Parmesan Crusted Chicken Recipe You’ll Make On Repeat

If you’re looking for a chicken recipe that’s crispy, cheesy, and incredibly satisfying, this parmesan crusted chicken is exactly what you need. It’s a dish you’ll find yourself making on repeat because it’s both simple to prepare and tastes like a gourmet meal. You’ll love the crunchy parmesan coating paired with tender, juicy chicken every time.

this Recipe

This parmesan crusted chicken recipe is perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. The combination of parmesan cheese and breadcrumbs creates a flavorful crust that locks in moisture. Plus, baking it keeps the chicken juicy and tender inside.

Why You’ll Love This Recipe

• Quick and easy to prepare with simple pantry ingredients
• Crunchy, cheesy parmesan coating with juicy chicken inside
• Baked, not fried, for a healthier option
• Perfect for meal prep or weeknight dinners
• Pairs well with a variety of sides, from salads to roasted veggies

Ingredients

Gather these ingredients for a perfectly crispy and flavorful parmesan crusted chicken.

• 4 boneless, skinless chicken breasts, about 6 ounces each
• 1 cup grated parmesan cheese
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish (optional)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: Approximately 370 per serving

How to Make Parmesan Crusted Chicken – Recipe You’ll Make on Repeat

1. Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
2. In a shallow bowl, whisk together the eggs and olive oil until combined.
3. In another shallow dish, mix the parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.
4. Dip each chicken breast into the egg mixture, letting excess drip off, then press firmly into the parmesan breadcrumb mixture to evenly coat both sides.
5. Place the coated chicken breasts on the prepared baking sheet and bake for 22-25 minutes, or until the crust is golden and the internal temperature reaches 165°F.
6. Remove from the oven and let rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges for a bright finish.

Tips for the Best Results

• Use panko breadcrumbs for extra crunch and a lighter texture.
• Pound the chicken breasts to an even thickness for consistent cooking.
• Press the coating firmly onto the chicken so it adheres well and doesn’t fall off during baking.
• Let the chicken rest after baking to keep it juicy and allow the crust to set.
• For extra flavor, add a pinch of smoked paprika or cayenne pepper to the breadcrumb mixture.

Storage and Reheating

Store leftover parmesan crusted chicken in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooked chicken pieces in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months.

To reheat, bake in a 350°F oven for about 10-12 minutes or until heated through, which helps keep the crust crispy. Avoid microwaving if possible, as it can make the crust soggy.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well with this recipe. They may require a slightly longer cooking time due to their thickness, so check for an internal temperature of 165°F.

Is it possible to make this recipe gluten-free?

Absolutely! Substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to keep the crust crispy without gluten.

Can I prepare the chicken ahead of time?

Yes, you can coat the chicken breasts in the breadcrumb mixture and refrigerate them for up to 24 hours before baking. This makes meal prep easier and allows the flavors to meld.

What are good side dishes for parmesan crusted chicken?

This chicken pairs wonderfully with a fresh green salad, roasted vegetables, mashed potatoes, or even a light pasta tossed in olive oil and herbs.