Crispy Parmesan Crusted Chicken

This Parmesan Crusted Chicken recipe combines a crispy golden crust with juicy tender chicken inside. Baking instead of frying makes it a healthier choice while still delivering plenty of satisfying crunch and rich flavor. Ready in about 35 minutes, it is perfect for a busy weeknight or when you want to impress guests without spending hours in the kitchen.

I first made this recipe when trying to find a lighter alternative to fried chicken, and it quickly became a family favorite. Now it’s often requested when I want something easy but impressive on the table.

Ingredients

• Four tablespoons melted butter: to help the crust brown beautifully and stay moist
• Two tablespoons olive oil: adds richness and helps the coating crisp
• One teaspoon garlic powder: for subtle savory depth
• One cup panko breadcrumbs: for a light crispy crunch choose Japanese style for best texture
• Two thirds cup grated Parmesan cheese: for sharp, nutty flavor fresh grated Parmesan works best
• Two teaspoons Italian seasoning: for aromatic herb notes
• One teaspoon kosher salt: to enhance all the flavors
• Half teaspoon ground black pepper: for mild heat
• One pound boneless skinless chicken breasts: sliced into thin cutlets for even cooking
• Fresh parsley or basil: to garnish and add fresh herbal brightness

Step-by-step instructions

Preheat and prepare:

Preheat your oven to 425 degrees Fahrenheit or 218 degrees Celsius. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Prepare the breading:

In a shallow dish whisk together the melted butter, olive oil, and garlic powder. In another dish combine panko breadcrumbs, freshly grated Parmesan, Italian seasoning, salt, and black pepper.

Slice and coat the chicken:

Carefully butterfly the chicken breasts by slicing horizontally to create thin, even cutlets. This helps them cook quickly and uniformly. Dip each cutlet fully into the butter mixture, then press it firmly into the breadcrumb mixture on both sides. Arrange coated chicken on the prepared baking sheet without crowding.

Bake to perfection:

Bake for 20 minutes, flipping each piece halfway through to crisp both sides evenly. Use a meat thermometer to check that the internal temperature reaches 165 degrees Fahrenheit or 74 degrees Celsius.

Serve and enjoy:

Remove chicken from the oven and allow it to rest for a few minutes. Garnish with fresh parsley or basil before serving.

Save Pin

Parmesan is my favorite ingredient here because it adds a wonderful depth of flavor and helps create that golden crust. I remember making this for a family gathering and everyone was surprised it was baked and still so crispy. It’s a dish that always feels a bit special but is easy enough for any night.

Storage tips

Refrigerate leftovers in an airtight container for up to three days. For longer storage freeze the chicken placed in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. To keep the crust crisp when reheating, warm the chicken on a wire rack in the oven or use an air fryer.

Ingredient substitutions

If you need gluten-free options substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. For a low-carb or keto-friendly version try almond flour or crushed pork rinds instead of breadcrumbs. Boneless skinless chicken thighs make a juicy alternative to breasts. Just cook until thoroughly done.

Serving suggestions

This chicken pairs beautifully with garlic mashed potatoes, roasted seasonal vegetables, or a crisp Caesar salad. Simple buttered noodles with Parmesan or a fresh Caprese salad brings lovely contrasting textures and brightness. For a casual meal serve as sandwich fillings with lettuce and tomato.

Cultural and historical context

Parmesan cheese has its roots in Italy where it is prized for its nutty intensity and aging process. The use of panko breadcrumbs originates from Japan, known for creating ultra-crispy coatings. Combining these traditional ingredients with a Western style baked chicken creates a fusion of textures and flavors that is globally beloved today.

Pro Tips

• Press the coating firmly onto the chicken pieces to ensure it sticks during baking
• Let the chicken rest at room temperature for 10 to 15 minutes before baking for even cooking
• Flip the chicken halfway through baking to crisp both sides and avoid soggy bottoms

Commonly Asked Questions

→ Can I use chicken thighs instead of chicken breasts?

Boneless, skinless chicken thighs can be used as a substitute. Adjust cooking time to ensure the internal temperature reaches 165°F (74°C) for safe consumption.

→ How can I keep the coating from falling off during baking?

Dry chicken thoroughly before coating, press the breadcrumb mixture firmly onto the surface, and let it rest for 5-10 minutes before baking to help the crust adhere better.

→ Is it better to use panko or regular breadcrumbs?

Panko breadcrumbs create a lighter, airier texture that crisps much better than regular breadcrumbs. If panko is unavailable, crushed crackers or cornflakes can be good substitutes.

→ Can this dish be made gluten-free?

Yes, substitute panko with gluten-free breadcrumbs or crushed gluten-free crackers to maintain the crispy texture while avoiding gluten.

→ What’s the best way to reheat leftovers without losing crispiness?

Reheat in an oven or air fryer at moderate heat, placing chicken on a rack to maintain the crust’s crispness. Avoid microwaving as it softens the coating.

→ Why is flipping the chicken halfway through baking important?

Flipping ensures both sides develop an even, golden crust and prevents one side from becoming soggy, enhancing overall texture.