Baked Parmesan Chicken has a wonderful crispy Parmesan crust full of great flavor over moist and tender chicken. So easy and so good.
You can never have too many great chicken recipes. This is one of my best. It has a crispy, crunchy crust loaded with paprika, garlic, and Parmesan cheese.
🐓Ingredients
Chicken—skinless boneless chicken breasts
Egg
Parmesan cheese—grated - fresh if possible
Panko bread crumbs
Pantry ingredients—all-purpose flour, paprika, garlic powder, salt, and black pepper
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Featured Comment from KK Taylor:
"5 stars—We love this recipe. So easy and always delicious."
Quick enough for an easy weeknight dinner or impress everybody at fancier meals. It uses common pantry ingredients and has simple step-by-step photo instructions.
👨🍳How to Bake Parmesan-Crusted Chicken
Preheat the oven to 350° convection or 375° conventional oven.
Trim and pat dry 3-4 skinless boneless chicken breasts.
Prep a baking pan. Aluminum foil for easy cleanup, a rack to help crisp all sides, and a good spray of PAM. If you don't have the rack, spray or oil the foil.
Grate ½ cup of fresh Parmesan. Fresh is better, but use pre-grated if necessary. Set up a dredge line with one egg whipped in pan one. In pan two, add ¼ cup AP flour, ¼ cup Panko breadcrumbs, ½ cup grated Parmesan cheese, 2 teaspoons paprika, and ½ teaspoon of each salt, pepper, and garlic powder.
Dip the chicken breast in the egg, coat well, and shank off excess.
Dip the chicken in the breading mixture and pat it on. Shake off the excess. Place on the prepared rack
Add a little extra topping to each breast. Give them a light spray of PAM. Let them rest for about 5 minutes before cooking to help the coating stick better.
Bake until an internal temp of 165°—about 35 minutes. Rest for a few minutes before cutting.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️Tips and options to make it right every time
The chicken
- Try to use chicken breasts that are all about the same size. The results overall will be better since they will cook more evenly.
- Pat dry, and do not rinse. See Chicken... To Rinse or Not To Rinse? for a safety discussion about rinsing.
- Some breasts are just too thick to cook well. Thin those fatter chicken breasts to about ¾ inches in the thickest parts. You can use a meat mallet or even the bottom of a heavy pan. Please be sure to cover the breasts while doing this to prevent unsafe splatter. I like to use a freezer bag for safety.
The coating
- This recipe requires grated Parmesan cheese+—freshly grated is preferred for a much better taste.
- The Panko bread crumbs add a great texture but come in flavors—pick what you like.
- Add more coating to the top before going into the oven to thicken the crust.
- A light spray of PAM (oil) will prevent dried bread crumbs that can happen in the oven.
- Letting the chicken rest for 5 to 10 minutes after coating before cooking will help the coating to stick better.
Cooking method
- This recipe uses a 350* convection oven temperature (375° conventional) for about 35 minutes. That is lower and a little longer than many chicken breast recipes. This allows the center to cook to a safe temperature while not overcooking the crust.
- Always place the thicker part of the breast towards the outside of the tray when baking chicken breasts.
- Cook the chicken on a rack if you have one. You will get airflow under the chicken and better crispier results.
- Be sure to reach an internal temperature of 165° and rest the chicken for 5 minutes before serving.
Serving
Serve with rice, potatoes, or noodles as a starch—hot vegetables like broccoli, brussels sprouts, or asparagus. A side salad and some crusty bread will round out a complete meal.
Check out these recipes for ideas: Roasted Asparagus with Parmesan, Oven Roasted Baby Potatoes, and Easy Dinner Rolls.
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Baked Chicken Recipes
For other oven-based chicken recipes you will like, see Baked Chicken with Mayonnaise, Roasting Chicken Breasts in a Convection Oven, Pan Seared Oven Baked Chicken Breast, Oven Fried Chicken with Gravy, and Oven Fried Chicken - Is it KFC?.
