Parmesan Crusted Chicken that’s a kid friendly, healthy easy weeknight meal with a crispy cheesy crust in 45 minutes and only 1 pan and 1 bowl to clean up!
Cheese crusted main courses seem like a winning dinner to me (this could be why ourย Parmesan Crusted Pork Chops are one of our favorite dinners) and the fact the recipe is so easy only makes this dish even more amazing.
PARMESAN CRUSTED CHICKEN
Parmesan Crusted Chicken is an easier, healthier version of baked chicken than Easy Chicken Parmesan since we have less breading on the chicken. We love easy baked chicken recipes because they’re healthy, cook quickly and are family friendly and this recipe is no exception to that rule!
We love serving this Parmesan Crusted Chicken withย Garlic Bread,ย pasta and a side salad topped with Olive Garden Italian Dressing.
BAKED CHICKEN
Baked Chicken is a delicious option when you’re not making aย Perfect Simple Roast Chicken orย Easy Grilled Chicken.
Generally when working with breading you can either bake or fry. In this recipe with the addition of the Parmesan cheese and olive oil youโll have enough fat to help brown the breading.
When baking the chicken be sure to give each piece of chicken some space apart from the next piece of chicken. This prevents the chicken from steaming as it cooks and helps the crust brown evenly.
We also flip the chicken halfway through the cooking time (this is the hardest part of the recipe). Because we have a breading and we are flipping the chicken we have to be careful to avoid any of the breading coming off.
Ingredients:
Chicken:
Boneless Skinless Chicken Breast is the choice of meat for this recipe. Make sure the chicken is even in thickness and about 6 ounces in weight. The easiest way to trim a standard boneless skinless chicken breast is to remove the tenderloin under the breast. If you still need to cut down on the size of the chicken I suggest trimming around the longest widest side of the chicken.
Breadcrumbs:
We use panko breadcrumbs in this recipe because they stay crispier longer than most breadcrumbs but you can use traditional bread crumbs in their place if you’d like. If you’re using standard breadcrumbs you may want to dredge your chicken in one large egg before breading to help your breading adhere.
Cheese:
We use Parmesan Cheese in this recipe because it is a hard cheese that doesn’t melt completely and easily. You don’t want to swap this cheese for a different one like mozzarella or cheddar but using a similar hard cheese like Romano cheese would work.
If you use grated Parmesan cheese I’d again recommend using an egg to dredge your chicken first to help the breading adhere first.
Additions:
- Lemon Zest: This adds a fresh flavor and the lemon juice from the lemon can be squeezed over the dish after the cooking is done.
- Garlic: Either fresh garlic or garlic powder would be an easy addition to this recipe.
- Seasoning mixes: Cajun, creole, jerk or other mixes like Italian seasoning add an easy new dimension of flavor.
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How to Make Parmesan Crusted Chicken:
- Season Chicken with oil, salt and pepper.
- Press into breadcrumbs and Parmesan cheese.
- Place gently onto baking sheet and bake for 15 minutes.
- Carefully flip chicken and bake an additional 15-20 minutes.
MORE EASY DINNER RECIPES:
- Oven Baked Chicken and Rice โ Crispy chicken and perfectly seasoned rice in one pan.
- Smothered Pork Chops โ pan fried pork chops with a creamy sauce.
- Classic Beef Meatloafย โ This recipe is a clientย favorite
- Ultimate Sloppy Joesย โ ย One of the most popular recipes on the site, and in 20 minutes!
- Ultimate Pot Roast โ The most popular the on the site and a dinner in one slow cooker, it is PERFECTION.
Ingredients
- 4 chicken breasts tenderloin removed (6 ounce pieces)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 cup olive oil
- 1 cup Parmesan Cheese shredded
- 1 cup panko bread crumbs
Instructions
- Preheat the oven to 350 degrees.
- Season the chicken with salt, pepper and olive oil, rubbing it on until evenly covered.
- Mix the Parmesan cheese and breadcrumbs in a medium bowl before pressing the chicken into the mixture until well covered.
- Add it to a baking pan and cooking for 30-35 minutes, flipping them over halfway through cooking very carefully with a spatula.
