Name: Parmesan Crusted Chicken Made Easy With Simple Chicken Recipes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 boneless skinless chicken breasts; 1 cup grated Parmesan cheese; 1 cup Italian-style breadcrumbs; 1 tsp garlic powder; 1 tsp paprika; 1/2 tsp salt; 1/2 tsp black pepper; 2 eggs; 2 tbsp milk; 2 tbsp olive oil

Jump to Recipe

You know those nights when you open the fridge, stare into the great void of leftovers and random condiments, and wonder how you’re supposed to pull off dinner without ordering pizza again? This is your new answer. This Parmesan Crusted Chicken is crispy, juicy, and gives off major fancy-dinner vibes—but it’s made with ingredients I bet you already have. All the flavor, none of the fuss. We’re talkin’ about golden-brown, cheesy-coated chicken that crunches when you cut into it. It’s one of those simple chicken recipes that just hits the spot. I love it with a side of veggies, mashed potatoes, or even tossed on top of a salad when I’m trying to feel a little more “put together” (even if I’m wearing pajama pants). This has become one of my incredible recipes to keep on standby, especially on busy weeknights. If you’re into simple healthy chicken recipes or need more go-to chicken recipes dinner folks will devour without complaint, this one checks all the boxes. Welcome to my recipes that actually work—and taste amazing. Let’s get cookin’!

1) Key Takeaways
2) Easy Parmesan Crusted Chicken Recipe
3) Ingredients for Parmesan Crusted Chicken
4) How to Make Parmesan Crusted Chicken
5) Tips for Making Parmesan Crusted Chicken
6) Making Parmesan Crusted Chicken Ahead of Time
7) Storing Leftover Parmesan Crusted Chicken
8) Try these Main Course recipes next!
9) Parmesan Crusted Chicken
10) Nutrition

1) Key Takeaways

This chicken has a crisp, cheesy crust with tender meat inside.
It’s one of my favorite simple chicken recipes for weeknights.
Use pantry staples and no deep frying involved.
Pairs well with salads, veggies, or potatoes.

2) Easy Parmesan Crusted Chicken Recipe

Let’s be honest, some nights cooking feels like a chore. I’ve stood in the kitchen with takeout menus whispering sweet nothings at me, but this simple chicken recipe often saves the day. I lean on it when I need something warm, crispy, and full of flavor—without needing a culinary degree or a pile of dishes afterward.

The real magic here is how fast it comes together. You grab a few ingredients you probably already have, dunk your chicken, bake it up, and boom—it smells like you spent all day in the kitchen. This Parmesan Crusted Chicken has that satisfying golden crunch on the outside and juicy tenderness inside that makes it taste way fancier than it is.

I’ve made this on sleepy Tuesdays and for dinner guests I forgot were coming. Either way, it gets the job done. It’s become one of those incredible recipes that makes weeknight dinners feel like a small win. And in a world that moves too fast, we need those wins, right?

3) Ingredients for Parmesan Crusted Chicken

Chicken Breasts: I use boneless, skinless ones. They cook quickly and stay juicy if you don’t overdo it. I usually pound them to even them out, which helps them cook evenly.

Parmesan Cheese: Freshly grated is best, but pre-grated works fine in a pinch. This gives your crust that nutty, salty flavor that makes the dish so good.

Italian Breadcrumbs: These add the crunch and the seasoning. The Italian ones already have herbs mixed in, which is a win when you’re short on time or energy.

Garlic Powder: A pantry MVP. Just a pinch gives the crust a deep, savory base flavor without overpowering anything.

Paprika: It adds warmth and just the faintest smoky hint that makes you wonder what that extra delicious flavor is.

Salt and Pepper: Don’t skip seasoning. Even with seasoned breadcrumbs, a bit of salt and pepper rounds things out.

Eggs: These help bind the coating to the chicken. Without them, everything just slides off—and we don’t want naked chicken here.

Milk: A splash loosens up the eggs and helps the coating stick more evenly.

Olive Oil: A drizzle on top before baking helps the crust crisp up without frying. It also gives that golden finish we all love.

4) How to Make Parmesan Crusted Chicken

Step 1. Preheat your oven to 400°F and line a baking sheet with parchment or spray it lightly with oil. This keeps the chicken from sticking and saves you scrubbing later.

Step 2. Pound the chicken breasts to even out the thickness. I use a meat mallet or the bottom of a skillet. No shame in working out some stress on dinner.

Step 3. In one shallow bowl, mix the Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper. In another bowl, whisk the eggs and milk.

Step 4. Dip each chicken breast in the egg mix, then coat it well in the breadcrumb mix. Press the coating on so it sticks good and thick.

Step 5. Place the chicken on the prepared baking sheet and drizzle a little olive oil over each piece. This helps things crisp instead of steam.

Step 6. Bake for 25 to 30 minutes, or until the coating is golden and the chicken’s internal temp hits 165°F. Let it rest a few minutes before slicing.

5) Tips for Making Parmesan Crusted Chicken

Don’t skip pounding the chicken. I used to, and half my chicken came out dry. When they’re even, they cook better and taste better. Trust me.

If the coating looks pale at the end of baking, turn the broiler on for a minute or two. Just don’t walk away—I’ve burned more breadcrumbs that way than I’d like to admit.

Use a meat thermometer if you have one. Guessing when chicken’s done leads to overcooking. Aim for 165°F and pull it out right when it hits that.

6) Making Parmesan Crusted Chicken Ahead of Time

This is a simple chicken recipe you can prep early and still have it taste fresh. I’ll sometimes coat the chicken and keep it covered in the fridge, ready to bake later. Saves time when dinner hour rolls around and I’m running behind.

If I’m making it for a few nights of meals, I’ll cook it all at once. It reheats well, especially if you use a toaster oven or oven instead of the microwave. That helps the crust stay a little crisp instead of turning mushy.

I’ve even sliced it up cold for salads or sandwiches the next day. It’s one of those chicken food recipes that pulls double duty, which makes it worth the effort.

7) Storing Leftover Parmesan Crusted Chicken

Once cooled, I store leftovers in an airtight container. They keep in the fridge for three to four days. Reheat in the oven to keep the crust from getting soggy.

<pIf you’ve got extra, this makes a great lunch the next day. I’ve even chopped it up and tossed it with pasta or thrown it on a bun with mayo and lettuce. My recipes always get a second life when leftovers are involved.

One last thing—don’t freeze it. The texture changes too much, and it loses that signature crunch that makes it so good in the first place.

8) Try these Main Course recipes next!

9) Parmesan Crusted Chicken