Go Back

Parmesan Crusted Chicken

Parmesan crusted chicken with a shatteringly crispy golden Parmesan and panko coating—baked on a rack for even browning. Thick, juicy chicken breasts get a fragrant Italian herb crust that crackles with every bite.
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
  

Boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Pounded to even thickness for uniform cooking.
Seasoning
  • salt To taste.
  • pepper To taste.
  • garlic powder To taste.
Breading stations
  • 0.5 cup all-purpose flour
  • 2 large eggs Beaten.
  • 1 cup panko breadcrumbs
  • 0.75 cup Parmesan cheese Freshly grated.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder For the panko mix.
  • 0.5 tsp smoked paprika
Olive oil
  • 2 tbsp olive oil Drizzle or spray over the breaded chicken.
Serving
  • fresh parsley For garnish.
  • lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Preheat and set up the baking rack
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray for easy release.
Season and build a three-station breading line
  1. Season the chicken breasts with salt, pepper, and garlic powder, then set up a three-station breading line with flour, beaten eggs, and the panko-Parmesan mixture.
  2. Mix the panko breadcrumbs with Parmesan cheese, Italian seasoning, garlic powder, and smoked paprika until evenly combined.
Bread the chicken for full crust coverage
  1. Dredge each chicken breast in the all-purpose flour, shaking off excess for better adhesion.
  2. Dip the floured chicken into the beaten eggs so the crust sticks evenly.
  3. Press the chicken firmly into the Parmesan panko, coating all sides so the crust bakes up crisp and golden.
Bake to deep golden and safe temperature
  1. Drizzle or spray the olive oil over the breaded chicken and place it on the prepared rack so hot air browns the crust.
  2. Bake at 425°F for 20-22 minutes until the crust is deep golden and the internal temperature reaches 165°F, with visible crackly cheese and crisp edges.
Rest and serve
  1. Rest the chicken for 3 minutes to let juices settle, keeping the crust crisp.
  2. Garnish with fresh parsley and serve with lemon wedges for bright flavor.

Notes

For the crispiest Parmesan crust, pound the chicken to an even thickness and press the panko firmly so it fully adheres. Refrigerate leftovers in a sealed container up to 3 days; reheat on a rack in a 400°F oven until hot to help the crust re-crisp. Freezing is not recommended for best texture, but you can freeze cooked chicken up to 2 months. For a lower-carb option, swap panko with an equal amount of finely crushed pork rinds or low-carb breading.