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Parmesan Crusted Chicken

Parmesan crusted chicken with a shatteringly crisp golden Parmesan and panko coating baked in the oven for juicy, even results. Thick chicken breasts are breaded through a flour-egg-panko Parmesan line and finished at high heat until the crust cracks and turns deeply golden.
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Prep Time 15 minutes
Cook Time 22 minutes
resting 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pounded to even thickness for consistent cooking.
Seasonings
  • 1 Salt To taste.
  • 1 pepper To taste.
  • 1 garlic powder To taste; also used in the crust.
Breading
  • 0.5 cup all-purpose flour
  • 2 large eggs Beaten.
  • 1 cup panko breadcrumbs
  • 0.75 cup Parmesan cheese Freshly grated.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder For the crust.
  • 0.5 tsp smoked paprika
For baking
  • 2 tbsp olive oil Drizzle or spray over the breaded chicken.
  • 1 Fresh parsley For garnish.
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray so the crust stays crisp.
Season and set up breading stations
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste, then set up a three-station breading line with flour, beaten eggs, and panko crust.
  2. Mix the panko with Parmesan, Italian seasoning, garlic powder, and smoked paprika until evenly combined for a fragrant coating.
Bread the chicken
  1. Dredge each chicken breast in the flour, ensuring the surface is lightly coated.
  2. Dip the floured chicken into the beaten eggs so the coating adheres.
  3. Press the chicken firmly into the Parmesan panko so all sides are fully covered with a thick, even crust.
Bake
  1. Drizzle or spray the olive oil over the breaded chicken and place it on the prepared rack for airflow.
  2. Bake for 20-22 minutes at 425°F until the crust is deep golden and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes to help the crust set before cutting.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the crispiest Parmesan crust, pound the chicken breasts to an even thickness so they bake uniformly, and press the panko firmly to create a solid, crackly layer. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a wire rack in a 400°F oven until hot, about 8-12 minutes. Freezing cooked chicken is not recommended for best crust texture. For a lower-carb option, substitute almond flour for the flour and use crushed pork rinds in place of panko while keeping the egg dip and Parmesan blend.