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Crispy Baked Parmesan Chicken Breasts Recipe with Perfect Golden Crunch

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This recipe delivers crispy, cheesy coated chicken breasts with a tender, juicy interior. It’s quick, easy, and perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 to 1.25 pounds / 450-570g), trimmed of excess fat
  • 1 cup freshly grated parmesan cheese (preferably Parmigiano-Reggiano)
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten (room temperature)
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil or melted butter
  • Optional: Fresh parsley, chopped, for garnish
  • Optional: Lemon wedges, for serving

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Place chicken breasts between two sheets of plastic wrap or parchment paper and gently pound to an even thickness of about ½ inch (1.3 cm).
  3. Season both sides of the chicken breasts generously with salt and freshly ground black pepper.
  4. Set up dredging stations: whisk eggs in one shallow bowl; combine panko breadcrumbs, grated parmesan, garlic powder, onion powder, dried Italian herbs, salt, and pepper in another bowl.
  5. Dredge each chicken breast first in all-purpose flour, shaking off excess.
  6. Dip floured chicken into beaten eggs, letting excess drip off.
  7. Press chicken firmly into breadcrumb-parmesan mixture, coating both sides evenly.
  8. Place coated chicken breasts on a wire rack set over a rimmed baking sheet lined with parchment paper. If no rack is available, place directly on the parchment-lined baking sheet, spacing apart.
  9. Lightly brush tops of chicken breasts with olive oil or melted butter.
  10. Bake for 20–25 minutes, checking at 15 minutes. If not using a rack, carefully flip chicken breasts to brown both sides.
  11. Chicken is done when coating is golden and crispy and internal temperature reaches 165°F (74°C).
  12. Let chicken rest for 5 minutes before slicing.
  13. Garnish with fresh parsley and serve with lemon wedges.

Notes

Use fresh grated parmesan for best crust and flavor. Pounding chicken breasts to even thickness ensures even cooking and juiciness. Using a wire rack helps achieve a crispier crust. If crust browns too quickly, tent with foil after 15 minutes. For extra crunch, broil 1-2 minutes at the end but watch closely to avoid burning. Can be adapted for gluten-free and dairy-free diets by substituting ingredients as noted.

Nutrition

Keywords: crispy baked chicken, parmesan chicken, baked chicken breasts, panko chicken, easy chicken recipe, golden crust chicken, weeknight dinner

Find it online: https://flurpchef.com/crispy-baked-parmesan-chicken-breasts-recipe-with-perfect-golden-crunch/