Last updated on February 19th, 2026 at 11:12 am
Crispy, cheesy, pan-fried perfection
There is something deeply satisfying about biting into perfectly crispy chicken. That golden crust. That juicy center. That savory Parmesan flavor that lingers just long enough to make you reach for another bite. This Golden Parmesan Crusted Chicken Delight delivers exactly that experience. It is crunchy on the outside, tender and moist on the inside, and ready in about 30 minutes.
If you are building your collection of reliable chicken dinner recipes, this one deserves a permanent spot in your rotation. It works for weeknights, casual family dinners, and even when guests show up unexpectedly. It looks impressive, tastes indulgent, and requires surprisingly simple ingredients.
Why You Will Love This Parmesan Crusted Chicken
This recipe balances convenience and flavor beautifully. The coating is made from freshly grated Parmesan, crisp Panko breadcrumbs, and a blend of pantry spices that elevate the chicken without overpowering it. A quick pan-sear locks in moisture and creates that irresistible golden crust, and a short finish in the oven ensures perfectly cooked chicken every time.
If you love juicy oven chicken but want something with more texture and crispiness, this recipe is a delicious step up. For an ultra tender baked version, you might also enjoy this Juicy Easy Baked Chicken Breast recipe.
That recipe focuses on tenderness and simplicity, while this Parmesan crusted version adds crunch and bold flavor.
What Makes This Chicken Extra Crispy
There are three key factors that make this recipe stand out:
- Even thickness
Pounding the chicken to an even thickness ensures uniform cooking. No dry edges, no undercooked centers. - Panko breadcrumbs
Panko creates a lighter, crispier crust compared to traditional breadcrumbs. - Pan-sear first
Searing in olive oil and butter creates instant golden color and begins crisping the crust before baking finishes the job.
Time Breakdown
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
This makes it ideal for weeknight dinner ideas when time is limited but flavor still matters.
Ingredients You Will Need
4 boneless, skinless chicken breasts
1 cup freshly grated Parmesan cheese
1 cup Panko breadcrumbs or Italian-style breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
2 large eggs
1 tablespoon olive oil
1 tablespoon melted butter
Optional for serving
Fresh parsley
Lemon wedges
Kitchen Tools
Large skillet
Baking sheet
Parchment paper
Shallow bowls for breading
Meat mallet or rolling pin
Meat thermometer
Step-by-Step Instructions
Step 1: Prepare the Oven and Baking Sheet
Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it. This ensures easy cleanup and prevents sticking.
Step 2: Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap. Gently pound them to an even thickness, about ½ to ¾ inch thick. This step ensures even cooking and prevents dryness.
Pat the chicken dry with paper towels before breading. Removing excess moisture helps the coating stick better.
Step 3: Set Up the Breading Station
In a shallow bowl, combine Parmesan, breadcrumbs, garlic powder, onion powder, basil, salt, and pepper. Mix thoroughly so the spices distribute evenly.
In a second bowl, beat the eggs until smooth.
Step 4: Bread the Chicken
Dip each chicken breast into the egg mixture, ensuring it is fully coated. Let excess egg drip off.
Press the chicken firmly into the Parmesan breadcrumb mixture. Flip and press again so both sides are evenly coated. Gently press the coating into the surface to help it adhere during cooking.
Place the breaded chicken on a plate while you finish coating the remaining pieces.
Step 5: Pan-Sear for Golden Perfection
Heat olive oil and melted butter in a large skillet over medium heat. The butter adds flavor while the olive oil prevents burning.
Once hot, add the chicken breasts in a single layer. Do not overcrowd the pan. Cook for 2 to 3 minutes per side until golden brown. You are not cooking them through at this stage, only building color and texture.
Transfer the chicken to the prepared baking sheet.
Step 6: Finish in the Oven
Bake for 15 to 20 minutes, or until the internal temperature reaches 165°F. Using a thermometer ensures juicy results.
Let the chicken rest for 5 minutes before slicing. Resting allows the juices to redistribute.
Flavor Variations
You can easily customize this recipe to suit your preferences:
Add lemon zest to the breadcrumb mixture for brightness.
Add red pepper flakes for subtle heat.
Use smoked paprika for a deeper savory note.
Mix in a tablespoon of grated Pecorino Romano for sharper cheese flavor.
Serving Ideas
This chicken pairs beautifully with a wide range of sides.
Serve it with mashed potatoes and roasted green beans for classic comfort.
Slice it over a Caesar salad for a high-protein lunch.
