Baked Parmesan Crusted Chicken

Name: Baked Parmesan Crusted Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 4 tablespoons unsalted butter; 2 tablespoons olive oil; 1 cup Panko breadcrumbs; 2/3 cup grated Parmesan cheese; 2 teaspoons Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; Fresh chopped parsley or basil (optional, for garnish)

By Charlotte Thompson

Published: February 1, 2026

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Baked Parmesan Crusted Chicken is your answer when you want the crunch of fried chicken without the mess. I make this recipe constantly because it delivers a golden, restaurant-quality texture right from your own oven. It effortlessly transforms simple chicken breasts into a meal the whole family devours.

You can get this dinner on the table in just 35 minutes using basic pantry staples. We skip the heavy mayonnaise found in many other recipes to keep the flavor light and authentic. Instead, a rich garlic-butter base helps the Panko breadcrumbs stick perfectly for a crust that actually stays crispy.

This technique guarantees juicy meat with a satisfying snap in every single bite. If you enjoy savory poultry dinners like my French Onion Chicken Bake, you need to add this to your menu tonight. Let’s get cooking!

Why This Is The Best Baked Parmesan Crusted Chicken Recipe

I tested countless versions of this Baked Parmesan Crusted Chicken recipe to perfect the method. Here is exactly why this specific version wins every time:

No Mayo Needed: Many popular recipes rely on mayonnaise to bind the breadcrumbs to the meat. We skip that heavy ingredient entirely for a lighter touch. A blend of melted unsalted butter and olive oil creates a richer base. This combination mimics the flavor of traditional fried cutlets without the grease. You get a cleaner, savory taste that allows the Parmesan and garlic to really shine.
Super Crispy Texture: The texture breaks or makes this dish. Standard breadcrumbs often turn soggy or dense during baking. We use Panko breadcrumbs exclusively for the coating. These Japanese-style flakes are larger and airier than regular crumbs. They absorb less oil and bake up into a shatteringly crisp golden crust. You get that satisfying crunch in every single bite.
Even Cooking: Thick chicken breasts frequently cook unevenly. The outside often dries out before the center reaches a safe temperature. We solve this problem by butterflying the breasts into thin cutlets. These thinner pieces cook through in just 20 minutes. The high heat seals in moisture immediately. You get perfectly tender meat from edge to edge without any dry spots.

Ingredients for the Perfect Crust

You rely on simple, high-quality ingredients to make this Baked Parmesan Crusted Chicken recipe. You likely have most of these items in your pantry right now.

The Chicken: You need boneless, skinless chicken breasts for the best results. They act as the perfect canvas for the savory toppings. You can also easily swap these out for chicken tenders if you prefer finger foods for children. Just keep in mind that tenders will cook much faster than full cutlets.

The Liquid Gold: We create a flavorful base using a specific blend of fats. You combine melted unsalted butter with olive oil. The butter adds that rich, comforting flavor you crave. The olive oil helps the coating crisp up beautifully in the hot oven. I also whisk garlic powder directly into this mixture. This technique ensures every bite is infused with savory garlic notes.

The Dry Mix: The secret to the texture lies in the dry coating. You must use Panko breadcrumbs for this recipe. Panko is a Japanese-style breadcrumb that is flakier and airier than traditional varieties. It creates a light, shatteringly crisp crust rather than a dense breading.

We mix these crumbs with plenty of grated Parmesan cheese. Here is a pro tip for you. Use freshly grated Parmesan if possible. The pre-shredded tubs found in stores often contain anti-caking agents. These additives stop the cheese from melting perfectly into the crust. Finally, we add Italian seasoning to bring that classic herb flavor to the forefront. This simple combination creates the ultimate Baked Parmesan Crusted Chicken.

How to Make Baked Parmesan Crusted Chicken

This process moves fast once you start. I recommend measuring all your ingredients before you begin. You will feel like a professional chef with your station set up and ready to go.

Step 1: Prep the Chicken (The Secret to Juiciness)

Start by preheating your oven to 425°F. You must prepare the meat correctly to avoid dry, chewy results. Place your chicken breasts on a stable cutting board. Use a sharp knife to slice each breast horizontally through the center. This technique is called butterflying. You now have two thinner cutlets from each breast.

