Crispy Parmesan Crusted Chicken Baked Easy and Full of Flavor

Why you’ll love it

This Parmesan Crusted Chicken is one of those super easy dinners that comes together fast and tastes like you spent way more time in the kitchen. It’s a comfort food classic without the heavy tomato sauce or layers of mozzarella. The star here is the golden, ultra crispy coating made with panko breadcrumbs and freshly grated Parmesan, wrapped around juicy chicken breasts. My kids ask for this all the time, and I love that I can pull it together on a busy weeknight with ingredients I usually have on hand. It’s restaurant quality made right in your own kitchen, and you’ll feel like a pro when you pull that skillet out of the oven.

What you’ll need

The ingredient list is short and simple. You’ll need:

• 2 large boneless skinless chicken breasts (cut into 4 cutlets)
• Garlic powder, salt, and pepper for seasoning
• All purpose flour for the first dredge
• 1 large egg, beaten
• 1 cup panko breadcrumbs (plain or Italian seasoned)
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning (skip if using Italian seasoned panko)
• Olive oil for frying (about 1/4 cup)

I highly recommend using freshly grated Parmesan from a block. Pre shredded cheese doesn’t melt as evenly and won’t give you that same dreamy, crispy texture. If you only have regular breadcrumbs, that’s fine too, but panko really delivers the crunch we’re after. For a quick version, check out our classic Parmesan Crusted Chicken for more tips.

Pro tip

For the crispiest crust, always use panko breadcrumbs. They are lighter and airier than regular breadcrumbs, which means they crisp up beautifully in the hot oil. If you’re using Italian seasoned panko, you can skip the extra Italian seasoning. If all you have is plain panko, just add the Italian seasoning yourself. The key is to press the breadcrumb mixture firmly onto the chicken so it sticks.

Breading tips

Getting that golden crust that stays put is all about technique. Follow these simple steps and you’ll nail it every time:

• Pat the chicken dry with paper towels before you start. Moisture is the enemy of a crispy crust.
• Set up your breading station: one dish with flour, one with beaten egg, and one with the panko Parmesan mixture.
• Dredge in flour first, shaking off any excess. Then dip in egg, letting the excess drip off. Finally, press firmly into the panko Parmesan mix, coating both sides well.
• Shake off any loose crumbs at each step. This prevents clumps and ensures even browning.
• Cook only two pieces at a time. Crowding the pan lowers the oil temperature and makes the coating soggy instead of crisp.
• Make sure the pan is hot before adding the chicken. You should see the oil shimmer but not smoke.
• Don’t move the chicken once it’s in the pan until you’re ready to flip. Let the crust set and turn golden brown.

How to make parmesan crusted chicken

Now let’s get cooking. This Parmesan Crusted Chicken comes together in about 30 minutes. Here’s the step by step:

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1. Preheat your oven to 400°F. Use an oven proof skillet if you have one; otherwise, you’ll transfer the chicken to a baking dish later.
2. Cut each chicken breast horizontally into two even cutlets. You should have four pieces total. Season both sides with garlic powder, salt, and pepper.
3. Set up your breading station as described above. Dredge each cutlet in flour, then egg, then the panko Parmesan mixture. Press the coating on firmly.
4. Heat about 2 tablespoons of olive oil in the skillet over medium high heat. Once hot, add two breaded cutlets. Cook for 3 to 4 minutes per side, until deep golden brown. Do not move them until ready to flip.
5. Transfer the browned cutlets to a plate. Add a little more oil if needed and repeat with the remaining two cutlets.
6. Once all are browned, place the skillet in the oven (or transfer cutlets to a baking dish if your skillet isn’t oven safe). Bake for 5 to 8 minutes, or until the internal temperature reaches 165°F on an instant read thermometer.
7. Let rest for 2 minutes before serving so the juices settle.

That’s it! The combination of pan frying and oven finishing gives you that dreamy, crispy perfection with a tender inside.

What to serve with parmesan crusted chicken

This versatile dish pairs beautifully with so many sides. Here are some of my favorites:

• Pasta: Fettuccine Alfredo or spaghetti with marinara sauce are classic choices.
• Rice or risotto: Lemon risotto or garlic butter rice complements the savory crust.
• Vegetables: Garlic butter broccolini, sautéed green beans, or roasted asparagus.
• Salad: A simple Caesar salad or mixed greens with a tangy vinaigrette cuts through the richness.
• Potatoes: Garlic mashed potatoes or crispy roasted potatoes make it a hearty meal.

You can’t go wrong with any of these. For a low carb option, serve with zucchini noodles or a big side of roasted vegetables.

Leftovers and storage

Leftover Parmesan Crusted Chicken will keep in the fridge for 3 to 4 days. The breading will soften over time, but don’t worry, you can bring the crunch back. Here’s how:

Freezing is not recommended because the breading becomes mushy when thawed. If you have extra, plan to eat the leftovers within a few days. For more tips on keeping chicken crispy, check our Air Fryer Chicken Parmesan guide.

Frequently Asked Questions

Parmesan Crusted Chicken

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🧀 Golden, ultra-crispy Parmesan and panko coating wrapped around juicy chicken breasts for a restaurant-quality dinner at home.
⚡ Ready in about 30 minutes with simple pantry ingredients—perfect for busy weeknights the whole family will request again and again.

• Total Time: 35 minutes
• Yield: 4 cutlets 1x

Ingredients

Scale 1x2x3x

2 large boneless skinless chicken breasts (cut into 4 cutlets)

Garlic powder, to taste

Salt, to taste

Black pepper, to taste

All-purpose flour, for dredging (about 1/2 cup)

1 large egg, beaten

1 cup panko breadcrumbs (plain or Italian seasoned)

1/2 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning (skip if using Italian seasoned panko)

Olive oil, for frying (about 1/4 cup)

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Instructions

1-Preheat the oven: Preheat oven to 400°F and use an oven-proof skillet if available.

2-Prepare the chicken: Cut each chicken breast horizontally into two cutlets (4 pieces total) and season both sides with garlic powder, salt, and pepper.

3-Bread the chicken: Dredge each cutlet in flour, then egg, then panko-Parmesan mixture, pressing coating firmly.

4-Pan-fry the chicken: Heat 2 tbsp olive oil in skillet over medium-high, add two breaded cutlets, and cook 3-4 minutes per side until deep golden brown without moving them until ready to flip.

5-Cook remaining chicken: Transfer browned cutlets to a plate, add more oil if needed, and repeat cooking with the remaining two cutlets.

6-Finish in the oven: Return all cutlets to skillet (or transfer to a baking dish if skillet isn’t oven-safe) and bake for 5-8 minutes until internal temperature reaches 165°F.

7-Rest and serve: Let chicken rest for 2 minutes before serving.

Last Step:

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Notes

💡 Use freshly grated Parmesan from a block for the best melt and crispiest texture—pre-shredded cheese won’t give you the same results.
🔑 Always pat the chicken dry before breading and press the panko-Parmesan mixture firmly onto each cutlet so the crust stays put.
🍳 Cook only two cutlets at a time and don’t move them until ready to flip—crowding the pan makes the coating soggy instead of crisp.

• Author: Ruby Bennett
• Prep Time: 15 minutes
• Resting Time: 2 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop, Oven
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 cutlet
• Calories: 410
• Sugar: 1g
• Sodium: 520mg
• Fat: 21g
• Saturated Fat: 5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 130mg