Parmesan Crusted Chicken (Crispy, Juicy & Easy to Make)
This parmesan crusted chicken is made with tender chicken breasts coated in a savory blend of Parmesan cheese and breadcrumbs, then baked until golden brown with a perfectly crispy crust. It’s an easy make-ahead meal that comes together effortlessly and saves the day on even the busiest weeknights.
Not only does this parmesan crusted chicken make dinnertime incredibly easy, but it’s also packed with flavor that even my picky eaters can’t resist. The crispy Parmesan and breadcrumb coating adds the perfect savory crunch, while the chicken stays tender and juicy on the inside. With its well-balanced seasoning and golden crust, this dish disappears fast and always earns clean plates around the table.
Why You’ll Love This Recipe
- Simple ingredients: This parmesan crusted chicken recipe uses pantry staples you likely already have on hand.
- Quick weeknight dinner: It comes together fast, making it perfect for busy weeknights.
- Savory coating: Tender chicken breasts are coated in a Parmesan, breadcrumb, and mayonnaise mixture for extra juiciness.
- Crispy finish: Bake or pan-fry until golden and crispy for a crunchy, flavorful crust.
- Easy to serve: Pair it with your favorite sides – this chicken recipe is a family favorite.
Parmesan Crusted Chicken Recipe Video
Key Ingredients
- Chicken: Boneless, skinless chicken breasts are the base of this recipe, providing tender, juicy results once baked or pan-fried.
- Parmesan Cheese: Freshly grated Parmesan cheese is one of the star ingredients, adding rich, savory flavor. Use the best quality you can for the most delicious results.
- Mayonnaise: Mayonnaise creates a creamy coating that keeps the chicken moist and helps the crust stick. Homemade mayonnaise works great, but store-bought is perfectly fine too.
- Seasonings: Simple seasonings like sea salt and black pepper enhance the flavor without overpowering the dish.
- Garlic Cloves: Fresh chopped garlic adds bold, aromatic flavor that pairs beautifully with the Parmesan crust.
- Italian Breadcrumbs: Homemade Italian-style breadcrumbs form the crispy outer coating. Homemade breadcrumbs work wonderfully, but store-bought options – including panko – are just as effective for a crunchy crust.
For a full list of ingredients and quantities, please check the recipe card at the end of this post.
How to Make Parmesan Crusted Chicken
Prep the chicken: Trim any excess fat from each chicken breast, then cut shallow slashes across the top, about ½ inch wide and deep, to help the seasoning soak in. Rinse the chicken and place it in a strainer to drain, or for a quicker option, pat each breast dry with paper towels.
Make marinade: To make the marinade and crust the chicken, combine salt, black pepper, freshly grated or pressed garlic, grated parmesan cheese, and mayonnaise in a bowl until smooth and well blended. Spread the mixture evenly over each chicken breast, making sure every piece is fully coated so the parmesan crust sticks properly. Cover and refrigerate for at least 2 hours to let the flavors penetrate the meat; for even better results, marinate for up to 12 hours. The longer you marinate, the more tender and juicy the chicken will become, with a deeper, richer flavor and a perfectly crisp, golden crust once cooked.
Coating parmesan crusted chicken: Pour Italian breadcrumbs onto a large plate or shallow bowl. Dip each chicken breast into the breadcrumb mixture, coating both sides evenly, and shake off any excess. Then arrange the breaded chicken on a parchment-lined baking sheet in a single layer, leaving space between each piece.
Baking parmesan crusted chicken: Bake the chicken breasts for 30 to 40 minutes, depending on your oven and the thickness of the meat, until they are golden brown. For the most accurate result, insert a meat thermometer into the thickest part of the breast – cooking is complete when it reaches 165°F (74°C). Once done, remove the chicken from the oven and cover the baking sheet with foil, or place another baking sheet on top, and let the chicken rest for about 15 minutes to lock in moisture and keep it tender and juicy.
Serving Suggestions for Parmesan Chicken
You can serve this delicious, juicy Parmesan Crusted Chicken with mashed potatoes, buckwheat (our family favorite), rice, or pasta. It’s also wonderful served over a salad – like Caesar, cabbage and cucumber, or any other salads you prefer for a lighter meal.
Recipe Variation Ideas
- Garlic powder: If you want extra garlic flavor, add a sprinkle of garlic powder to the Parmesan mixture before marinating the chicken. It boosts the garlicky taste without overpowering the dish.