🍽️Storing leftovers.
Storage: Store in an airtight container in the refrigerator for 3-4 days or frozen for 3 months.
Reheating: Thaw overnight in the refrigerator. Reheat in an air fryer or an oven on a baking sheet with a tray, if available, at about 300° for 15-20 minutes until hot.
❓FAQs
Chicken needs to reach 165° to be safe to eat, according to the USDA
The three steps you can take to prevent dry chicken breast are:
1) Don't try to cook chicken breasts that are thicker than ¾ inch. Thin them with a meat mallet, rolling pin, or the bottom of a heavy pan.
2) Don't cook at an oven temperature not recommended by the recipe.
3) Use an instant-read or meat thermometer and stop cooking at 165° internal temperature.
No. Not if there is skin or a coat that needs to crisp.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖The Recipe Card
Baked Parmesan Crusted Chicken
Ingredients
- 4 skinless boneless chicken breasts - trimmed
- 1 egg
- ½ cup Parmesan cheese - grated - fresh if possible
- ¼ cup AP flour
- ¼ cup Panko bread crumbs
- 2 teaspoons paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
Step-by-Step Instructions
- Preheat the oven to 350° convection or 375° conventional oven.
- Trim and pat dry 3-4 skinless boneless chicken breasts
- Prep a baking pan. Aluminum foil for easy cleanup, a rack to help crisp all sides, and a good spray of PAM. If you don't have the rack, spray or oil the foil.
- Grate ½ cup of fresh Parmesan. Fresh is better, but use pre-grated if necessary. Set up a dredge line with one egg whipped in pan one. In pan two, add ¼ cup AP flour, ¼ cup Panko breadcrumbs, ½ cup grated Parmesan cheese, 2 teaspoons paprika, and ½ teaspoon of each salt, pepper, and garlic powder.
- Dip the chicken breast in the egg, coat well, and shank off excess.
- Dip the chicken in the breading mixture and pat it on. Shake off the excess. Place on the prepared rack
- Add a little extra topping to each breast. Give them a light spray of PAM. Let them rest for about 5 minutes before cooking to help the coating stick better.
- Bake until an internal temp of 165°—about 35 minutes. Rest for a few minutes before cutting.
Recipe Notes
Pro Tips
- An easy recipe to scale up or down.
- The quality of the cheese is very important for a great result.
- Use chicken breasts of about the same size. If needed, flatten them a bit to about ¾ inches by using a meat mallet or the bottom of a heavy pan. Please cover the chicken to prevent splatter—I like to use a freezer bag.
- Always place the thicker part of the breast towards the outside of the tray when baking chicken breasts.
- Always make sure the chicken is very dry before starting to coat. Nothing will stick to wet chicken.
- The rack helps with the underside crisping. If you don't have one, you can flip the chicken halfway through using a fork. You might want to flip anyway to be sure the bottom is crispy.
- If you let the chicken sit for 5-10 minutes after coating, before baking, the coating will stick better.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Based on an allrecipe.com recipe. I added some panko bread crumbs and garlic since all chicken must have garlic at our house.
Editor's Note: Originally Published January 26, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
KK Taylor says
We love this recipe. So easy and always delicious. I usually make a little more breading and cut the chicken into strips. More crunchy goodness to enjoy! Thanks for the recipe!
Dan Mikesell AKA DrDan says
Welcome to the blog.
I like the chicken strip idea and will try it.
Thanks for the note and rating.
Dan
Jill G says
I have a question re: paprika type you use : I see your jar labeled “Spanish paprika” - is that smoked or spicy or sweet or ??? The paprika I see most is plain & used mostly for color or garnish. Thanks for your help. P.S. I love your recipes & the dog pictures as well :)
Dan Mikesell AKA DrDan says
Hi Jill,
Welcome the blog.
