Baked Parmesan-Crusted Chicken

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Baked Panko Chicken with Parmesan — Tastes like it’s been deep fried, but it hasn’t! Even better, it’s ready in under 30 minutes and is easy to whip up at the last minute!

Baked Panko Chicken with Parmesan — Tastes like it's been deep fried, but it hasn't! Even better, it's ready in under 30 minutes and is easy to whip up at the last minute!

Baked Panko Parmesan Chicken Recipe

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 hasn’t been! 

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! 

The interior of this Parmesan crusted chicken 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.

This baked panko chicken with parmesan 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, even that’s won’t get 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 Panko Chicken with Parmesan — Tastes like it's been deep fried, but it hasn't! Even better, it's ready in under 30 minutes and is easy to whip up at the last minute!

Ingredients for Panko Chicken with Parmesan 

To make the panko-crusted parmesan chicken, you’ll need: 

  • Boneless skinless chicken breasts
  • Olive oil
  • Panko bread crumbs
  • Grated Parmesan cheese
  • Dried oregano
  • Fresh parsley
  • Lemon wedges (optional, for serving) 

Can the Panko Breadcrumbs Be Substituted? 

No, they’re mandatory for this baked parmesan crusted chicken recipe. If you have extra, make these Parmesan Zucchini Tots or these Crispy Roasted Parmesan Chickpeas.

Baked Panko Chicken with Parmesan — Tastes like it's been deep fried, but it hasn't! Even better, it's ready in under 30 minutes and is easy to whip up at the last minute!

How to Make Panko Chicken with Parmesan

This panko-crusted parmesan chicken is easy to make and comes together in about 30 minutes! 

Here’s how the baked parmesan crusted chicken is prepared: 

  1. Add chicken and olive oil to a large ziptop bag and smoosh the chicken around so it’s evenly coated with oil. 
  2. Unseal bag and add in panko breadcrumbs, Parmesan, herbs, and spices. Once again, work the chicken so it gets coated in the spices, cheese, and breadcrumbs.
  3. Transfer chicken to a baking sheet lined with foil. If any of the panko mixture is left in the bag, add a couple tablespoons of it to each breast so it’s quite thickly coated on the top side.
  4. Bake the panko parmesan chicken breasts until fully cooked through and lightly golden brown. 
  5. Garnish with parsley and squeeze a little lemon juice on top (totally optional, but the bright burst of lemon juice takes this dish to the next level). 

Baked Panko Chicken with Parmesan — Tastes like it's been deep fried, but it hasn't! Even better, it's ready in under 30 minutes and is easy to whip up at the last minute!

Tips for Making Panko Parmesan Chicken

For this panko Parmesan chicken recipe, you need one pound of boneless, skinless chicken breasts that have been sliced thinly.

To make your life easier, 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, just do your best! 

Also, you don’t want to flip the chicken at all while it’s baking, otherwise you’ll disturb the panko breadcrumb coating and the chicken might not brown on top. Because the chicken is thinly sliced, it bakes through evenly without help. 

What to Serve with Panko Parmesan Chicken

Serve this panko parmesan baked chicken with any of your favorite sides. A few of my go-to’s are: 

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Yield: 4 servings

Baked Panko Chicken with Parmesan

Baked Panko Chicken with Parmesan

This Baked Parmesan-Crusted Chicken tastes like it's been deep fried, but it hasn't! Even better, it's ready in under 30 minutes and is easy to whip up at the last minute. 

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 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

Instructions

  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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 441Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 107mgSodium: 773mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 43g

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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 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!

    1. Thanks for trying the recipe and I’m glad it’s turned out great with both kind of breadcrumbs and that it’s yummy enough to serve to guests!

  2. 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!

    1. Thanks for trying the recipe and I’m glad it came out great for you! That’s wonderful that you’re going to serve this as your fancy dish to guests!

  3. 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.

    1. Thanks for trying the recipe and I’m glad it came out great for you! I agree – one bag is so much easier than all the bowls!

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

    1. Uncovered. You definitely want the air to circulate so it crisps up. Enjoy! This is some of my fave chicken of all time!

  5. 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.

    1. 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.

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

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad it was a hit with kiddo and hubby alike!

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

  8. 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!