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!
This post contains affiliate links, which means we'll earn a small commission if you buy the linked products, at no extra cost to you.
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 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 recipe 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.
S0, 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.
- 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
- 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.
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!
Amount 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!
I would love to connect with you! Leave a comment and follow me on Instagram, Twitter, Facebook, & Pinterest!
Looking for more amazing chicken recipes?
Grilled Lemon Rosemary Chicken Thighs
Shredded Mexican Chicken (Instant Pot)
Ranch Chicken Broccoli Casserole
Hi! Just made this recipe an hour ago. This was the most flavorful, delicious, and tender chicken I’ve had in a long time! My husband is still raving! One question-the top bread crumbs didn’t get very crisp. I put it back in the oven under the broiler for 2 minutes-didn't help. Any suggestions? Like I said though, incredibly yummy anyway. Thank you!
Hello Karen, thank you for your comment! Try cooking them on a baking sheet, but make sure you keep an eye on them so they don't burn.
Mary E Chazan
I just made this recipe. Didn't change a thing. It was so moist and scrumptious. Ate one chicken breast by myself and was sorry I was to full to eat another. Thanks for sharing. Very easy to make.
Thank you Mary! That is so great to hear... we are so glad you loved this recipe! 🙂 - H&B
Can I do this without the crusted part? I don’t have pork rinds on hand
Hi Rebecca the original recipe doesn't call for pork rinds, that was another reader's modification! 🙂 🙂 You can use either almond meal or panko bread crumbs.
I LOVE this recipe & make it all the time but am having a brain fart currently...
Can I use regular chicken breast or should it be thin sliced? I have a pack of three chicken breasts that I’m not sure if I should butterfly or not....?
I love this recipe & is a regular in my cooking! Thank you for this recipe!
But I can’t remember if you’re supposed to used regular chicken breast or the thin sliced breast...? I have of package of 3 regular chicken breast but would like to know if I should butterfly them or if I can leave them.
I’ve made this crusted Parmesan chicken 3 times now. It is so simple and so tasty I had to write a comment. Love Pinterest
Hi Jamie! I agree - this parmesan crusted chicken is so delicious! Thanks for taking the time to write a comment - it's really appreciated!
This recipe rocks! Moist, flavorful chicken breast - I'm in love. Thanks.
Yayyy!! That's so awesome to hear, Rekaya! Thanks so much!
My family and I just love this dish! I'm so glad I found the recipe and I've shared it many times. 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 recipe is crazy easy and delish and always comes out perfectly. The lemon really adds that pop of flavor and works so well with the Parmesan. I've considered making different versions of it, but can never talk myself into changing anything.
Thank you so much Angi! Yes this is one of those amazingly simple, easy, and delicious dishes that just never gets old. So glad you're enjoying it!
Love this recipe! Can it be made in the pressure cooker? If so how? Thanks!
Hi Maria! Thanks so much! I'm not sure this would work in a pressure cooker. The parmesan bread crumb crust would be really moist and gummy and might not stick to the chicken. It could probably be made in the air fryer if you have one of those.
Are the nutrition facts for 1 chicken breast or is that for all 5?
Hi Mari, the nutrition facts are just for one chicken breast.
Delicious! I used boneless, skinless thighs and they were perfectly done in 40 minutes even in a insulated sheet pan. I put it under broiler heat for 5 minutes to give it some color. I will definitely make this again. Loved it.
That's so great to hear, Diane! I love that you made the recipe your own by swapping out the chicken breasts for chicken thighs! Thanks so much!
We all loved it, thanks for sharing...
Where is the Aromic Salad recipe ?
I'm so glad to hear that, Pam! Thanks so much! I haven't put the Atomic Salad on the blog yet - not sure why... thanks for the reminder! Here's the details just for you... The salad consists of fresh spinach, romaine Lettuce torn, cherry tomatoes cut in half. For the dressing: 3 large garlic cloves minced, 1/4 teaspoon dry mustard, 1/2 teaspoon pepper, 2 tablespoons Parmesan cheese, 1/2 cup EVOO, and salt to taste. Mix the dressing up and pour over the greens and tomatoes and enjoy!
Found this recipe months ago and finally tried it today! Followed it to the T, (with some extra cheese) and my fiancé loved dinner! Thanks so much for sharing. 😊
Yayyy! I love hearing that, Gaby! It's one of our favorite meals! Thanks for taking the time to share your feedback!
This is our families favorite baked chicken! I could eat the breading by itself (once its cooked) I make it with chicken strips which helps cook it faster! Going to try chicken chunks next time!
Hi Jordi! Thanks so much for taking the time to share your feedback! I'm so glad your family is enjoying the recipe - it happens to be my families favorite baked chicken as well.:) I actually created a recipe just for making it with chicken stripe - I'll include the link. I know you're already using the original recipe for that but it might help to have the exact qualities of the different ingredients. Thanks again! https://tasteandsee.com/parmesan-baked-chicken-strips-recipe/
People, baked these at 450 degrees Fahrenheit for 35-40 or until temp 165-170. That’s the best temp to bake breasts at especially in a gas oven like mine. Which temps correctly i know. I have a thermometer inside the oven at all times.
I halved the recipe, made 2 perfect tender large chicken breasts. Also word to the wise, i strongly recommend to pound your larger chicken breasts prior to breading and baking. I also use a slotted grill sheet pan to helped elevate the breasts while cooking.
Sounds like you've made this recipe your own, Emmi! So glad you've enjoyed it! Thank you!