- Fresh herbs: Fresh herbs like parsley, rosemary, or thyme make a wonderful addition and add a bright, aromatic flavor to the crust.
- Spices: Feel free to customize the seasoning to your taste – Italian seasoning is especially delicious in this dish, but you can add any spices you like for a flavor boost.
How to Store Leftover Chicken
1. Cool before storing
Allow any leftover Parmesan Crusted Chicken to cool completely before storing to prevent sogginess.
2. Store in the fridge
Place leftovers in an airtight container and refrigerate for up to 3 days.
3. Freezing (not recommended)
Freezing is not recommended because the texture changes and the crust loses its crispiness.
4. Best served fresh
Since this recipe is quick and easy to make, it’s best enjoyed fresh for the most delicious, crunchy results.
Frequently Asked Questions
Yes! Boneless, skinless chicken thighs work great and stay extra juicy. Just adjust the cooking time as needed.
Yes, store-bought mayo works perfectly. Homemade mayo is optional but adds extra richness.
Absolutely. Use gluten-free breadcrumbs or crushed pork rinds for a crispy coating.
More Chicken Recipes You’ll Enjoy
Parmesan Crusted Chicken (Crispy, Juicy & Easy to Make)
Ingredients
Crusted Parmesan Chicken Ingredients
- 5 large organic chicken breasts
- ½ cup grated Parmesan cheese
- ½ cup mayonnaise (I used homemade mayonnaise)
- 1 tsp. sea salt (or to taste)
- 4 small garlic cloves (I used homegrown garlic)
- ¼ tsp. freshly ground pepper
- 1 cup Italian bread crumbs (I used homemade Italian bread crumbs recipe)
Instructions
- Trim excess fat and make shallow slashes across each breast. Rinse and pat dry.
- Mix salt, pepper, garlic, Parmesan, and mayonnaise. Coat each chicken breast, then refrigerate for at least 2 hours (up to 12 hours for best results).
- Place breadcrumbs on a plate, then dredge each breast in the mixture, shaking off any excess. Arrange on a parchment-lined baking sheet.
- Bake for 30–40 minutes, or until golden and cooked through (165°F/74°C). Cover and let rest for 15 minutes before serving.
Notes
- Even thickness: Pound or slice chicken breasts so they cook evenly.
- Dry before coating: Pat chicken dry to help the crust stick and crisp.
- Use fresh Parmesan: It melts better and creates a crispier crust.
- Marinate longer: 2 hours minimum; 8 – 12 hours for juicier flavor.
- Bake to 165°F: Use a thermometer to prevent overcooking.
- Rest before serving: Let the chicken rest 10 – 15 minutes to stay juicy.
- Broil for extra crunch: Optional 1 – 2 minutes under broil for a crispier top.
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This recipe was originally posted on August 9, 2014, and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
Made this for dinner tonight, it was a hit! The chicken was so moist. Will definitely make again ☺️
Aww…, I’m so happy to hear that you enjoyed the recipe! Thank you for sharing your feedback and an amazing review! 🙂
I made this recipe exactly as written. My take? Do not change a thing! It was absolutely delicious!
I’m happy to hear that you enjoyed it. Thank you for an amazing review!
Is this recipe different from the original? I think I remember garlic salt? Can you post the original if so? Thanks!
No, it’s not different from the original. Garlic salt has chemical additives. Instead, I used garden-grown garlic cloves, fresh parsley, and more sea salt compared to the original recipe. The taste is the same with clean ingredients. I hope this helps.
This looks great! I plan to try it soon. Where did you buy the grater you used for the Parmesan cheese on the video? I’ve been looking for one like that for a long time!
I got it from Ukraine, but you can buy the same one on Amazon. Here is the link KOREAN CARROT” SALAD RUSSIAN UKRAINIAN GRATER
This is the easiest and the most delicious chicken recipe. Thanks for sharing 🙂
That’s awesome!!! One of our favorite for sure. You are welcome! Thank you for amazing review! 🙂
Hello Valya! We had this with mashed potatoes for dinner tonight. Great recipe, chicken was moist and delish.There were no leftovers! Blessings to you!
Thanks Lena!Its our family favorite, and we never have leftovers too. We usually eat it with buckwheat and gravy. I’m sure its good with any of your favorite dish. 🙂
Смотрится вкусно нада попробовать.Спасибо за рецепт.
Пожалуйста Лена! Скажеш как понравился. 🙂
Valya, thank you so much, now I know what to do with chicken breast!
Your welcome! Let me how yours turned out. 🙂