Parmesan Crusted Chicken

Parmesan crusted chicken with a shatteringly crispy golden panko-Parmesan coating baked until the crust is fragrant and crackly. This Italian chicken recipe uses a simple three-step breading line for easy weeknight chicken with juicy, evenly baked breasts.

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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: 540

Ingredients Equipment Method Notes

Ingredients

Chicken

4 boneless skinless chicken breasts Pounded to even thickness so the crust bakes uniformly.
0.25 tsp salt Season to taste.
0.25 tsp black pepper Season to taste.
0.5 tsp garlic powder Used for seasoning the chicken and again in the breading.

Breading

0.5 cup all-purpose flour For the first dredge to help the egg bind.
2 large eggs Beaten.
1 cup panko breadcrumbs Mixed with Parmesan and seasonings for the crisp crust.
0.75 cup Parmesan cheese Freshly grated.
1 tsp Italian seasoning For classic herb flavor in the crust.
1 tsp garlic powder Stays in the panko-Parmesan mixture.
0.5 tsp smoked paprika Adds gentle depth and color to the crust.

Baking and serving

2 tbsp olive oil Drizzle or spray over the breaded chicken for browning.
1 fresh parsley For garnish.
1 lemon wedges For serving.

Equipment

1 sheet pan
1 wire rack

Method

Preheat and set up

Preheat oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray so the crust stays crisp.

Season and bread

Season chicken breasts with salt, pepper, and garlic powder, then pound to even thickness if needed for consistent bake time.
Set up a three-station breading line with flour, beaten eggs, and panko mixed with Parmesan, Italian seasoning, garlic powder, and smoked paprika.
Dredge chicken in flour, then dip in egg, and press firmly into the Parmesan panko to coat all sides so the crust adheres tightly.

Bake

Drizzle or spray olive oil over the breaded chicken and place them on the prepared rack to promote crisp airflow.
Bake at 425°F for 20-22 minutes until the crust is deep golden and the internal temperature reaches 165°F.

Rest and finish

Rest the chicken 3 minutes to help juices set, then garnish with fresh parsley and serve with lemon wedges.

Notes

For the crispiest Parmesan crust, press the chicken firmly into the panko mixture and keep the coated chicken spaced on the rack. Refrigerate leftovers up to 3 days; reheat at 400°F until hot and re-crisped. Freezing is not recommended for best crust texture. If you want a lower-carb option, substitute a portion of panko with crushed pork rinds while keeping the Parmesan and seasonings.