Parmesan crusted chicken is incredibly crunchy and flavorful and easy-to-make with simple ingredients. It's perfect for a weeknight family dinner!
Note: This post has been updated with new photos and expanded text. The recipe, originally posted in February 2015, remains the same.
Today’s recipe for this crunchy Parmesan crusted chicken is a super simple dinner that looks and tastes like it was very involved.
But really, it comes together with minimal effort. A fast and easy dredging station and voila, a fancy dinner!
It’s also unbelievably crunchy. Panko breadcrumbs are magic like that. I love when my ingredients do the hard work for me.
(They're also one of the tricks I use for my super crunchy baked chicken tenders and Air Fryer chicken tenders. A couple of family favorites!)
This Parmesan crusted chicken is also a go-to dinner around here because it doesn’t involve any crazy ingredients. They are all things you probably already have in your fridge and pantry.
OK, let’s dive in!
Recipe Notes:
Parmesan: For the best flavor, it’s important to use real fresh grated Parmesan cheese, not the stuff in a can.
Breadcrumbs: Panko breadcrumbs are also a must - they have WAY more texture than regular breadcrumbs and will give you the amazing crunch on this chicken.
Buttermilk: I almost never have buttermilk, so I usually do the substitute of mixing milk with some lemon juice and letting it sit for a few minutes. Such a great swap! The details are included in the recipe card below.
Cooking spray: Spraying the chicken breasts with cooking spray before they bake helps them get that beautiful browned top.
Pro tip: I really love lining my baking sheet with foil for easy clean-up. Makes this meal such a breeze that you’ll be making it more often!
Now you’re ready to eat, so let’s round out the meal.
Serving Ideas:
- Serve this chicken over a long thin noodle, like a thin spaghetti or angel hair pasta. Sprinkle the dish with some extra Parmesan cheese and a little splash of the pasta cooking water over it all. Add some fresh chopped parsley or basil if desired.
- Or serve this chicken with steamed rice, creamy polenta or easy Instant Pot mashed potatoes. Or serve alongside some baked or roasted potatoes.
- Add a simple side salad or some steamed broccoli, asparagus or green beans for an easy vegetable side.
You can also slice this chicken and serve it over a big salad or in a wrap or grain bowl for a lighter meal. Drizzle everything with your favorite sauce or dressing and yum! I often do this with leftovers.
So the next time you need an easy weeknight dinner with some on-hand ingredients, I hope you give this crunchy Parmesan chicken a try.
Enjoy!
XO,
Kathryn
Crunchy Parmesan Crusted Chicken
Ingredients
- 4 (6-7 oz.) boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- ½ cup grated Parmesan cheese
- ½ cup Panko breadcrumbs
- 1 cup buttermilk (or 1 cup regular milk plus 2 teaspoons lemon juice as a sub)
- paprika, to sprinkle
Instructions
- Preheat oven to 400. Line a baking sheet with aluminum foil and spray with cooking spray (for easy clean-up).
- Season chicken breasts on both sides with salt and pepper.
- Combine the Parmesan cheese and Panko breadcrumbs in a shallow bowl. Place buttermilk (or milk and lemon juice) in a separate shallow bowl.
- Dip each chicken breast in the milk mixture, then move to the breadcrumbs bowl and press down, helping the cheese and breadcrumbs adhere to all sides of the chicken. Place chicken on prepared baking sheet. Repeat with remaining chicken.
- Sprinkle a little extra of any remaining cheese and breadcrumbs on top of the chicken. Sprinkle each chicken breast with paprika. Spray the tops of the chicken breasts lightly with cooking spray. (This helps it to brown in the oven.)
- Bake at 400 for 25-30 minutes, or until cooked through. Serve and enjoy!
Notes
Video
Nutrition
If cheddar is more your thing, check out these baked cheesy chicken breasts. So yummy!
And you might also love this easy chicken Parm recipe that's ready in just 15 minutes! Or the Air Fryer chicken Parm version that's ready just as fast.
Or if you need an easy recipe for chicken thighs, check out my baked chicken thighs recipe - just a few basic seasonings but BIG flavor!
Michelle @ A Dish of Daily Life
I love easy meals! I'll be adding this to the fall lineup during the sports season!
Kathryn
Oh, me too, Michelle! Such a lifesaver to have an easy, go-to recipe with basic ingredients that comes out tasty every time! This is in regular rotation at our house 🙂
Linda
The simple classics are so delicious! Thanks for sharing on Throwback Thursday! 🙂
Kathryn
Can't go wrong, right? Thanks Linda!
Quinn Caudill
I love using panko. My kids love this simple dish. Thanks for sharing at #Throwback Thursday. Please join us again and remember this week will focus on Thanksgiving recipes.
Kathryn
Panko is the best little trick, isn't it? Thanks for hosting, Quinn and I look forward to all the festive dishes this week!
Carmen
Tried this dish tonight and it was great, super easy, fast and tasty. I loved the crunchy crust thanks to the Panko. I will definetly make it again. Thanks Kathryn for helping me to add a dish to my rotating menu!!!!!
Kathryn
I'm SO happy to hear you enjoyed it Carmen! Thanks so much for taking the time to let me know!
Christy
The recipe is easy and delicious. I made a few modifications one I marinated the chicken a bit with left over buttermilk. Also putting it on foil ruined the other side of the chicken breast as it stuck to foil. I will use a rack next time to insure I get that delicious crust in both sides. Otherwise easy and so good
Kathryn Doherty
I'm so glad you enjoyed it Christy! The buttermilk marinade sounds like a fantastic idea! If you spray the foil with cooking spray, the chicken won't stick to it. But it does soften on that side, so if you've got a rack, that would definitely help. 😊