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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This was delicious! I usually use the mayo then breadcrumb method but wanted to try this instead. The crust stayed on the chicken perfectly. It was crispy on the outside but the chicken was juicy on the inside. I’m having so much fun looking through all of your recipes. So glad I found your blog!
I am so glad you enjoyed this recipe and I hope you find many more on site too!
I am going to make this tonight but I am making it as chicken Parmesan. It looks really yummy by itsself so I can only imagine how good it will be with the cheese an sauce. Thanks for sharing
If I want to add marinara sauce & mozzarella cheese when should I do this?
I would cook it as directed and then add the sauce cheese in the last 10 min. Broil if needed to brown the cheese.
FANTASTIC! I made this tonight for my girls for dinner, and they absolutely LOVED it! The chicken had wonderful flavor and was so moist and tender. I did use the optional white wine and seasoned panko crumbs.~YUM, YUM, YUM! Thanks for sharing. :)
I’m so glad you loved it!!
Made this last night and it was delish!! Very crispy. And about 10 minutes before it was done, I spooned some leftover spaghetti sauce over it and some mozzarella and baked it till the cheese was bubbly.
Yummy idea, thank you for sharing!!
I did this chicken for First time tonight had to cook lil longer than 35 mins, just waiting to taste it.it to as quick to make.
Holly ~ All your recipes I have tried off your site have been delicious. I am not much of a cook so the simple, quick easy directions in your recipes are perfect for me. My family thanks you.
Thank you so much Helen! I am so glad your family is enjoying the recipes! I will keep them coming!
absolutely fabulous recipe and sooo easy!!
So glad you loved it!
So I’m kind of confused but excited to make this! Do you cut the boneless chicken breasts in half and then pound them? Just want to make sure!
I use 6 chicken breast halves (which is how chicken breasts are generally sold). :)
I have the same question! Do you slice your chicken breasts in half?
Yes we did Daly. So it would be 3 whole chicken breasts (sliced in half) or 6 chicken breast halves. Hope that helps!
Glad I found your site
Thank you Paul! :)
Me to, I haven’t tried anything yet cause I can’t quit looking at all of the wonderful sounding recipes. I imagine that I will be on this site quite a bit.
Doesnt say how much panko crumbs or water. Under ingredients part there is one area that says 2 cups but thats it doesnt say what.
You will need 2 cups of Panko bread crumbs.
I love your recipes.
Making these tonight, serving on a bed of spaghetti squash with tomato basil marinara. I will check in on the fam’s reaction tomorrow.
Another amazing recipe! I used chicken filets and made chicken fingers for the family. The crunching around the table was almost deafening.
Whenever I make stuff like this it always gets soggy on the bottom. What am I doing wrong? What type of pan? Metal? Glass?
I’ve just used a typical cookie sheet usually covered in foil.
If you are having problems, a few things that can help are ensuring the chicken is dry before dipping it (especially if it was purchased frozen instead of fresh) and a higher temperature for a slightly shorter cooking time. Avoid overcrowding the chicken. (and I always use Panko Breadcrumbs.. they are much crispier!) Hopefully this helps, I’d love to hear how it works out for you!
Thanks! I am going to try drying it. It is usually thawed.
You have some amazing recipes on your website!! Thank you!
Aww! Thank you so much Lori! <3
Made this for dinner this evening! We loved it! My boys cleaned their plates, which says a lot bc they are picky eaters…..Thank you for sharing this super yummy recipe….this will be something I will be making on a regular basis!
You’re welcome! So glad you enjoyed it!
If I want to make this as Chicken Parmesan how would I go about it?
I would add the sauce and cheese in the last 10 minutes of baking.
This looks so good! It seems like it is easy to make and would not take a lot of time. Which i absolutely love. Thank you for sharing this delicious recipe I am going to have to make this one day for my family!
this sounds very easy to make, and does not take up that much time .. thanks for sharing :) @tisonlyme143
Love Panko breadcrumbs and mixed with the corn flakes and parmesan cheese makes for a wonderful tasty dish. Thanks for sharing