These thin pieces cook completely in just 20 minutes without drying out. This step guarantees your Baked Parmesan Crusted Chicken stays juicy and tender every time.

Step 2: Set Up Your Dredging Station

You need an organized workspace for this recipe. Grab two shallow bowls to create your assembly line. Combine the melted butter, olive oil, and garlic powder in the first bowl. Whisk until the mixture is smooth.

Combine the Panko breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, and pepper in the second bowl. Whisk your dry ingredients well so every bite has garlic and herbs. This ensures the flavor is distributed evenly across the entire crust.

Step 3: Dredge and Press

Working with one piece at a time prevents the coating from getting clumpy. Dip a cutlet into the butter mixture first. Make sure it is fully coated on both sides. Move it immediately to the breadcrumb bowl.

Here is the most important part. Press the chicken firmly into the crumbs. Do not just lay it gently in the mix. You must apply pressure to ensure a thick layer of coating adheres to the meat. Flip the cutlet and press hard again on the other side.

Step 4: Bake for Maximum Crunch

Place the coated chicken on your prepared baking sheet. Bake at 425°F for 15 to 20 minutes. High heat is essential for browning the breadcrumbs quickly. Flip the chicken once halfway through the cooking time to ensure an even color. I have a differentiation tip for you.

For the absolute crispiest bottom, place a wire cooling rack on your baking sheet and bake the chicken on top of the rack. This lets hot air circulate underneath! Use a meat thermometer to pull the chicken out as soon as it hits 165°F.

Tips for Preventing Soggy Chicken

You want a crunch rather than steam when you bite into your dinner. Moisture is the enemy of a perfect crust. You must remove surface moisture to guarantee a crispy coating. Pat each chicken breast thoroughly dry with paper towels before you dip them. This simple step helps the butter mixture adhere tightly to the meat.

You also need to let the hot air circulate freely around each piece. Leave at least an inch of space between the cutlets on your baking sheet. Crowding the pan causes the chicken to steam instead of roast. This traps moisture and prevents that golden color you want.

Finally, you should enjoy this dish the moment it comes out of the oven. The crust is at its absolute peak texture right after baking. Letting it sit allows moisture from the chicken to seep into the breading. Serve it hot for the best Baked Parmesan Crusted Chicken experience.

Variations to Try

You can easily adapt this recipe for your air fryer to save time on busy weeknights. This method creates an even crunchier exterior that rivals deep-frying. Preheat your air fryer to 400°F and cook the chicken cutlets for 10 to 12 minutes. Remember to flip them halfway through to ensure golden browning on both sides.

Some families enjoy a little heat with their savory meals. If you love spicy food like my Jalapeno Popper Chicken Casserole, you can kick this dish up a notch. Stir 1/2 teaspoon of red pepper flakes or cayenne powder directly into the Panko mixture. The subtle heat pairs perfectly with the salty, rich flavor of the Parmesan cheese.

You can also modify this recipe to fit specific dietary needs without losing any flavor. Swap the standard Panko for gluten-free breadcrumbs if you have a gluten sensitivity. Low-carb eaters can use crushed pork rinds instead of breadcrumbs for a delicious Keto-friendly option. This simple switch keeps the carb count low while maintaining that satisfying crunch you love.

What to Serve with Parmesan Crusted Chicken

You need the right side dishes to turn this chicken into a complete feast. A light pasta makes an excellent partner for the crunchy cutlets. Serve the chicken alongside angel hair pasta tossed in lemon butter or a simple marinara sauce. The acidity cuts through the richness of the parmesan crust perfectly.

Vegetables add freshness and color to the plate. Roasted broccoli or fresh green beans are classic choices that everyone enjoys. If you want something a bit more indulgent, try my Corn Casserole with Cream Cheese. The creamy sweetness balances the savory garlic notes of the chicken. A crisp Caesar salad is another great option for a lighter touch.

Potatoes are a must-have for a hearty comfort meal. Creamy mashed potatoes or roasted wedges work beautifully here. For a crowd-pleasing side that practically cooks itself, whip up my Crockpot Hashbrown Casserole. It delivers cheesy goodness that rivals the main dish itself.