Pair it with lemon butter pasta for an elegant dinner.
Serve it alongside roasted vegetables for a balanced meal.
For a Mediterranean-inspired dinner, try pairing it with roasted zucchini and tomatoes like in this Mediterranean Chicken Zucchini Bake.
That dish focuses on fresh vegetables and baked flavors, while this recipe brings crisp texture and richness.
Make It Healthier
If you are looking to lighten the recipe:
Bake entirely instead of pan-searing. Spray lightly with oil and bake at 425°F for extra crispiness.
Use whole wheat breadcrumbs.
Reduce cheese slightly and increase herbs for flavor balance.
Serve over a salad instead of pasta or potatoes.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat while maintaining crispiness, bake at 350°F for 10 to 15 minutes. Avoid microwaving if possible, as it softens the crust.
You can also reheat in an air fryer for 4 to 6 minutes at 375°F to restore crunch.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs work well and stay even juicier. Cooking time may vary slightly.
How do I keep the crust from falling off?
Make sure the chicken is dry before dipping in egg. Press the coating firmly into the surface. Avoid flipping too early during searing.
Can I make this ahead of time?
You can bread the chicken and refrigerate it for up to 4 hours before cooking. Cook just before serving for best texture.
Can I freeze Parmesan crusted chicken?
Yes. Freeze after baking. Reheat from frozen at 375°F until warmed through.
Can I air fry this recipe?
Yes. Air fry at 375°F for about 12 to 15 minutes, flipping halfway, until internal temperature reaches 165°F.
Golden Parmesan Crusted Chicken Delight
Equipment
- Large Skillet
- Baking Sheet
- Parchment Paper
- 2 Shallow Bowls (Breading Station)
- Meat Mallet or Rolling Pin
- Instant-read thermometer
- Tongs or Spatula
Ingredients
Chicken
- 4 boneless skinless chicken breasts pounded to even thickness
- 2 large eggs beaten
Parmesan Crust
- 1 cup Parmesan cheese grated (freshly grated recommended)
- 1 cup Panko breadcrumbs or Italian-style breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
For Cooking
- 1 tbsp olive oil
- 1 tbsp butter melted
Optional for Serving
- fresh parsley chopped
- lemon wedges for squeezing over chicken
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it so the chicken finishes baking without sticking and cleanup stays easy.
- Prepare the chicken for even cooking. Place chicken breasts between two sheets of plastic wrap or parchment. Pound gently to an even thickness (about 1/2 to 3/4 inch). This step prevents dry edges and ensures the center cooks through at the same time as the outside.
- Set up a simple breading station. In one shallow bowl, beat the eggs until smooth and fully combined. In a second shallow bowl, mix Parmesan, Panko breadcrumbs, garlic powder, onion powder, dried basil, salt, and black pepper. Stir well so the seasoning is evenly distributed throughout the coating.
- Bread each piece thoroughly. Pat the chicken dry with paper towels so the coating sticks better. Dip one chicken breast into the egg mixture, letting any excess drip off. Press it firmly into the Parmesan breadcrumb mixture, coating both sides. Use your hands to press the crust onto the chicken so it adheres well and stays crispy during cooking. Repeat with remaining chicken.
- Heat the skillet for a golden crust. In a large skillet over medium heat, add olive oil and melted butter. Allow the fat to heat until shimmering. If the pan is not hot enough, the coating can soak up oil and turn soggy instead of crisp.
- Pan-sear to lock in crunch. Add the breaded chicken to the skillet in a single layer (cook in batches if needed). Sear for 2 to 3 minutes per side, until the crust is deeply golden and crisp. Avoid moving the chicken too early. Let it sit so the crust sets and browns properly. This step creates the signature crunchy exterior.
- Transfer to the baking sheet to finish cooking gently. Move the seared chicken to the prepared baking sheet. Bake for 15 to 20 minutes, or until the thickest part of the chicken reaches 165°F (75°C). Using an instant-read thermometer prevents overbaking and helps keep the chicken juicy.
- Rest before slicing. Remove chicken from the oven and let it rest for 5 minutes. Resting helps juices redistribute through the meat, keeping every bite moist while the crust stays crisp.
- Serve and enjoy. Serve hot with a squeeze of lemon and a sprinkle of fresh parsley if desired. This chicken pairs well with roasted vegetables, mashed potatoes, rice, or a fresh pasta salad.
Notes
Enjoyed this recipe? Leave a review!
There are no reviews yet. Be the first one to write one.
