Parmesan Crusted Chicken

Parmesan crusted chicken with a shatteringly crisp golden panko-Parmesan coating baked at high heat. Thick chicken breasts stay juicy while the cheese crust crackles with Italian herb flavor.

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Prep Time 15

Cook Time 22

resting 3

Total Time 40

Servings: 4 servings

Course: Main Dish

Cuisine: Italian-American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken and seasoning

4 boneless skinless chicken breasts Pounded to even thickness for uniform baking.
0.25 tsp salt Use to taste; seasoning helps the crust adhere.
0.25 tsp black pepper Use to taste.
0.5 tsp garlic powder Use to taste (separate from the breading garlic powder).
0.5 cup all-purpose flour For dredging the chicken.

Breading and egg

2 large eggs Beaten for the egg wash step.
1 cup panko breadcrumbs Pressed firmly to form a crunchy crust.
0.75 cup Parmesan cheese Freshly grated.
1 tsp Italian seasoning Mix into the panko for herb flavor.
2 tsp garlic powder One teaspoon in the breading mix plus one teaspoon as seasoning to taste.
0.5 tsp smoked paprika Adds a subtle smoky depth to the crust.

Bake and serve

2 tbsp olive oil Drizzled to help the crust turn deeply golden.
1 fresh parsley Chopped, for garnish.
1 lemon wedges Serve alongside for brightness.

Equipment

1 sheet pan
1 cast iron skillet

Method

Preheat and set up for breading

Preheat the oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray so air circulates under the chicken.

Season and make the breading line

Season the chicken with salt, pepper, and garlic powder to taste, then set up a three-station breading line with flour, beaten eggs, and panko mixed with Parmesan, Italian seasoning, garlic powder, and smoked paprika.

Bread the chicken

Dredge each chicken breast in flour, then dip into the beaten eggs so the crust sticks evenly.
Press the chicken firmly into the Parmesan panko mixture, coating all sides for a thick, crackly crust.

Bake

Drizzle or spray olive oil over the breaded chicken and place on the prepared rack.
Bake for 20-22 minutes at 425°F until the crust is deep golden and the internal temperature reaches 165°F, with the cheese crust visibly set and fragrant.

Rest and serve

Rest the chicken for 3 minutes so juices settle and the crust stays crisp.
Garnish with fresh parsley and serve with lemon wedges for a bright finish.

Notes

For the crispiest panko-Parmesan crust, press the coating firmly so it adheres and bake on a wire rack for airflow. Store leftovers in the refrigerator up to 3 days; reheat on a rack at 400°F until hot. Freezing is not recommended for best crust texture. For a gluten-free swap, use gluten-free all-purpose flour and gluten-free panko for the same breading steps.