This Crispy Baked Parmesan Chicken is a go-to dinner when I want something flavorful, easy, and satisfyingly crunchy without deep frying. Coated in a savory Parmesan crust and baked to golden perfection, it’s a healthier twist on a comfort food classic.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly simple yet delivers restaurant-quality flavor. The chicken stays juicy on the inside while the outer layer crisps up beautifully in the oven. It’s a crowd-pleaser for family dinners, and it pairs effortlessly with everything from pasta to salads. Plus, there’s no need for frying oil or a lot of cleanup.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts
Grated Parmesan cheese
Bread crumbs (I prefer panko for extra crunch)
Garlic powder
Paprika
Salt and pepper
Eggs
Olive oil or cooking spray
directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper or lightly greasing it.
I slice the chicken breasts horizontally to create thinner cutlets or pound them to an even thickness.
In one bowl, I whisk the eggs. In another, I mix the Parmesan cheese, bread crumbs, garlic powder, paprika, salt, and pepper.
I dip each chicken cutlet into the eggs, then coat it evenly in the Parmesan-breadcrumb mixture, pressing gently so it sticks well.
I place the coated chicken onto the baking sheet and lightly spray the tops with olive oil or cooking spray to help them crisp up.
I bake for 20–25 minutes, flipping halfway through, until the chicken is golden and cooked through (internal temp should be 165°F or 74°C).
I let the chicken rest for a few minutes before serving to lock in the juices.
Servings and timing
This recipe serves 4 people. It takes about 10 minutes to prep and 25 minutes to cook, for a total time of 35 minutes.
Variations
I sometimes add Italian seasoning or cayenne pepper to the breadcrumb mixture for a flavor twist.
For a gluten-free version, I use almond flour and gluten-free breadcrumbs.
If I’m craving extra cheesy flavor, I mix in shredded mozzarella or asiago with the Parmesan.
I’ve also made this with chicken thighs instead of breasts, which turns out just as juicy and flavorful.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken on a baking sheet and warm it in the oven at 350°F for about 10–12 minutes to maintain its crispiness. I avoid microwaving because it softens the crust.
FAQs
How do I make sure the coating stays crispy?
I make sure to use panko breadcrumbs and spray the tops with a bit of oil before baking. Baking on a wire rack also helps air circulate around the chicken for even crisping.
Can I prepare this chicken ahead of time?
Yes, I prep the chicken and bread it earlier in the day, then store it in the fridge until I’m ready to bake it. I don’t recommend breading it the night before, as it might get soggy.
What sides go well with this chicken?
I often serve it with roasted vegetables, mashed potatoes, or a simple green salad. It also works great on top of pasta with marinara sauce.
Can I freeze baked Parmesan chicken?
Yes, after baking and cooling, I wrap the chicken tightly and freeze it. To reheat, I bake it directly from frozen at 375°F for 20–25 minutes or until heated through.
What’s the best cheese to use?
I always use freshly grated Parmesan for the best flavor and texture. Pre-shredded Parmesan can work, but it doesn’t melt as well or coat as evenly.
Conclusion
This Crispy Baked Parmesan Chicken is everything I want in a weeknight dinner—fast, flavorful, and satisfying. With its golden crust and tender inside, it’s a dish I come back to again and again. Whether I’m feeding the family or just making a simple solo meal, this recipe never lets me down.
Crispy Baked Parmesan Chicken is a healthier alternative to fried chicken, offering a golden, cheesy crust and juicy interior, perfect for weeknight dinners or family meals.
Ingredients
4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup panko bread crumbs
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
2 large eggs
Olive oil or cooking spray
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Slice chicken breasts horizontally to make thinner cutlets or pound to even thickness.
In a bowl, whisk the eggs. In another bowl, combine Parmesan, bread crumbs, garlic powder, paprika, salt, and pepper.
Dip each chicken piece into the eggs, then coat with the Parmesan mixture, pressing to adhere.
Place chicken on baking sheet and lightly spray with olive oil or cooking spray.
Bake for 20–25 minutes, flipping halfway through, until golden and internal temperature reaches 165°F (74°C).
Let rest a few minutes before serving.
Notes
Use freshly grated Parmesan for the best flavor and coating.
Panko breadcrumbs provide the crispiest texture.
Baking on a wire rack enhances crispiness.
Reheat in the oven to maintain crust quality.
Prep and refrigerate chicken earlier in the day to save time at dinner.
