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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