Crispy Parmesan Crusted Chicken (Baked)

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Parmesan Crusted Chicken has a crispy crunchy coating with a tender juicy chicken breast inside. Nobody will ever believe that this is baked and not fried! These are great served on their own and make a great sandwich!

This dish is not to be confused with an Italian Chicken Parmesan which is a dish covered with marinara sauce and cheese.
Oven baked crispy parmesan chicken being served, shown with a title

Crispy Parmesan Crusted Chicken Breasts

I’m not going to lie, I love fried chicken in any shape or form!  A seasoned crispy crunchy coating with tender juicy chicken inside. As much as I love fried chicken, my waistline doesn’t so I don’t eat it very often.  That means I had to find a way to make oven-baked chicken that has crunch and is tender and juicy! Voila. Here we are!

The Best Coating for Crunch

While some recipes make chicken breasts with mayo to stick the breadcrumbs on, I find the egg mixture allows the crumbs to stick better keeping the coating on the chicken.

Use a combination to get the best flavor and crunch! I use Panko bread crumbs along with cornflake crumbs and fresh parmesan cheese.  Freshly shredded parmesan is best but in a pinch, grated will do.

What is Panko? If you’re not familiar with Panko, they’re Japanese bread crumbs often found with the Asian items or with the other bread crumbs.  They are a much lighter crispier crumb which results in a perfect coating.

I usually use an olive oil spray to spritz on top of the chicken before baking (but any cooking spray will do).  Since I like having olive oil to spritz, I use an Olive Oil Sprayer which I fill with my own oil.  It’s perfect for this parmesan chicken, for greasing pans and even for spritzing on a salad to have a light dressing.

Overhead shot of Crumb Mixture in a white bowl

How to Make Chicken Breasts Juicy

Just like my favorite Oven Baked Chicken Breasts, this parmesan crusted chicken comes out tender and juicy when cooked properly. Here are a few great tips for the best ever chicken breasts.

  • Marinate: If time allows, marinate them. I love chicken marinated in buttermilk, it becomes incredibly tender.
  • Even Size: Pound them out to be even using a rolling pin or meat mallet on the thicker end.  If you are waiting for the thickest part to cook through, the thinner parts can dry out.
  • Temperature: The most important thing when cooking chicken breasts is to cook them to the right temperature.  Overcooked chicken breasts go from juicy to dry very quickly.  You want them to reach 165°F in the thickest part! Use a meat thermometer for best results.

Oven baked crispy parmesan chicken cut and stacked

Serving Suggestions

This parmesan crusted chicken is great on its own served with an easy side like Instant Pot Mac and Cheese or Parmesan Roasted Broccoli. We often add in a side salad and some crusty bread.

This chicken recipe can also be modified to make many different meals:

  • add it to a hamburger bun with a generous portion of creamy coleslaw for a great chicken sandwich
  • serve it over spaghetti with marinara sauce and cheese
  • replace the chicken breasts with chicken tenders for easy finger food (serve with sweet and sour or barbecue sauce)
  • swap the parmesan for a tablespoon or so of sesame seeds and top an Asian salad with sliced crispy chicken bits

The possibilities are endless!

More Chicken Breast Favorites

Oven baked crispy parmesan chicken on a serving pan with a spatual
4.94 from 243 votes
Review Recipe

Crispy Parmesan Crusted Chicken (Baked)

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Crispy Baked Parmesan Chicken has a crispy crunchy coating with a tender juicy chicken breast inside. Nobody will ever believe that this is baked and not fried! Perfect to enjoy on its own or in a chicken sandwich!


  • 6 chicken breast halves
  • 3 eggs beaten
  • 1 ½ cups flour
  • 2 cups Panko Bread Crumbs
  • 1 cup cornflake crumbs
  • ½ cup Parmesan cheese
  • 1 ½ teaspoons garlic powder
  • 2 tablespoons parsley flakes
  • ½ teaspoon each salt and pepper

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  • Preheat oven to 375°F.
  • Pound chicken breasts to ½ inch thickness.
  • Beat egg and set aside. In a separate shallow dish, combine flour, salt and pepper.
  • In a second dish combine Panko Bread Crumbs, cornflake crumbs, parmesan, parsley and garlic powder.
  • Dip chicken in flour first and then egg and finally in the crumb mix pressing the crumbs to adhere.
  • Place on a pan sprayed with cooking spray. Spray the top of the chicken with cooking spray.
  • Bake at 375°F for 30-35 min or until juices run clear.

