Baked Parmesan Crusted Chicken: An Incredible Ultimate Recipe

Name: Baked Parmesan Crusted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1 cup grated Parmesan cheese; 1 cup breadcrumbs (preferably panko); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; 2 large eggs; 2 tablespoons Dijon mustard; Fresh parsley, chopped (for garnish)

Introduction

Imagine the oven door opening to release a warm, nutty perfume—golden toasted Parmesan mingled with a hint of garlic and Italian herbs. The crust cracks under your fork to reveal moist, tender chicken that melts on the tongue, balanced by the subtle tang of Dijon and a bright sprinkle of parsley. This baked Parmesan crusted chicken is comfort food with a crisp, sophisticated edge: crunchy on the outside, juicy inside, and entirely satisfying.

It’s the kind of dish that makes weeknight dinners feel a little celebratory and family gatherings effortless. It’s quick enough for busy evenings, elegant enough for guests, and forgiving enough to become a staple in your rotation. For a full, printable version and variations to try later, consult the complete recipe page on RecipesPrint.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4 (one chicken breast per serving)
Difficulty Level: Easy — great for beginner to intermediate cooks

Nutrition Highlights

Nutrition per serving (approximate, based on four servings)

Calories: 400–420 kcal
Protein: ~46 g
Carbohydrates: ~18–22 g
Fat: ~16–18 g
Sodium: ~700–900 mg (depends on cheese and added salt)
Fiber: ~1–2 g

Notes on accuracy and sources:

These estimates were calculated using standard values from the USDA FoodData Central for boneless skinless chicken breast, grated Parmesan, panko breadcrumbs, eggs, and Dijon mustard. For guidance on dietary recommendations and sodium limits, see resources from the Mayo Clinic and CDC. Nutrition will vary by exact ingredient brands and portion sizes; use a nutrition calculator for precise tracking if needed.

Why You’ll Love It

Aroma & Taste: The first bite delivers a toasty, savory Parmesan crust followed by a juicy, clean-tasting chicken interior. The Dijon adds a subtle zip, and the herbs lift every mouthful.
Ease & Speed: Minimal prep — dredge, bake, done — makes this ideal for busy weeknights when you want a home-cooked meal without fuss.
Crowd-Pleaser: It’s familiar and approachable, perfect for family dinners, potlucks, or when you want to bring something comforting to a gathering.
Health Balance: High in protein and moderate in carbs and fat, this recipe fits well into many balanced eating patterns when paired with greens or whole grains.

Step-by-Step Instructions

Ingredients

4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup breadcrumbs (preferably panko)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 large eggs
2 tablespoons Dijon mustard
Fresh parsley, chopped (for garnish)

Optional ingredients and substitutions

Gluten-free: substitute gluten-free breadcrumbs or crushed gluten-free crackers.
Lower sodium: use reduced-sodium Parmesan or decrease the added salt.
Dairy-free/vegan: see variations below for a vegan take using plant-based cheese and aquafaba.
Extra crisp: add 1–2 tablespoons melted butter or olive oil to the breadcrumb mixture.

Method

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the chicken: Pat chicken breasts dry with paper towels. If breasts are thick, butterfry or butterfly to an even thickness (about ¾ inch) or pound gently between plastic wrap.
Make the coating: In a shallow bowl, combine the grated Parmesan, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix well.
Make the wash: In another shallow bowl, whisk together the eggs and Dijon mustard until smooth.
Dredge: Dip each chicken breast in the egg-Dijon mixture, letting excess drip off, then press into the Parmesan-breadcrumb mixture until well coated on both sides. Place on the prepared baking sheet.
Optional crisp step: For a crispier crust, spray the tops lightly with cooking spray or brush with a little melted butter or olive oil.
Bake: Bake in the preheated oven for 22–30 minutes, depending on thickness, until the crust is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
Rest: Remove from oven and let rest 5 minutes. Garnish with chopped parsley and a squeeze of lemon if desired.
Serve: Slice or serve whole. Enjoy immediately.

Practical tips

Avoid overmixing breadcrumbs with cheese; keep a light hand when pressing the crust to maintain texture.
Use an instant-read thermometer to ensure doneness without overcooking.
If breading becomes soggy, finish under the broiler for 1–2 minutes watching closely to avoid burning.

