This easy oven-baked Parmesan Crusted Chicken delivers a golden, cheesy coating over juicy chicken breasts with just 35-40 minutes of baking. The secret is a quick dunk in melted butter, fresh garlic, and lemon juice (no mayo here!) before pressing each piece into a simple mixture of breadcrumbs, grated Parmesan, and fresh parsley — then baking at 350°F until the inside hits a perfect 165°F. It's been one of the most-loved recipes on Taste and See for over a decade, and once you make it, you'll see why.
There's a reason this is one of the most popular recipes on Taste And See - don't take my word for it... try it out for yourself!
This post was originally published on February 12, 2016, and has since been updated.
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Jump to:
- The most delicious Parmesan Crusted Chicken Recipe!
- Reader Reviews
- Why You'll Love This Parmesan Crusted Chicken Recipe
- Ingredients + Why They're Important
- How to make Parmesan Crusted Chicken (Step by Step)
- Pro Tips for the Best Parmesan Crusted Chicken
- Want a Crunchier Coating? (Optional Variations)
- Serving Suggestions — What to Serve with Parmesan Crusted Chicken
- How to Store, Reheat & Freeze
- Frequently Asked Questions
- Parmesan Crusted Chicken (Oven Baked)
- Looking for more amazing chicken recipes?
The most delicious Parmesan Crusted Chicken Recipe!
I didn't really think about it, but I guess in a sense I’m re-gifting this recipe. It comes straight from the plains of Oklahoma. When we lived there many years ago our dear friends Todd and Allison would make this for us.
I remember it vividly… JoJo greeted us at the door doing the pee-pee dance. He maybe let a little slip. (We eventually moved the greeting outside - you know, less clean up that way). I should clarify, JoJo was their adorable Pomeranian.
The most delectable smells of garlic and cheesy goodness waft through the air. Todd putting the finishing touches on the Atomic Salad (now that’s a recipe you want for sure, still on my list to share). Allison entertained us, getting us drinks and offering to help Todd - praying he didn’t take her up on it. While she’s not so much for cooking, she can set a mean table - and make you laugh, a lot. Love that girl!
Finally, the moment we’d all been waiting for arrived - sitting down to the most mouthwatering meal anyone could ask for. What can I say — we've had some great times with good friends and always enjoyed wonderful food.
I've been making this Parmesan Crusted Chicken recipe ever since — testing and retesting it more than 30 times in my own kitchen over the years, tweaking the seasoning balance and bake time until I landed on the version below.
After ten years in readers' weekly rotations and 100+ five-star ratings, it's earned its spot as one of the most popular recipes on Taste and See. So if cooking isn't your jam, this one's for you — you literally just mix, dip, and bake. Let me show you how.
Reader Reviews
Here's what readers are saying...
⭐️⭐️⭐️⭐️⭐️Rekaya — "This recipe rocks! Moist, flavorful chicken breast — I'm in love."
⭐️⭐️⭐️⭐️⭐️Angi — "My family and I just love this dish! It's in regular rotation at our house. My daughter is p.i.c.k.y. and she'll eat an entire breast herself. The lemon really adds that pop of flavor and works so well with the Parmesan."
⭐️⭐️⭐️⭐️⭐️Mary — "Didn't change a thing. So moist and scrumptious. Ate one chicken breast by myself and was sorry I was too full to eat another!"
⭐️⭐️⭐️⭐️⭐️Darla — "This was some of the best chicken I've ever had—especially since it was so easy to make! This will definitely be in our meal rotation."
Why You'll Love This Parmesan Crusted Chicken Recipe
- Easy and oven-baked — no splattering oil, the oven does the work.
- Truly juicy — the 350°F bake keeps the breasts tender all the way through; no dry chicken here. Golden on the outside and moist and juicy on the inside.
- No mayo — most "Parmesan crusted chicken" recipes online call for mayo to bind the coating. This one uses melted butter, fresh garlic, and a squeeze of lemon for a brighter, more flavorful crust.
- A handful of pantry ingredients — nothing fancy. Just chicken, breadcrumbs, Parmesan cheese, butter, fresh garlic, lemon, parsley, salt, and pepper.
