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Parmesan Crusted Chicken

Parmesan crusted chicken with a crispy panko-Parmesan coating baked at 425°F until the crust turns deep golden and crackly. Thick, juicy chicken breasts get a firm, all-sides crust that holds texture on a wire rack.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts pounded to even thickness
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
breading
  • 0.5 cup all-purpose flour
  • 2 eggs large, beaten
  • 1 cup panko breadcrumbs
  • 0.75 cup Parmesan cheese freshly grated
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 tbsp olive oil
serving
  • Fresh parsley for serving
  • lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 425°F and line a baking sheet with a wire rack; spray with cooking spray to prevent sticking.
  2. Pound the chicken breasts to even thickness so they cook through at the same rate.
Set up the breading line
  1. Season chicken with salt, pepper, and garlic powder; keep the seasoning even across the surface.
  2. Mix the panko, Parmesan, Italian seasoning, garlic powder, and smoked paprika in a third station so every bite has the flavor blend.
  3. Prepare three stations: flour for dredging, beaten eggs for adhesion, and the seasoned Parmesan panko for coating.
Bread and bake
  1. Dredge chicken in flour, then dip in egg so the crust can bind firmly.
  2. Press chicken firmly into the Parmesan panko to coat all sides for a shatter-crisp crust.
  3. Drizzle or spray olive oil over the breaded chicken and place on the prepared rack to promote browning on all sides.
  4. Bake at 425°F for 20-22 minutes until the crust is deep golden and the internal temperature reaches 165°F.
Rest and serve
  1. Rest chicken for 3 minutes so juices settle and the crust stays crisp.
  2. Garnish with fresh parsley and serve with lemon wedges for brightness alongside the baked crust.

Notes

For the crispiest Parmesan crackle, press the panko firmly so it adheres in a continuous layer, and keep chicken spaced on the wire rack. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan in a 400°F oven until warmed through to re-crisp the coating. Freezing is not recommended because the crust texture can soften. If you want a gluten-free option, swap the all-purpose flour and panko for gluten-free versions designed for breading.