Nutrition
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This is so quick and easy! I can’t wait to make it when I get back from vacation! It’s gonna be a hit w the roommates! Honest!
I made these for dinner tonight. I used a mini stainless steel cookie sheet and made them in an air fryer. I did dip them in egg before breading, and used a Canola Spray before putting in the air fryer. I used a nylon mini spatula to turn. No breading issues at all. They turned out golden with all the breading. Absolutely delicious, another one of your keepers. Thank you for so many delicious recipes.
As a possible helpful tip to prevent the breading coming off when flipping the chicken, what I do when I’m baking chicken or fish with breading is to line a baking sheet with foil, then top it with a cooling rack. Spray the cooling rack generously with cooking spray. Then place the chicken or fish fillets on the rack, spray one side generously with spray, then gently flip them over and spray the other side. Then bake at a high temperature, like 450 degrees. That way, you don’t have to flip the fillets because the heat goes all around them and they get crispy on both sides.
I followed the directions but all of the breading came apart and fell off the chicken, mostly when they were flipped, what went wrong?
What went wrong is breading for chicken is supposed to have a binding ingredient like egg. For that reason this recipe gets a 1 star? Because exactly the same thing happened to me.
Omg! Tjis was divine! It will be made at my home at least on e a weel! I uaed thin chicken breast cutlets. I used olive oil- then breaded them and had no problem! I did however cook mine in the air fryer and i did use tongs to gently flip them . Delicious!
I don’t know about you but I skip the 8 pages of back story before recipes. When the chicken turned out white as a ghost even after extra cooking time, a higher cooking temo, and finally blowing with broil, all of the breading on the bottom was soggy and fell off. I went back and skimmed the recipe and story and only there, in a foot note does it mention the egg dredge. Just put that part in the dang recipe! Right before press into parmesan and panko DREDGE IN EGG. Thank you for coming to my Ted talk.
Never got brown was still yellow after 40 minutes whereโs the brown Christy crust
I used mayo to stick the breadcrumb/parm mixture & laid them on a foiled cookie sheet. Much more crispy.
I absolutely love this recipe! Mine came out perfect! I did make some slight adjustments… I baked mine on baking sheet lined with foil and sprayed with cooking spray. I used panko bread crumbs (with Italian seasonings) but I also coated my chicken breasts in egg before coating it in my shredded Parmesan cheese and bread crumb mixture. It came out perfect and crispy and I didnโt lose any of my breading!
Thanks for the feedback and suggestions, Sam. I’m glad you enjoyed it.
Unfortunately, this recipe was rubbish. The bottoms were soggy and somehow also stuck to the pan? After the first cutlet, the breading barely stuck. Lots of opportunities for improvement. Iโm thinking that next time I will try an egg wash or something else. I rarely leave negative reviews, but this is for those who may be reading this and thinking โthat doesnโt seem like it will turn outโ โ I say trust your gut.
I wish I read this before I cooked because YES!
Ugh I am reading all this as mine is in the oven cooking. It sounded like such an easy delicious recipe. We will see how mine turn out.
I had similar results as some. The breading stuck, but the Parmesan didnโt. The parm got crispy and when I flipped it all fell off. I added parm to it after cooking.
Next time you make it, try letting the chicken rest on a cookie sheet at room temperature for 30 minutes once breaded. That might help the breading adhere to the chicken more. Hope this helps!
I donโt know what I did wrong โ but it didnโt crisp up AT all. The coating was dry and falling off. I followed directions to a T. ?
If it fell off the chicken wasn’t moist enough for the breading. Were the chicken breasts coated in enough oil? Or maybe were they too large and in the cooking time it just got too dry? This recipe calls for shredded Parmesan vs the grated type. The moisture difference between the two is significant too and the shredded variety melts vs the grated variety which doesn’t. Would love to troubleshoot!
I made this too and it also did not look like the pictures. I realized that if you look at her photos, the chicken was pan fried on the stove, not the oven.
I used a cast iron skillet that can be used in the oven.
