Crispy Parmesan Crusted Chicken

White dinner plate with sliced parmesan crusted chicken, broccoli, and sliced lemon on it.

5 from 1 vote

My Parmesan crusted chicken is cheesy, crispy, and juicy — and is packed with savory flavor! Made with homemade Parmesan and panko breading, it’s an easy and comforting meal the whole family will love.

Prep Time15

Cook Time20

Total Time35

Course: Dinner Recipes

Cuisine: American, Italian

Servings:

Calories: 243kcal

Author: Samantha Erb

Equipment

Instant Read Thermometer

Ingredients

2 large chicken breasts boneless and skinless
1/2 cup Parmesan cheese grated
1 cup panko breadcrumbs or Italian breadcrumbs
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1/3 cup mayonnaise
Olive oil for drizzling
Lemon wedges for serving

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper. For crispier results, place a wire rack on the sheet pan (optional).
Place the chicken breasts on a cutting board and slice horizontally to create 4 even cutlets. If needed, place the cutlets between plastic wrap and gently pound them to an even 1/4-inch thickness.
In a medium plate or bowl, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Mix the ingredients well to create your breadcrumb mixture.
Using a pastry brush, evenly spread the mayonnaise over both sides of each of the thin cutlets. This will ensure that the coating sticks and adds moisture.
Place each mayonnaise-coated chicken cutlet into the Parmesan mixture, pressing gently to ensure the coating sticks. Turn the chicken to coat both sides thoroughly and repeat for all cutlets.
Place them in a single layer on the prepared sheet pan, leaving space between each piece. Drizzle or spray olive oil lightly over them for extra crispiness.
Bake the chicken in the preheated oven for 18-20 minutes, or until the chicken is golden brown and the internal temperature reaches 165 degrees F (74 degrees C).
Let the crispy chicken rest for 5 minutes before serving. Garnish them with fresh herbs and lemon wedges.

Notes

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.
If you have time, let the breaded cutlets chill for about 15 minutes before baking. It helps make the crust crunchier.
Air fryer directions: Cook them in a preheated air fryer at 375 degrees F for 10 to 12 minutes, flipping them halfway through so each side gets nice and crispy.
Store leftovers in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
Reheat them in the oven or air fryer at 375 degrees F for 5-8 minutes to crisp them up again!

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