Parmesan Crusted Chicken

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 our 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.

Sliced 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 with Garlic Bread, pasta and a side salad topped with Olive Garden Italian Dressing.


Baked Chicken is a delicious option when you’re not making a Perfect Simple Roast Chicken or 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 you’ll 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.



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.


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.


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.


  • 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.

Crusted Parmesan Chicken in pan

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.


Pan with Parmesan Crusted Chicken

Pin this recipe now to remember it later

Pin Recipe

Parmesan Crusted Chicken

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!
Yield 4 servings
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.


Calories: 535kcal | Carbohydrates: 12g | Protein: 59g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 162mg | Sodium: 1063mg | Potassium: 889mg | Fiber: 1g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 2.7mg | Calcium: 335mg | Iron: 1.8mg
Keyword: Parmesan Crusted Chicken

Cut parmesan crusted chicken in pan

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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 didn’t lose any of my breading!

  2. 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. I’m 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 “that doesn’t seem like it will turn out” – I say trust your gut.

  3. I had similar results as some. The breading stuck, but the Parmesan didn’t. The parm got crispy and when I flipped it all fell off. I added parm to it after cooking.

    1. 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!

  4. I don’t know what I did wrong – but it didn’t crisp up AT all. The coating was dry and falling off. I followed directions to a T. ?

    1. 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!

    2. 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.

  5. 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! 🙂

  6. I really want to love this. I’ve tried it twice but it doesn’t seem to be coming out as beautifully crispy as pictured.

  7. This was another hit recipe! Everyone in my family absolutely loved this one. I haven’t found one recipe on your site that people have complained, and more times than not they are heaping complements my way. Thanks again!

  8. 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.

  9. 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.

    1. 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.

      1. Mine also didn’t 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.

  10. Do you think this would work as a keto recipe by leaving out the breadcrumbs and just using Parmesan cheese to coat the chicken?

  11. This chicken was soooo good!!!! I couldn’t stop cutting off just another little piece! Thank you!

    1. 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.

  12. Hi Sabrina. Can you use Parmesan cheese that is in the grocery store in the prefab kind?

    1. The chicken isn’t fried before placing it in the oven sorry for the confusion. I used a baking dish. 🙂

      1. 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 🙂 Glad you clarified.