Parmesan-crusted chicken delivers a crisp golden shell and a juicy interior in every bite. The crust gives a nutty, salty Parmesan hit with a touch of garlic and paprika for warmth. It’s quick to make, needs just one egg and pantry staples, and finishes in the oven for easy hands-off cooking. This recipe is perfect for weeknights, a simple dinner for two, or a light dinner when paired with a salad or roasted veggies. If you want a different method, try a sheet-pan version for an even easier cleanup with this handy guide: sheet-pan version.
Why You’ll Love This Parmesan Crusted Chicken
- Fast weeknight recipe: quick sear then bake for mostly hands-off cooking.
- Crispy, cheesy crust with juicy chicken inside—great texture contrast.
- Uses simple pantry ingredients you likely already have.
- Flexible: doubles easily for more servings without extra fuss.
- Mild, family-friendly flavors that also work for guests.
- Minimal cleanup when you use one skillet and a single baking dish.
- Balanced: a little oil and one egg create a crunchy crust without deep-frying.
- Reliable cook time and temp deliver consistent doneness.
What Is Parmesan Crusted Chicken?
Parmesan crusted chicken is a breaded chicken breast coated in a mixture of breadcrumbs and grated Parmesan, then seared and finished in the oven. The crust browns quickly in a hot skillet and becomes crisp during baking while the inside stays tender. Flavor-wise, it’s savory and slightly nutty from the cheese, with subtle garlic and paprika notes. The method strikes a comforting, homey vibe—perfect as a simple family dinner, a casual date-night meal, or a comforting weekend lunch. It’s approachable for cooks of all levels and works well with salads, pastas, or roasted sides.
Ingredients for Parmesan Crusted Chicken
Main
- 2 chicken breasts
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 egg
- 2 tablespoons olive oil
Ingredient Notes (Substitutions, Healthy Swaps)
- Breadcrumbs: Use panko for a lighter, airier crunch or regular breadcrumbs for a denser crust. Gluten-free breadcrumbs also work 1:1.
- Parmesan cheese: Freshly grated Parmesan gives the best flavor and melts into the crumbs. Pre-grated works in a pinch.
- Garlic powder: If you prefer fresh, use 1 small clove of finely minced garlic mixed into the egg (optional). Do this only if you serve immediately.
- Paprika: Smoked paprika adds a deeper, smokier flavor; keep the same amount.
- Egg: For an egg-free binder, try plain Greek yogurt thinned slightly with a splash of milk (optional swap). Texture will be slightly different.
- Olive oil: Use a neutral oil with a high smoke point (avocado or canola) if you plan to sear on higher heat. Olive oil adds flavor and is fine at medium heat.
- Salt and pepper: Adjust salt based on the saltiness of your Parmesan and breadcrumbs. Taste the dry mix before coating and reduce added salt if using salted breadcrumbs or aged Parmesan.
Step-by-Step Instructions
Step 1 – Preheat and prepare
Preheat your oven to 400°F (200°C). Line a baking dish with foil or lightly oil it so the crust doesn’t stick. This upfront step makes finishing simple and ensures even baking.
Step 2 – Make the Parmesan crumb mix
In a bowl, combine 1 cup breadcrumbs, 1/2 cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon paprika, and salt and pepper to taste. Mix until uniform.
Visual cue: The crumbs should look evenly speckled with grated cheese and spices.
Step 3 – Beat the egg
In a separate shallow bowl, beat the egg until the yolk and white are combined. This will act as the glue for the coating.
Step 4 – Coat the chicken
Dip each chicken breast into the beaten egg, letting excess drip off, then press into the breadcrumb mixture, coating all sides. Make sure the breadcrumb layer sticks firmly. Repeat for both breasts.
Step 5 – Sear in a skillet
Heat 2 tablespoons olive oil in a skillet over medium heat. When the oil shimmers, add the coated chicken breasts and sear about 2–3 minutes per side until golden brown. This step locks in juices and starts crisping the crust.
