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Crispy Baked Parmesan Chicken

Crispy Baked Parmesan Chicken: 10 Amazing Bites

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  • Author: Jannet Lisa
  • Total Time: 40-45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Enjoy juicy, boneless, skinless chicken breasts coated in a crunchy, golden Parmesan–Panko crust, baked to perfection. This easy baked chicken parmesan recipe is a weeknight-meets-weekend dinner winner, offering comfort and crunch with minimal effort.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 cup finely grated Parmesan cheese (freshly grated is best)
  • 1 cup Panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper, freshly ground (or to taste)
  • 2 tablespoons olive oil (for drizzling before baking)
  • Optional: Fresh parsley (chopped, for garnish)
  • Optional: Lemon wedges (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper or foil. Optionally, place a wire rack on top for extra crispiness.
  3. If needed, gently pound the chicken breasts to an even thickness of about ½ inch. Season both sides with salt and pepper.
  4. Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Parmesan, Panko, Italian seasoning, garlic powder, and paprika.
  5. Dredge each chicken breast in flour, shaking off excess.
  6. Dip the floured chicken into the beaten eggs, letting any excess drip off.
  7. Press the chicken into the Parmesan–Panko mix, ensuring even coverage to create your crispy baked parmesan chicken coating.
  8. Place the breaded chicken breasts on the prepared baking sheet, ensuring they are not overcrowded.
  9. Drizzle about ½ to 1 teaspoon of olive oil over each chicken breast to help the crust get golden and crispy.
  10. Bake for 20–25 minutes, or until the crust is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
  11. Let the chicken rest for a few minutes before serving to keep it juicy.
  12. Garnish with fresh parsley and serve with lemon wedges for brightness.

Notes

  • For juicier meat, substitute boneless, skinless chicken thighs. Bake until they reach 165°F, as they may need a bit more time.
  • Use gluten-free flour and breadcrumbs for a gluten-free version.
  • Season the crust with extras like red pepper flakes, smoked paprika, onion powder, or extra herbs like oregano or thyme for bold flavor variations.
  • To reheat leftovers and maintain crispiness, reheat in a 350°F (175°C) oven or air fryer for about 10–15 minutes. Avoid microwaving as it can make the crust soggy.
  • If your crust isn’t crispy enough, ensure you are using Panko breadcrumbs, freshly grated Parmesan, press the crust on firmly, avoid overcrowding the baking sheet, drizzle with olive oil, and ensure your oven temperature is accurate. You can also broil briefly for a minute or two, watching closely to avoid burning.
  • Serve this Parmesan crusted chicken baked with warm marinara sauce on the side or over it, paired with pasta, garlic bread, or crusty bread.
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken breast

Find it online: https://sarecipes.com/crispy-baked-parmesan-chicken/