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If you’re craving a crispy, golden chicken dinner without the mess of frying, this Baked Parmesan Crusted Chicken is your new weeknight favorite. You’ll get juicy, tender cutlets under a crunchy panko-parmesan coating, all baked to perfection in about 30 minutes. It’s family-friendly, budget-conscious, and pairs beautifully with simple sides like roasted veggies or a fresh salad. Whether you’re planning Easy Meals or browsing Healthy Chicken Recipes, this one checks every box.
Why you’ll love it
- Crispy without frying for lighter, weeknight-friendly comfort.
- Fast prep and hands-off baking for Easy Meals.
- Simple pantry ingredients with big flavor from garlic butter and Italian herbs.
Key tips for success
- Slice breasts into even cutlets for faster, more even baking.
- Preheat your oven fully to 425°F to set a crisp crust.
- Use an instant-read thermometer and pull at 165∘F165∘F to keep the chicken juicy.
Ingredients
Below are the exact amounts you’ll need for perfectly coated, flavorful chicken.
Garlic butter dip
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
Crispy coating
- 1 cup panko breadcrumbs
- 2/3 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Chicken
- 1 pound boneless, skinless chicken breasts, butterflied and sliced into cutlets
- Chopped parsley or basil, to taste (optional, for garnish)
Ingredient table
| Component | Ingredient | Amount | Notes |
|---|---|---|---|
| Dip | Butter | 4 tbsp | Melted with olive oil and garlic powder |
| Dip | Olive oil | 2 tbsp | Helps crisp and brown |
| Dip | Garlic powder | 1 tsp | Even garlic flavor without burning |
| Coating | Panko breadcrumbs | 1 cup | Extra-crispy texture |
| Coating | Parmesan cheese | 2/3 cup | Use finely grated for better adhesion |
| Coating | Italian seasoning | 2 tsp | Balanced herb blend |
| Coating | Kosher salt | 1 tsp | Season to taste |
| Coating | Black pepper | 1/2 tsp | Freshly ground preferred |
| Protein | Chicken breasts | 1 lb | Slice into even cutlets |
| Finish | Parsley or basil | To taste | Optional garnish |
Step-by-step instructions
- Preheat and prep: Heat oven to 425°F and line a baking sheet with parchment for easy cleanup and even browning.
- Make garlic butter: In a shallow bowl, combine melted butter, olive oil, and garlic powder; whisk until smooth and emulsified.
- Mix coating: In a second shallow bowl, whisk panko, Parmesan, Italian seasoning, salt, and pepper until evenly combined.
- Butterfly and slice: Place each chicken breast flat on a cutting board. With a large chef’s knife, slice horizontally through the center and open like a book, then cut through to create two thinner cutlets.
- Coat chicken: Dip each cutlet in the garlic butter, letting excess drip off. Press firmly into the panko-Parmesan mixture to adhere, flip, and coat the second side. Transfer to the prepared sheet.
- Bake and flip: Bake for 10 minutes, flip the pieces, and bake another 8–10 minutes, until an instant-read thermometer in the thickest part reads 165°F.
- Finish and serve: Rest 3 minutes. Garnish with chopped parsley or basil and serve hot.
Pro tips and variations
- Use a wire rack: If you have one, set it on the sheet pan to promote air circulation and extra crunch on both sides.
- Add lemon zest: Mix 1 teaspoon lemon zest into the coating for bright, fresh flavor.
- Spice it up: Add 1/4 teaspoon red pepper flakes or a pinch of cayenne to the panko mix.
- Gluten-free: Swap panko with certified gluten-free panko.
- Extra cheesy: Shave a little Parmesan over the hot chicken before serving.
What to serve with it
- Simple sides: Roasted broccoli or asparagus, garlic green beans, or a crisp Caesar salad.
- Carby comforts: Lemon-butter angel hair, garlic mashed potatoes, or herbed quinoa.
- Sauces: Quick lemon aioli, marinara for dipping, or a squeeze of fresh lemon.
Storage and reheating
- Store: Refrigerate in an airtight container up to 3 days.
- Reheat: 350°F in an oven or air fryer 6–8 minutes until hot and crisp; avoid microwaving to preserve crunch.
- Freeze: Freeze cooked cutlets on a tray, then bag up to 2 months; reheat from frozen at 375°F for 12–15 minutes.
Nutrition snapshot (estimate per serving, 4 servings)
- Serving size: 1 cutlet
- Calories: ~390
- Protein: ~33g
- Carbohydrates: ~14g
- Fat: ~23g
FAQ: Baked Parmesan Crusted Chicken
- Can I use regular breadcrumbs instead of panko?
Yes, but panko yields a lighter, crunchier crust. Regular breadcrumbs make a finer, denser coating. - Will pre-shredded Parmesan work?
Finely grated Parmesan adheres better and melts more evenly. If using pre-shredded, pulse it a few seconds in a processor. - Can I air fry this?
Yes. Air fry at 400°F for 10–12 minutes, flipping halfway, until the cutlets reach 165°F. - How do I keep the crust from falling off?
Pat chicken dry, press firmly into the coating, and avoid moving the cutlets until it’s time to flip. - Is this good for meal prep?
Absolutely. Reheats crisp in an air fryer and pairs with salads, grains, or roasted vegetables.
Ready for a no-fuss, crowd-pleasing dinner? Save this Baked Parmesan Crusted Chicken to your Easy Meals board and make it tonight!