Visual cue: Look for a deep golden color on both sides before moving to the oven.
Step 6 – Bake until cooked through
Transfer the seared chicken breasts to your prepared baking dish and bake in the preheated oven for 20–25 minutes, until cooked through. Internal temperature should reach 165°F (74°C).
Pro cue: Start checking around 20 minutes—smaller breasts may finish sooner.
Step 7 – Rest and serve
Let the chicken rest 3–5 minutes after baking so juices settle. Slice and serve hot.
Visual cue: The crust stays crisp and the meat remains juicy when rested briefly.
Pro Tips for Success
- Pound thicker breasts to an even thickness for even cooking. Use a meat mallet or heavy pan between plastic wrap.
- Season the crumb mix and taste a pinch to adjust salt before coating so the crust isn’t bland.
- Use medium heat for searing; too hot will burn the crust before the inside cooks.
- Don’t overcrowd the skillet—crowding cools the pan and prevents a proper sear. Work in batches if needed.
- Use a thermometer to avoid overcooking; remove at 165°F (74°C) and rest a few minutes.
- For extra crispiness, broil 1–2 minutes at the end—watch closely to avoid burning.
- If crumbs fall off while searing, press the coating onto the chicken tighter before searing.
Flavor Variations
- OPTIONAL: Lemon-Parmesan — Add 1 teaspoon lemon zest to the breadcrumb mix and squeeze lemon juice over the finished chicken. Brightens the dish.
- OPTIONAL: Herbed crust — Stir 1 tablespoon chopped fresh parsley or basil into the crumb mix for a fresh herbal note.
- OPTIONAL: Spicy kick — Mix 1/4–1/2 teaspoon cayenne or crushed red pepper into the crumbs for heat.
- OPTIONAL: Nutty crust — Replace 1/4 cup breadcrumbs with finely chopped almonds or walnuts for a nutty crunch (note: changes texture).
- OPTIONAL: Whole-grain swap — Use whole-wheat breadcrumbs and reduce added salt to keep it heartier and more filling.
- OPTIONAL: Garlic butter finish — Melt 1 tablespoon butter with a clove of minced garlic and spoon over the chicken after baking for a richer finish.
Serving Suggestions
- Simple salad: Serve over mixed greens with a lemon vinaigrette for a light meal.
- Pasta pairing: Slice and lay atop spaghetti tossed in olive oil, garlic, and cherry tomatoes.
- Veggie sides: Pair with roasted broccoli, green beans, or asparagus.
- Grain bowl: Serve on quinoa or rice with steamed veggies and a squeeze of lemon.
- Sandwich idea: Slice thin and use on toasted ciabatta with mayo and arugula for a crunchy chicken sandwich.
- Occasion: Works for weeknight dinners, casual entertaining, or meal-prep lunches.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix the breadcrumb-parmesan mixture and beat the egg separately up to 24 hours before cooking. Keep chilled. Coat the chicken just before searing for best texture.
- Storage duration: Store cooked chicken in an airtight container in the refrigerator for up to 3–4 days.
- Reheating best practices: Reheat in a 350°F oven for 8–12 minutes until warmed through to maintain crispness. Use a wire rack over a baking sheet for best airflow. Avoid microwaving if you want to keep the crust crispy; microwave will make it soggy.
- Texture changes: The crust will soften in the fridge. Reheating in the oven or a skillet helps restore some crispness.
Storage and Freezing Instructions
- To refrigerate raw coated chicken: Place on a baking sheet in a single layer, cover tightly, and use within 24 hours. Coated raw chicken can get soggy if stored longer.
- Freezing cooked chicken: Cool completely, wrap tightly in plastic wrap and foil, or place in a freezer-safe container. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Freezing raw coated chicken: Not recommended because the breadcrumb coating can release moisture and become mushy when thawed. If you must freeze raw coated breasts, flash-freeze on a sheet until solid, then transfer to a freezer bag and use within 1 month. Thaw in the fridge and re-crisp in a skillet before baking.
