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Parmesan Crusted Chicken

Parmesan crusted chicken with a shatteringly crispy golden Parmesan-panko crust baked on a wire rack for even browning. Thick chicken breasts stay juicy while the cheese crust crackles with Italian herbs and seasoning.
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Prep Time 15 minutes
Cook Time 22 minutes
rest 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pounded to even thickness for even cooking.
Seasoning
  • 0.5 tsp salt Season to taste.
  • 0.5 tsp pepper Season to taste.
  • 0.5 tsp garlic powder Season to taste; use also in the crust.
Breading station
  • 0.5 cup all-purpose flour For dredging.
  • 2 large eggs Beaten for dipping.
  • 1 cup panko breadcrumbs For the crisp layer.
  • 0.75 cup Parmesan cheese, freshly grated Toss with panko for a golden, crackly crust.
  • 1 tsp Italian seasoning Mixed into the panko-Parmesan.
  • 1 tsp garlic powder Mixed into the panko-Parmesan.
  • 0.5 tsp smoked paprika Mixed into the panko-Parmesan.
Bake and serve
  • 2 tbsp olive oil Drizzle or spray over the breaded chicken for browning.
  • fresh parsley For garnish.
  • lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Preheat and set up breading
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray for release and crisp edges.
  2. Season the chicken with salt, pepper, and garlic powder to taste.
  3. Set up a three-station breading line: place flour in the first bowl, beaten eggs in the second, and combine panko, Parmesan, Italian seasoning, garlic powder, and smoked paprika in the third.
Coat and bake
  1. Dredge each chicken breast in flour, dip in egg, then press firmly into the Parmesan panko to coat all sides.
  2. Drizzle or spray olive oil over the breaded chicken, then place it on the prepared rack so air circulates for crispness.
  3. Bake for 20-22 minutes at 425°F until the crust is deep golden and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes to help the crust set before slicing.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: pressing the chicken firmly into the Parmesan-panko helps the crust shatter nicely instead of sliding off. Store leftovers in the fridge up to 3 days; freeze cooked chicken up to 2 months (recrisp in a 400°F oven until hot). For a lighter option, use fine whole-wheat panko or part-skim Parmesan if desired—crunch remains strong.