This crispy baked Parmesan crusted chicken is made with thin chicken breast cutlets coated in olive oil, garlic, panko breadcrumbs, and finely grated Parmesan. It bakes in 13-18 minutes, giving you a golden coating and tender center without mayonnaise or frying.
Why You'll Love My Baked Parmesan Crusted Chicken
- Crispy Without Frying: Panko and Parmesan form a golden coating entirely in the oven.
- No Mayonnaise Needed: Olive oil helps the garlic-Parmesan crumbs cling to the chicken.
- Fast-Baking Cutlets: Thinly sliced chicken cooks through in less than 20 minutes.
- Cook Everything Together: All four cutlets bake on one sheet pan instead of being fried in batches.
There are evenings when I want the crunch of breaded chicken without standing over a skillet or dealing with splattering oil. I enjoy my Italian breaded chicken cutlets when I feel like making the full flour, egg, and breadcrumb coating, but this baked version gives me a simpler option with much less hands-on cooking. It has the familiar comfort of oven-baked chicken tenders, only made with thin chicken breast cutlets that work just as well for dinner, slicing over a salad, or adding to a sandwich.
What I like most is the contrast between the savory garlic-Parmesan flavor, the light panko crust, and the tender chicken underneath. Coating the cutlets in olive oil gives the crumbs something to hold onto, while pressing the Parmesan mixture onto both sides creates a more even finish. It uses the same kind of crisp Parmesan-breadcrumb combination I enjoy in chicken spiedini, while slicing the breasts horizontally follows the quick-cooking approach used for my thin-sliced chicken breast. Flipping the cutlets partway through baking helps both sides brown without needing to fry them.
Key Ingredients in Baked Parmesan Crusted Chicken
These simple ingredients give the chicken its tender centre and golden, crunchy coating.
- Thin-Sliced Chicken Breasts: I prefer thin pieces because they cook quickly and evenly without drying out. You can slice regular chicken breasts horizontally if needed.
- Panko Breadcrumbs and Parmesan: Panko gives me the lightest, crispiest coating, while finely grated Parmesan adds a savoury flavour and helps the crust turn beautifully golden.
- Olive Oil and Garlic: Olive oil helps the Parmesan mixture cling to the chicken and crisp in the oven. Garlic seasons every bite without needing a heavy sauce.
- Italian Seasoning, Salt, Pepper and Parsley: These simple seasonings give the chicken plenty of flavour. I like adding chopped parsley at the end for a little colour and freshness.
How to Make Crispy Baked Parmesan Crusted Chicken
You'll find the complete recipe with measurements below, but here is a quick overview.
1. Prepare the Chicken: Pat the chicken dry with paper towels and season both sides with salt and black pepper.
2. Make the Two Coating: In one bowl, mix olive oil or melted butter with minced garlic. In another, combine breadcrumbs, parmesan, garlic powder, Italian seasoning, and the remaining salt and pepper.
3. Coat the Cutlets: Dip each chicken cutlet into the oil mixture, then press into the breadcrumb mixture so the coating sticks evenly.
4. Bake Until Golden: Arrange on a baking sheet and bake at 400°F / 205°C for 8 minutes. Flip, bake 5-10 minutes more until golden and cooked through, then rest briefly and garnish with chopped parsley.
Helpful Swaps
- Use Melted Butter: Replace the olive oil with melted butter when you want a richer flavor.
- Use Regular Breadcrumbs: Regular breadcrumbs can replace panko, although they will create a finer coating.
- Replace the Fresh Garlic: Use the listed garlic-powder alternative in the oil mixture when fresh garlic is unavailable.
Tips for Crispy Baked Parmesan Crusted Chicken
Keep the Chicken Even: I slice the chicken breasts to a similar thickness so every piece finishes baking at the same time and stays tender.
Grate the Parmesan Finely: Finely grated Parmesan blends more evenly with the panko and creates a coating that clings to the chicken instead of falling away.
Press on the Crumb Mixture: Gently press the Parmesan mixture onto each piece of chicken. This small step helps form a fuller, crispier crust.
Give Each Piece Some Space: Avoid crowding the chicken on the baking sheet. A little room around each piece allows the hot air to circulate and helps the coating become golden rather than soft.
Storage
I store cooled leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven for a few minutes rather than the microwave because it helps the Parmesan-panko coating become crisp again.
What to Serve with Parmesan Crusted Chicken
I like serving this chicken with air-fryer potato wedges when I want a more substantial dinner. For something lighter, a tomato burrata salad adds a fresh contrast to the savory coating, while garlic sourdough toast makes a simple addition when I want to keep the meal relaxed.
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Recipe
Crispy Baked Parmesan Crusted Chicken
Ingredients
- 450 g boneless skinless chicken breasts - sliced horizontally into 4 thin cutlets
- 1 teaspoon kosher salt - divided
- ½ teaspoon freshly ground black pepper - divided
- 6 tablespoon extra virgin olive oil - or melted butter
- 3 cloves garlic - minced or 1 teaspoon garlic powder
- 100 g panko breadcrumbs or plain breadcrumbs
- 60 g parmesan cheese - finely grated
- 1½ teaspoon garlic powder
- 1½ teaspoon Italian seasoning
- Chopped parsley - for garnish, optional
Instructions
- Preheat the oven to 400°F / 205°C. Line a baking sheet with parchment paper.
- Slice the 450 g boneless skinless chicken breasts horizontally to make 4 thin, even cutlets. Pat them dry, then season both sides with ½ tsp kosher salt and ¼ tsp Freshly ground black pepper.
- In a shallow bowl, combine 6 tbsp extra virgin olive oil or melted butter with 3 cloves garlic, minced. If using garlic powder instead, stir 1 teaspoon into the oil or butter.
- On a separate plate, combine 100 g panko breadcrumbs or plain breadcrumbs, 60 g parmesan cheese, finely grated, 1½ tsp garlic powder, 1½ tsp Italian seasoning, and the remaining ½ tsp kosher salt and ¼ tsp Freshly ground black pepper.
- Dip each chicken cutlet into the oil mixture, then press it into the Parmesan-panko mixture until evenly coated on both sides. Arrange the cutlets in a single layer on the prepared baking sheet.
- Bake for 8 minutes. Carefully flip each cutlet and bake for another 5-10 minutes, until the coating is golden and the thickest part of the chicken reaches 165°F (74°C). Rest briefly, then garnish with chopped parsley if desired.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susana says
This crispy oven-baked parmesan chicken turned out perfectly golden and full of flavor! I love how the coating stays crunchy while the chicken inside stays tender and juicy.