Parmesan crusted chicken breasts are coated in a crisp, cheesy crust and baked until juicy and golden for an easy dinner everyone loves.
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Holly’s Recipe Highlights
- Why Make It: Baked instead of fried for less mess and cleanup.
- Flavor: Crispy, cheesy, savory crust with juicy chicken inside, not to be confused with saucy chicken parmesan!
- Recommended Tools: A meat thermometer prevents overcooking.
- Serving Suggestions: Serve as a main, as a crispy chicken sandwich, or over salad.
Ingredient Notes
- Chicken: Chicken cutlets, 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 Parmesan cheese in this recipe. I prefer shredded.
- Seasoning: Add additional seasonings to your preference. Italian seasoning, onion powder, and smoked paprika are all great options.
How To Make Parmesan Crusted Chicken
- Set up three bowls for flour, egg, and the Parmesan crumb mixture.
- Pound and season the chicken (full recipe below).
- Coat each piece in flour, egg, and crumbs, pressing gently so the coating sticks.
- Bake until cooked through, then broil briefly for a crisp golden finish.
Crispy Chicken Success
- Pound the Chicken: Pound the thicker ends of the chicken so every breast is the same thickness and cooks evenly.
- Dry the Chicken: Pat the chicken dry before breading so the flour sticks better.
- Keep Hands Cleaner: Use one hand for dry ingredients and one for eggs to keep the breading process less messy.
- For Perfect Coating: Press the crumb mixture onto the chicken instead of just rolling it around, so more coating stays in place.
- Use a Rack: A rack gives the bottom better airflow, but a well-sprayed pan still works.
- For Juicy Chicken: Check the chicken early with an instant-read thermometer if using thin cutlets, so it doesn’t dry out.
- To Reheat Leftovers: Use the oven or air fryer instead of the microwave for the best texture.
Storing Leftovers
Keep leftover parmesan-crusted chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for 2 months.
Crispy Chicken Dinner Favorites
Did you enjoy this Crispy Parmesan Chicken Recipe? Leave a comment and rating below.
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
- 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.
Video
Notes
Optional: Before beginning, add the Panko crumbs to a small dry skillet and cook over medium heat, while stirring, until fragrant and lightly toasted. Cool.
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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Love your recipes; is there any way you can add a metric conversion tool to your recipes? Thanks!
Hi Mark, we do not have a metric conversion for this recipe however Holly’s cookbook does include metric for all recipes and variations! I hope that helps!
Have you got any recommendations on oil spray? Everything I’ve purchased comes out in a stream.
Hi Penny, I have used a bunch and find that as long as you look for cooking spray it should be fine. Maybe another reader had a specific suggestion for you!
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.