Baked Parmesan-Crusted Chicken

This is some of the best chicken I’ve made in ages. I make a lot of chicken but this was truly special.

The coating is extra crispy. You think you’re eating chicken that’s been fried but it’s not.

Baked Parmesan-Crusted Chicken - You'd swear this chicken was fried but it's baked!! The interior is so tender, juicy, and moist while the exterior is EXTRA CRISPY!! Easy, ready in 25 minutes, and SO GOOD!!

The secret is using panko bread crumbs. They’re extra crispy bread crumbs sold near regular bread crumbs in your regular grocery store and they make all the difference. They’re mandatory for this recipe. If you have extra, make these or these.

The interior is tender, juicy, moist, and absolutely delicious. It’s the perfect complement to the crispy, crunchy exterior.

There’s so much flavor from the Parmesan. It also crisps up along with the bread crumbs.

Baked Parmesan-Crusted Chicken - You'd swear this chicken was fried but it's baked!! The interior is so tender, juicy, and moist while the exterior is EXTRA CRISPY!! Easy, ready in 25 minutes, and SO GOOD!!

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The chicken is so easy, ready in about 25 minutes, and the best part is that you literally don’t even have to dirty a single bowl and if you line your baking sheet with foil, that’s not even dirty. No need to dip the chicken in eggs and dredge through multiple bowls.

Simply add chicken, olive oil, grated Parmesan, and panko breadcrumbs to a large ziptop plastic bag, seal, shake, and bake. This DIY Shake-And-Bake is a million times better than what I remember from the 80s and will make a regular appearance in our dinner rotation.

Baked Parmesan-Crusted Chicken - You'd swear this chicken was fried but it's baked!! The interior is so tender, juicy, and moist while the exterior is EXTRA CRISPY!! Easy, ready in 25 minutes, and SO GOOD!!

Print Recipe

Baked Parmesan-Crusted Chicken

This is some of the best chicken I've made in ages. The coating is extra crispy. You think you're eating chicken that's been fried but it's not. The secret is using panko bread crumbs. The interior is tender, juicy, moist, and absolutely delicious. It's the perfect complement to the crispy, crunchy exterior. There's so much flavor from the Parmesan. It also crisps up along with the bread crumbs. The chicken is so easy, ready in about 25 minutes, and cleanup is a breeze.

Yield: serves 4

Prep Time: 5 minutes

Cook Time: about 20 to 25 minutes

Total Time: about 30 minutes

Ingredients:

  • one pound boneless skinless chicken breasts, sliced in 4 thin pieces (see tip below)
  • about 3 tablespoons olive oil
  • 1 scant cup panko bread crumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 2 to 3 tablespoons fresh Italian flat-leaf parsley, finely chopped for garnishing
  • lemon wedges, optional for serving

Directions:

  1. Preheat oven to 425F. Line a baking sheet with aluminum foil, set aside.
  2. To a large ziptop plastic bag, add the chicken. Tip - I recommend buying one 1-pound breast from your butcher. Slice it in half horizontally so you have two thin halves, then slice each half vertically, so you now have 4 pieces. If you can't get chicken from the butcher, do your best so you end up with one pound of thinly sliced breasts.
  3. Add the olive oil, seal bag, and smoosh chicken around so it's evenly coated with oil.
  4. Unseal bag, add the panko, parmesan, oregano, salt, pepper, seal, and smoosh chicken around so it's evenly coated.
  5. Transfer chicken to baking sheet. There will likely be a fair amount of panko mixture in the bag. Using your hands or a spoon, add a couple tablespoons of the mixture to each breast so it's quite thickly coated on the top side.
  6. Bake for about 20 to 25 minutes or until chicken reaches an internal temp of 165F and is lightly golden browned. You don't have to flip it. I baked for 25 minutes for a richer golden color. Bake until done; all ovens, climates, and thickness of chicken varies and impact baking time.
  7. Garnish with parsley and optionally serve with lemon. Serve immediately. Chicken is best warm and fresh.

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21 comments

  1. I remember shake and bake from the 80’s as well!! It really was a great idea back then so it’s fun to see an updated twist on it with panko and parmesan. Classics never really die!

  2. I think I’m getting tired of high-sugar, high-fat goodies–thank you for a tasty and healthy meal option.

  3. hey girl this looks amazing!

  4. I love crunchy chicken because I can trick my mind into thinking I’m eating something sinful! Love this recipe.

  5. Made this for dinner tonight and it was a hit with my 4yr old and my husband. Crispy outside and juicy inside. Perfect!

  6. Can I use grated Parmesan in the container? If I buy a block of Parmesan cheese, it will sit in my fridge forever!

    Do you have recipes for two people? I am going to try to adjust this recipe for one chicken breast.

    • I’d make with a half pound of chicken for 2 people. And halve all the other ingredients.

      I would use real parm. I think that is key to the flavor and texture of this recipe.

  7. Did you back your chicken covered or uncovered? Love Panko crusted chicken and this one is seems super easy, that I must try!

  8. Thank you!

  9. Thanks for this recipe. I love how easy it is and just one bag for the coating vs. multiple bowls. Everyone really liked the flavor.

  10. Made this dish for dinner tonight. It was absolutely delicious and a breeze to make. It got raves from my husband and he thinks I slaved in the kitchen for hours, I’ll never tell haha. This will be my go to dish to impress guests. I served it with steamed broccoli and thin spaghetti noodles with fresh minced garlic and olive oil. In addition I seasoned the chicken breasts with my “McCormick Italian Herb Seasoning Grinder” I am so glad I ran across this recipe and I can’t thank you enough!

  11. I’ve made this twice so far and it is fantastic! I’ve used both plain and Italian-style panko and both are great (though personally I lean towards the latter). I agree with the above comments that this dish is easy and yummy enough to serve to guests! Thanks so much, Avery!

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