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Parmesan Crusted Chicken

Parmesan crusted chicken with a thick, shatteringly crispy golden coating made from panko and freshly grated Parmesan, then baked on a wire rack. The Italian-seasoned crust crackles as it bakes, giving you juicy chicken with a sturdy crunch.
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Prep Time 15 minutes
Cook Time 22 minutes
resting 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep and heat the oven
  1. Preheat the oven to 425°F and line a sheet pan with a wire rack; spray the rack with cooking spray and keep it ready for the chicken.
  2. Season the chicken breasts with salt, pepper, and garlic powder to taste, then pound them to even thickness if needed so they cook uniformly.
Set up breading stations
  1. Place the flour in the first station for dredging.
  2. Beat the eggs in a bowl for the second station.
  3. Mix the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and smoked paprika in the third station so the crumbs are evenly speckled.
Bread and bake
  1. Dredge each chicken breast in flour, shaking off excess so the coating stays crisp.
  2. Dip the chicken into the beaten egg, letting any extra drip back into the bowl.
  3. Press the chicken firmly into the Parmesan panko so the crust fully covers all sides with a tight, textured layer.
  4. Drizzle or spray the olive oil over the breaded chicken to help the crust turn deep golden while baking.
  5. Bake for 20-22 minutes at 425°F on the wire rack until the crust is deep golden and the chicken reaches 165°F internally.
Rest and serve
  1. Rest the chicken for 3 minutes to set the crust, then garnish with fresh parsley and serve with lemon wedges.

Notes

For the crunchiest, most even coating, press the Parmesan panko firmly so it adheres rather than sits on top. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a wire rack in a 400°F oven until hot to help re-crisp. Freezing is not recommended because the crust loses crunch when thawed. For a gluten-aware swap, use gluten-free all-purpose flour and gluten-free panko in the same amounts.