Pan-Seared or Oven Baked Parmesan Crusted Chicken

This is a baked Parmesan crusted chicken recipe that is so juicy and mouthwatering. I also include a pan-seared version that also makes a really crispy crust.             

Baked Parmesan crusted chicken breast on a round white plate with a side of spaghetti with Alfredo sauce topped with chopped green parsley leaves; dark wooden background with fresh parsley leaves in the bottom right corner

It features tender chicken breasts coated in a savory blend of grated Parmesan cheese, panko breadcrumbs, and garlic.

The chicken is then baked or pan-fried to golden perfection, resulting in crispy chicken that gives way to juicy, flavorful meat with a subtle nuttiness from the Parmesan.

It’s a delicious combination of textures and flavors that makes it a favorite for a quick weeknight dinner.

If you’re wondering how this juicy chicken is different from chicken parmesan, there’s really only one main difference.

The focus of parmesan-crusted chicken is on the crispy crunchy coating created by the Parmesan cheese and breadcrumb coating.

While chicken parmesan also has a Parmesan breadcrumb mixture coating, it’s also topped with marinara sauce and melted mozzarella.

A closeup overhead view of a Baked Parmesan crusted chicken breast on a round white plate with fresh mixed green salad; over a wooden background

Ingredients

  • Boneless Skinless Chicken Breasts
  • Finely Grated or Shredded Parmesan Cheese
  • Panko Breadcrumbs
  • Garlic Powder
  • Mayonnaise
  • Salt
  • Black Pepper

Stove Top Method

  • Canola or Vegetable Oil

How to Make Parmesan-Crusted Chicken

Prep

  • Trim any excess fat from the chicken. Cover the chicken with plastic wrap to prevent any messes. Pound chicken to 1/2″ thick with a meat mallet (or a rolling pin). If the chicken breasts are really thick, slice them in half to get an even thickness. Season each piece of chicken with salt and pepper.
  • Combine panko bread crumbs, parmesan cheese, and garlic powder in a large shallow bowl.
  • Spread mayonnaise all over each chicken breast then coat each in bread crumb mixture.

Stove Top Method

Three Parmesan crusted chicken breasts cooking in oil in a large skillet over a stove
  • Add enough canola oil to a large skillet to cover the bottom of the pan. Heat to medium-high heat.
  • Add chicken breasts to the hot pan and cook each side for about 3-4 minutes until golden brown. Once cooked, place on a paper towel-lined plate.
  • Serve with a leafy green salad or with a side of pasta.

Oven Method

  • Preheat oven to 375 degrees Fahrenheit. Spray a 13″ x 9″ baking sheet with nonstick cooking spray.
  • Add chicken cutlets to the prepared baking sheet and spray the top of the chicken with nonstick cooking spray.
A 45 degree angle of sliced baked Parmesan crusted chicken breast on a baking sheet; a white bowl of parmesan in the background; fresh basil leaves sprinkled on the baking sheet and in the background
  • Place the pan in the oven for 30-35 minutes until the chicken is no longer pink in the center and the juices run clear. Chicken needs to reach an internal temperature of 165 degrees Fahrenheit.
Three Baked Parmesan crusted chicken breasts on a round white plate; dark wooden background with fresh parsley leaves in the upper left corner and a block of Parmesan cheese

Sides for Baked Parmesan-Crusted Chicken

Some of my favorite sides for parmesan-crusted chicken include pasta tossed in Alfredo sauce and a simple green salad with mixed greens.

  • Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic flavor pair wonderfully with the crispy, savory chicken.
  • Roasted Vegetables: Roasted broccoli, carrots, or asparagus seasoned with olive oil, salt, and pepper make for a colorful and nutritious side.
  • Caesar Salad: A classic Caesar salad with crisp romaine lettuce, homemade croutons, Parmesan cheese, and a tangy Caesar dressing is a refreshing accompaniment.
  • Penne with Marinara Sauce: Serve the chicken alongside a bed of penne pasta topped with marinara sauce for a comforting and satisfying meal.
  • Sautéed Spinach: Lightly sautéed spinach with garlic and olive oil is a quick and easy side that adds a burst of green to the plate.
A closeup overhead view of a Baked Parmesan crusted chicken breast on a round white plate with fresh mixed green salad; over a wooden background with fresh parsley
  • Rice Pilaf: Fluffy rice cooked with onions, broth, and herbs is a versatile side that pairs well with the flavors of the Parmesan-crusted chicken.
  • Spaghetti Aglio e Olio: This simple yet flavorful pasta dish features spaghetti tossed with garlic-infused olive oil, red pepper flakes, parsley, and grated Parmesan cheese. It’s a perfect accompaniment to the savory chicken.
  • Caprese Pasta Salad: Combine cooked spaghetti with cherry tomatoes, fresh mozzarella balls, basil leaves, olive oil, balsamic glaze, salt, and pepper to create a flavorful pasta salad that’s a great balance for serving alongside the chicken.
  • Olive Garden’s Fettuccine Alfredo Copycat: Serve creamy fettuccine Alfredo alongside the Parmesan-crusted chicken for a decadent and indulgent pairing.

