run clear. Broil for 2 to 3 minutes until crispy and the internal temperature reaches 165°F.
Larger chicken breasts will need additional cooking time. Cook until the thickest part of the chicken reaches 165°F.
Nutritional information includes ⅔ of the crumb mixture, as I always have some leftover. Discard leftover crumbs.
Keep leftover Parmesan-crusted chicken in an airtight container in the refrigerator for up to 4 days.
Calories: 281 | Carbohydrates: 19g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 157mg | Sodium: 355mg | Potassium: 515mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 2.2mg | Calcium: 112mg | Iron: 2.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course
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