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Parmesan Crusted Chicken

Parmesan Crusted Chicken with a crisp panko-Parmesan coating and juicy chicken baked at 425°F (220°C). Quick, oven-baked method yields golden-brown crunch, with an optional broil for extra crisp edges.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
Parmesan crust
  • 1 cup grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
Egg coating
  • 2 large eggs
  • 2 tbsp milk
Baking
  • 2 tbsp olive oil
Serving
  • 1 fresh parsley garnish
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep the oven and chicken
  1. Preheat the oven to 425°F (220°C). Keep the temperature steady so the crust sets quickly and turns golden.
  2. Line a baking sheet with parchment paper. This helps the crust release cleanly after baking.
  3. Pound the chicken breasts to an even thickness. Even thickness helps them cook through at the same time without drying out.
Make the crumb mixture and egg wash
  1. In a shallow bowl, combine Parmesan, panko, garlic powder, Italian seasoning, paprika, salt, and black pepper. Mix until evenly speckled so every bite tastes seasoned.
  2. In a second bowl, whisk the eggs and milk. Whisk until smooth for an even coating.
Coat and bake
  1. Dip each chicken breast into the egg mixture. Let excess drip off so the crust stays crisp instead of gummy.
  2. Coat each chicken breast thoroughly in the Parmesan breadcrumb mixture. Press gently so crumbs adhere all over.
  3. Place the coated chicken on the prepared baking sheet. Arrange in a single layer with space for airflow.
  4. Drizzle lightly with olive oil. The oil helps the crust brown and crisp in the oven.
  5. Bake for 22–25 minutes at 425°F (220°C) until golden brown and cooked through. The crust should look dry and crisp, not pale.
  6. Broil for 1–2 minutes for extra crispiness if desired. Watch closely so the top browns without burning.
Finish and serve
  1. Garnish with fresh parsley. Add it right before serving so it stays bright.
  2. Serve with lemon wedges. Squeeze over the chicken to brighten the Parmesan flavor.

Notes

For the crispiest crust, pound chicken to uniform thickness and press the crumbs firmly onto the surface before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 425°F (220°C) oven until hot and re-crisped. Freezing is not recommended for best texture. Dietary swap: use gluten-free panko breadcrumbs to make it gluten-free (ensure Parmesan and seasonings are gluten-free).