Crispy Parmesan Crusted Chicken for an Easy Oven Baked Dinner

Name: Parmesan Crusted Chicken
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: Boneless skinless chicken breasts; Fresh grated Parmesan cheese; Super fine almond flour; Eggs; Italian seasoning; Onion powder; Salt; Pepper; Olive oil; Butter

By:

Ruby Bennett

Published:

June 16, 2026

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Parmesan Crusted Chicken

This parmesan crusted chicken is the low carb, keto friendly answer to classic schnitzel that you have been craving. Tender on the inside and ultra crispy on the outside, it delivers all the satisfying crunch without the carbs. Ready in under 10 minutes of active cooking time, this recipe uses a coating of fresh grated Parmesan cheese and almond flour instead of breadcrumbs or wheat flour, making it 100% gluten free.

With only 1 gram of carbs per serving, it fits perfectly into a low carb or keto lifestyle. The secret to that golden, crispy crust lies in a simple garlicky egg wash and a quick pan fry in olive oil and butter. Whether you follow the stovetop method or try the air fryer variation, this easy dinner will become a regular in your weekly rotation.

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What You Need for Parmesan Crusted Chicken

The ingredient list for this recipe is short, but each component plays a key role in creating that perfect crust. Here is what you will need to gather before you start cooking.

Main Ingredients

Boneless skinless chicken breasts (or thighs, see note below). Slicing them in half horizontally creates thinner, even fillets that cook quickly and stay juicy.
Fresh grated Parmesan cheese. Do not use the pre shredded or tinned variety. Freshly grated or shredded Parmesan from a block melts better and adheres to the chicken without clumping.
Super fine almond flour. This is pale yellow and powdery, not coarse like almond meal. It blends seamlessly with the cheese for a light, crisp coating.
Eggs. For the garlicky egg wash that helps the crust stick.
Italian seasoning, onion powder, salt, and pepper. These seasonings add depth to every bite.
Olive oil and butter. A combination of both gives the best flavor and helps the crust brown evenly without burning.

Substitutions and Notes

If you need a nut free option, you can substitute the almond flour with an equal amount of crushed pork rinds (pork panko) or simply use extra Parmesan cheese. Just be aware that the texture and carb count may shift slightly. For the cheese, always choose fresh over pre packaged; anti caking agents in pre shredded cheese can prevent the crust from browning properly.

How to Make Parmesan Crusted Chicken

Follow these steps for a perfectly cooked parmesan crusted chicken every time.

The process is straightforward and takes only a few minutes from start to finish.

Step 1: Prepare the Chicken

Place each chicken breast on a cutting board and hold it flat with your palm. Use a sharp knife to slice horizontally through the middle, creating two even fillets. If the breasts are very thick, you can also pound them gently to an even thickness for consistent cooking. Pat the chicken dry with paper towels to help the seasoning and egg wash stick better.

Step 2: Season and Create the Egg Wash

Season both sides of each fillet with Italian seasoning, onion powder, salt, and pepper. In a shallow bowl, whisk together two eggs, a minced clove of garlic (optional but recommended), and a pinch of salt. This creates the garlicky egg wash that will bind the crust to the chicken.

Step 3: Mix the Coating and Dredge

In a separate shallow dish, combine 1/2 cup of freshly grated Parmesan cheese with 1/4 cup of super fine almond flour. Stir in another teaspoon of Italian seasoning for extra flavor. Working with one piece at a time, dip the seasoned chicken into the egg wash, letting any excess drip off. Then press it firmly into the Parmesan almond flour mixture, coating both sides evenly. Gently shake off any loose crumbs.

Step 4: Pan Fry to Golden Perfection

Heat a non stick skillet over medium high heat. Add a tablespoon of olive oil and a tablespoon of butter. Once the butter is melted and the oil shimmers, place the coated chicken in the pan. Cook for about 4 minutes on the first side, until the crust is deep golden brown. Flip gently with a spatula and cook the other side for another 3 to 4 minutes. The internal temperature should reach 165F (74C) on an instant read thermometer. Transfer to a plate and let rest for 2 minutes before serving.

Tip: If you prefer oven baked, arrange the coated chicken on a wire rack set over a baking sheet. Bake at 400F for 15 20 minutes, or until the internal temperature reaches 165F. For an extra golden crust, broil for the last 1 2 minutes.

Air Fryer Method

An air fryer makes this parmesan crusted chicken even faster and uses less oil. The result is just as crispy, with a lighter texture. Here is how to do it.

Air Fryer Instructions

Preheat your air fryer to 400F (200C).
Spray the coated chicken breasts lightly with olive oil spray. This helps the crust brown evenly.
Place the chicken in a single layer in the air fryer basket. Do not overcrowd; cook in batches if needed.
Air fry for 7 minutes, then carefully flip the chicken with tongs.
Continue cooking for another 3 to 4 minutes, or until the internal temperature registers 165F (74C).
Check the crust: it should be golden and crisp. If it needs more color, add 1 extra minute on each side.

