Parmesan Crusted Chicken

Parmesan crusted chicken with a shatteringly crispy golden crust made from panko and freshly grated Parmesan, baked until the cheese crackles and perfumes the kitchen. Thick, evenly pounded breasts stay juicy inside while the crust turns deep golden at 425°F.

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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: 620

Ingredients Equipment Method Notes

Ingredients

Chicken and seasonings

4 boneless skinless chicken breasts Pounded to even thickness for consistent bake time.
0.25 salt To taste.
0.25 black pepper To taste.
0.25 garlic powder To taste (also used in the breading).

Breading

0.5 cup all-purpose flour
2 large eggs 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

Cooking and serving

2 tbsp olive oil Drizzle or spray over breaded chicken.
0.25 fresh parsley For serving.
0.25 lemon wedges For serving.

Equipment

1 sheet pan
1 cast iron skillet

Method

Preheat and prep the baking setup

Preheat oven to 425°F and line a baking sheet with a wire rack; spray with cooking spray.
Set up a three-station breading line with flour, beaten eggs, and the panko-Parmesan mixture.

Season and coat the chicken

Season chicken with salt, pepper, and garlic powder to taste.
Dredge chicken in flour, dip in egg, then press firmly into the Parmesan panko to coat all sides.

Bake until deeply golden

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

Rest and serve

Rest chicken for 3 minutes before serving to help the crust set.
Garnish with fresh parsley and serve with lemon wedges.

Notes

For the crispiest Parmesan crunch, press the chicken firmly into the panko so it adheres evenly on all sides. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a wire rack in a 400°F oven until hot. Freezing is not recommended because the crust can soften. For a gluten-aware option, use a 1:1 gluten-free flour and gluten-free panko blend to keep the crust texture.