Parmesan Crusted Chicken

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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

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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.


Pan with Parmesan Crusted Chicken

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Parmesan Crusted Chicken

5 from 7 votes
  • Yield: 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Course: Main Dish
  • Cuisine: American
  • Author: Sabrina Snyder
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!


  • 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


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 350 degrees.
  2. Season the chicken with salt, pepper and olive oil, rubbing it on until evenly covered.
  3. Mix the Parmesan cheese and breadcrumbs in a medium bowl before pressing the chicken into the mixture until well covered.
  4. Add it to a baking pan and cooking for 30-35 minutes, flipping them over halfway through cooking very carefully with a spatula.

Nutrition Information

Yield: 4 servings, Amount per serving: 535 calories, Calories: 535g, Carbohydrates: 12g, Protein: 59g, Fat: 27g, Saturated Fat: 7g, Cholesterol: 162mg, Sodium: 1063mg, Potassium: 889mg, Fiber: 1g, Sugar: 1g, Vitamin A: 265g, Vitamin C: 2.7g, Calcium: 335g, Iron: 1.8g

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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.

See more posts by Sabrina

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.


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  1. 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!

  2. 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.

  3. 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.

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

    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.

    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.