Storage and Reheating

You can enjoy this meal for days if you store it correctly. Allow the chicken to cool down fully on the counter first. Placing hot chicken in a container creates condensation that ruins the crust. Place the cutlets in an airtight container to lock in freshness. I recommend separating layers with parchment paper to protect the coating. They will keep perfectly in the refrigerator for up to 3 days.

Do not use the microwave to reheat these leftovers under any circumstances. The microwave destroys the texture and turns the crispy Panko into mush. You should use your oven or air fryer to restore the original crunch. Preheat your device to 350°F and warm the chicken for 5 to 10 minutes. This gentle heat re-crisps the coating without drying out the meat inside.

Planning your full menu makes the week easier. Since you saved time on dinner, you have a moment for a treat. Try my Texas Sheet Cake Cookies for a sweet finish. They are the perfect fast dessert to follow this savory meal.

FAQs About Baked Parmesan Crusted Chicken

Can I use mayo instead of butter?

You technically can use mayonnaise if that is what you have on hand. However, I highly recommend sticking to the butter and olive oil mixture. Butter offers a superior, restaurant-quality flavor profile that mayonnaise simply cannot match. It keeps the dish tasting light rather than heavy or greasy.

How do I know when the chicken is done?

You should never guess with poultry. The only way to be 100% sure is to use an instant-read meat thermometer. Insert the probe into the thickest part of the cutlet. The chicken is safe to eat once it reaches an internal temperature of 165°F.

Why is my coating falling off?

This frustration usually stems from being too gentle during the breading process. You must press the chicken firmly into the Panko mixture to secure the bond. Also, make sure you flip the cutlets carefully during baking. Using a thin metal spatula helps keep the crust intact.

What temperature to cook Parmesan crusted chicken?

You need high heat to make this recipe succeed. I bake this specific dish at 425°F. This temperature shocks the breading into crisping up immediately. It also cooks the meat fast enough to retain all those delicious juices.

Should you bake chicken at 350 or 400?

You should actually go even higher than 400°F for this recipe. Baking at 350°F is too low and will often result in dried-out meat with a pale, soft crust. 425°F is the magic number for that golden-brown crunch you want.

What is the secret to crispy chicken Parmesan?

The real secret is the combination of Panko breadcrumbs and the butter-oil dredge. Panko does not absorb oil like traditional flour or breadcrumbs do. This creates a shatteringly crisp layer that mimics the texture of fried food without the deep fryer.

Should chicken parm be covered when baking?

You should never cover this dish while it bakes. Covering the pan traps steam inside with the food. That steam turns your beautiful crunchy topping into a soggy mess.

Is it better to bake chicken covered or uncovered?

It depends entirely on the recipe, but for crispy cutlets, uncovered is the only way to go. You want the hot air to hit the breading directly. If you want a softer, saucier dish, you might try my Swiss Chicken Casserole instead. But for this recipe, keep the foil off to guarantee that crunch.

Simple and Delicious Chicken Dinners to Try Next

If you loved the crispy, cheesy finish of this Baked Parmesan Crusted Chicken, you’ll adore these other effortless chicken mains. They are perfect for busy weeknights when you want a hearty, home-cooked meal without spending hours in the kitchen.

This Swiss Chicken Casserole features tender chicken topped with melted Swiss cheese and a buttery stuffing crust for the ultimate comfort meal.
A wholesome and creamy Chicken Broccoli Pasta Casserole combines lean protein and veggies into a family favorite everyone will love.
For a bit of a kick, try this Jalapeno Popper Chicken Casserole that packs all the flavor of the classic appetizer into a main course.
Bring a taste of Southern comfort to your table with Dolly’s Chicken and Stuffing Casserole, which is incredibly easy to prep.

These chicken recipes are designed to be stress-free and full of flavor. Give them a try tonight and find a new staple for your weekly dinner rotation!

Your New Favorite Baked Parmesan Crusted Chicken

You now hold the secret to the ultimate weeknight dinner. This Baked Parmesan Crusted Chicken delivers massive crunch without the heavy mayo or messy deep fryer. You get golden, juicy cutlets on the table in just 35 minutes using ingredients you already have. Your family will beg for this meal on repeat after just one bite.

I cannot wait to hear how it turns out for you. Please leave a comment and a star rating below to share your success. Do you want more easy, restaurant-quality ideas? Follow me on Pinterest to discover your next favorite dish.

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