Crispy Parmesan Crusted Baked Chicken

Every time I make this Parmesan Crusted Baked Chicken, my kitchen fills with the kind of savory aroma that instantly draws everyone to the table.

There’s something magical about the golden crust—crunchy, cheesy, and full of flavor—wrapped around juicy, tender chicken.

It’s quick enough for busy weeknights but tastes like a special treat.

This recipe has become one of my go-tos when I want comfort food with a crispy twist.

Why I Love This Recipe

It’s oven-baked but tastes like fried—without the mess or extra oil.

The buttery coating paired with parmesan and breadcrumbs gives each bite a satisfying crunch.

Plus, it’s family-friendly, freezer-friendly, and always a crowd-pleaser.

What You’ll Need (Ingredient Highlights)

Chicken breasts – sliced into cutlets so they cook quickly and evenly.

Panko breadcrumbs – for that extra crispiness.

Grated parmesan – adds a salty, cheesy layer to the crust.

Butter + olive oil – keeps the coating moist and flavorful.

Italian seasoning & garlic powder – for that herby, aromatic kick.

Fresh herbs – like parsley or basil to finish, if you like.

Pro Tips Before You Start

Use panko for the best crunch—regular breadcrumbs won’t give the same texture.

Don’t skip the chilling step (after breading) if you want the coating to stay on better.

A meat thermometer is your best friend: cook chicken to 165°F exactly for juicy perfection.

Preheat your oven fully so the coating crisps, not steams.

How to Make Parmesan Crusted Baked Chicken

Step 1: Prep the Oven

Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

Step 2: Make the Coating

In a shallow bowl, microwave butter, olive oil, and garlic powder until melted. Whisk until smooth.

Step 3: Mix the Breading

In another shallow bowl, combine panko, parmesan, Italian seasoning, salt, and pepper. Stir well.

Step 4: Butterfly the Chicken

Slice each chicken breast horizontally to create thinner cutlets.

This helps them cook faster and more evenly.

Step 5: Bread the Chicken

Dip each cutlet in the butter mixture, then coat thoroughly in the breadcrumb mix.

Press gently to help the crust stick.

Step 6: Bake to Crispy Goodness

Arrange coated cutlets on the baking sheet.

Bake for 20 minutes, flipping halfway through.

Use a thermometer to confirm they’ve reached 165°F internally.

Step 7: Garnish and Serve

Top with chopped parsley or basil if you’d like a fresh finish.

Serve immediately while crispy.

What to Serve It With

This chicken pairs wonderfully with mashed potatoes, Caesar salad, roasted veggies, or a simple pasta.

For a lighter twist, try serving it over greens with a lemon vinaigrette.

Variations / Substitutions

Swap chicken breasts for thighs if you prefer dark meat.

Use gluten-free panko for a GF version.

Add a pinch of smoked paprika or chili flakes to the breadcrumb mix for extra heat.

Want it cheesier? Mix in some shredded mozzarella with the parmesan.

Storage & Leftovers

Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days.

Reheat in the oven or air fryer to bring back the crisp. Avoid microwaving—it softens the crust.

FAQs

Can I make this ahead of time?
Yes! Bread the chicken, refrigerate up to 12 hours, and bake right before serving.

Can I freeze it?
Freeze cooked chicken between parchment layers.

Reheat in the oven at 375°F until hot and crispy.

What’s the best way to reheat leftovers?
Use the oven or air fryer at 375°F.

Avoid microwaving if you want to keep the crust crispy.

Can I use regular breadcrumbs instead of panko?
You can, but the texture won’t be as crunchy.

Is there a dairy-free version?
You can try dairy-free parmesan and plant-based butter, but results may vary.

Can I cook this in an air fryer?
Absolutely! Air fry at 375°F for 12–14 minutes, flipping halfway through.

Can I add more seasoning?
Of course—feel free to personalize with garlic salt, onion powder, or your favorite blend.

Final Thoughts

This Parmesan Crusted Baked Chicken is everything I want in a weeknight dinner—easy, crispy, and delicious.

Whether you serve it with pasta or salad, it’s bound to become a regular on your menu.