Parmesan Crusted Chicken

I combine Parmesan cheese, panko, and a handful of flavorful seasonings to make crispy Parmesan crusted chicken! My recipe features a secret ingredient that will keep the meat perfectly juicy on the inside too.

My Easy Parmesan Crusted Chicken Recipe

Parmesan crusted chicken may be one of my family’s favorite meals. And that’s saying a lot! Thanks to this blog, I’m constantly experimenting in the kitchen, and my husband Ben and my kids often act as my testers, critics, and champions all at once. When they love something, they aren’t shy about letting me know! Same goes for when they don’t like something, but that’s another story for another day…

In all honesty, I can’t blame them for liking this one. Perfectly crispy and cheesy on the outside and incredibly tender on the inside, there isn’t much not to love! And perhaps best of all (at least for me, mom/wife/cook-in-chief that I am), it all comes together quickly and easily with pantry ingredients, plus one extra key item that gives me the juiciest results every. single. time.

Tasty for weeknight dinners or for a simple Sunday supper, it’s bound to be a hit for all types of families!

Need more chicken recipes? Don’t miss my chicken spaghetti recipe, chicken legs, baked chicken tenders, Tuscan chicken, and baked whole chicken.

Baked Parmesan Crusted Chicken Ingredients

• Chicken breasts – I use boneless skinless chicken breasts, but boneless, skinless chicken thighs could also be used
• Parmesan cheese – Adds flavor and texture to the crust. Pecorino Romano is the best substitute
• Breadcrumbs – For the crispy crust! I love Panko but Italian breadcrumbs or crushed pork rinds are other options.
• Italian seasoning – My favorite blend features basil, oregano, thyme, and parsley. It adds so much to the breadcrumb coating
• Garlic powder – Injects depth of flavor without overpowering the other ingredients
• Onion powder – The perfect complement to the garlic, onion powder adds a touch of subtle sweetness
• Salt & black pepper – Enhance the overall flavor.
• Mayonnaise – My secret to crispy on the outside, and juicy on the inside results. I prefer to use mayo over a more traditional egg wash.
• Olive oil – To drizzle on top for extra crispiness.
• Lemon wedges – For serving and adding a pop of bright, citrus flavor.

How to Make Parmesan Crusted Chicken

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Slice the chicken breast horizontally to create cutlets and gently pound them until they’re about ¼-inch thick if needed.

STEP TWO: Add the panko, Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper to a bowl and mix to combine.

STEP THREE: Evenly apply the mayonnaise over both sides of each chicken cutlet, then place into the Parmesan mixture. Press to make sure the coating sticks and repeat on the other side.

STEP FOUR: Add the breaded cutlets to the prepared sheet pan, leaving some room in between each one. Drizzle with olive oil and bake for 18-20 minutes or until golden brown.

STEP FIVE: Let the chicken rest for about 5 minutes before garnishing with fresh herbs and lemon wedges. Serve immediately and enjoy!

Tips for the Best Parmesan Crusted Chicken with Mayo

• I use freshly grated Parmesan cheese whenever possible — it has such a better flavor! I also find it melts and adheres more easily, giving me a much richer and crispier crust. 
• Slicing the chicken breasts into cutlets helps them cook evenly. Take the extra time to pound them to about ¼-inch thickness too.
• When I have the time, I usually let the breaded cutlets chill for about 15 minutes before baking. It helps make the crust crunchier. 
• Another way to ensure an extra crispy crust is to bake the chicken on a wire rack over the parchment-lined baking sheet. This also keeps the bottoms from getting soggy!
• Check for doneness with a meat thermometer before pulling the cutlets out of the oven. Chicken must reach an internal temperature of 165 degrees F to be safe to eat.

Crusted Parmesan Chicken Recipe Variations and Substitutions

• For those who don’t want to use mayonnaise, Greek yogurt or sour cream are good alternatives with a similar texture. 
• We’re a spicy food household (Ben is a Buffalo, NY native), so I often add a pinch of cayenne pepper to the breadcrumb mixture. A dash of hot sauce on top doesn’t hurt either.
• And my kids love tenders, so sometimes I’ll slice the chicken breast into strips instead of cutlets. The rest of the recipe works the same!
• Lemon pepper pairs so well with Parmesan and is so easy to make. Simply opt for lemon pepper seasoning instead of black pepper, and be generous with the lemon wedge garnish.
• Sometimes I air fry my cutlets at 375 degrees F for about 10-12 minutes if my oven is already being used to make some sides. Those who love me know how much I love my air fryer!

What to Serve with this Parmesan Crusted Chicken Recipe 

Homemade Parmesan crusted chicken is incredibly versatile — seriously, it pairs well with so many different things! My favorite sides include my famous garlic cheese bread, plus some Instant Pot carrots and air fryer asparagus for some veggies.

Parmesan Crusted Chicken FAQs 

Why is my breading not sticking to my Parmesan chicken?

If the breading won’t stick to the cutlets, try patting them dry with paper towels first to remove any excess moisture. If that doesn’t do the trick, make sure to evenly spread the mayo before adding the breadcrumbs — it usually does a great job of helping the mixture adhere.

Can these chicken cutlets be made in the air fryer?

Absolutely! Simply follow the instructions as directed, but preheat the air fryer to 375 degrees F instead of the oven. Cook for 10-12 minutes, flipping halfway through so each side gets nice and crispy. Check for doneness with a meat thermometer (it must reach 165 degrees F) before serving.

How should I store leftover baked Parmesan crusted chicken? 

Store leftovers in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. I like to reheat in the oven or air fryer at 375 degrees F for 5-8 minutes to crisp them up again!

What is the secret to the juiciest chicken? 

Using mayonnaise to help the breadcrumb coating stick is my secret to super juicy results! I find pounding the cutlets to an even thickness, and making a point not to overcook them, are also key to preventing dryness.

More Easy Dinner Recipes

• Pork tenderloin
• Baked tilapia
• Sirloin tip roast in the slow cooker
• London broil
• Smothered pork chops