- If freezing is not ideal: Instead freeze uncoated chicken breasts and prepare the breadcrumb coating fresh when ready to cook.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~420 kcal | ~40 g | ~18 g | ~18 g | ~1 g | ~600 mg
Estimates vary by brands and portions.
FAQ About Parmesan Crusted Chicken
Q: My chicken is too thick—how do I fix it?
A: Pound breasts to an even thickness (about 3/4 inch) for even cooking. Thinner pieces cook faster and stay juicier.
Q: Why did the crust fall off while searing?
A: Excess egg or not pressing crumbs enough can cause loss. Pat off extra egg and firmly press crumbs onto the chicken before searing.
Q: How do I know when it’s fully cooked?
A: Use a meat thermometer; the internal temp should read 165°F (74°C) at the thickest part.
Q: Can I skip the searing step and just bake?
A: Yes, but searing adds color and helps crisp the crust. If you skip searing, bake on a preheated pan to encourage browning.
Q: Can I use chicken thighs instead?
A: You can, but adjust baking time: thighs may need longer (check temp to 165°F) and may yield a slightly different texture.
Q: How can I make this lower calorie?
A: Use less oil for searing, swap panko or whole-wheat crumbs, and trim visible fat from the breasts. Serve with a large salad or steamed veg.
TastyInspo Notes
- Finish with a light squeeze of lemon to lift the flavors and cut the richness.
- Serve slices fanned on a plate with the crust side up to show off the golden color.
- Add a small bowl of Dijon mustard or a light garlic yogurt sauce for dipping.
- Sprinkle a touch of extra grated Parmesan over the hot chicken right before serving for visual appeal.
- For meal prep, store slices atop a bed of greens to keep textures separate.
Troubleshooting
- Bland crust: Taste the crumb mix before coating and add more salt or cheese if needed.
- Overcooked, dry chicken: Reduce oven time and check temperature earlier; rest chicken briefly after baking.
- Soggy crust: Sear properly on medium heat and finish in a hot oven; don’t cover while storing. Reheat in oven to crisp.
- Burning on the skillet: Reduce heat slightly; use an oil with a higher smoke point or reduce searing time.
- Uneven cooking: Pound breasts to uniform thickness and don’t overcrowd the pan.
- Too much salt: Use lower-sodium breadcrumbs or reduce added salt if your Parmesan is very salty.
Final Thoughts
This Parmesan crusted chicken is a simple, reliable recipe that gives you a crunchy, cheesy coat and juicy meat with minimal effort. It’s flexible, family-friendly, and ready in under an hour from start to finish—perfect for busy evenings or casual dinners that still feel special.
Conclusion
For a similar take with a full baked sheet-pan approach, check this tested variation: Baked Parmesan Crusted Chicken – Tastes Better From Scratch.
Parmesan Crusted Chicken
Ingredients
Main Ingredients
- 2 pieces chicken breasts Pound to uniform thickness
- 1 cup breadcrumbs Panko for airier crunch, regular for denser texture
- 1/2 cup grated Parmesan cheese Freshly grated recommended for best flavor
- 1 teaspoon garlic powder Substitute with fresh minced garlic if serving immediately
- 1 teaspoon paprika Use smoked paprika for a deeper flavor
- to taste salt and pepper Adjust based on the saltiness of your Parmesan
- 1 piece egg For an egg-free option, use thinned plain Greek yogurt
- 2 tablespoons olive oil Use a neutral oil for higher heat
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and prepare a baking dish with foil or oil.
- Combine breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper in a bowl until uniform.
- Beat the egg in a separate shallow bowl.
- Dip chicken breasts in egg, then coat with breadcrumb mixture, pressing firmly.
- Heat olive oil in a skillet over medium heat, then sear chicken breasts for 2–3 minutes per side until golden brown.
- Transfer seared chicken to the baking dish and bake for 20–25 minutes until cooked through (internal temp 165°F or 74°C).
- Let the chicken rest for 3–5 minutes before slicing and serving.
