Go Back
A close-up handheld shot of Parmesan Crusted Chicken revealing juicy white meat and a thick crunchy panko crust.

Parmesan Crusted Chicken: The Ultimate Crispy Baked Recipe

Achieve a restaurant-quality golden crunch with this Parmesan Crusted Chicken. Baked to perfection with panko and herbs, this 30-minute dinner is incredibly juicy inside and features a thick, savory, toasted crust that the whole family will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Italian-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs Chicken Breasts approx. 900g, trimmed
  • 1.5 cups Panko Breadcrumbs 90g
  • 1 cup Grated Parmesan Cheese 100g, finely grated
  • 1 tbsp Dried Italian Herbs 5g
  • 0.5 cup All-Purpose Flour 60g
  • 2 large Eggs beaten
  • 1 tsp Garlic Powder 5g
  • 1 tsp Onion Powder 5g
  • 2 tbsp Fresh Parsley chopped, for garnish
  • Olive Oil Spray for browning

Equipment

  • 1 Baking Sheet Large rimmed sheet
  • 1 Wire Cooling Rack Fits inside the baking sheet
  • 3 Shallow Bowls For dredging station
  • 1 Meat Mallet For evening out chicken thickness

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Pound chicken breasts to an even 1-inch thickness and pat dry with paper towels.
  2. Set up three bowls: 1) Flour mixed with garlic and onion powder. 2) Beaten eggs. 3) Panko, Parmesan, and dried herbs.
Breading & Baking
  1. Coat chicken in flour, dip in egg, then press firmly into the panko-parmesan mixture until thick and even.
  2. Place on wire rack over baking sheet. Spray tops with olive oil. Bake for 18-22 minutes until internal temp reaches 165°F (74°C) and crust is golden-brown.
  3. Rest for 5 minutes. Slice and garnish with fresh chopped parsley.

Notes

Use a wire rack to ensure the bottom stays crispy.
Always rest the chicken before slicing to keep the meat juicy.