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Parmesan Crusted Chicken

Parmesan crusted chicken with a shatteringly crisp golden panko-Parmesan coating baked on a rack for even browning. Thick, juicy chicken breasts are breaded in a three-step station and finished with an Italian herb crust that crackles.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts pounded to even thickness
seasonings
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 tsp garlic powder to taste (plus additional garlic powder in the crust)
breading
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 0.75 cup Parmesan cheese freshly grated
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
cooking
  • 2 tbsp olive oil
  • fresh parsley for serving
  • lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and oven setup
  1. Preheat oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray so the crust crisps evenly.
Season and set up breading stations
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste to build flavor throughout the crust.
  2. Set up a three-station breading line: place flour in the first, beaten eggs in the second, and the panko mixed with Parmesan, Italian seasoning, garlic powder, and smoked paprika in the third for a crisp, fragrant coating.
Bread and bake
  1. Dredge each chicken breast in flour, dip into egg, then press firmly into the Parmesan panko to coat all sides so the crust sticks and shatters when baked.
  2. Drizzle or spray olive oil over the breaded chicken and place them on the prepared rack to help the coating turn deep golden.
  3. Bake at 425°F for 20-22 minutes until the crust is deep golden and the internal temperature reaches 165°F, with the cheese crust crackled and fragrant.
Rest and serve
  1. Rest the chicken for 3 minutes so juices settle and the crust stays crisp.
  2. Garnish with fresh parsley and serve with lemon wedges for bright, fresh finish.

Notes

For the most shatteringly crisp panko-Parmesan crust, press the coating firmly into the chicken right after the egg dip and use the wire rack so hot air circulates. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a rack at 425°F until hot. Freezing isn’t recommended because the crust can soften. For a lighter swap, use reduced-fat Parmesan and an egg white substitute if desired while keeping the same baking method.