Golden Parmesan Crusted Chicken Delight
This Golden Parmesan Crusted Chicken Delight is crispy on the outside, tender on the inside, and packed with savory Parmesan flavor. Chicken breasts are coated in a cheesy breadcrumb crust, pan-seared until golden, then finished in the oven for perfectly juicy results. A fast, family-friendly dinner ready in about 30 minutes.
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
For extra crispy results: Make sure the chicken is patted dry before breading, and press the coating firmly onto the chicken. Avoid overcrowding the skillet and sear in batches if needed.
Bake-only option: Skip pan-searing and bake at 425°F for about 18 to 22 minutes, lightly spraying the tops with oil for better browning.
Storage: Refrigerate leftovers in an airtight container up to 3 days.
Reheating for crispiness: Reheat in the oven at 350°F for 10 to 15 minutes or air fry at 375°F for 4 to 6 minutes. Microwaving softens the crust.
Swap: Boneless skinless thighs work too and stay especially juicy, but may need a few extra minutes in the oven.