Dinner

Parmesan Crusted Chicken Recipe

ByMariam Harutyunyan November 4, 2026November 4, 2026

Introduction

Parmesan crusted chicken is a quick, cozy weeknight meal with crisp, flavorful coating and juicy centers. A simple butter and garlic wash keeps the chicken tender while the parm and breadcrumbs deliver a golden crunch. It pairs nicely with a bright herb garnish and a side of greens or roasted veggies.

A white plate is filled with six golden brown breaded chicken cutlets, arranged overlapping each other. The crunchy breading is uneven in texture, with some darker spots showing crispiness, and the pieces are sprinkled with small green herb leaves on top. Next to the plate is a small white bowl filled with more chopped green herbs. Everything sits on a surface with a white marbled texture, with a light beige cloth napkin partially visible near the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp butter
2 tbsp olive oil

1 tsp garlic powder
1 cup panko breadcrumbs

⅔ cup grated parmesan cheese
2 tsp Italian seasoning

1 tsp kosher salt
½ tsp ground pepper
1 lb boneless skinless chicken breasts, sliced into cutlets

Chopped parsley or basil, to taste (optional)

Instructions

Step 1: Heat the oven to 425°F and line a baking sheet with parchment paper.
Step 2: In a shallow bowl, combine the butter, olive oil, and garlic powder. Microwave for 30 seconds until melted, then whisk until very smooth.

Step 3: In a separate shallow bowl, whisk together the breadcrumbs, parmesan cheese, Italian seasoning, salt, and pepper.
Step 4: Butterfly the chicken breasts: place them on a cutting board and slice horizontally through the center to create two thinner pieces.
Step 5: Dredge one chicken piece in the butter mixture, then transfer to the parmesan mixture. Press to adhere, flip to coat the other side, and place on the prepared baking sheet. Repeat with the remaining chicken.

Step 6: Bake the chicken for 20 minutes, flipping once halfway through. Use an instant-read thermometer to ensure the internal temperature reaches at least 165°F.
Step 7: Garnish with chopped parsley or basil if desired and serve immediately.

Tips & Variations

For an extra crispy crust, lightly press the coating onto the chicken and let it rest on the sheet for a few minutes before baking.

Try adding a pinch of red pepper flakes to the breadcrumb mixture for a subtle kick.
Serve with a squeeze of lemon to brighten flavors.

Storage

Chopped leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven or skillet until warmed through and the crust is crisp again.

How to Serve

The image shows a white speckled plate filled with five golden-brown breaded chicken cutlets, slightly overlapping each other. Each cutlet has a crispy texture with a crunchy breadcrumb coating, and they are sprinkled with small pieces of chopped green herbs. To the top right of the plate, there is a small white bowl containing finely chopped green herbs, and part of a beige cloth napkin is visible on the bottom right near the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken without butter?

Yes, you can substitute with olive oil only, but the butter helps flavor and helps the crust brown nicely.

Can this recipe be made with chicken thighs?

Yes, boneless skinless thighs can be used. They may take a few minutes longer to reach 165°F, so check for doneness with a thermometer.

Mariam Harutyunyan