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Parmesan Crusted Chicken

Parmesan crusted chicken baked at high heat for a shatteringly crispy golden crust with crackly Parmesan and panko. Juicy, even-thickness chicken breasts are breaded in a seasoned flour-egg-breadcrumb coating and served with lemon and parsley.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and seasoning
  • 4 boneless skinless chicken breasts Pounded to even thickness for even browning.
  • salt To taste.
  • pepper To taste.
  • garlic powder To taste.
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
  • 0.5 tsp smoked paprika
Baking
  • 2 tbsp olive oil Drizzle or spray over breaded chicken.
  • fresh parsley For serving.
  • lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray.
  2. Season chicken breasts with salt, pepper, and garlic powder to taste, then pound to even thickness if needed.
Set up breading stations
  1. Place all-purpose flour in a shallow station for dredging.
  2. Beat eggs in a second shallow station until smooth.
  3. Combine panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and smoked paprika in a third station and mix evenly.
Bread the chicken
  1. Dredge chicken in flour, coating all sides with a light shake-off of excess.
  2. Dip the floured chicken into beaten egg, letting excess drip back into the station.
  3. Press chicken firmly into the Parmesan panko so the crust adheres to all sides.
Bake
  1. Drizzle or spray olive oil over the breaded chicken and place on the prepared rack.
  2. Bake for 20-22 minutes at 425°F until the crust is deep golden and the internal temperature reaches 165°F.
Finish and serve
  1. Rest the chicken for 3 minutes so the crust stays crisp.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the crispiest Parmesan crust, use evenly pounded chicken and press the panko mixture firmly so it fully bonds before baking. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a sheet pan in a 425°F oven until hot and re-crisped. Freezing is not recommended for best crust texture. For a gluten-free option, replace the flour and panko with gluten-free equivalents and continue the same breading method.