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Parmesan Crusted Chicken

Parmesan crusted chicken with a shatteringly crispy golden panko-Parmesan coating baked at 425°F on a wire rack. The crust turns deep gold and crackled while the thick breasts stay juicy at 165°F.
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Prep Time 15 minutes
Cook Time 22 minutes
resting 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts pounded to even thickness
seasonings
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
breading
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 0.75 cup Parmesan cheese freshly grated
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
finish
  • 2 tbsp olive oil
  • 1 fresh parsley for serving
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep and preheat
  1. Preheat oven to 425°F and line a baking sheet with a wire rack; spray with cooking spray.
  2. Season chicken breasts with salt, pepper, and garlic powder, then pound to even thickness for uniform cooking.
Build the breading line
  1. Set up a three-station breading line with flour in one dish and beaten eggs in the second.
  2. Mix panko breadcrumbs with Parmesan cheese, Italian seasoning, garlic powder, and smoked paprika in the third dish until evenly combined.
Coat and bake
  1. Dredge chicken in flour, dip in egg, then press firmly into the Parmesan panko so the crust coats all sides.
  2. Drizzle or spray olive oil over the breaded chicken and place it on the prepared rack with space around each piece.
  3. Bake for 20-22 minutes until the crust is deep golden and the internal temperature reaches 165°F; look for a visibly crisp, crackled top.
Rest and serve
  1. Rest the chicken for 3 minutes so the crust sets and stays shatteringly crisp.
  2. Garnish with fresh parsley and serve with lemon wedges for brightness.

Notes

For the crispiest Parmesan panko, press the coating firmly so it adheres, and bake on a wire rack so air circulates under the crust. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a rack in a 400°F oven until hot and crisp again. Freezing is not recommended because the crust can soften. For a lower-carb option, you can swap panko with finely crushed pork rinds or a low-carb breadcrumb blend while keeping the Parmesan and egg coating.