Parmesan Crusted Chicken
This Parmesan Crusted Chicken is quick, crispy, and full of cheesy flavor! Perfect for a weeknight dinner or a special meal, it comes together in under 30 minutes with simple ingredients you likely already have at home.
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.