You should add in your recipe that you bake yours in a cast iron pan. I did not read the reviews first even though I was confused that you didnโt say to sear it in a pan first and now I have a lot of wasted chicken.
Hi, I don’t sear it in the pan first.
I was excited to try this because my son is allergic to eggs. I followed the instructions exactly. I used shredded parm and Pablo and the entire 1/4 cup of olive oil. When I noticed browning wasnโt happening I sprayed the chicken with olive oil cooking spray. It still didnโt get brown. I finally drizzled it with olive oil right out of the bottle. Still didnโt work. Not sure where I went wrong.
How long did you let the chicken sit to brown? It does take a good amount of time and adding the oil keeps the chicken moist and wouldn’t help it brown.
Can I use a cast iron skillet for this chicken, or does a baking dish work better?
Cast iron would work as well too. Enjoy!
This was very good, but I also did not get the same crisp on the outside. I broiled it a bit at the end, but that only crisped the very top. What kind of baking pan do you recommend? I tried it with an 8″ x 11″ glass dish, but perhaps the sides were too high? There was at least an inch between each piece of chicken. Please help! ๐
Were you able to flip it halfway through the cooking? I find this helps get it crispy on all sides.
I really want to love this. Iโve tried it twice but it doesnโt seem to be coming out as beautifully crispy as pictured.
Can I use Parmesan in the shake container or does it need to be shredded Parmesan like in the bag?
That would work in a pinch.
Can this meal be prepped and frozen for later?
Yes ๐
This was another hit recipe! Everyone in my family absolutely loved this one. I havenโt found one recipe on your site that people have complained, and more times than not they are heaping complements my way. Thanks again!
That’s so sweet of you to say Dave! I’m happy that you’re enjoying all of the recipes.
Yet another hit! Every time I make one of your recipes I get such high praise. I can’t thank you enough – I love this site. Keep on passing along winners like this.
I’m so glad you’re enjoying the recipes and the site!
What do you normally serve this with? It looks amazing!
Thank you! We usually serve this with pasta, a side salad and garlic bread. Such a delicious meal, enjoy!
I made this for last night’s dinner. I was disappointed it did not turn out crispy. The only change I made was I used parmesan in a ready shake container. Could that have my downfall? It had great taste just not crispy.
Oh no! It sounds like you need to keep a bit more space in between your chicken pieces while baking. If it’s too close, it will steam vs getting it crispy. Hope this helps for next time.
Mine also didnโt turn out melted crispy like the picture. They were very spaced out and I used fresh Parmesan cheese that I grated finely. ????? Is there a certain kind of breadcrumbs that should be used? They seemed more dry / breadcrumb than crispy cheese.
Oh no! I used Panko breadcrumbs for this recipe. I hope this helps for next time.
Do you think this would work as a keto recipe by leaving out the breadcrumbs and just using Parmesan cheese to coat the chicken?
Sure ๐
I loved that this only took a few simple ingredients to make it!
Easy peasy!
I know that my kids will love this cheesy chicken dish!
It’s so nice to have those meals that you just know everyone loves!
This chicken was soooo good!!!! I couldn’t stop cutting off just another little piece! Thank you!
Oh yes, I’ve been there! Haha! So glad you enjoyed it.
Mmmm!! Love crispy chicken! This would be great alone or in so many other recipes!!
Definitely! Thanks for the 5 stars.
This chicken looks so juicy and perfect – YUM!
Thanks, Courtney!
What do you mean by “tenderloin removed”, describing the chicken breasts? Thank you!
The tenderloin, is a strip of breast meat, that is part of the breast but that is not really connected so that it can be separated. I hope you enjoy the recipe.
Hi Sabrina. Can you use Parmesan cheese that is in the grocery store in the prefab kind?
Sure ๐
That looks like a frying pan, not a baking sheet. Was the chicken fried first?
The chicken isn’t fried before placing it in the oven sorry for the confusion. I used a baking dish. ๐
I thought it was pan fried also by the looks of the picture. The oil drippings around it even look like it was pan fried. The chicken looks oily as if it was fried. Looks gooood though ๐ Glad you clarified.