Quick & Delicious Parmesan Crusted Baked Chicken
Chicken dinners can be boring. Dry, flavorless, and repetitive—like that one coworker who won’t stop talking about their gluten-free, sugar-free, joy-free diet.
But what if you could transform basic chicken into a golden, crispy, Parmesan-crusted masterpiece with minimal effort?
This recipe isn’t just good; it’s the kind of dish that’ll make your family forget about takeout.
No fancy skills required, just a baking sheet and a craving for something delicious. Ready to upgrade your chicken game?
Let’s go.
Why This Recipe Works
The magic here is in the crust. Grated Parmesan, breadcrumbs, and a few spices create a crunchy, savory coating that locks in moisture.
Baking instead of frying keeps it light but still gives you that satisfying crunch.
Plus, it’s versatile—pair it with pasta, salad, or eat it straight off the tray (we won’t judge).
Quick & Delicious Parmesan Crusted Baked Chicken
Course: Chicken, Dinner, High-Protein4
servings10
minutes20
minutes320
kcalIngredients
4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1/2 cup breadcrumbs (panko for extra crunch)
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
2 eggs
2 tbsp olive oil
1 tbsp chopped parsley (optional, for garnish)
Step-by-Step Instructions
- Preheat your oven to 400ºF (200ºC). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prep the coating: In a shallow bowl, mix Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
- Whisk the eggs in another bowl. Dip each chicken breast into the egg, then coat it thoroughly with the Parmesan mixture. Press lightly to make sure it sticks.
- Place the chicken on the baking sheet. Drizzle with olive oil to help it crisp up.
- Bake for 18–20 minutes or until the internal temperature hits 165ºF (74ºC). Broil for 1–2 minutes at the end if you want extra browning.
- Garnish with parsley (if using) and serve immediately. Enjoy the applause.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer to keep the crust crispy—microwaving turns it into a sad, soggy mess. You’ve been warned.
Why You Should Make This
It’s easy, fast, and tastes like something from a restaurant.
The Parmesan crust adds flavor without drowning the chicken in sauce. Plus, it’s high in protein and low in carbs if that’s your thing. Even picky eaters will devour it.
Nutrition Facts (Per Serving)
- Calories: 320
- Protein: 35g
- Carbs: 10g
- Fat: 15g
- Fiber: 1g
Common Mistakes to Avoid
- Overcrowding the pan: Give the chicken space, or it’ll steam instead of crisp.
- Skipping the press: Press the coating onto the chicken so it doesn’t fall off.
- Overcooking: Use a meat thermometer.
Dry chicken is a crime.
Alternatives
- Gluten-free: Swap breadcrumbs for almond flour or gluten-free panko.
- Spicy: Add cayenne pepper or red pepper flakes to the coating.
- Cheesy: Mix in some shredded mozzarella with the Parmesan for extra gooeyness.
FAQs
Can I use chicken thighs instead?
Absolutely. Thighs are juicier and work great with this recipe. Adjust cooking time to 25–30 minutes.
Can I make this ahead?
You can prep the coating and dip the chicken, but bake it fresh for the best texture.
Storing it coated but uncooked can make the crust soggy.
Why is my coating falling off?
Did you press it on firmly? If not, that’s your issue. Also, make sure the chicken is dry before dipping—excess moisture is the enemy.
Can I air fry this?
Yes!
Air fry at 375°F for 12–15 minutes. You’ll get an even crispier result. IMO, it’s a game-changer.
Final Thoughts
This Parmesan-crusted baked chicken is a weeknight hero.
It’s simple, flavorful, and way better than dry, sad chicken breasts. Whether you’re cooking for yourself or a crowd, this recipe delivers every time.
Now go forth and make dinner awesome.
