Parmesan Crusted Chicken Bake

Parmesan Crusted Chicken is comfort food at its best with juicy chicken cutlets baked under a savory golden crust that is packed with flavor and crunch. This recipe transforms simple pantry staples into something crave-worthy for weeknights or special occasions.

I remember making this for a busy weeknight dinner when my family was craving something special without a ton of effort and now it makes a regular appearance at our table since everyone loves that cheesy crust.

Ingredients

• Butter: adds richness and ensures the coating sticks choose a high quality unsalted butter for best flavor
• Olive oil: balances the richness of butter and helps create a crisp crust opt for extra virgin for a fruitier note
• Garlic powder: infuses gentle savory depth and blends smoothly with the coating make sure your garlic powder is fresh for maximum flavor
• Panko breadcrumbs: deliver light airy crunch check that they are not stale for best results
• Grated Parmesan cheese: provides savory salty flavor and the best crust finely grated cheese adheres better
• Italian seasoning: brings herbal brightness a fresh blend or well stored mix works wonders
• Kosher salt: ensures every bite is well seasoned flaky salt is best for flavor without oversalting
• Ground pepper: adds a little heat and completes the seasoning use freshly ground for a brighter kick
• Boneless skinless chicken breasts: make prep easy look for even thickness or butterfly yourself
• Chopped parsley or basil: gives a fresh colorful finish always add fresh for the best aroma and taste

Step by Step Instructions

Prep and Preheat:

Begin by lining a baking sheet with parchment paper and setting your oven to 425 degrees Fahrenheit so it is ready for baking just as everything is coated

Mix Wet Coating:

In a shallow bowl stir together melted butter olive oil and garlic powder use a fork to whisk until silky smooth so all cutlets get an even coating

Mix Dry Coating:

In another shallow bowl combine panko breadcrumbs Parmesan cheese Italian seasoning salt and pepper break up any clumps to ensure the mixture covers every bite

Butterfly the Chicken:

Carefully slice each chicken breast horizontally through the center to make thinner cutlets which leads to quicker more even baking

Dip and Dredge:

Dip each chicken cutlet completely into the butter mixture making sure both sides are slick then press both sides into the breadcrumb Parmesan mixture and gently pat so the crust sticks

Arrange on Tray:

Place breaded chicken onto the prepared parchment lined baking sheet give the pieces enough room for air to circulate so they crisp instead of steam

Bake and Flip:

Transfer the tray to the hot oven bake for ten minutes then flip each cutlet gently so both sides crisp up and bake for another ten minutes or until the coating is deep golden and a thermometer reaches 165 degrees Fahrenheit inside the thickest part

Finish and Serve:

Let the chicken rest for a minute or two then scatter fresh parsley or basil over the top before serving to add freshness and color

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Parmesan is hands down my favorite part of this dish the nutty salty layer gets incredibly crispy and golden every time I make it I am reminded of holiday dinners where my grandfather would always sneak a few extra shavings of Parmesan onto his serving

Storage Tips

Store any leftover chicken in an airtight container in the refrigerator for up to three days The crust keeps remarkably crisp if you avoid wrapping in foil For best reheating results place the chicken back in a hot oven or on a skillet to revive the crunch Never microwave if you want a crispy coating

Ingredient Substitutions

If you need gluten free swap the panko for gluten free crumbs or crushed gluten free crackers Fresh herbs can be swapped according to what is on hand thyme or rosemary both blend beautifully with Parmesan For a spicy twist add a pinch of cayenne or crushed red pepper to the breadcrumb mixture

Serving Suggestions

Serve alongside a simple arugula salad for freshness or pair with roasted vegetables and lemon wedges If you want to make it feel even more special spoon over a little warm marinara sauce or top with extra slivers of Parmesan Family style presentation is always a hit at my table

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Cultural Context

Parmesan crusted chicken borrows flavors from Italian American cooking but has become a true comfort food across many kitchens The combination of cheese breadcrumbs and herbs is a nod to classic Italian cotoletta while oven baking keeps things lighter and more approachable for weeknight meals

Recipe FAQs

→ What keeps the chicken tender inside?

Butter and olive oil help lock in moisture, keeping the chicken juicy during baking.

→ How do you get a golden, crunchy crust?

Pressing the chicken into the Parmesan breadcrumb mixture ensures a thick, even coating that bakes up crisp.

→ Can I use fresh herbs with this dish?

Yes, fresh parsley, basil, thyme, or rosemary can be sprinkled on after baking or added to the butter for extra flavor.

→ What’s the best way to reheat leftovers?

Reheat in a 375°F oven for 10-15 minutes, or briefly in a skillet to keep the coating crisp.

→ Is this dish gluten-free?

To make it gluten-free, substitute gluten-free breadcrumbs or crushed gluten-free crackers for panko.