- Family-friendly — picky-eater approved. The cheesy, garlicky coating is the kind of flavor every kid (and adult) goes back for seconds of.
- Easy cleanup — a 9x13 baking dish does it. Or a baking sheet for a little crispier crust.
- Meal-prep gold — slice it cold for salads, sandwiches, subs, wraps, pasta, and grain bowls all week (see the leftovers section below).
- A decade-long reader favorite — 100+ five-star ratings and a comment section full of "this is in my permanent rotation."
Ingredients + Why They're Important
- Boneless, skinless chicken breasts — Use 5–8 oz chicken breasts of even thickness. If yours are jumbo (10+ oz), butterfly or pound them to ~½ inch thickness for even cooking. Tip: Pat them very dry with paper towels — if they're moist the coating won't adhere to the chicken.
- Panko breadcrumbs — Japanese-style panko is what gives this recipe its golden, slightly textured coating. The larger flakes layer beautifully with the Parmesan and brown evenly in the oven.
- Good-quality grated Parmesan cheese — A good store-bought grated Parmesan from the refrigerated cheese section works perfectly here (skip the green can — that's a different product entirely). If you prefer to grate your own from a wedge using a microplane grater, that works beautifully too — but it's not required for great results.
- Salted butter, melted — The base of the dredge. Salted butter adds depth and seasons the chicken from the moment it hits the dredge. Butter (vs. oil) browns more deeply and adds nutty, savory flavor — and it's why we don't need mayo to bind.
- Fresh garlic, minced — Don't substitute powdered. Fresh garlic suspended in the warm melted butter blooms into something incredible — it perfumes every bite of chicken from the inside out.
- Fresh lemon juice — The unsung hero. Just a few tablespoons brightens the whole dish, balances the richness of the butter and Parmesan, and helps tenderize the chicken. This is one of the things that makes this recipe stand out from other Parmesan chicken on the internet.
- Fresh parsley, finely chopped — Brightens the coating and adds color contrast against the golden Parmesan. Don't skip it.
- Salt + black pepper — Regular table salt or sea salt is all you need. Season the chicken itself before the coating goes on; the coating seasons the outside, the salt seasons the meat.
How to make Parmesan Crusted Chicken (Step by Step)
With just a handful of ingredients and 8 steps - this parmesan crusted chicken recipe is the ultimate easy weeknight dinner.
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
- Pat the chicken dry. Use paper towels to remove every drop of surface moisture. Season both sides with salt and pepper.
- Mix the coating. In a shallow pie dish or plate, stir together the panko, grated Parmesan, fresh parsley, salt, and pepper.
- Make the garlic-lemon butter dredge. In a second shallow dish, whisk together the melted salted butter, fresh lemon juice, and minced garlic.
- Coat the chicken. Dip each breast in the butter mixture, letting excess drip off, then press firmly into the panko-Parmesan mixture — coating both sides and pressing the coating into the chicken with the back of your hand. Pressing is what makes it stick.
- Arrange in the pan. Place the breasts in your prepared 9x13 baking dish (or a baking sheet lined with parchment paper), leaving at least 1 inch between pieces so steam can escape and the coating can set.
- Bake at 350°F for 35-40 minutes, or until a digital meat thermometer inserted in the thickest part registers 165°F.
- Rest for 5 minutes before serving. This is non-negotiable: resting lets the juices redistribute, so when you cut in, the chicken stays juicy and the coating stays intact instead of sliding off.
... now DEVOUR!!
Pro Tips for the Best Parmesan Crusted Chicken
1. Pat the chicken bone-dry. Surface moisture works against the coating. Use paper towels on both sides of the chicken.
2. Use a good-quality grated Parmesan. A store-bought grated Parmesan from the refrigerated cheese section works perfectly — just skip the shelf-stable green can, which is a different product. If you want to grate your own from a wedge, that works too.
3. Press the coating on firmly. A gentle dip won't cut it. Press the panko-Parmesan mixture into the chicken with the back of your hand so it locks in.
4. Don't overcrowd the pan. Leave at least an inch between pieces. Crowded chicken steams instead of browning.
5. Always rest 5 minutes before slicing. Cutting too soon dumps the juices onto your cutting board and softens the coating from below.
