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Parmesan Crusted Chicken

Parmesan crusted chicken with a shatteringly crisp panko-Parmesan coating baked at high heat for a deep golden crunch. Thick, evenly pounded chicken stays juicy while the cheese crust crackles with Italian herbs.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating
  • 4 boneless skinless chicken breasts Pounded to even thickness so the crust browns evenly.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
  • 0.5 garlic powder To taste (plus 1 tsp for the coating, if desired—see notes below).
Breading stations
  • 0.5 cup all-purpose flour For first dredge.
  • 2 large eggs Beaten, for binding.
  • 1 cup panko breadcrumbs Mixed with Parmesan and seasonings.
  • 0.75 cup Parmesan cheese, freshly grated Adds flavor and crunch.
  • 1 tsp Italian seasoning Seasoning for the panko-Parmesan mix.
  • 1 tsp garlic powder Seasoning for the panko-Parmesan mix.
  • 0.5 tsp smoked paprika Adds a subtle smoky note to the crust.
Bake and serve
  • 2 tbsp olive oil Drizzle or spray over breaded chicken for browning.
  • 1 fresh parsley For garnish.
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the rack
  1. Preheat oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray so the crust stays crisp.
  2. Season the chicken breasts with salt, pepper, and garlic powder to taste.
Set up the breading stations
  1. Add the all-purpose flour to the first station, keeping it ready for a quick dredge.
  2. Beat the eggs until smooth in the second station for even coating.
  3. Mix the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and smoked paprika in the third station.
Bread the chicken
  1. Dredge each chicken breast in flour, shaking off excess so the next layer adheres.
  2. Dip the floured chicken into the beaten eggs so it forms a sticky coating.
  3. Press the chicken firmly into the Parmesan panko to coat all sides, then place it on the rack.
Bake
  1. Drizzle or spray the olive oil over the breaded chicken for deep golden browning.
  2. Bake at 425°F for 20-22 minutes until the crust is deep golden and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes so the juices set and the crust stays shatter-crisp.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the crispiest crust, pound the chicken to an even thickness and press the panko mixture firmly so it adheres on all sides. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a wire rack or sheet pan in a 400°F oven until hot. Freezing is not recommended because the coating can soften. For a lower-carb option, use finely crushed pork rinds in place of panko for a similar crunchy crust.