Parmesan Crusted Chicken

Parmesan crusted chicken breasts are coated in a crisp, cheesy crust and baked until juicy and golden for an easy dinner everyone loves.

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

1. Set up three bowls for flour, egg, and the Parmesan crumb mixture.
2. Pound and season the chicken (full recipe below).
3. Coat each piece in flour, egg, and crumbs, pressing gently so the coating sticks.
4. 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.

Did you enjoy this Crispy Parmesan Chicken Recipe? Leave a comment and rating below.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

• 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.

• Beat the egg in a shallow bowl and set aside. In a separate shallow dish, combine flour, ½ teaspoon salt, and ½ teaspoon pepper.

• In a third shallow dish or plate, combine Panko bread crumbs, cornflake crumbs, Parmesan, parsley, garlic powder, and ½ teaspoon salt.

• 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.

• Dip chicken in flour first and then egg and finally in the crumb mixture, gently pressing the crumbs to adhere.

• Add the chicken to the rack or pan and spray each chicken breast with cooking spray.

• 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.

Optional: Before beginning, add the Panko crumbs to a small dry skillet and cook over medium heat, while stirring, until fragrant and lightly toasted. Cool.
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

Cuisine American

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