Best Pairings

Classic sides: Roasted green beans, garlic mashed potatoes, or a simple arugula salad dressed with lemon vinaigrette.
Lighter options: Serve with steamed asparagus and quinoa or a medley of roasted seasonal vegetables.
Comfort combo: Over linguine tossed in olive oil, sauteed garlic, and parsley for a light “chicken parm” inspired bowl without the heavy sauce.
Kid-friendly: Pair with buttered noodles or oven-roasted sweet potato fries for a family-pleasing plate.
Beverages: A crisp Chardonnay or Pinot Grigio complements the cheese and herbs; for non-alcoholic, try sparkling water with lemon.

Storage Instructions

Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (USDA food safety guidance).
Refrigerator: Store in an airtight container for up to 3–4 days.
Freezer: Wrap tightly or place in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheating tips: Reheat in a 350°F oven for 8–12 minutes (covered loosely with foil to avoid overbrowning), or re-crisp on a baking sheet under broiler for 1–2 minutes. Microwaving will heat quickly but may soften the crust.

Chef’s Advice

Even thickness is key: Pound breasts to an even thickness so they cook uniformly and stay juicy.
Cheese texture: Finely grated Parmesan blends into the crumbs better and crisps evenly; pre-shredded blends often contain anti-caking agents that change texture.
Don’t skimp on seasoning: Season both the chicken and the breadcrumb mixture so flavor is distributed.
Timing: If preparing for a gathering, bread the chicken ahead and store on a tray covered in plastic in the fridge; bake just before serving for peak texture.
Temperature cue: When in doubt, rely on a thermometer—165°F (74°C) inside ensures safety and tenderness.

Creative Twists

Lemon-Herb Crust: Add 1 tablespoon lemon zest and 1 teaspoon chopped fresh thyme to the breadcrumb mixture for a bright, citrusy lift.
Spicy Kick: Mix ½ teaspoon red pepper flakes or cayenne into the crumbs and swap Dijon for spicy brown mustard.
Gluten-Free: Replace panko with a 1:1 amount of gluten-free breadcrumbs or crushed gluten-free cereal; for more gluten-free inspiration, see our guide to gluten-free swaps and tips.
Vegan Alternative: Use firm tofu slices or seitan cutlets, dip in aquafaba (chickpea water) instead of egg, and use nutritional yeast + gluten-free crumbs + vegan Parmesan to mimic the flavor and crust.
Cheesy Upgrade: Mix in 1/4 cup shredded mozzarella into the breadcrumb mixture for pockets of melty cheese in the crust.

Recipe Q&A

Q: Can I use chicken thighs instead of breasts?
A: Yes—bone-in or boneless thighs work. Increase bake time (bone-in will need longer); aim for 165°F internal temperature.

Q: How do I keep the crust from falling off?
A: Press the crumb mixture firmly onto the egg wash and avoid flipping multiple times. Let the breaded breasts rest on the tray for 5 minutes before transferring to the oven.

Q: Is this recipe freezer-friendly before baking?
A: Yes. Freeze breaded, uncooked breasts on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen with an extra 10–15 minutes, checking internal temperature.

Q: How can I lower the sodium?
A: Use reduced-sodium Parmesan or cut the added salt to ¼ teaspoon and compensate with more herbs and lemon zest.

Q: Can I pan-fry instead of baking?
A: Yes. Pan-fry in a ¼-inch layer of oil over medium heat until golden and cooked through, flipping once. Finish in the oven if needed to reach 165°F.

Conclusion

This baked Parmesan crusted chicken is a dependable weeknight hero—crispy, flavorful, and straightforward to make. Try it with a bright salad for an easy dinner or scale up for a gathering where everyone will request seconds. If you want a similar, saucier take on Parmesan-crusted protein, you might enjoy the Chicken Parmesan Recipe (with Video), and if you’re curious how the same technique translates to pork, see the Delicious Baked Parmesan Crusted Pork Chops!

If you make this recipe, I’d love to hear how you served it—share your photos and tips in the comments or tag your post so we can celebrate your kitchen win together.