Want a Crunchier Coating? (Optional Variations)
This recipe is intentionally tender and cheesy — the panko and 350°F bake create a soft, melty Parmesan coating that's classic comfort food. If you want to push the texture in a crunchier direction, here are a few tweaks (with the trade-off that you'll lose some of the signature softness in exchange for more crunch):
- Toast the panko first. Spread it on a dry sheet pan and toast at 350°F for 5 minutes until pale gold before mixing with the Parmesan. Pre-toasted panko = pre-loaded crunch.
- Bake on a wire rack over a sheet pan instead of the 9x13 dish. Air circulates underneath so the bottom doesn't soften from steam.
- Finish under the broiler for 60 seconds. Watch closely — Parmesan goes from gorgeous to scorched fast.
The original recipe — written above — is the version readers have been making and rating five stars for ten years running. The variations above are for if you want to experiment. They're not "better"; they're different.
Serving Suggestions — What to Serve with Parmesan Crusted Chicken
The classic sides I always pair this chicken recipe with are Balsamic Glazed Brussels Sprouts — the balsamic and the Parmesan are made for each other. And these Roasted Veggies with Rosemary are a huge hit with the family.
Pasta: Toss with buttered spaghetti and a drizzle of marinara, or serve over creamy garlic Parmesan pasta.
Salad: Slice over a Caesar, an arugula-lemon salad, or my Asparagus Egg and Bacon Salad with Dijon Vinaigrette.
Roasted vegetables: Asparagus, broccolini, or honey-roasted carrots — see my oven-roasted broccoli and garlic green beans.
Starches: Garlic mashed potatoes, parmesan rice, lemony orzo, or crusty bread to mop up any pan juices.
Lighter: Cauliflower mash or a simple lemon-dressed cucumber salad.
Sauces (optional but lovely): Marinara, lemon-butter pan sauce, garlic aioli, ranch, or a quick basil pesto.
How to Store, Reheat & Freeze
Refrigerator: Cool the chicken completely, then store in an airtight container in the fridge for up to 4 days.
Reheat:
- Oven (best): 350°F for 10–12 minutes, covered loosely with foil for the first 8 minutes (uncovered for the last few). Keeps it juicy and the coating intact.
- Air fryer: 350°F for 5–6 minutes — the coating gets a little crisper here, which some people love.
- Microwave (last resort): 60–90 seconds. The coating will soften — fine for chopping into pasta or salad, not ideal for serving as the star.
Freezing: Yes, you can freeze it. Cool completely, wrap each breast individually in plastic wrap, then in foil, and freeze in a zip-top bag for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven for 12–15 minutes.
Make-ahead: You can bread the chicken up to 24 hours ahead — arrange the breaded pieces on a parchment-lined sheet pan, cover loosely, and refrigerate. The coating actually adheres better after a chill. Bake straight from the fridge, adding 5 minutes to the total time.
Frequently Asked Questions
How do I keep the Parmesan coating from getting soggy?
Three things prevent sogginess:
- Pat the chicken bone-dry before breading — surface moisture is the enemy,
- Don't crowd the pan so steam can escape between pieces instead of pooling underneath them, and
- Rest the chicken for 5 minutes after baking so trapped steam doesn't soften the coating from below.
Note: this recipe is meant to be cheesy and tender rather than ultra-crunchy — sogginess and "not crispy" are two different things.
What is the secret to a great Parmesan chicken coating?
Two non-negotiables: a good-quality grated Parmesan (use the refrigerated stuff, not the shelf-stable can) and pressing the panko-Parmesan mixture firmly into the chicken so it locks in. The third ingredient that takes it over the top is the fresh garlic in the melted butter dredge — it perfumes the chicken from the inside while the Parmesan browns on the outside.
How do I make my Parmesan crusted chicken crispier?
This recipe is intentionally on the tender, cheesy side rather than crunchy — that's what's made it a 10-year favorite. If you want to push it crunchier, toast the panko at 350°F for 5 minutes before mixing the coating, bake on a wire rack over a sheet pan instead of in the 9x13 dish, and run the chicken under the broiler for the last 60 seconds of baking.
Note: See the "Want a Crunchier Coating?" section above for the full variation.
