Parmesan-crusted chicken is one of those foolproof dishes that always delivers—crispy on the outside, juicy on the inside, and packed with bold, garlicky flavor.
The secret? A buttery lemon-garlic dip that locks in moisture and a golden Parmesan-panko crust that gives it the perfect crunch. It’s an easy, oven-baked recipe that’s fancy enough for company but simple enough for a weeknight meal.
Back in my restaurant days, we did a version of this with veal, but at home, I prefer chicken—it’s more budget-friendly and just as delicious.
The trick to getting that golden crust without frying? Toasting the panko beforehand or baking the chicken on a wire rack for extra airflow. And if you want a little extra kick, a pinch of cayenne in the breading does wonders.
Serve this with roasted veggies, a crisp salad, or even some buttered noodles for a meal that feels special but takes minimal effort. Just grab your baking dish, preheat the oven, and let’s get cooking!
What Makes This Recipe Special?
- A Family Favorite: The first time I made this Parmesan-crusted chicken, it quickly became a household staple. Its simplicity and rich flavor make it a go-to for family dinners.
- Weeknight Wonder: With a busy schedule, I appreciate recipes that are both quick and satisfying. This dish fits perfectly, requiring minimal prep while delivering maximum taste.
- Health-Conscious Choice: Opting for baking instead of frying, and pairing the chicken with a fresh salad, aligns with my goal of maintaining a balanced diet without compromising on flavor.
- Entertaining Made Easy: When hosting friends, this recipe impresses without the stress. Its elegant presentation and delectable taste make it a crowd-pleaser every time.
- Versatility at Its Best: Over time, I’ve experimented by adding herbs like rosemary or serving it with different sides. Each variation brings a new dimension, keeping the dish exciting and adaptable.
Parmesan Crusted Chicken Recipe
Equipment
- Oven
- 9×13 Baking Dish
- Mixing spoon or whisk
- Tongs or hands for coating chicken
- Meat thermometer
Ingredients
- 5 boneless skinless chicken breasts trimmed of any fat
- 1 cup panko bread crumbs or gluten-free bread crumbs if desired
- ⅔ cup grated Parmesan cheese
- 3 tablespoons minced parsley
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup melted butter
- 3 tablespoons fresh lemon juice
- 2 garlic cloves minced
Instructions
- Preheat oven to 350°F.
- In one dish, mix bread crumbs, Parmesan, parsley, salt, and pepper.
- In another dish, mix melted butter, lemon juice, and garlic.
- Dip chicken in butter mixture, then coat with bread crumb mixture, pressing to stick.
- Place chicken in a 9×13 baking dish and repeat with remaining pieces.
- Bake for 40 minutes or until the thickest part reaches 165°F.
Nutrition
Tips for the Best Parmesan-Crusted Chicken
- Use Freshly Grated Parmesan – Pre-grated Parmesan often contains anti-caking agents that prevent it from melting properly. Freshly grated Parmesan gives the crust a richer flavor and better crispiness.
- Toast the Panko for Extra Crunch – Before coating the chicken, lightly toast the Panko breadcrumbs in a dry pan for 2-3 minutes. This enhances their golden color and adds an extra layer of crispiness.
- Pat the Chicken Dry – Before dipping in the butter mixture, pat the chicken breasts dry with paper towels. This helps the coating adhere better and prevents sogginess.
- Press the Coating Firmly – After dipping the chicken, press the breadcrumb mixture onto the surface to ensure it sticks well. A gentle press helps create a thicker, crunchier crust.
- Use a Meat Thermometer – The key to juicy chicken is not overcooking it. Use a meat thermometer to check for an internal temperature of 165°F at the thickest part.
- Let the Chicken Rest – After baking, let the chicken rest for 5 minutes. This helps the juices redistribute, keeping the meat tender and flavorful.
- Make it Extra Flavorful – Add a pinch of smoked paprika or Italian seasoning to the breadcrumb mixture for a subtle boost in flavor.
