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This Parmesan Crusted Chicken is crispy on the outside, juicy on the inside, and full of savory Parmesan flavor. It bakes up golden and crunchy without frying, and it is easy enough for a weeknight dinner but special enough for Sunday dinner or company.
5 Star Ratings ⭐️⭐️⭐️⭐️⭐️
“This is a delicious chicken recipe. Will definitely be adding to my weeknight dinner rotation!” – Nellie
“This made an awesome family dinner. Everyone loved it.” – Sandi
“My mother used to make ‘paprika chicken’ and it was a big family favorite. This recipe is an improved version. Just follow the instructions and allow for variations in ovens and it will turn out fine. Personally, I always use a meat thermometer. Great recipe!” – Shirley
Why I Love This Crispy Chicken
This Parmesan Crusted Chicken holds such a special place in my heart because it was served at our wedding luncheon years ago. I remember tasting it that day and wanting to go back for more, but I was wearing all white and trying not to burst out of my dress!
Our little family makes this dinner every year around our anniversary, and my kids lovingly call it “Anniversary Chicken.” It is simple, reliable, and always feels a little extra special. The butter helps the coating bake up crisp and golden, while the Parmesan, breadcrumbs, and paprika give the chicken so much flavor that it really doesn’t need a sauce.
🩷 Echo
Ingredients You’ll Need
- Chicken breasts: Boneless, skinless chicken breasts work best, especially when they are pounded to an even thickness.
- Parmesan cheese: Finely grated Parmesan coats the chicken well and blends into the breadcrumbs better than larger shreds.
- Italian breadcrumbs: These create the crispy coating and already have seasoning mixed in.
- Butter: Melted butter helps the crumbs stick and gives the chicken that rich, almost fried flavor.
- Paprika: This adds beautiful color and a mild, warm flavor to the crust.
- Salt and pepper: A simple seasoning that brings out the flavor of the chicken and Parmesan.
- Optional garnish: Freshly grated Parmesan and chopped parsley are pretty on top right before serving.
Ingredient Additions and Substitutions
- Use panko breadcrumbs for a lighter, crunchier coating. Add Italian seasoning if the panko is plain.
- Use regular breadcrumbs and add Italian seasoning, garlic powder, onion powder, dried basil, or dried oregano.
- Add garlic powder to the breadcrumb mixture for more savory flavor.
- Add ranch seasoning for a kid-friendly flavor twist.
- Use boneless chicken thighs instead of chicken breasts. They may need a little extra baking time depending on thickness.
- Use mayonnaise instead of butter if you want the breadcrumbs to stick well and add a little tang. Butter is still my favorite for this version.
- Add a squeeze of lemon right before serving to brighten up the Parmesan flavor.
- Make it spicy with a pinch of cayenne pepper or crushed red pepper flakes in the breadcrumb mixture.
- Make it gluten-free by using gluten-free Italian breadcrumbs or gluten-free panko.
How to Make Parmesan Crusted Chicken
- Prepare the coating. Combine the Parmesan cheese, Italian breadcrumbs, salt, and pepper in a shallow dish or on a plate.
- Prepare the chicken. If the chicken breasts are thick or uneven, cover them with plastic wrap and pound them to an even thickness. This helps them cook evenly and stay juicy. Cut each breast in half.
- Coat the chicken. Season the chicken lightly with salt, dip each piece in melted butter, then press it into the Parmesan breadcrumb mixture until coated on all sides.
- Bake. Place the chicken in a baking dish and sprinkle generously with paprika. Bake uncovered at 375 degrees until the chicken is golden and reaches 165 degrees in the thickest part.
- Rest. Let the chicken rest for a few minutes before slicing so the juices can settle back into the meat.
- Serve. Serve warm with pasta, mashed potatoes, rice, salad, or roasted vegetables.
Recipe Tips
- Pound the chicken evenly. Uneven chicken breasts are the biggest reason some pieces turn out dry while others need more time.
- Use finely grated Parmesan. The powdery or finely grated kind blends into the breadcrumbs and sticks better than large shredded Parmesan.
- Do not overbake. Chicken breast can dry out quickly, so use a meat thermometer and pull it from the oven when it reaches 165 degrees.
- Press the coating onto the chicken. After dipping in butter, gently press the breadcrumb mixture onto both sides so it sticks.
- Handle the chicken as little as possible. Once coated, place it right into the baking dish. Moving it around too much can make the crust fall off.
- Do not crowd the pan. Give each piece a little space so the coating can crisp instead of steam.
- Use parchment or a lightly greased baking dish. This keeps the coating from sticking to the pan.
- For extra crispiness, use a wire rack. Place the chicken on a greased wire rack over a baking sheet so heat can circulate around the bottom.
- Adjust the time for thinner chicken. Thin chicken cutlets will cook faster than 1-inch-thick chicken breasts, so start checking early.
- Add fresh Parmesan at the end. The finely grated Parmesan works best in the coating, but fresh Parmesan is great as a garnish.
Frequently Asked Questions
Make sure each piece of chicken has a good coating of butter before dipping it into the breadcrumb mixture. Press the crumbs onto the chicken, then place it directly in the baking dish. The more you handle it after coating, the more likely the crust is to fall off.
