Name: Parmesan Crusted Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 large boneless, skinless chicken breasts (about 1 lb or 450 g total); 1 cup (about 100 g) finely grated Parmesan cheese (pre-grated is best); 1/2 cup (about 50 g) Panko breadcrumbs; 1/4 cup (about 25 g) all-purpose flour; 1 large egg; 2 cloves garlic, minced; 1 tsp dried Italian seasoning; 1/2 tsp paprika (smoked or sweet); 1/4 tsp black pepper; 1/4 tsp salt (adjust to taste, as Parmesan is salty); 2 tbsp olive oil or melted butter; Fresh parsley, chopped

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Introduction

Parmesan Crusted Chicken offers a deliciously crispy, golden exterior paired with a juicy, tender interior. This easy recipe combines flavorful Parmesan and crunchy Panko for an elegant meal perfect for any night of the week.

The image shows two pieces of golden brown breaded chicken cooking in a black cast-iron skillet. Each piece of chicken has a crispy, textured crust on top with small green herbs sprinkled all over, adding spots of fresh green color. The breaded layer is thick and crunchy, with some darker toasted spots for contrast. The chicken beneath the crust is white and slightly visible around the edges. The skillet sits on a surface that has been changed to white marble texture, though the skillet itself is black and shows some oil glistening around the chicken, giving the scene a rich, warm feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts (about 1 lb or 450 g total)
1 cup finely grated Parmesan cheese (about 100 g)
1/2 cup Panko breadcrumbs (about 50 g)
1/4 cup all-purpose flour (about 25 g)
1 large egg
2 cloves garlic, minced
1 tsp dried Italian seasoning
1/2 tsp paprika (smoked or sweet)
1/4 tsp black pepper
1/4 tsp salt (adjust to taste, as Parmesan is salty)
2 tbsp olive oil or melted butter
Fresh parsley, chopped (for garnish, optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Place one chicken breast on a cutting board and cover with plastic wrap. Gently pound with a meat mallet or rolling pin to an even ½-inch thickness. Repeat with the second breast. Pat both dry with paper towels, then season lightly with salt and pepper.
Step 2: Set up three shallow bowls: put flour in the first, whisk the egg until smooth in the second, and mix Parmesan, Panko, garlic, Italian seasoning, paprika, salt, and pepper in the third until well combined.
Step 3: Dredge one chicken breast lightly in the flour, shake off excess, then dip fully in the beaten egg. Press firmly into the Parmesan-Panko mixture to coat evenly and thickly. Place on the prepared baking sheet. Repeat with the other breast.
Step 4: Drizzle olive oil or brush melted butter over the coated chicken breasts to help the crust brown and crisp. Bake for 18-22 minutes until the crust is golden and the internal temperature reaches 165°F (74°C).
Step 5: Transfer the chicken to a clean cutting board and let rest for about 5 minutes. This allows juices to redistribute for moist, tender bites. Garnish with fresh parsley if desired and serve immediately.

Tips & Variations

Use Panko breadcrumbs for a lighter, crispier crust; regular breadcrumbs work but are less crunchy.
Pat chicken very dry before breading to help the coating stick and stay crispy.
Try mixing a tablespoon of mayonnaise into the egg for an even richer, more golden crust.
Grate garlic with a microplane into the breadcrumb mixture for even flavor distribution.
For extra crispiness, bake the chicken on a wire rack placed over the baking sheet.
Swap chicken breasts for boneless, skinless thighs for a juicier result; adjust pounding and monitor cooking time.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked chicken tightly wrapped for up to 2 months. To reheat and maintain the crust’s crispiness, warm in an oven or air fryer at 350°F (175°C) until heated through. Avoid microwaving, as it softens the crust.

How to Serve

Two pieces of golden brown breaded chicken rest side by side in a black cast iron skillet, each piece covered in a crispy, crumbly, and slightly uneven layer of toasted breadcrumbs with green herb flecks sprinkled on top. The chicken beneath is white and tender looking, visible at the edges where the breading thins. Small bits of browned garlic and fresh herbs are scattered in the skillet oil around the chicken. The skillet sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can bread the chicken up to a day in advance. After breading, cover and refrigerate. This helps the coating set and can improve crispness when baked. Avoid freezing the raw breaded chicken to prevent soggy crust after thawing.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless chicken thighs are more moist and flavorful. There’s no need to pound them, but trim excess fat. Their shape may cook unevenly, so watch for quick browning on thinner edges. Cooking time remains similar.

My crust isn’t sticking to the chicken. What did I do wrong?

This usually means the chicken was too moist or not pressed firmly enough into the coating. Be sure to pat the chicken completely dry before breading. When coating, press firmly with your palm for several seconds to help the crust adhere well.

Why is my crust burning before the chicken is cooked?

If your oven runs hot or you’re using a dark baking sheet, try lowering the temperature to 375°F (190°C) and extend the cooking time slightly. Placing the baking sheet higher in the oven or tenting the chicken loosely with foil in the last few minutes can also prevent over-browning.

What’s the best way to reheat leftovers?

Reheat in an oven or air fryer at 350°F (175°C) for 10-15 minutes to keep the crust crisp. Avoid microwaving, which creates steam and softens the coating, changing the texture.