Crispy Parmesan Crusted Chicken Breast
A quick and easy recipe for crispy Parmesan crusted chicken breasts with a golden, crunchy coating and juicy, tender meat inside. Perfect for weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 boneless, skinless chicken breasts (medium-sized)
- ½ cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
- ¾ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (or mix of dried basil, oregano, and thyme)
- Salt and freshly ground black pepper to taste
- 2 large eggs, lightly beaten, room temperature
- ½ cup all-purpose flour (or almond flour for gluten-free option)
- Olive oil or cooking spray for greasing and brushing
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if available.
- Prepare the coating stations: place flour in one shallow bowl, beaten eggs in a second bowl, and combine panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper in a third bowl.
- Trim and pound the chicken breasts to an even thickness of about ½ inch (1.25 cm). Pat dry with paper towels.
- Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the Parmesan-breadcrumb mixture, coating both sides well.
- Place the coated chicken breasts on the wire rack or directly on the foil-lined baking sheet. Lightly brush or spray the tops with olive oil.
- Bake for 20-25 minutes, flipping halfway through if not using a wire rack, until the crust is golden and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing to seal in the juices.
Notes
Pat chicken dry before coating to help crust stick. Let coated chicken rest 10 minutes before baking for better adhesion. Use wire rack for extra crispiness or flip halfway if baking directly on sheet. Broil 1-2 minutes at end if crust needs more browning. For dairy-free, substitute Parmesan with nutritional yeast and use dairy-free breadcrumbs. For gluten-free, use almond flour or gluten-free crackers instead of panko.
Nutrition
- Serving Size: 1 chicken breast (ab
- Calories: 375
- Sugar: 1
- Sodium: 550
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 15
- Fiber: 1
- Protein: 40
Keywords: crispy chicken breast, Parmesan crusted chicken, baked chicken, easy chicken recipe, golden crunch chicken, weeknight dinner