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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Josh Maschmidt
Temperature for oven definitely needs to be raised for these. We made this for dinner and chicken was still raw after 45 minutes at 350 in the oven.
holly
Hey Josh, I'm so glad to hear you're temping your food. I'm wondering if your oven temp might be off. This is one of our most popular recipes (1/2 a million shares) and I've never had anyone mention this before. Hear me out... my sister-in-law had some issues with cook temps on some recipes and actually temped her oven and found out even though it was set at 400 degrees it was only cooking at 360 degrees. Just something to consider. I take feedback very seriously so thank you for taking the time to share your experience.
Carrie
Really yummy but my breading / Parmesan crust isn’t so crust-y. Is it because I’ve covered the baking dish in the oven? I want that crispy parmesan crust on top 🙂
holly
Hey Carrie, you're correct you definitely don't want to cover the pan with this recipe. That just traps in the moisture. If you want them even more crispy then the original recipe place them on a non-stick baking sheet that has been spritzed with cooking spray. I hope you try them again and let me know how it goes.
Nancy
Made this tonight quickly with some chicken breasts my husband had cut up. It was delicious!!! And because it was cut up, was ready in 30 minutes!!
holly
That's awesome, Nancy! I love that you improvised and used cut up chicken! I'm gonna have to try that. Thanks for sharing your experience with me!
Christine
Can I substitute chicken thighs for this recipe?
holly
Hey, Christine! Chicken thighs should work just fine. Enjoy!
Lynley
This recipe is absolutely delicious. I used tenderloins and cooked them on the stove. I have enough of the breadcrumb mix to do another lot. Looking forward to that!
Thanks very much for sharing.
holly
Hi Lynley! Thanks so much! I love using tenderloins in this recipe as well. So much so, I created another recipe for them. It has different portions of ingredients to fit the amount of chicken tenders so it may be helpful for you in the future. Thank you for your feedback - I am grateful! Here's the recipe: https://tasteandsee.com/parmesan-baked-chicken-strips-recipe/
Barb
This was simple, but delicious! Next time I will use cutlets or pound out my chicken breasts.
I think this coating would be delicious on a piece of fish too! Thanks!
holly
Thank you, Barb! I noticed some chicken breasts can sometimes be really big. I usually look for ones that are small to medium that way they cook faster and the portion is more of what it should be. I use this same coating for chicken fingers and pork chops (both recipes are on the blog). I haven't tried if on fish but I think it would be delicious! Thanks for sharing your feedback!
Laurel
This was delicious! I have made it several times for my husband and I. He loves it! Thank you so much!
holly
Hi Laurel! So glad to hear the parmesan chicken is a hit with you and the hubs! We love it as well. Thanks for stopping by and sharing your feedback with me!
Jennifer
So yummy!! Thanks for posting. I served it over a ceasar salad and it was delish!
holly
Thanks, Jennifer! I bet the chicken went perfectly with caesar salad - so glad you enjoyed it! It's one of our all-time favorite family meals! Thanks again!
Melissa
Made this tonight everyone loved it. This will definitely go in the dinner rotations. It was very easy to make. The only change I made is I used gluten free bread crumbs and I sprayed a cookie sheet with cooking spray before cooking.
holly
I'm so glad your family enjoyed it, Melissa! Glad to hear you were able to adjust it to meet your dietary needs. It's definitely one of those dishes that's on repeat at house as well! Thanks for the feedback!
Ron
I was wondering if I can prepare the chicken and keep it in the refrigerator until I get back home from work will these chicken breasts will still be crispy when I cook them . Thanks
holly
Hmm, that's a good question, Ron. I've never tried that before but I think the bread crumbs might get a little soggy. If you end up trying it out let me know how it goes.
Tasha
LOVED IT!!! So delicious! My kids were all about it. Will definitely be saving this one!
holly
That's great news, Tasha! I also turned this recipe into chicken strips as well. Here's the link to that recipe:https://tasteandsee.com/parmesan-baked-chicken-strips/ Thanks so much for stopping by and sharing your feedback!
Terri
Love this recipe! Thanks for sharing. Can I make this in advance??
holly
Thanks, Terri! I love sharing great recipes! If you make the chicken ahead and refrigerate it the coating will lose its crispiness. You can reheat them in the oven to get them to crisp back up but the more you cook them the less moist and tender the meat will be. Having said that, I do reheat the leftover chicken in the oven the next day and they seem to still taste great. Good luck!
Susan
This is a family favorite!
holly
Great to hear, Susan! Thanks for stopping by to let me know and for the 5-star rating!!👍
Elise
Love this chicken! I made it for my mom with a four cheese spaghetti, and she adored it. Asked for it again tonight, so it's what's we're having!
You mentioned the Atomic Salad, so where's that recipe?? 🙂
holly
Hi Elise! It's great to hear that you and your mom are both enjoying the parmesan chicken! It's a big hit in our house as well. The Atomic Salad hasn't made it's way to the blog yet. If you google "Atomic Salad" the recipe comes up in the search results. It's just tomatoes, romaine lettuce, spinach and the most delicious dressing ever. Thanks for stopping by and sharing your feedback - I'm so grateful!
Zunilda
Hi, I want to make this chicken tonight, it sounds super simple (right up my alley). I'm just starting to learn to cook. I like my chicken on the thinner side, if I sliced the breasts in the middle will it take the same amount of time to cook in the oven?
Thanks.
linda
LOVE THIS RECIPE - I've made it about 7 times already and each time my husband says it's the best chicken dinner.
holly
Yaaayy! I love hearing that, Linda! It's so cool when you find a recipe everyone enjoys! Thanks so much for taking the time to share your comments and the 5-star rating!!!