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Parmesan Crusted Chicken

Parmesan crusted chicken with a shatteringly crispy golden crust made from panko and freshly grated Parmesan, baked on a wire rack for even browning. Thick chicken breasts stay juicy while the cheese crust turns fragrant with Italian seasoning and crackles at the edges.
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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
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pounded to even thickness.
Seasoning
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 1 tsp garlic powder To taste.
Breading components
  • 0.5 cup all-purpose flour
  • 2 large eggs Beaten.
  • 1 cup panko breadcrumbs
  • 0.75 cup Parmesan cheese Freshly grated.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 tbsp olive oil
Serving
  • 1 fresh parsley For serving.
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Preheat and prep baking setup
  1. Preheat oven to 425°F and line a baking sheet with a wire rack; spray with cooking spray for a crisp base.
Set up the breading line
  1. Season chicken with salt, pepper, and garlic powder to taste, then set up a three-station breading line with flour, beaten eggs, and a panko-Parmesan mix.
Coat the chicken
  1. Dredge chicken in flour, dip in egg, then press firmly into the Parmesan panko to coat all sides for maximum crunch.
Bake
  1. Drizzle or spray olive oil over the breaded chicken and place on the prepared rack.
Finish baking to temperature
  1. Bake for 20-22 minutes until the crust is deep golden and the internal temperature reaches 165°F.
Rest and serve
  1. Rest 3 minutes, then garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: pounding the chicken to an even thickness helps the crust go deep golden while the center reaches 165°F without drying out. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a rack or in a hot oven to help re-crisp the crust. Freezing: no, the breading texture typically softens after thawing. Dietary swap: use gluten-free 1:1 flour and gluten-free panko for a gluten-free version (check labels on all seasonings).