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Parmesan Crusted Chicken

Parmesan crusted chicken with a shatteringly crispy golden crust of panko, Parmesan, and Italian herbs baked at 425°F. Thick breasts stay juicy while the cheese crust crackles and turns deep golden.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pounded to even thickness so the crust browns while the inside reaches 165°F.
  • 0.5 tsp Salt To taste; season all sides.
  • 0.5 tsp pepper To taste; season all sides.
  • 0.5 tsp garlic powder To taste; season all sides.
Breading
  • 0.5 cup all-purpose flour Used for the first dredge to help the egg and crumbs adhere.
  • 2 eggs Beaten; binds the flour to the crust.
  • 1 cup panko breadcrumbs Pressed firmly into the Parmesan mixture for a crisp bite.
  • 0.75 cup Parmesan cheese Freshly grated; combine into the crumb mixture.
  • 1 tsp Italian seasoning Adds an even herb aroma through the crust.
  • 1 tsp garlic powder Mixed into the Parmesan panko for seasoning.
  • 0.5 tsp smoked paprika Mixed into the Parmesan panko for warm color and flavor.
  • 2 tbsp olive oil Drizzle or spray to help the crust brown.
Serving
  • 0.25 Fresh parsley For garnish.
  • 0.25 lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray so the crust stays crisp underneath.
Season and set up the breading line
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste, then set up a three-station breading line: flour, beaten eggs, and the panko mixture.
  2. Mix the panko breadcrumbs with Parmesan cheese, Italian seasoning, garlic powder, and smoked paprika until evenly combined.
Bread the chicken
  1. Dredge each chicken breast in the all-purpose flour, shaking off excess for an even coating.
  2. Dip the floured chicken into the beaten eggs so the crumb coating adheres.
  3. Press firmly into the Parmesan panko mixture to coat all sides for a thick, shatter-crisp crust.
Bake
  1. Drizzle or spray the olive oil over the breaded chicken and place it on the prepared rack.
  2. Bake for 20-22 minutes at 425°F until the crust is deep golden and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes so juices settle and the crust stays crisp.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the crispiest Parmesan chicken, pound breasts to an even thickness and press the panko mixture firmly onto every side before baking. Store leftovers in the refrigerator up to 3 days; reheat on a rack so the crust stays crunchy. Freezing is not recommended because the crust can soften after thawing. If you want a lower-carb option, swap the panko for finely ground Parmesan-chicken breading made with crushed pork rinds or almond flour blended with extra Parmesan.