Name: Baked Parmesan Crusted Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2-3 large boneless, skinless chicken breasts (, cut into thin filets (about 2lbs)); salt and freshly ground black pepper; 1/2 cup olive oil; 4 cloves garlic (, minced); 1 heaping cup panko breadcrumbs (, or regular); 1/2 cup freshly grated parmesan cheese; 1 1/2 teaspoon garlic powder; 1 1/2 teaspoon Italian seasoning

Our easy baked Parmesan Crusted Chicken recipe is healthy and flavorful, with a perfect crispy outside and juicy inside. The best part is it's so easy to make!

A piece of baked Parmesan Crusted Chicken on a plate served with broccolini, with a fork picking up a slice to eat.

Let's make a healthier Baked Parmesan Crusted Chicken

This chicken has become a staple at our house because A) it's delicious, and B) the leftovers are versatile for other meals throughout the week. It only takes 10 minutes to prep and a handful of ingredients.

I love the crispy exterior and delicious flavor from the parmesan and garlic and you get a perfect crisp by simply baking it in the oven. Serve it as a main dish with green beans, roasted vegetables, or mashed potatoes; or serve it over pasta, on top of a salad or in a wrap.

Check out all of my chicken recipes, like Creamy Lemon Chicken Piccata, Chicken Cordon Bleu, Chicken Parmesan, and Garlic Chicken!

How to make Baked Parmesan Crusted Chicken:

Coat Chicken: Season chicken on both sides with salt and pepper. Mix olive oil and garlic in a shallow bowl. In another shallow bowl, combine breadcrumbs, parmesan, garlic powder, and Italian seasoning. Dip chicken in olive oil then breadcrumbs, pressing the breadcrumbs to both sides of the chicken. Lay on parchment covered baking sheet and repeat with remaining chicken breast fillets.

Two images showing how to make Parmesan Crusted Chicken by dipping in an olive oil mixture then coating in breadcrumbs and seasoning before laying on a parchment lined baking sheet.

Bake: Place chicken in the oven and bake for 10 minutes at 400°F for 10 minutes. Flip chicken over and bake for an additional 5-10 minutes, until the chicken is cooked through and reads 165°F on meat thermometer. Let parmesan crusted chicken breast rest on a platter for a few minutes before serving.

For Air Fryer: Place in air fryer basket and cook at 375° for 10 minutes. Flip chicken, and cook for another 5 minutes, or until cooked through.

Two images showing Parmesan Crusted Chicken breast on a parchment lined baking sheet, freshly baked, then served on a plate with broccolini.

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Recipe

5 from 3 votes

Baked Parmesan Crusted Chicken

This baked Parmesan Crusted Chicken recipe is crispy on the outside and juicy inside. It's packed with flavor and so easy to make!

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Author Lauren Allen

Course Main Course

Cuisine American

Servings 4 servings

Calories 667

Cost 7

Prep 10

Cook 20

Total 30

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Ingredients

▢ 2-3 large boneless, skinless chicken breasts , cut into thin filets (about 2lbs)
▢ salt and freshly ground black pepper
▢ 1/2 cup olive oil
▢ 4 cloves garlic , minced
▢ 1 heaping cup panko breadcrumbs , or regular
▢ 1/2 cup freshly grated parmesan cheese
▢ 1 1/2 teaspoon garlic powder
▢ 1 1/2 teaspoon Italian seasoning

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Cut chicken breast into a few thinner filets. Season chicken on both sides with salt and pepper.
In a shallow bowl add the olive oil and garlic then stir together.
In another shallow dish, add the bread crumbs, parmesan, garlic powder, and Italian seasoning.
Dip chicken in olive oil then bread crumbs, pressing the bread crumbs into the chicken on both sides. Transfer to baking sheet.
Bake for 8 minutes. Remove chicken from oven. Flip and bake an additional 5-10 minutes, or until chicken is cooked through, 165 degrees F. (Cooking time will depend on the thickness of your chicken breast fillets.)
Remove chicken to a serving platter to rest for a few minutes before serving.

Notes

Air Fryer Method: Place in air fryer basket and cook at 375° for 10 minutes. Flip chicken, and cook for another 5 minutes, or until cooked through.

Stovetop Method: heat a large skillet over medium, with a coating of olive oil in the pan. Cook chicken on both sides, flipping once, until golden and cooked through. Add more oil, and cook in batches, as needed.

Sheet pan meal Idea: Make it a meal, by roasting veggies while the chicken rests.
1 zucchini , cut into 1/2-inch thick slice, then sliced in half
1 yellow squash , cut into 1/2-inch thick slice, then sliced in half
1 cup grape tomatoes , sliced into halves
1-2 Tablespoons olive oil
2 teaspoons garlic , minced
½ teaspoon Italian seasoning
salt and freshly ground black pepper
Add veggies to sheet pan, drizzle with olive oil, Italian seasoning, garlic and salt and pepper. Toss to coat. (Sprinkle extra parmesan cheese on top, if desired) Roast for 10-12 minutes.

Nutrition

Calories: 667kcalCarbohydrates: 23gProtein: 56gFat: 38gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 0.03gCholesterol: 156mgSodium: 681mgPotassium: 950mgFiber: 2gSugar: 2gVitamin A: 189IUVitamin C: 4mgCalcium: 190mgIron: 3mg

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5 1 vote

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sarahcamellia20@gmail.com

3 months ago

I am not the greatest cook but after finding this blog, all of my meals for my family have been delicious!!! This is our FAVORITE! It’s SO easy, SO fast to put together, and so very very delicious. I’ve made this twice now, both times in the oven, and it’s come out perfect. I’ve used the leftovers for a ceasar salad the next day.

jolauren77@gmail.com

4 months ago

I made this in my air fryer and it was tender and delicious. Made it all in 20 minutes, which was another bonus. I’ll definitely be making this again!