I’m so excited to share my Crispy Baked Parmesan Chicken recipe with you! This is oven-crisped chicken with a crunchy parmesan and panko crust that stays juicy inside. It feels fancy but is actually very simple, and it pairs with almost anything on your plate.
Level: Easy
Total Time: 35 minutes (plus a few minutes to prep)
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
Course: Main
Cuisine: Italian-American
I used to think oven chicken could not be crisp, but this method fixed that. We make thin chicken cutlets, brush them with melted butter and olive oil, press on a panko and parmesan mix, and bake at a high temperature so the coating turns golden while the meat stays tender. It is kid friendly and weeknight friendly. If you follow the simple steps I show below, you will get reliably crisp results every time.
How to Make Crispy Baked Parmesan Chicken
This is the quick road map so you know what to expect:
• Make the buttery coating and mix the panko bread crumbs with grated parmesan and seasonings.
• Slice or pound the chicken into even thin cutlets so they cook in the same time.
• Dip each cutlet in the butter mixture, press into the parmesan panko so it sticks, and place on a lined baking sheet.
• Bake at 425°F until golden and the internal temperature hits 165°F.
• Garnish with fresh herbs and serve hot.
Ingredients
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 cup panko breadcrumbs
• 2/3 cup finely grated Parmesan cheese (not shredded)
• 2 teaspoons Italian seasoning (or mix of oregano, basil, thyme)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound boneless skinless chicken breasts, sliced into cutlets (about 4 cutlets)
• Chopped parsley or basil for garnish, optional
• Lemon wedges for serving, optional
Directions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or lightly grease it.
- Make the butter mixture. In a shallow bowl combine the butter, olive oil, and garlic powder. Microwave 20 to 30 seconds until the butter is melted and stir until smooth.
- Make the crumb mix. In a second shallow bowl combine the panko, grated Parmesan, Italian seasoning, salt, and pepper. Stir until evenly mixed.
- Prep the chicken. If your breasts are thick, slice them in half horizontally to make cutlets or place them between two pieces of parchment and pound gently with a flat side of a meat mallet until they are about 1/2 inch thick. Even thickness helps them cook evenly.
- Coat the chicken. Dip one cutlet into the butter mixture, turning so both sides are lightly coated. Transfer to the panko mixture and press the crumbs onto the chicken so they stick. Flip and press the other side. Place the coated cutlet on the prepared sheet. Repeat with remaining cutlets.
- Bake. Slide the baking sheet into the preheated oven and roast for about 20 minutes, flipping each cutlet once halfway through baking so both sides brown evenly. The chicken is done when an instant read thermometer reads 165°F in the thickest part.
- Finish. If you want extra color, briefly broil for 1 to 2 minutes, watching closely so it does not burn. Sprinkle with chopped parsley or basil and serve with lemon wedges if you like.
Process Details
• Why thin cutlets: Thin pieces cook fast and evenly. If you leave breasts whole they can stay raw inside before the crust browns.
• Butter plus oil: The butter adds flavor and the oil raises the smoke point so the coating browns without burning.
• Grated Parmesan: Use finely grated Parmesan. Shredded or pre-shredded cheese will not crisp the same way.
• Panko choice: Panko crumbs are airy and give a lighter, crunchier crust than regular breadcrumbs.
• Flip once: Turning the chicken halfway helps both sides brown and keeps the crust crisp all over.
Tips for Success
• Pound gently and evenly. Don’t mash the chicken flat, just make the thickness uniform.
• Press the crumbs on firmly so they stick. A light tap with your fingers makes a better crust.
• Use an instant read thermometer to check doneness. 165°F is the safe internal temperature.
• If you like extra crisp, let the cutlets sit on a cooling rack set on a baking sheet for 2 minutes after baking. That keeps the underside from steaming.
• Reduce salt if you use salted butter or pre-salted Parmesan. Taste your ingredients and adjust.
Serving Ideas
• Serve with lemony buttered pasta or spaghetti tossed with olive oil, garlic, and parsley.
• Pair with a green salad like arugula, baby spinach, or a simple Italian salad.
• Make a sandwich: tuck sliced warm chicken into a roll with marinara and extra Parmesan.
• Add roasted vegetables or mashed potatoes for a classic plate.
Storage & Freezing
• Refrigerator: Let the chicken cool to room temperature, then store in an airtight container for up to 3 days. Reheat in a 350°F oven or air fryer to re-crisp, about 5 to 8 minutes.
• Freezing: Flash freeze on a baking sheet until firm, then transfer to a freezer bag. Freeze up to 2 months. Reheat from frozen in a 350°F oven for 15 to 20 minutes, or until heated through.
• Make ahead: You can bread the chicken and keep it covered in the fridge for a few hours before baking. If you do this, place it on a tray so the crumbs do not get soggy.
Nutrition Info (Approximate per Serving)
• Calories: 470 kcal
• Protein: 42 g
• Carbohydrates: 13 g
• Fat: 27 g
• Saturated Fat: 12 g
• Cholesterol: 140 mg
• Sodium: 700 mg
• Fiber: 0 g
These values are estimates and will vary with exact ingredient brands and portion sizes.
Crispy Baked Parmesan Chicken is a simple way to make weeknight dinners feel special. Thin cutlets, a buttery panko and Parmesan crust, and high heat baking make the outside crunchy and the inside juicy. I hope you give this a try and that it becomes one of your go-to chicken recipes. It is easy to adapt, reheats well, and the family almost always asks for seconds.