I make this baked Parmesan crusted chicken when I want something crispy, comforting, and simple without dealing with frying. The outside turns beautifully golden and crunchy, while the inside stays juicy and tender. It’s one of those meals I rely on when I need a dependable and satisfying dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unseasoned breadcrumbs
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1 pound boneless, skinless chicken breasts
Kosher salt, to taste
Black pepper, to taste
1/3 cup all-purpose flour
2 large eggs
Flaky sea salt, for finishing (optional)
Chopped fresh parsley, for garnish (optional)
Directions
I start by preheating my oven to 425°F. Then I spread the breadcrumbs on a baking sheet and toast them for about 6 to 8 minutes until they turn lightly golden.
I transfer the toasted breadcrumbs into a shallow bowl and mix in the Parmesan cheese and Italian seasoning. This creates a flavorful, crispy coating.
Next, I slice the chicken breasts horizontally to make thinner cutlets. I pat them dry and season both sides with kosher salt and black pepper.
I lightly coat each piece with flour, shaking off any excess. Then I beat the eggs in a separate bowl and dip each floured cutlet into the egg.
After that, I press each piece into the breadcrumb-Parmesan mixture, making sure it’s evenly coated. I place the coated chicken on a wire rack set over a baking sheet.
I bake the chicken for 10 minutes, flip each piece, and bake for another 10 minutes or until the internal temperature reaches 165°F.
To finish, I sprinkle flaky sea salt and chopped parsley on top before serving.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Calories: 390 kcal per serving
Variations
I sometimes switch things up by adding garlic powder or paprika to the breadcrumb mixture for extra flavor. When I want a cheesier crust, I mix in a bit of shredded mozzarella along with the Parmesan. For a healthier twist, I use whole wheat breadcrumbs. I also like to swap parsley with basil or skip herbs entirely depending on what I have.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer using the oven at 350°F for about 10 minutes to keep the coating crispy. I avoid microwaving if possible because it softens the crust.
FAQs
Can I use chicken thighs instead of breasts?
I can absolutely use boneless chicken thighs. I just adjust the cooking time slightly since thighs may take a bit longer.
How do I keep the coating crispy?
I make sure to toast the breadcrumbs first and bake the chicken on a wire rack so air circulates underneath.
Can I prepare this ahead of time?
I sometimes bread the chicken a few hours in advance and keep it in the fridge until ready to bake.
What can I serve with this dish?
I usually pair it with a simple salad, roasted vegetables, or even pasta for a complete meal.
Can I freeze it?
I can freeze the cooked chicken. And I let it cool completely, then store it in a freezer-safe container. I reheat it in the oven مباشرة from frozen.
Conclusion
I find this baked Parmesan crusted chicken to be one of the easiest ways to get a crispy, satisfying meal without frying. It’s reliable, flavorful, and fits into busy days without stress. Once I make it, it quickly becomes a regular part of my dinner rotation.
📖 Recipe:
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Baked Parmesan Crusted Chicken
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
This baked Parmesan crusted chicken is crispy on the outside and juicy on the inside, offering a comforting and flavorful meal without frying. It’s quick to prepare and perfect for an easy weeknight dinner.
Ingredients
1 cup unseasoned breadcrumbs
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1 pound boneless, skinless chicken breasts
Kosher salt, to taste
Black pepper, to taste
1/3 cup all-purpose flour
2 large eggs
Flaky sea salt, for finishing (optional)
Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 425°F. Spread the breadcrumbs on a baking sheet and toast for 6 to 8 minutes until lightly golden.
- Transfer toasted breadcrumbs to a shallow bowl and mix with Parmesan cheese and Italian seasoning.
- Slice chicken breasts horizontally into thinner cutlets. Pat dry and season with kosher salt and black pepper.
- Coat each piece lightly with flour, shaking off excess.
- Beat eggs in a separate bowl and dip each floured cutlet into the eggs.
- Press each piece into the breadcrumb-Parmesan mixture until evenly coated.
- Place coated chicken on a wire rack set over a baking sheet.
- Bake for 10 minutes, flip, and bake another 10 minutes or until internal temperature reaches 165°F.
- Finish with flaky sea salt and chopped parsley before serving.
Notes
Add garlic powder or paprika to the breadcrumb mixture for extra flavor.
Mix in shredded mozzarella for a cheesier crust.
Use whole wheat breadcrumbs for a healthier variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F for about 10 minutes to maintain crispiness.
Chicken thighs can be used but may require slightly longer cooking time.
Can be breaded ahead and refrigerated before baking.
Freeze cooked chicken and reheat directly from frozen in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 135 mg