The coating can get soggy if the chicken pieces are too close together, the oven temperature is too low, or the chicken releases too much moisture while baking. Use evenly sized chicken pieces, give them space in the pan, and reheat leftovers in the oven or skillet instead of the microwave.
Finely grated Parmesan works best for the coating because it blends into the breadcrumbs and sticks to the chicken. Larger shredded Parmesan can melt unevenly and may not coat the chicken as well. Freshly grated Parmesan is great for sprinkling on top before serving.
Yes, panko breadcrumbs work well if you like a crunchier coating. If you use plain panko, add Italian seasoning, garlic powder, salt, and pepper so the crust still has plenty of flavor.
Yes. Spray the coated chicken lightly with cooking spray and air fry at 350 degrees for 25 to 30 minutes, flipping if needed. Start checking early if your chicken pieces are thin, and cook until the internal temperature reaches 165 degrees.
Yes. Heat oil in a skillet over medium heat and cook the chicken until golden on both sides and cooked through. Thin cutlets work best for this method because they cook quickly without burning the crust.
Yes, boneless, skinless chicken thighs can be used. They are usually more forgiving and stay juicy, but the baking time may vary depending on their size and thickness.
The safest way is to use a meat thermometer. Chicken is done when the thickest part reaches 165 degrees. If you do not have a thermometer, cut into the thickest piece and make sure the juices run clear and the center is no longer pink.
Yes. Use gluten-free Italian breadcrumbs or gluten-free panko. Double check that your Parmesan and seasonings are gluten-free too.
Yes. Chicken strips are great for kids and cook faster than full chicken breasts. Watch them closely so they do not overcook.
Make Ahead and Storage
- Make ahead: You can coat the chicken earlier in the day, cover it, and keep it in the refrigerator until you are ready to bake. For the crispiest coating, bake it the same day you bread it.
- Storing: Store leftover Parmesan Crusted Chicken in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze cooked chicken, but the coating will be softer after thawing. Let it cool completely, wrap tightly, and freeze for up to 2 months.
- Reheating: For the best texture, reheat in the oven at 350 degrees until warmed through. You can also reheat pieces in a skillet with a little oil. I do not love reheating this chicken in the microwave because it softens the crust.
Pairing Ideas
This Parmesan Crusted Chicken goes so well with Creamy Bowtie Pasta, spaghetti with Fresh Spaghetti Sauce, Homemade Mashed Potatoes, rice, Roasted Broccoli, steamed vegetables, or a fresh green salad with Ranch Dressing. For a Chicken Parmesan style dinner, serve it with spaghetti, marinara or Pomodoro Sauce, and fresh mozzarella.
More Delicious Chicken Recipes
- Marry Me Chicken
- Lemon Pepper Chicken
- Captain Crunch Chicken
- Chicken Fried Chicken
- 10 Best Chicken Breast Recipes
This Parmesan Crusted Chicken is one of those recipes that feels special but is still so easy to make. The crispy Parmesan breadcrumb coating, juicy chicken, and warm paprika flavor make it a dinner my family looks forward to every time.
Try it for a weeknight dinner, Sunday dinner, or a special family meal. If you make it, leave a comment and rating below. I love hearing how these recipes turn out in your kitchen! 💛
Parmesan Crusted Chicken
Ingredients
- 2 chicken breasts, cut into halves
- 1/3 cup Parmesan cheese
- 1 cup Italian bread crumbs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup melted butter
- Paprika
Instructions
- Preheat oven to 375 degrees. Combine Parmesan cheese, breadcrumbs, salt, and pepper on a plate or in a shallow dish.
- Season each chicken breast with a light sprinkle of salt. Dip each piece in melted butter, then roll in the crumb mixture until completely coated.
- Place the coated chicken in a baking dish and sprinkle generously with paprika.
- Bake uncovered for 30 to 35 minutes, or until the chicken reaches 165 degrees in the thickest part. Do not overcook.
Notes
- Panko breadcrumbs with a few teaspoons of Italian seasoning can be used in place of Italian breadcrumbs.
- If chicken breasts are uneven or thicker than 1 inch, cover with plastic wrap and pound with a meat mallet or rolling pin until evenly thick.
- Finely grated Parmesan works best in the coating because it blends well with the breadcrumbs.
- For extra flavor, add garlic powder, Italian seasoning, or a little ranch seasoning to the breadcrumb mixture.
- Let the chicken rest for a few minutes before slicing so it stays juicy.
- Reheat leftovers in the oven or skillet for the crispiest coating. The microwave will soften the crust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can’t wait to try this, it looks amazing. Sweet paprika I presume? 😊
This is a delicious chicken recipe. Will definitely be adding to my weeknight dinner rotation!
My family loved this wonderful chicken!
This made an awesome family dinner. Everyone loved it.
Just tried this recipe and my family loved it. Thank you so much!
My mother used to make “paprika chicken” and it was a big family favourite. This recipe is an improved version . Just follow the instructions and allow for variations in ovens and it will turn out fine. Personally, I always use a meat thermometer. Great recipe!
Thank you for your comment! It’s always fun to find people who have similar family recipes. I’m happy you like this one!
Looks amazing! We are making this tonight!
Making this tomorrow! Do you use powdered parmesan cheese (like the Kraft stuff in the green can) or do you use shredded parmesan?
Yes, I use the powdered kind.. it blends with the breadcrumbs better. 🙂