Some recipes are so good, they end up in your weekly rotation. This Parmesan Crusted Chicken is one of them. It’s quick, crispy, and full of flavor.
You don’t need fancy ingredients or special tools. Just chicken breasts, parmesan, a few pantry basics, and 30 minutes of your time.
Whether you’re making dinner for the family or just craving a bit of comfort food, this dish hits the spot. In this post, you’ll find the ingredients, simple steps, and a few tips to get that perfect golden crust—plus what to avoid so it never turns soggy.
Why You’ll Love This Parmesan Crusted Chicken (+ Ingredients List)
This isn’t just another chicken recipe — it’s a crispy, cheesy favorite you’ll want to make again and again. Not only is it packed with flavor, but it’s also quick and easy enough for any night of the week.
• It’s Quick and Effortless
First of all, this recipe comes together in under 30 minutes. Whether you’re short on time or just want something simple, it’s a perfect fit. Plus, there’s no marinating or deep frying involved.
• Parmesan Crusted Chicken That’s Crispy Outside, Tender Inside
Thanks to the parmesan and panko blend, you get a beautifully golden crust that stays crunchy. Meanwhile, the chicken inside stays juicy and full of flavor. In other words, no dry or bland bites here.
• It Uses Simple, Everyday Ingredients
The best part? No fancy ingredients required — just kitchen basics.With just a few pantry staples, you’ll have a meal that tastes like something from a restaurant.
Ingredients:
- 2 boneless skinless chicken breasts (slice or pound to even thickness)
- ½ cup freshly grated parmesan cheese
- ½ cup panko breadcrumbs – adds extra crunch to the crust
- 1 large egg (to help the crust stick)
- 2 tablespoons of olive oil, perfect for baking or pan-searing the chicken.
- ½ teaspoon garlic powder
- ½ teaspoon dried Italian herbs (optional but delicious)
- Salt and black pepper, to taste
Optionally, you can add a pinch of paprika or finish with fresh lemon juice for extra flavor.
Altogether, these ingredients create a golden, cheesy crust that locks in moisture and delivers the kind of bite that makes this recipe so addictive.
How to Make Parmesan Crusted Chicken (Step-by-Step)
You’ll be amazed at how easy it is to make Parmesan Crusted Chicken at home. With just a few simple steps, you’ll get golden, crispy chicken packed with flavor.The whole dish is ready to serve in just under half an hour.
• Prep the Chicken
Start by slicing or pounding the chicken breasts to make them evenly thick. This step helps the chicken cook evenly and retain its juiciness. Next, pat them dry with paper towels to remove surface moisture — this helps the crust crisp up properly. After that, season both sides with salt, pepper, and a bit of garlic powder to build flavor from the start.
• Coat with Parmesan Mixture
Meanwhile, beat one egg in a shallow bowl. In another bowl, stir together grated parmesan, panko breadcrumbs, Italian herbs, and your favorite optional spices.Dip each piece of chicken into the beaten egg, ensuring full coverage. Then, press it into the parmesan mixture, gently but firmly, so the coating sticks evenly.. The pressure helps the crust stick and fully cover each side.
• Cook Until Golden and Crispy
At this point, decide whether you want to bake or pan-fry the chicken — both give delicious results.
- To bake: Preheat your oven to 400°F (200°C). Set each coated chicken breast on a wire rack placed over a baking tray.This setup allows heat to circulate, giving you a crispier crust. Apply a thin layer of olive oil over the chicken using a spray or small drizzle. Place the chicken in the oven and cook for 20–25 minutes, flipping it once for a golden, even crust.
- For pan-frying, heat 1–2 tablespoons of olive oil in a non-stick skillet over medium heat. Wait until the oil shimmers, then lay the chicken in the pan. Make sure not to overcrowd the pan — this helps the crust stay crunchy. Cook each side for 4 to 5 minutes until the crust turns golden and the center is fully cooked.
Rest the chicken for several minutes to keep the juices locked in when you slice it.Letting it rest helps the chicken stay juicy and keeps the coating crunchy.
Common Mistakes to Avoid + Serving & Reheating Tips
Even simple recipes like Parmesan Crusted Chicken can go wrong without a few helpful tips. Here’s how to avoid the most common mistakes and enjoy your chicken at its best — even the next day.
Using Pre-Shredded Parmesan
It might save time, but pre-shredded cheese often contains anti-caking agents that prevent it from melting properly. As a result, your crust can turn out dry or patchy. For maximum flavor and the crispiest crust, always grate your own parmesan.
Skipping the Chicken Prep
Don’t skip the prep step. If you forget to pat the chicken dry, the coating won’t stick well, and you’ll miss out on that crisp finish.Before coating, remove moisture with paper towels and add seasoning for better flavor.
Overcrowding the Pan or Tray
When baking or pan-frying, leave space between each piece. Overcrowding traps steam, which softens the crust instead of crisping it. For flawless crispiness, don’t hesitate to cook the chicken in batches.