How do you get the breading to stick to chicken?
The breading sticks when you do three things: dry the chicken thoroughly, use a fat-based binder (this recipe uses melted salted butter with garlic and lemon, which is stickier and more flavorful than egg or mayo), and press the coating firmly into the chicken with the back of your hand. For maximum adhesion, refrigerate the breaded chicken for 15–30 minutes before baking — the cold helps the coating set.
Can Parmesan crusted chicken be made ahead of time?
Yes — and it actually improves it. Bread the chicken up to 24 hours in advance, arrange on a parchment-lined sheet pan, cover loosely, and refrigerate. Bake straight from the fridge, adding about 5 minutes to the total bake time. You can also fully bake it ahead, refrigerate, and reheat in a 350°F oven for 10–12 minutes.
Can I make Parmesan crusted chicken without mayo?
Yes — that's exactly how this recipe is built. Most Parmesan crusted chicken recipes online use mayo as the binder, but this version uses melted salted butter, fresh garlic, and lemon juice instead. The butter delivers richer flavor and deeper browning, the garlic flavors the chicken from the inside out, and the lemon brightens everything up. No mayo required.
What's the best temperature to bake Parmesan crusted chicken?
I bake at 350°F for 35-40 minutes for breasts of even ½-inch thickness — this lower temp gives you the juiciest interior and lets the cheesy coating brown gently without scorching. Pull the chicken when an instant-read thermometer hits 165°F in the thickest part.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs are even more forgiving — bake them at the same 350°F for 30–35 minutes until they hit 165°F internal. Thighs stay extra juicy because of their higher fat content, and the coating browns just as beautifully.
Is Parmesan crusted chicken healthy?
Each serving comes in around 320 calories with 38g of protein, no deep-frying, and minimal added oil. It's naturally lower in carbs than fried chicken Parmesan, high in protein, and uses real, recognizable ingredients — no mayo or processed binders.
Can I make this in an air fryer?
Yes — air fry breaded chicken breasts at 380°F for 12–15 minutes, flipping halfway. The coating browns nicely. Time may vary by air fryer model — remove when the chicken reaches 165°F internally.
This Parmesan Crusted Chicken is the recipe that's earned its 10+ years on the front page for a reason: it's genuinely easy, uses ingredients you already have, and delivers a golden, cheesy coating over juicy chicken every single time — no mayo, no frying, no fuss.
Whether you make it as a fast weeknight dinner, prep a big batch for the week's salads and wraps, or serve it for company with pasta and a green salad, this is the baked Parmesan chicken recipe worth bookmarking, printing, and pinning. Make it once and you'll understand why hundreds of readers say it's now in their permanent weekly rotation. 💛
Parmesan Crusted Chicken (Oven Baked)
This easy oven-baked Parmesan Crusted Chicken delivers a golden, cheesy coating over juicy chicken breasts in under an hour. The secret is a quick dunk in melted butter, fresh garlic, and lemon juice (no mayo here!) before pressing each piece into a simple mixture of panko, grated Parmesan, and fresh parsley — then baking at 350°F until the inside hits a perfect 165°F. It's been one of the most-loved recipes on Taste and See for over a decade, and once you make it, you'll see why.
Ingredients
- 5 boneless skinless chicken breasts trimmed of any fat
- 1 cup panko bread crumbs
- ⅔ cup grated Parmesan cheese
- 3 tablespoons minced parsley
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup melted butter
- 3 tablespoons fresh lemon juice
- 2 garlic cloves, minced
Instructions
- Preheat oven to 350 degrees.
- Mix the bread crumbs, Parmesan cheese, parsley, salt, and pepper together in a shallow pie dish or a deep plate.
- Mix the butter, lemon juice and garlic together in another shallow pie dish or deep plate.
- Dip both sides of the chicken in the butter mixture - coating it well.
- Quickly, place the chicken on the bread crumb mixture and toss the crumbs up over the edges and top of chicken breast using either your hands or a spoon. Then gently press the chicken so the crumbs on the bottom side stick to the chicken. Now turn the chicken over and again press that side into the crumbs.
- Place chicken in 9x13 baking dish and repeat steps 4 and 5 with the rest of the chicken. Depending on the size of the chicken breasts you may need to use additional pans.