Using the air fryer cuts down on total cooking time and keeps the kitchen cooler. It is an excellent option for busy weeknights when you want that crispy texture without standing over a hot stove.

Tips

These tips will help you avoid common pitfalls and ensure your parmesan crusted chicken turns out perfectly every time.

Use a non stick pan. This is essential. The cheese in the coating can stick to regular stainless steel or cast iron skillets. A good quality non stick frying pan or skillet prevents frustration and keeps the crust intact.
Check doneness with the slide test. After about 3 minutes of cooking on the first side, gently push the chicken with a spatula. If it slides easily and releases from the pan, it is ready to flip. If it resists, let it cook another 30 60 seconds before trying again.
Do not overcrowd the pan. Cook in batches if necessary. Overcrowding lowers the temperature and causes the chicken to steam rather than fry, which can make the crust soggy.
Keep the heat steady at medium high. If the heat is too low, the coating will absorb oil and become heavy. Too high, and the Parmesan can burn before the chicken is cooked through.
Rest the chicken briefly after cooking. Letting it sit for a couple of minutes on a wire rack (instead of on paper towels) keeps the bottom crust from steaming and staying crisp.

To Make Ahead

This recipe works well for meal prep. If you want to save time on a busy evening, you can prepare the chicken in advance. The key is to marinate it in the egg wash for deeper flavor.

Make Ahead Instructions

After slicing and seasoning the chicken, place the fillets in a bowl or dish and cover them with the garlicky egg wash. Seal the dish with a lid or plastic wrap and refrigerate for up to 12 hours, or overnight. The longer marination allows the seasonings to penetrate the meat, making every bite more flavorful. When you are ready to cook, take the chicken out of the fridge 15 minutes before you begin. Drain off any excess egg wash, then proceed with the standard coating and cooking instructions. Do not coat the chicken in the Parmesan almond flour mixture until just before cooking, as the coating can become soft if it sits too long.

What to Serve with Parmesan Crusted Chicken

Pair this crispy, cheesy chicken with sides that match your dietary goals.

Whether you are sticking to low carb or want a classic comfort meal, here are some of the best options.

Low Carb and Keto Sides

Cauliflower mash. Creamy, buttery, and a perfect contrast to the crispy chicken. Add roasted garlic for extra flavor.
Zucchini noodles (zoodles). Toss with a little olive oil and fresh basil for a light, low carb companion.
Steamed or roasted broccoli. Drizzle with lemon juice or a small amount of melted butter.
Garlic sauteed mushrooms. Sliced mushrooms cooked in butter with fresh thyme are rich and savory.
A simple green salad. Use a vinaigrette with olive oil and vinegar to keep the meal keto friendly.

Carb Friendly Sides

Mashed potatoes. Classic comfort food that soaks up any extra juices from the chicken.
Pasta. Toss with marinara sauce or a light Alfredo for an Italian style meal.
Steamed rice or garlic rice. A quick, neutral side that balances the rich crust.
Crusty garlic bread. Perfect for sopping up any sauce if you are not watching carbs.

No matter which side you choose, this parmesan crusted chicken fits right in. It is versatile enough for a quiet weeknight dinner or a special weekend meal.

FAQs

How do you make parmesan crusted chicken without breadcrumbs?

Replace breadcrumbs with a mixture of finely grated parmesan cheese, almond flour, and seasonings. Press the coating onto chicken breasts that have been dipped in beaten egg or mayonnaise, then bake or pan fry until golden and cooked through.

Can you air fry parmesan crusted chicken?

Yes, air frying works well. Preheat the air fryer to 375°F, spray the basket with oil, and cook the coated chicken breasts for about 10 12 minutes, flipping halfway, until the internal temperature reaches 165°F.

Is parmesan crusted chicken keto friendly?

Yes, this recipe is naturally low in carbs when made without breadcrumbs or flour. Use parmesan cheese and almond flour or pork panko as the crust, and avoid sugary marinades to keep it keto.

What is the best cheese to use for the crust?

Freshly grated parmesan from a block gives the best flavor and texture. Pre shredded cheese often contains anti caking agents that prevent proper browning. A mix of parmesan and a little mozzarella or provolone can add extra melt.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work great. Cooking time will be similar or slightly shorter. Check for doneness at 165°F on an instant read thermometer. Thighs stay juicier, but adjust the coating amount to keep it crisp.

How do you keep the parmesan crust from falling off?

Pat the chicken very dry before coating. Press the crust firmly into the meat, then let it rest for 5 10 minutes before cooking. Refrigerating the coated chicken for 15 minutes helps the crust adhere better during pan frying or baking.

Crispy Parmesan Crusted Chicken for an Easy Oven Baked Dinner

Parmesan Crusted Chicken