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Parmesan Crusted Chicken

Parmesan crusted chicken with a shatteringly crispy golden breading is baked on a wire rack for even browning. Thick, pounded chicken breasts stay juicy while the Parmesan-panko crust turns deep golden and crackly with Italian seasoning.
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Prep Time 15 minutes
Cook Time 22 minutes
resting 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pounded to even thickness for uniform cooking.
Seasoning
  • 0.25 tsp salt Use to taste.
  • 0.25 tsp pepper Use to taste.
  • 1 tsp garlic powder Use to taste (for seasoning and breading).
Breading
  • 0.5 cup all-purpose flour For the first dredge.
  • 2 large eggs Beaten.
  • 1 cup panko breadcrumbs Mixed with Parmesan and seasonings.
  • 0.75 cup Parmesan cheese, freshly grated For the crust.
  • 1 tsp Italian seasoning Mixed into the panko-Parmesan coating.
  • 1 tsp garlic powder (in the coating) Mixed into the panko-Parmesan coating.
  • 0.5 tsp smoked paprika Mixed into the panko-Parmesan coating.
To bake and finish
  • 2 tbsp olive oil Drizzle or spray over the breaded chicken before baking.
  • 0.25 fresh parsley and lemon wedges for serving For garnish and serving.

Equipment

  • 1 sheet pan

Method
 

Prep oven and set up
  1. Preheat the oven to 425°F and line a sheet pan with a wire rack; spray the rack with cooking spray so the crust can crisp on contact.
Season and build the breading line
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste, then arrange a three-station breading line: flour, beaten eggs, and the panko mixture.
  2. Mix the panko with Parmesan cheese, Italian seasoning, garlic powder, and smoked paprika until evenly combined for an all-over crust.
Dredge and coat
  1. Dredge each chicken breast in the flour, shaking off excess so the next layer clings well.
  2. Dip the chicken into the beaten eggs, letting excess drip briefly for a dry, even coating surface.
  3. Press the chicken firmly into the Parmesan-panko mixture to coat all sides, ensuring thick coverage and minimal bare spots.
Bake
  1. Drizzle or spray the olive oil over the breaded chicken and place it on the prepared rack so airflow browns the crust evenly.
  2. Bake for 20-22 minutes at 425°F until the crust is deep golden and the internal temperature reaches 165°F for safe, juicy chicken.
Rest and serve
  1. Rest the chicken for 3 minutes so juices redistribute and the crust sets slightly before slicing.
  2. Garnish with fresh parsley and serve with lemon wedges for bright, fresh flavor against the cheesy crust.

Notes

For the crispiest crust, press the chicken firmly into the Parmesan-panko mixture so it adheres in thick layers before baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan in a 425°F oven until warmed through (about 8-12 minutes) to re-crisp. Freezing is not recommended because the crust loses crunch after thawing. Dietary swap: use an egg alternative (such as a plant-based egg replacer) if you need to avoid eggs—coat and bake the same way.