- When all chicken is prepped, bake for 35-40 minutes or until a meat thermometer reads 165 degrees when inserted in the thickest part of the chicken breast.
Notes
If the butter and lemon juice mixture starts to congeal, microwave for 20 seconds.
Be sure to use grated Parmesan cheese, because shredded cheese won't stick to the chicken as nicely.
For a gluten-free version just swap out the Panko bread crumbs for your favorite gluten-free bread crumbs!
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 426Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 138mgSodium 986mgCarbohydrates 10gNet Carbohydrates 9gFiber 1gSugar 2gProtein 44g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
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Cindy Hensley
Can crackers crumbs be used instead of breadcrumbs?
Holly Sander
Hi Cindy, they can be used instead of breadcrumbs. Make sure they are crushed into a fine consistency.
Mary
How much is one serving size?
Holly Sander
Hi Mary, it's one chicken breast.
Kevin
When I made the dish about half way through I checked the over and my chicken was floating in the butter and I had to suck the butter out so it can brown and crisp . What could cause that ? Maybe dipped in too much butter ?
Holly Sander
Hey Kevin, I think you're right - too much butter.
Abbie
Do you know what the cook time would be for thin sliced chicken breast?
Holly Sander
I'm not sure, Abbie. I would start by cutting the cook time in half but the coating on the outside won't be as crispy and golden. Use a digital meat thermomter to check the temperature of the chicken - it should be 165 degrees.
Darla
This was some of best chicken I’ve ever had…. ESPECIALLY since it was so easy to make!! This will be in our meal rotation for sure!
Holly Sander
Hi Darla, I'm so glad you enjoyed it! Thank you for your kind words and taking the time to leave a review.:D
Lisa
Can you make this omitting the bread crumbs?
Holly Sander
Hi, Lisa! I believe you could but the texture of the coating would be a bit different. I'm sure the flavor would still be just as delicious. If you're looking for an low-carb/gluten-free alternative to bread crumbs you could use almond meal or even pork rind panko crumbs.
Carol A. Benne
Can this be prepared 8 hours before and baked later?
Holly Sander
Hi Carol, I'm not sure since I've never tried prepping it like that. My initial thought is that the chicken would release liquid and the bread crumbs and butter would get really soggy and possible slide off the chicken. If you try it please come back and let me know how it goes.
Mary Ann Fido
I just made this tonight…it really is soooo delicious and I couldn’t stop eating the chicken!
Question: Do you think it would freeze well?
Holly Sander
Hi Mary Ann, thanks so much for your kind words! I feel the same way about this dish. If you freeze it the coating will be moist when you thaw it out. If you reheat it in the oven it will dry it out a bit but my guess is that it won't be as good as the first time around.
Millie
I was curious if there is a difference between using butter versus egg to coat the chicken. I've never made parmesan chicken with butter but sounds delicious! Thanks for the recipe 🙂
Holly Sander
Hi Millie! The butter adds richness to the dish. But you could use either egg or butter to coat the chicken.
Emily
This looks delicious but I'm curious why the use of butter instead of an egg. Not that I'm complaining, the more butter the better! Can't wait to try this tonight 🙂
Holly Sander
Hi Emily, I'm just like you - I'm all about the butter! I think the butter adds a nice richness to the dish but you could use either one.
Keli
I made this today and it was delicious. I used boneless skinless chicken thighs because I live in the middle of nowhere Kansas and didn't want to make the 1/2 hour drive to the store. I will make this again. Perfect recipe!! Thanks.
Holly Sander
Hi Keli, I'm so glad you enjoyed the recipe! Thank you for your kind review! I like that you used what chicken you had on hand and made it your own. I love chicken thighs - I'll have to give them a try.
Sadie
Is grated Parmesan the stuff with the green lid? I have shredded Parm in the fridge but the only grated I have is the Kraft stuff that's shelf stable before it's opened and I feel like that won't work 😅
Holly Sander
Hi Sadie! The stuff with the green lid is grated parmesan.😁 I usually buy the freshly grated parmesan that you can find in the grocery store's specialty cheese and meat area. But you could always try the shelf-stable Kraft cheese - who knows it could work great!