You know those evenings when you’re staring at a pack of chicken breasts, wondering if dinner can be both quick and exciting? That’s where Parmesan Crusted Chicken swoops in to save the day. Think golden, crispy coating with a cheesy punch, tender chicken inside, and a recipe so simple you could practically do it in your sleep (though I don’t recommend that—hot oil and naps don’t mix).
This dish has been my go-to ever since I tried something similar at a potluck years ago—back before Joanna Gaines made Parmesan Chicken a farmhouse sensation. It’s a crowd-pleaser whether you’re feeding picky eaters, impressing guests, or just trying to get dinner on the table before everyone raids the snack drawer.
Table of Contents
Why You’ll Love This Parmesan Crusted Chicken
- Crispy, cheesy, and full of flavor without deep frying
- Uses pantry staples you probably already have
- Works for weeknight dinners or Sunday comfort food
- Pairs with just about anything—from mashed potatoes to a crisp salad
Ingredients (with purpose):
- Chicken breasts – for tender, juicy bites (can use Parmesan Crusted Chicken Tenderloins if you want smaller portions)
- Parmesan cheese – the star of the show for that nutty, salty crunch
- Bread crumbs – for crispy texture (panko gives extra crunch)
- Eggs – to help the coating stick
- Garlic powder – for a savory kick
- Paprika – adds color and warmth
- Olive oil or butter – to help the crust crisp up while baking or pan-frying
- Salt and pepper – the basic magic dust of seasoning
Steps
- Prep your chicken – Pound chicken breasts to even thickness so they cook evenly.
- Set up a breading station – One bowl with beaten eggs, another with a mix of Parmesan, bread crumbs, garlic powder, paprika, salt, and pepper.
- Coat the chicken – Dip each piece into eggs, then press into the Parmesan mixture until well covered.
- Cook it up – For a lighter option, place coated chicken on a lined baking sheet and bake at 400°F until golden (about 20–25 minutes). For that extra crispy finish, pan-fry in a bit of olive oil until each side is golden brown, then finish in the oven.
- Serve and enjoy – Pairs perfectly with roasted veggies, pasta, or even a fresh salad.
Cooking Tips
- Want Baked Crusted Chicken Recipes that stay crisp? Use a wire rack over your baking sheet for airflow.
- Don’t skip pounding your chicken—thicker spots cook slower, leaving you with dry edges and raw centers.
- For a little kick, add a touch of cayenne or serve with a drizzle of Boom Boom Chicken sauce.
A Little Kitchen Story
Back when we lived in Amarillo, my mama used to make her own version of Breaded Parmesan Chicken for church suppers. I remember sneaking into the kitchen to grab the extra crispy bits that fell off the pan. Even now, if there are stray crumbs after plating, I call dibs—perks of being the cook.
FAQs
Can I use chicken tenderloins instead of breasts?
Absolutely! In fact, Parmesan Crusted Chicken Tenderloins cook even faster and are great for kids or appetizers.
How do I store leftovers?
Cool completely, store in an airtight container, and refrigerate for up to 3 days. Reheat in the oven to keep that crunch.
Can I make this gluten-free?
Yes—just swap the bread crumbs for a gluten-free variety or crushed rice crackers.
With its crispy crust, cheesy flavor, and flexibility for sides, Parmesan Crusted Chicken isn’t just dinner—it’s the recipe that’ll make you the kitchen hero on even the busiest nights. And trust me, once you serve it, there won’t be a single crumb left (unless you hide them for yourself).
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Parmesan Crusted Chicken: Crispy, Cheesy, and Perfect for Busy Nights
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Crispy, juicy Parmesan Crusted Chicken baked (or pan-fried) to golden perfection in under 40 minutes. Family-friendly, weeknight-easy, and wildly delicious.
Ingredients
4 boneless skinless chicken breasts (6–8 oz each), pounded to 1/2-inch thick
1 cup panko breadcrumbs
1/2 cup finely grated Parmesan cheese
2 large eggs
2 tablespoons milk or water
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for drizzling or pan-frying; see instructions)
Cooking spray (for rack or sheet pan)
Instructions
1. Preheat oven to 400°F. Line a sheet pan with foil and set a wire rack on top. Lightly coat the rack with cooking spray.
2. Pound chicken to an even 1/2-inch thickness for quick, even cooking.
3. In a shallow bowl, whisk eggs with milk (or water). In a second bowl, combine panko, Parmesan, paprika, garlic powder, onion powder, salt, and pepper.
4. Dip each chicken breast into the egg mixture, letting excess drip off, then press firmly into the panko–Parmesan mixture to coat all sides.
5. For baked: Set coated chicken on the prepared rack, mist tops with cooking spray or drizzle with 1 tablespoon olive oil. Bake 18–22 minutes, until the crust is golden and the thickest part reaches 165°F.
6. Optional extra-crisp: Broil 1–2 minutes at the end, watching closely.
7. For pan-fried: Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken 3–4 minutes per side until deeply golden. Add remaining oil as needed. Transfer to a 350°F oven for 5–8 minutes to finish to 165°F.
8. Rest 3 minutes, then serve with lemon wedges, a simple salad, or pasta.
Notes
Make it tenderloin-friendly: Use 1 1/2 lb chicken tenderloins and bake at 400°F for 12–15 minutes.
Air fryer option: 400°F for 10–12 minutes, flipping halfway, until 165°F.
Gluten-free swap: Use gluten-free panko.
Flavor boost: Add 1/2 teaspoon Italian seasoning or a pinch of cayenne to the crumb mix.
Serve-with ideas: Marinara for “Crusted Chicken Parmesan” vibes or a drizzle of Boom Boom Chicken sauce for heat.
Storage: Refrigerate leftovers up to 3 days. Re-crisp at 400°F for 8–10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked or Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 410 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 170 mg
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