Parmesan Crusted Chicken

This Parmesan Crusted Chicken is one of the most requested meals in our house — golden and crispy on the outside, juicy on the inside, and on the table in 30 minutes for about $12. My boys especially love it and honestly it tastes better than the restaurant version.

Ingredients

Everything in this recipe is available at any regular grocery store — panko breadcrumbs, parmesan, butter, and chicken breasts are all pantry and refrigerator staples you likely already have. Here is what you need and why each ingredient matters:

• Boneless skinless chicken breasts — we slice each breast in half lengthwise to create thinner cutlets that cook faster and more evenly. Chicken tenders work as a time-saving substitute and skip the slicing step entirely
• Unsalted butter, melted — this is the glue that holds the breadcrumb crust to the chicken. Olive oil works as a substitute but butter gives a richer flavor and better browning
• Panko breadcrumbs — larger and lighter than regular breadcrumbs, panko creates a noticeably crispier crust. Regular breadcrumbs work but the texture will be denser
• Grated parmesan cheese — use finely grated, not shredded. Grated parmesan blends into the breadcrumb mixture evenly and sticks to the butter coating. Shredded parmesan is too large and will not adhere
• Fresh parsley, finely chopped — adds color and a fresh, slightly herby flavor to the crust. Dried parsley works in a pinch but fresh is noticeably brighter
• Garlic powder — adds warmth and savory depth without any chopping. You can substitute with 1 tablespoon minced garlic pressed into the breadcrumb mixture
• Kosher salt — seasons the breadcrumb coating evenly
• Black pepper — adds a subtle heat that balances the richness of the butter and parmesan

Scroll to the bottom for the full recipe in the recipe card.

How to Make Parmesan Crusted Chicken

Step 1 – Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.  

Step 2 – Melt the butter in a shallow bowl or pie pan.  

Step 3 – In a separate shallow bowl or pie pan, mix together the breadcrumbs, parmesan cheese, parsley, kosher salt, pepper and garlic powder.  

Step 4 – Trim off any fat from the chicken breasts. Filet the chicken by cutting them in half lengthwise so that you have 8 pieces of chicken. 

Step 5 – Dredge both sides of the chicken cutlets in the butter to coat the chicken with the butter in the medium bowl. Make sure to allow excess to drip.

Step 6 – Quickly dip the chicken in the parmesan mixture and press the mixture into both sides of the chicken breasts to make sure that it’s thoroughly coated. 

Step 7 – Place the coated chicken breasts on the prepared baking sheet.  Continue this process until all the chicken is coated. 

Step 8 – Bake for 20-25 minutes, flipping the chicken breasts halfway through the baking time, until the chicken is browned and the chicken reaches an internal temperature of 165 degrees F. 

Step 9 – Remove the chicken from the oven, let it rest for 5 minutes and then garnish with chopped parsley and it’s ready to serve and enjoy! 

Recipe Tips

• Use grated parmesan, not shredded. This is the most important tip on this page. Shredded parmesan is too chunky to adhere to the butter coating — it slides off during baking and you lose the crust. Grated parmesan mixes evenly into the panko and sticks. Check the label before you buy.
• How to filet the chicken correctly. Place the chicken breast flat on a cutting board, hold it steady with one hand, and use a sharp knife to slice horizontally into two even pieces. Keep the knife parallel to the board and use a slow, controlled sawing motion. Even thickness means even cooking.
• Press the breadcrumb mixture in firmly. Do not just dip — press the mixture into both sides of the chicken and hold it there for a few seconds. This packs the crust tight so it stays on during baking.
• Do not crowd the baking sheet. The chicken needs space around it so the hot air can circulate and crisp the crust on all sides. Crowding causes steaming instead of crisping. Use two baking sheets if needed.
• Flip halfway through. Flipping at the halfway point ensures both sides get equally golden brown. Set a timer so you do not forget.
• Broil at the end if needed. If the chicken is cooked through but the crust is not as golden as you want, broil for 2–4 minutes at the end. Watch it closely — it goes from golden to burnt fast under the broiler.
• Rest before serving. Let the chicken sit for 5 minutes after it comes out of the oven. This lets the juices redistribute so every bite stays juicy instead of running out when you cut into it.

Cooking Methods

Oven Baked — Our Favorite Method
Bake at 425 degrees F for 20–25 minutes, flipping halfway through, until the internal temperature reaches 165 degrees F. This method gives the most even, hands-off result with the crispiest crust.

Skillet on the Stovetop
Heat a skillet over medium-high heat with a thin layer of oil. Cook the coated chicken cutlets for 3–4 minutes per side until golden brown and cooked through to 165 degrees F. Cook in batches — do not crowd the pan or the chicken will steam instead of sear. This method is faster but requires more attention.

Air Fryer
Air fry at 400 degrees F for 10–12 minutes, flipping halfway through, until the crust is golden and the internal temperature reaches 165 degrees F. The air fryer gives an incredibly crispy result with no oil needed beyond the butter coating. For the full air fryer version see our Air Fryer Chicken Parmesan.

What to Serve with Parmesan Crusted Chicken?

Serve this Parmesan Crusted Chicken with your favorite pasta, Best Crockpot Spaghetti Sauce Recipe and a side of Parmesan Roasted Broccoli for a complete meal idea.

Other ideas that pair well with this chicken is Best Mashed Potatoes, Twice Baked Potatoes, Homemade Crescent Rolls, Sautéed Green Beans and Oven Roasted Carrots Recipe.

Frequently Asked Questions