Best Serving Ideas for Parmesan Crusted Chicken
Wondering what goes well with Parmesan Crusted Chicken? Here are a few easy and delicious pairing ideas:
- Simple roasted veggies—think green beans, asparagus, or sweet carrots
- Garlic mashed potatoes or buttery pasta
- A fresh side salad dressed with zesty lemon vinaigrette or rich Caesar sauce
- Warm crusty bread served with olive oil and balsamic vinegar for dipping
You can also slice the chicken over pasta or stuff it in a sandwich with arugula and aioli for a next-day twist.
Storing and Reheating Parmesan Crusted Chicken the Right Way
Properly storing and reheating Parmesan Crusted Chicken isn’t just about convenience — it’s about preserving the science behind that irresistible crispy texture. When chicken cools, moisture naturally migrates from the juicy interior toward the crust, making it soggy. To prevent this, it’s important to let the chicken cool completely on a wire rack, store it with airflow and absorbent materials like paper towels, and reheat using dry cooking techniques like oven baking or air frying These techniques help drive moisture back out of the crust while keeping the inside tender. In contrast, microwaving traps steam and softens the coating because it excites water molecules without allowing evaporation. By understanding key food science principles — such as moisture migration, starch retrogradation, and the Maillard reaction — you can keep your Parmesan Crusted Chicken crunchy and delicious, even after storing and reheating.
FAQ questions
What are the three ingredients in Parmesan chicken?
At its core, classic Parmesan Crusted Chicken relies on just three main ingredients: chicken breasts, parmesan cheese, and breadcrumbs. Some variations also include eggs or seasonings to help the coating stick and boost flavor, but the foundation is all about tender chicken wrapped in a cheesy, crunchy crust.
How to get Parmesan to stick to chicken?
For the parmesan coating to stick well, start by patting the chicken dry with paper towels to eliminate moisture. Then, dip the chicken in a beaten egg, which acts like a natural glue. Press the chicken down into the parmesan blend, making sure every side is well covered. Pounding the chicken to an even thickness also helps the crust adhere better and cook evenly.
What goes with Parmesan Crusted Chicken?
Parmesan Crusted Chicken goes perfectly with a wide range of side dishes.Popular options include garlic mashed potatoes, roasted green beans, fresh garden salads with lemon vinaigrette, or buttery pasta tossed with olive oil and herbs. You can also serve it alongside crusty bread or a light vegetable medley for a balanced, satisfying meal.
How to make crust on chicken?
Creating a crispy crust on chicken involves three key steps: drying the chicken, coating it properly, and cooking with the right heat.Dry the chicken thoroughly with paper towels, then season both sides.Next, dip it into a binding agent like beaten egg, then press it into a breadcrumb or parmesan mixture. Finally, bake it on a wire rack at a high temperature or pan-fry it over medium heat, making sure not to overcrowd the pan. It gives you a golden, crunchy crust without drying out the inside.
Parmesan Crusted Chicken
Ingredients
- 2 boneless skinless chicken breasts (slice or pound to even thickness)
- ½ cup freshly grated parmesan cheese
- ½ cup panko breadcrumbs – adds extra crunch to the crust
- 1 1 large egg (essential for helping the crust cling properly)
- 2 tbsp olive oil — ideal for baking in the oven or searing in a skillet
- ½ tsp garlic powder
- ½ tsp dried Italian herbs (optional but delicious)
- Salt and black pepper, to taste
Optional Garnish:
- Fresh parsley, chopped
- Lemon slices
Instructions
- -Preheat your oven to 400°F (200°C). Lightly grease a wire rack and place it over a baking sheet.Pound the chicken breasts to an even thickness and pat dry with paper towels. Season both sides with salt, pepper, and garlic powder.-In one bowl, beat the egg. In a separate bowl, mix parmesan cheese, panko breadcrumbs, and Italian herbs.-Dip each chicken piece into the egg, ensuring full coverage, then press firmly into the parmesan mixture to coat all sides.-Place the coated chicken onto the prepared wire rack. Drizzle or lightly spray the tops with olive oil.-Bake for 20–25 minutes, flipping once halfway through, until golden brown and fully cooked inside.-Let the chicken rest for a few minutes before slicing. Garnish with fresh parsley and lemon slices if desired.
Notes
- Baking Tip: For extra crispiness, bake the chicken on a wire rack set over a baking sheet instead of directly on the tray. This allows hot air to circulate evenly around the chicken.
- Pan-Fry Option: If you prefer, you can pan-fry the Parmesan Crusted Chicken in a non-stick skillet over medium heat. Cook with a small amount of olive oil for 4–5 minutes per side until golden brown and cooked through.
- Cheese Tip: Always use freshly grated parmesan for the best flavor and texture. Pre-shredded cheese contains additives that prevent melting properly.
- Low-Carb Option: To make this dish lower in carbs, skip the breadcrumbs and coat the chicken with just parmesan and seasoning.
- Make Ahead: You can bread the chicken ahead of time and store it in the fridge for up to 4 hours before baking. This helps the coating stick even better.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore the crispiness.