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!
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Baked Panko Parmesan Chicken Recipe
This is some of the best chicken I’ve made in ages. I make a lot of chicken recipes, 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 crispy chicken is tender, juicy, moist, and absolutely delicious. It’s the perfect complement to the crispy, crunchy exterior.
What Readers Are Saying:
My family loves this recipe! Will definitely add to my dinner list going forward. Thank you!
Patricia
Made this yesterday. WOW – from the whole family! It’s a keeper.
Gloria
We loved it! Made it to go with our Alfredo noodle dinner and it was gobbled up!
Elyse
Ingredients for Parmesan Crusted Chicken
To make the parmesan crusted baked chicken, you’ll need:
- Boneless skinless chicken breasts – 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 chicken cutlets. If you can’t get chicken from the butcher, just do your best, and use a meat mallet or rolling pin to pound the pieces evenly. You can also use boneless skinless chicken thighs if preferred
- Olive oil
- Panko bread crumbs
- Grated Parmesan cheese
- Dried oregano
- Fresh parsley
- Lemon wedges (optional, for serving)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Panko Parmesan Crusted Chicken
These panko parmesan crusted chicken breasts are so easy, ready in about 25 minutes. And with no eggs or need to dip chicken in various bowls, you literally don’t even have to dirty a single bowl. And if you line your baking sheet with foil, even that won’t get dirty!
This DIY Shake-And-Bake is a million times better than any baked or fried chicken I remember from the ’80s and will make a regular appearance in our dinner rotation.
Here’s how the oven baked parmesan crusted chicken is prepared:
- Add chicken and olive oil to a large ziptop bag and smoosh the chicken around so it’s evenly coated with oil.
- Unseal the 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.
- Transfer chicken to a baking sheet lined with foil. If any of the panko mixture is left in the bag, add a couple of tablespoons of it to each breast so it’s quite thickly coated on the top side.
- Bake the panko parmesan chicken breasts until fully cooked through with a lightly golden brown crust. 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.
- 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).
What to Serve with Panko Parmesan Chicken
Storage:
Refrigerator: Arrange the chicken pieces in an even layer in an airtight container, and store them in the fridge for 3-5 days. Don’t stack them directly on top of each other, or they’ll become soggy! I you need to layer, place a sheet of parchment paper between each piece.
Freezer: Arrange the cooked chicken pieces on a baking sheet, and freeze until solid. Then, transfer them to a sealable bag, and freeze for up to 3 months. Reheat from frozen in the oven so they don’t become soggy.
Recipe FAQs
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.
Yes! I have a similar recipe for Air Fryer Parmesan Crusted Chicken that I suggest you follow. I’ve tested that recipe multiple times and know that it works!
Feel free to mix seasonings like garlic powder, Italian seasoning, salt, and pepper in with the breadcrumbs before coating the chicken.
Use a meat thermometer to ensure the internal temperature reaches 165 degrees Fahrenheit, meaning the chicken is fully cooked and safe to eat.
Baked Panko Chicken with Parmesan
Equipment
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
- ½ cup finely grated Parmesan cheese
- ½ teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ½ 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
- Preheat oven to 425F. Line a baking sheet with aluminum foil, set aside.
- 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.
- Add the olive oil, seal bag, and smoosh chicken around so it’s evenly coated with oil.
- Unseal bag, add the panko, parmesan, oregano, salt, pepper, seal, and smoosh chicken around so it’s evenly coated.
- 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.
- 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.
- Garnish with parsley and optionally serve with lemon. Serve immediately. Chicken is best warm and fresh.
Notes
- Refrigerator: Arrange the chicken pieces in an even layer in an airtight container, and store them in the fridge for 3-5 days. Don’t stack them directly on top of each other, or they’ll become soggy! I you need to layer, place a sheet of parchment paper between each piece.
- Freezer: Arrange the cooked chicken pieces on a baking sheet, and freeze until solid. Then, transfer them to a sealable bag, and freeze for up to 3 months. Reheat from frozen in the oven so they don’t become soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My family loves this recipe! Will definitely add to my dinner list going forward. Thank you!1