Recipes like this remind me of those easy family dinners that never needed much fuss but always delivered big flavor.
This Parmesan crusted chicken is one of those dependable dishes
you’ll find yourself making again and again.
It has that perfect balance of crunchy coating and juicy chicken, with just enough cheesy flavor to make every bite irresistible.
What I love most about this recipe is how effortlessly it comes together.
No deep frying, no complicated steps—
just a handful of pantry staples and a quick bake in the oven.
In less than an hour, you’ve got a meal that tastes like it took much more effort.
Serve it alongside your favorite sides, tuck it into a sandwich, or slice it over a fresh salad—it works for just about anything.
For Parmesan Crusted Chicken
- Chicken – boneless, skinless chicken breasts are used here, but chicken thighs or cutlets will also work. Just adjust the cooking time as needed.
- Eggs – help the coating stick to the chicken and create that crisp outer layer.
- Flour – the first step in breading; it gives the coating something to hold onto.
- Salt and Black Pepper – simple seasoning to bring out the flavor of the chicken and coating.
- Panko Bread Crumbs – add a light, crispy texture to the crust.
- Cornflake Crumbs – bring extra crunch with a subtle hint of sweetness.
- Parmesan Cheese – adds a savory, cheesy flavor that pairs perfectly with the crispy coating.
- Dried Parsley – gives a touch of color and mild herb flavor.
- Garlic Powder – adds depth and a warm, savory note to the crust.
Crispy Oven-Baked Parmesan Chicken
This dish delivers a crunchy, golden coating with tender, juicy chicken inside—all without frying. It’s simple to prepare and packed with flavor, making it a reliable go-to for weeknight dinners.
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Servings: 4
Notes
Ingredients
- 4 boneless skinless chicken breasts (about 6 ounces each)
- 2 eggs, beaten (more if needed)
- 1 cup all-purpose flour
- 1 ½ teaspoons salt, divided
- ¾ teaspoon black pepper, divided
- 1 ¾ cups Panko bread crumbs
- ¾ cup cornflake crumbs
- ½ cup shredded Parmesan cheese
- 2 tablespoons dried parsley
- 1 ½ teaspoons garlic powder
Instructions
- Preheat oven to 375°F. If you have one, place a metal rack on a large rimmed baking sheet. If not, spray the baking sheet with cooking spray.
- Beat the egg in a shallow bowl and set aside. In a separate shallow dish, combine flour, ½ teaspoon salt, and ½ teaspoon pepper.
- In a third shallow dish or plate, combine Panko bread crumbs, cornflake crumbs, Parmesan, parsley, garlic powder, and ½ teaspoon salt.
- Using the flat side of a meat mallet, pound each chicken breast to ½-inch thickness. Season the chicken with the remaining ½ teaspoon salt, and ¼ teaspoon black pepper.
- Dip chicken in flour first and then egg and finally in the crumb mixture, gently pressing the crumbs to adhere.
- Add the chicken to the rack or pan and spray each chicken breast with cooking spray.
- Bake for 20–25 minutes or until juices run clear. Broil for 2 to 3 minutes until crispy and the internal temperature reaches 165°F.
- Optional: Before beginning, add the Panko crumbs to a small dry skillet and cook over medium heat, while stirring, until fragrant and lightly toasted. Cool.
- Larger chicken breasts will need additional cooking time. Cook until the thickest part of the chicken reaches 165°F.
- Nutritional information includes ⅔ of the crumb mixture, as some may remain unused. Discard leftover crumbs.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- How do I keep the coating from falling off the chicken?
Make sure to follow the breading steps in order—flour, egg, then crumbs—and gently press the coating onto the chicken. This helps everything stick better and keeps the crust from falling off while baking. - How do I know when the chicken is fully cooked?
The easiest way to know it’s done is by using a thermometer. The chicken should reach 165°F in the thickest part before removing it from the oven. - Do I really need to pound the chicken?
It’s best not to skip pounding the chicken. Keeping the pieces an even thickness helps them cook evenly and prevents the outside from overcooking. - How can I make the chicken extra crispy without frying?
For extra crispiness, you can toast the breadcrumbs before using them and bake the chicken on a rack instead of directly on the pan. This helps the heat circulate and crisp up all sides. - Can I use a different cut of chicken?
Yes, you can use different cuts like chicken thighs or cutlets. Just keep in mind that cooking time may vary depending on the size and thickness.
