Parmesan crusted chicken breasts have a golden crust, juicy chicken, and all of the crunch without deep frying. Crispy and easy-cheesy, they really are oven-baked perfection.
Holly’s Recipe Highlights
- Flavor: Not to be confused with chicken parmesan, these breasts have a crunchy golden Parmesan crust and aren’t saucy.
- Recommended tools: A meat thermometer is the best way to tell if chicken is cooked through without overcooking it.
- Serving suggestions: Serve these chicken breasts as a meal on their own, as a crispy chicken sandwich, or over a salad.
Ingredient Tips For Parmesan-Crusted Chicken
- Chicken: Chicken cutlets, or skinless, boneless chicken breasts, or boneless chicken thighs all work in this recipe. Adjust the cooking time as needed for different cuts of chicken.
- Coating: Panko breadcrumbs add a lighter crispy texture while cornflake crumbs add crunch and a subtle sweetness.
- Parmesan cheese: You can use either shredded or grated in this recipe. I prefer shredded.
- Seasoning: Add additional seasonings to your preferences. Italian seasoning, onion powder, and smoked paprika are all great options.
Quick Recipe Tips
- Be sure to pound the breasts to an even width so they cook evenly.
- Toasting the Panko is optional but adds extra crunch.
- Spritz with oil before baking. If you don’t have a spritzer or spray, stir a little bit of oil into the breadcrumb mixture before dipping the chicken.
Storing Leftovers
Keep leftover parmesan-crusted chicken in a covered container in the refrigerator for up to 4 days.
More Crispy Chicken Recipes
Did you enjoy this Crispy Parmesan Chicken Recipe? Leave a comment and rating below.
Crispy Parmesan Crusted Chicken
Crispy Parmesan chicken is golden and crunchy on the outside, tender inside, and so good no one will guess it's baked instead of fried.
Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each
- 2 eggs beaten, more if needed
- 1 cup all-purpose flour
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 1 ¾ cups Panko bread crumbs
- ¾ cup cornflake crumbs
- ½ cup shredded Parmesan cheese
- 2 tablespoons dried parsley
- 1 ½ teaspoons garlic powder
Instructions
- Optional: Add the Panko crumbs to a small dry skillet and cook over medium heat, while stirring, until fragrant and lightly toasted. Cool.
- Preheat oven to 375°F. If you have one, place a metal rack on a large rimmed baking sheet. If not, spray the baking sheet with cooking spray.
- Beat the egg in a shallow bowl and set aside. In a separate shallow dish, combine flour, ½ teaspoon salt, and ½ teaspoon pepper.
- In a third shallow dish or plate, combine Panko bread crumbs, cornflake crumbs, Parmesan, parsley, garlic powder, and ½ teaspoon salt.
- Using the flat side of a meat mallet, pound each chicken breast to ½-inch thickness. Season the chicken with the remaining ½ teaspoon salt, and ¼ teaspoon black pepper.
- Dip chicken in flour first and then egg and finally in the crumb mixture, gently pressing the crumbs to adhere.
- Add the chicken to the rack or pan and spray each chicken breast with cooking spray.
- Bake for 20-25 minutes or until juices run clear. Broil for 2 to 3 minutes until crispy and the internal temperature reaches 165°F.
Notes
Larger chicken breasts will need additional cooking time. Cook until the thickest part of the chicken reaches 165°F.
Nutritional information includes ⅔ of the crumb mixture, as I always have some leftover. Discard leftover crumbs.
Keep leftover Parmesan-crusted chicken in an airtight container in the refrigerator for up to 4 days.
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 Chicken, Dinner, Main Course
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Please make your recipes printy friendly, Thanks, Dianne
Hi Dianne, if you scroll down to the recipe card there is a print icon just below the title. I hope that helps!
Hi! Thanks for the recipe! Can I bread these cutlets ahead and freeze them for future use?
I have never tried but I think that should work. I would love to hear how it turns out for you.
my family loved this and thought i actually fried the chicken in the oven.
Now, they always ask me to make it.
I lightly seasoned the breasts with Badia spice, then let them rest in the refrigerator overnight.
Fantastic. I didn’t use cornflakes. I used Italian herb grinder vs dried parsley.
I will make it again. Thanks
Love this recipe. i keep the panko crumb mixture on hand for easy prep.
I did 20 mins and came out crispy and juicy. Marinate in buttermilk about 2 hours .Just make sure you cut them lengthwise and pound to 1/2 inch.
fantastic recipe, I add extra Parmesan cheese to the bread crumbs.
Love this recipe.
I made this last night – huge hit! Didn’t have the corn flakes, but had everything else in my pantry – still turned out fantastic! I added some red pepper flakes for a zip. Turned out crispy, tender and juicy. This is one of my go-to websites for recipes. Thank you!
How would you make this recipe for two? Half it maybe, I’m new to cooking and trying to meal prep and this looks delicous!
Hi Samantha, yes you can half this recipe if preferred. Bake time would still be the same but check them a little early just in case. Let us know how they turn out for you!
Did not have cornflakes so just used panko. Browned panko in a pan with olive oil, let cool and added parm and garlic powder. Chicken was crispy and delicious. Thank you.
Your version sounds wonderful Donna!
easy recipe to follow! I chicken thighs, marinaded them first… I use buttermilk for 1/2 hr as a marinade, then, just rinse follow the recipe, and voila, perfecto… have made this many times from your recipe! it’s delicious… comes out crispy each time!!
Having it again tonite …
Thank you so much
I am so happy to hear you love this recipe Lise!
You should try to make your delicious recipe’s (1)page print friendly.
This is a great suggestion Mac!
You can make it one page as I did by setting your printer to print on both sides!
What would the time and oven temp be for air frying this recipe?
I haven’t tried this exact recipe in the air fryer so I can’t say for sure Mindy. I would try cooking at 390°F for 11 minutes or until the chicken reaches 165°F.
Delish & easy.
Love, love, love this recipe! My family enjoyed every bite. Thanks for sharing.