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Parmesan Crusted Chicken

Parmesan crusted chicken baked at high heat for a shatteringly crispy golden crust with a crackled, fragrant Parmesan-and-panko coating. Thick chicken breasts stay juicy while the breading turns deeply golden and sets as it bakes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Parmesan Crusted Chicken
  • 4 boneless skinless chicken breasts Pounded to even thickness for even baking.
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
  • 0.5 tsp garlic powder To taste, plus extra for the 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
  • 2 tbsp olive oil Drizzle or spray over the breaded chicken.
  • fresh parsley For serving.
  • lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the oven and breading stations
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray for an evenly crisp bottom.
  2. Season the chicken with salt, pepper, and garlic powder, then set up a three-station breading line with flour, beaten eggs, and the Parmesan-panko mixture.
  3. In the flour station, keep all-purpose flour ready; in the egg station, have beaten large eggs; in the third station, mix panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and smoked paprika until evenly combined.
Bread and bake
  1. Dredge each chicken breast in all-purpose flour, shaking off excess for a dry surface that helps the crust adhere.
  2. Dip the floured chicken into beaten eggs so the coating is evenly wet, giving the panko something to cling to.
  3. Press the chicken firmly into the Parmesan panko so all sides are coated for a thick, shatter-crisp crust.
  4. Drizzle or spray olive oil over the breaded chicken on the prepared wire rack to help the breading turn deep golden.
  5. Bake for 20-22 minutes at 425°F until the crust is deep golden and the internal temperature reaches 165°F, looking crisp and set around the edges.
Rest and serve
  1. Rest the baked chicken for 3 minutes so the juices settle and the crust holds its crunch.
  2. Garnish with fresh parsley and serve with lemon wedges for bright, citrus-fresh flavor alongside the Parmesan crust.

Notes

For the crispiest Parmesan crust, pound the chicken breasts to a uniform thickness so every bite reaches 165°F at the same time. Store leftovers in the refrigerator up to 3 days; reheat on a wire rack in a 425°F oven until hot to help re-crisp. Freezing is not recommended because the crust can soften. If you want a lower-carb option, swap the panko for finely crushed Parmesan crisped bread crumbs or a low-carb breadcrumb alternative while keeping the same coating method.