Storing Leftovers

Refrigerating

Store leftover parmesan-crusted chicken in an airtight container for up to 3-4 days.

Three Baked Parmesan crusted chicken breasts on a round white plate; dark wooden background with fresh parsley leaves in the upper left corner and a block of Parmesan cheese

Freezing

Freezing leftovers is easy, but you want to prevent them from sticking together in one big clump in the freezer. It makes it easier for thawing later on.

  1. Allow cooked chicken to cool.
  2. Place chicken on a baking sheet in a single layer without touching.
  3. Put the pan in the freezer for 30-45 minutes until the chicken is mostly frozen.
  4. Remove from the freezer and place parchment paper between each piece of chicken.
  5. Place in a resealable freezer bag and remove as much air as possible as you seal it.
  6. Store the chicken in the freezer for up to 2-3 months.
An overhead view of a baked Parmesan crusted chicken breast on a round white plate with fresh mixed green salad; over a wooden background with fresh parsley

Reheating Leftovers

I like using my oven or toaster oven to reheat leftover breaded chicken so I can get it crispy again. Reheating the microwave is okay, but the breading doesn’t crisp up.

  1. To reheat in the oven, preheat your oven to 350°F.
  2. Place the chicken parmesan on a baking sheet and cover it loosely with aluminum foil to prevent the chicken from drying out.
  3. Bake for about 8-12 minutes in the preheated oven, or until heated through to the center of the chicken.
  4. Remove the foil during the last few minutes to help crisp up the coating or use the broiler for 1-2 minutes to help crisp.
Baked Parmesan crusted chicken breast on a round white plate with a side of spaghetti with Alfredo sauce topped with chopped green parsley leaves; dark wooden background with fresh parsley leaves in the bottom right corner

Pan-Seared or Oven Baked Parmesan Crusted Chicken

Tiffany
This is a baked Parmesan crusted chicken recipe that is so juicy and mouthwatering. I also include a pan-seared version that also makes a really crispy crust.
No ratings yet
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine Italian, American
Servings 4 Servings
Calories 554 kcal

Ingredients
  

  • 2 pounds Boneless Skinless Chicken Breasts
  • ¾ cup Finely Grated or Shredded Parmesan Cheese
  • ½ cup Panko Breadcrumbs
  • ½ cup Mayonnaise
  • ½ teaspoon Garlic Powder
  • Salt
  • Black Pepper

Stove Top Method

  • Canola or Vegetable Oil

Instructions
 

  • Pound chicken to 1/2" thick with a meat tenderizer/mallet. If the chicken breasts are really thick, slice them in half. Season each piece of chicken with salt and pepper.
  • Combine panko and Parmesan in a shallow dish.
  • Spread mayonnaise all over each chicken breast then coat each in panko-parmesan mixture.

Oven Method

  • Preheat oven to 375 degrees Fahrenheit. Spray a 13" x 9" baking pan with nonstick cooking spray.
  • Add breaded chicken to the pan and spray the top of the chicken with nonstick cooking spray. Place the pan in the oven for 30-35 minutes until the chicken is no longer pink in the center and the juices run clear.

Stove Top Method

  • Add enough canola oil to a large skillet to cover the bottom of the pan. Heat to medium-high heat.
  • Add chicken breasts to the hot pan and cook each side for about 3-4 minutes until golden crispy. Once cooked, place on a paper towel-lined plate.
  • Serve with a leafy green salad or with a side of pasta.

Nutrition

Calories: 554kcalCarbohydrates: 7gProtein: 56gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 14gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 170mgSodium: 1087mgPotassium: 885mgFiber: 0.4gSugar: 1gVitamin A: 234IUVitamin C: 3mgCalcium: 251mgIron: 1mg

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