This Parmesan Crusted Chicken is a really easy recipe that's perfect for a weeknight dinner but also so delicious you could serve it for company. The chicken is really tender and the coating adds a tasty cheesy garlic flavor.
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 or pin it for later!
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The most delicious Parmesan Crusted Chicken Recipe!
I know what you want - it's what we all want! More options for delicious, quick, and easy weeknight dinners – right! This baked Parmesan Crusted Chicken Recipe totally fits the bill. It’s easy enough to make for a quick weeknight dinner but also elegant enough to serve for company.
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 and maybe letting 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 waffle through the air. Todd putting the finishing touches on the Atomic Salad (now that’s a recipe you want for sure). Allison entertained us, getting us drinks and offering to help Todd (praying he didn’t take her up on it). She’s not so much for cooking but she can set a mean table and make you laugh - a lot. Love that girl!
Then the moment we’d all been waiting for…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. Thanks, Todd and Al!
As you can tell this Baked Parmesan Crusted Chicken holds a special place in my heart and in my belly. It’s a really simple recipe but super tasty. So if cooking isn’t your jam, this recipe will be.
It’s so easy - you literally mix, dip and bake. The chicken comes out golden on the outside and tender and juicy on the inside. I love the fact that you get that nice crusted chicken without having to fry it!! 🙂
How to make Parmesan Crusted Chicken:
There are not a whole lot of ingredients or steps involved to put this together.
- You basically mix your breadcrumbs, Parmesan, fresh parsley, salt and pepper in a shallow pie dish (or plate).
- Then in another dish mix the melted butter, fresh lemon juice and minced garlic.
- Dip both sides of your chicken breasts in the butter dish, then in the breadcrumbs.
- Bake on 350 for 35-40 minutes in a 9x13 baking dish... making sure that the internal temp reaches 165F with a handy digital meat thermometer...
... and DEVOUR!!
... And that's all there is to this delicious Parmesan Crusted Chicken. This a simple recipe that’s easy and something the whole family will enjoy! I'd suggest pairing this parmesan chicken recipe with this tasty side dish... low carb Brussels sprouts with balsamic glaze.
So, now I’ll let you make it and experience it for yourself... get ready, this one is worthy of the weekly rotation!
Parmesan Crusted Chicken (Oven Baked)
This is such an easy recipe - perfect for a weeknight dinner. The chicken is cheesy, moist and so delicious.
Ingredients
- 5 boneless skinless chicken breasts trimmed of any fat
- 1 cup panko bread crumbs (or gluten-free bread crumbs if desired)
- 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 3 and 4 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 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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MaryAnn
Hi, I am making the Parmesan chicken recipe now & I just need to ask one question, do I add any extra oil to bottom of pan before placing in oven? Also,
I read before that you don't need to cover, right?
holly
Hi MaryAnn, No added oil is needed in the bottom of the baking pan. If you just want to use some try a cooking spray. For this recipe leave the chicken uncovered - the breadcrumbs will dry out a little and be slightly crispy. Hope you enjoy it as much as we do!
Katen
Ah.... mazing!!!!! I made this tonight and am already ready to make it again next week! It was sooo easy and convenient for a weekday meal. Thanks for the recipe!
holly
Hi Katen, that is so awesome! Thanks so much for your kind words and taking the time to give me your feedback. So glad you like it!
Stacy
Hi! I cait wait to try this chicken but I have a question. I'm not much of a cook something I'm curious if I decided to swap the panko with breadcrumb and add some potato flakes will it help create the crispy coating as if I used the panko.
holly
Hi Stacy, I have not tried using potato flakes as a coating but it sounds yummy! I did a little reading on the topic and it seems like the flakes should in fact create a crispy coating. I would love to hear how they turn out. Good luck!
Anne
This is in the oven right now!
holly
Yayyy! I hope everyone loved it!
Lori
I have a very similar recipe that I've used for years. I use potato flakes and bread crumbs with extra Italian seasoning. Mine doesn't call for lemon either but everything else sounds the same. I fully plan on trying your version this weekend (as I was already planning mine) just to switch it up a bit! My family loves crispy chicken!
holly
Hi Lori! Potato flakes are a brilliant addition! I love hearing about other peoples go-to recipes and your chicken sounds delish!! Maybe you would consider sharing it with us?? Be sure to bake the Parmesan crusted chicken uncovered so it gets a bit crispy - since I know that's what your family likes. I would day it's more flavorful, moist and tender than crispy but it's absolutely delicious. Hope you enjoy as much as we do!