I tend to use Spanish Paprika which is sweet and mild. I then adjust for spiciness with other things but it has a touch of heat to it. Tones is the brand I grew up with and tend to buy in large containers at Sams. A huge container costs less than a small bottle at the local market. I sometimes buy at Penney's. McCormicks is about the same.
I'm not a fan of smokey paprika although I have used it and will specifically state it in the recipes ( maybe once or twice total). It seems like a chemical taste to me. I prefer Wright's liquid smoke if I need that flavor.
And as I said, spicy should be adjusted otherways especially for a cooking blog where peoples taste will vary.
Glad you are enjoying the blog and Molly and Lilly say thanks
Dan
rohimic says
Let have a look on the recipe of honey paprika chicken tenders, try it and have fun.
Jackie says
This is good, crunchy, flavorful and quick. Will make again.
cheong lai kuen says
hi, may i enquire that how many grams does each chicken breast weigh...accordingly to your recipe state 4 pcs and how am i to estimate how big is the breast...tqtqtq...
DrDan says
The nutrition is calculated on 8 oz which is standard. But those in the pictures are big and more like 12 oz.
1 oz = 30 gm so 240 grams up to 360 grams.
Dan
Jeni says
I made this cutting the chicken into 1" X .5" strips. On the rack. Came out with wonderful Parmesan paprika flavor! While it was cooking I seared up some peppers, mushrooms, asparagus and onion. In another pan I mixed 1cup oj with 4 tbsp cornstarch , add to 1/4 honey, 4 tbsp spy, 1tsp minced garlic, salt and pepper. Brought this mix to a boil and let thicken. Mixed it with the veggies and cooked chicken n put it on a bed of rice.....
I think this chicken recipe will now be my go baked chicken recipe for many healthy dishes .... thanks!!
DrDan says
Hi Jeni,
I can’t believe it has been three years since this recipe. I haven’t done it for almost a year but I’m looking for dinner for tonight so I think this is it.
Great hints and thanks so much for the note.
Dan
juned says
nothing, but good
Kerry says
So you have a recommended time and temp for non convection ovens?
Kerry says
*do
DrDan says
Try 375 in the non-convection oven
Dan
Vickie says
I'm trying this recipe for the first time, I will let everyone know what I think! It looks like it's going to be a winner for my home of two!
DrDan says
This is good for left overs too so cook one or two extra. Also the crispy oven fried chicken is excellent.
DrDan
Dan Mikesell says
Thanks, it is one of my favorites.
Allison Smith says
First time that I saw a "method of baking". Seriously, I thought the oil that you put in the baking pan would pop when it's hot already in the oven! Kudos to you, your chicken breast looks like it's drenched in oil and not simply baked.-
Dan Mikesell says
Welcome to the blog, I'm glad you like it. Not all the recipes are "healthy" but many are. This is one of my current favorite recipes for chicken breasts. And congrats on the wedding.
Alana says
Can you please tell me how you get the chicken to come out golden? I have followed the recipe exactly and my chicken although cooked was white. Not at all the nice golden colour as on your picture. Help!
DrDan says
Hi Alana,
The answer is the oven. I have two, these are from the KitchenAid convection obviously. The JennAir convection would not be as brown. Same recipe, same temp and same time. I move back and forth but if I want that nice brown picture for the blog I try to use the KitchenAid but it take longer to preheat. If I'm using an oven that tends to brown less, I put it higher in the oven or I will turn the broiler on for a minute or two at the end... I like brown crunchy also.
DrDan
Caitlin says
I am SO glad I came across this site! Soon getting married, we are both health conscious and want to be 'cooking for two'. I love the recipes and this one looks terrific! Dr Dan you are awesome!
Dr Dan says
I agree with more fun but I make a heck of a mess getting them out of the bag. I control my mess better with the pan.
Andi says
You can even throw all the draw ingredients in a bag and shake the chicken! 1 less dish and a lot more fun :)
Chris says
I love using those raised racks when baking, best thing I ever found for baking crispy crusts and not a lot of flipping either.