Recipe Notes

Calories include the use of ⅔ of the crumb mixture as I always have a little bit leftover.
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Nutrition Information

Calories: 281, Carbohydrates: 19g, Protein: 31g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 157mg, Sodium: 355mg, Potassium: 515mg, Fiber: 1g, Sugar: 1g, Vitamin A: 205IU, Vitamin C: 2.2mg, Calcium: 112mg, Iron: 2.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Main Course
Cuisine American
Parmesan Crusted Chicken with a title
Parmesan Crusted Chicken with text
Parmesan Crusted Chicken with wording
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Very tasty! This is the first well plated recipe that I have tried and I’m glad I did. Will be trying more recipes in the near future.
    Excellent taste, loved the ease of making this recipe and family loved it! Definitely a keeper!5 stars

  2. Made this before and absolutely loved it! I’m going to make it tonight but I’m wondering if it freezes well as I want to make extra for a freezer meal if it does!5 stars

    1. I haven’t tried freezing these but I do think it would work. To reheat I would suggest an oven or toaster oven so the outside crisps.

  3. Easily, simple, forgiving and delicious! Did this with drumsticks yesterday, so yummy!
    Btw, thanks for all your delicious recipes, this is 1 of many that I’ve tried already.5 stars

  4. I’m not sure if the lack of “cooking spray” ruined this for me but this did not turn out as planned. The panko bread crumb/flour/egg layer did not brown properly. It looked a little less appealing with the top layer not nicely browned. I hit the broiler for a few minutes just to give it a better appetizing color. Also, I did brush on some oil to the pan to prevent sticking, which worked for the most part, but the bottom part of the panko layer dislodged and was not browned at all either. The chicken juices may be to blame. I’m sure I screwed this up myself, but outside of the lack of cooking spray, I pretty much followed everything to a T.3 stars

  5. I have fixed this recipe at least three times in the last couple months, and everyone always loves it! Do you have any suggestions for how to reheat and have it 1) maintain the wonderful crispiness and 2) not get too dry? I was thinking this would be a perfect chicken to make in a larger batch, then use diced up in a salad or served on parmesan chicken sliders later in the week, but I worry about how well it would reheat.

    1. So happy you love them, Beth! To reheat I would suggest an oven or toaster oven so the outside stays crisp.

  6. Excellent! And I was thrilled to see that your site has a servings algorithm built into the print function. All I had to do was change the number of servings from 6 to 2, and the site recalculated the ingredient amounts for me before I printed it. Very nice. Thank you again5 stars

    1. Hi Michelle, recipes are written answering as many questions as possible prior to the recipe. We have many levels of cooks and want to ensure success for our readers. As with most blogs, there will always be writing before the recipe. If you prefer to skip the narrative, you can click on the “Jump to Recipe” button at the top of each post and it will direct you to the recipe card.

    2. Um, no need to be nasty Michelle. Just READ the recipe part and ignore the rest. This wasn’t written only for YOU, you know. Others may have found it interesting or helpful.

      Chill out and relax a little. Cooking should be fun.

      1. Thank you so much Lisa for saying what I always feel when I see ungrateful posts like these. I love reading the narratives TOO!

    3. You can just go to the spot where it says “jump to the recipe” and print it from there. Save it to a PDF if you want, or copy and paste into a word document. All you will have is the recipes.

  7. Hi, my husband surprised me with this tonight for our healthy dinner (diet time :/ ) and it was very good.

    I read the nutrition and it says 157 mg cholesterol, is this right?? My favorite chicken wings are only 30mg… is this accurate?

    1. Nutrition information is an estimate, and the cholesterol includes 1 chicken breast and part of the egg. One chicken wing has approximately 28 grams of cholesterol. Hope that helps Taylor!

  8. Really good recipe, but I think the panko AND the flour mixture both need a little more salt. Other than that, I cooked the cutlets on a wire rack pan, and they turned out very crispy! The mix of panko and corn flakes is great.4 stars

  9. I love this chef’s recipes! I just this easy chicken parm recipe exactly as written
    and it was a big hit! Definitely a keeper.5 stars

  10. Thank you for your “Crispy Baked Parmesan Chicken recipe! It was amazing. Can’t wait to marinate it in buttermilk next time.5 stars

  11. Maybe I did something wrong, but there was almost no flavor. I triple checked the recipe after I made it because I thought I had to have made a grave mistake and left something big out. It looked beautiful and the texture was nice, but was very bland.1 star

  12. Delicious!! Love the cornflakes, adds a nice crunch. Was wondering if these could be air fried? If so how would the temp and time vary?5 stars