Alina
HI!
Just wanted to say I have made this recipe so many times since I've found it- and I absolutely love it.
As a college student with only a few ingredients, this is always simple and delicious for me to make for myself!
Thank you for sharing
holly
Hi Alina! You're so welcome! Thanks so much for taking the time to reach out and give me your feedback! I love hearing how much you're enjoying this recipe. Thanks again and take care.
Samantha
Simple recipe, great for weeknight meal! Thanks!
holly
Thanks so much, Samantha!
Shannon
My family loves this recipe! Instead of using 5 breasts I used 4 breasts and used the leftover ingredients to sorta stuff the chicken. I partially fileted the breasts and then what you would do to the outside you would do the exact same thing to the inside. It added so much more flavor! Yummy yummy!!!
holly
Hi Shannon, I love that you made this recipe your own! Stuffing with chicken with the same ingredients as the coating sounds mind-blowingly delicious!!💥 Thanks for the tip and your kind words.
Maria
I made this last night but the breading became soggy and didn't stay on the chicken very well. Some parts of the chicken, the breading just looked like how it did when I first put it in the oven. Any tips?
holly
Hi Maria, that's so disappointing to hear. Did you put it in the oven right after you rolled it in the breadcrumbs? If it sits, there is potential for the breadcrumbs to get soggy. Here are some suggestions for you to try:
Limit the amount of butter per breast.
Use 1/4 cup more panko breadcrumbs.
You could bump up the cook temp to 375 or 400 degrees. They will cook a little faster so keep your eye on them and temp them with a meat thermometer.
If you're baking them in a metal pan or metal baking sheet, you could also leave them on the middle rack and turn your broiler on for 1 minute when they're finished cooking. Just watch them closely because they can brown pretty quickly on that setting.
Hope this helps - take care!
Dalia
This recipe looks great! I'll be making it for dinner tonight:.. Is there any way I can prepare it couple of hours before baking and just put it in the fridge?
holly
Thank you Dalia! It's definitely a favorite at our house. I've never made it a head and refrigerated it before cooking, so I'm not sure how that would turn out. My guess is that the bread crumbs might get a bit soggy and the chicken may take a few more minutes to cook. Good luck!
Lissette Ramos
This recipe sounds delicious, but my question is...do you cover the pan before putting it into the oven?
holly
Thanks Lissette! No need to cover the chicken. It will be super moist on the inside and a little bit crispy on the outside. Enjoy!
Lisa Hancock
Thank you so much for this recipe! I made it tonight and my husband loved it. That is saying something, he is a very picky eater. It was juicy and tender, the flavors blended perfectly . This is will be a go to dish in our household from now on.
holly
That's such great news, Lisa! It's hard to cook for picky eaters and I understand the joy/relief when you find a recipe everyone loves. You could also slice up the chicken into long strips and turn them into chicken tenders. Serve them over pasta with some marinara and you have another go-to meal. Thanks so much for your kind words and taking them time to share them with me!
Stacy
This was absolutely delicious, and the perfect crunch! I had to reduce the recipe since I only had two chicken breasts on hand, but cooked it for the same amount of time and it turned out perfect! I drizzled the remaining butter mix over the chicken just before putting them in the oven. Definitely going in my cookbook and becoming a regular with us! Thank you!
holly
Hi Stacy! You're a girl after my own heart... Drizzling the remaining butter mixture over the chicken!!? I just made this dish for my 93 year old grandma in NYC - she LOVED it! It's wonderful to here that yours turned out so great and that it's going into the regular lineup. Love it when that happens! Thanks so much for stopping by to share your feedback!?
Amanda
Hello HOllY..
Looks like a great recipe Thanks for sharing can't wait to try.
Question for you I wanted to make with pasta and tomato sauce as my side would you do away with the lemon in your opinion????
holly
Hi Amanda! I think you could go either way and it would be delicious. If you'e wanting to simplify the recipe then omit the lemon. The tomato sauce may over power it anyway. Whatever you decide, I would love to hear how it turns out. Enjoy!
Erin
Just made this tonight, but we axed the parsley and added crushed red pepper. Turned out fantastic. We will be adding this to our rotation of chicken dinners. It was super simple, minimal cleanup and tasted great.
holly
Hi Erin, this is music my ears! I love to hear that you not only enjoyed the recipe, but will be making it on a regular basis. I'm so glad you enjoyed it and took the time to share your feedback. Thanks so much!