Parmesan-crusted chicken gives you a crisp, golden shell with a nutty, salty bite and tender, juicy meat inside. The Parmesan and breadcrumbs form a crunchy crust, while simple seasonings like garlic powder and paprika add warmth and depth. This recipe is fast, needs only one egg to bind the coating, and uses a quick sear plus oven bake to lock in juices — perfect for a busy weeknight or a relaxed weekend dinner. Serve it with a fresh salad or roasted vegetables for a complete plate, or slice it over pasta for a heartier meal. If you’d like a slightly different oven method, check out this oven-baked version for more ideas.

Why You’ll Love This Parmesan Crusted Chicken

Quick to make: minimal prep and a short bake time make for fast weeknight cooking.
Crispy outside, juicy inside: skillet sear then oven bake locks in moisture.
Simple pantry ingredients: breadcrumbs, Parmesan, egg, and basic spices.
Kid-friendly crunch that adults will enjoy too.
Flexible for sides and serving styles—salads, pasta, sandwiches.
Hands-on time is low; most time is passive baking.
Flavorful without complicated techniques or special tools.
Easy to scale up or down for 1–4 servings.

What Is Parmesan Crusted Chicken?

Parmesan-crusted chicken is a breaded chicken breast coated in a mixture of breadcrumbs and grated Parmesan, then seared briefly and finished in the oven. The taste is savory and slightly nutty from the Parmesan, with a warm, garlicky background and a smoky hint from paprika. The texture balances a satisfying crisp crust with a tender interior. It’s a comforting, homey dish that works for casual weeknights, easy dinner guests, or a simple weekend lunch. The cooking method—egg dip, seasoned breadcrumb coating, quick skillet browning, and oven finish—keeps the meat juicy and gives a reliably crunchy exterior.

Ingredients for Parmesan Crusted Chicken

Main Ingredients

2 chicken breasts
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 egg
2 tablespoons olive oil

(Use the exact amounts above for consistent results.)

Ingredient Notes (Substitutions, Healthy Swaps)

Breadcrumbs: Use panko for extra crunch or regular breadcrumbs for a finer crust. Gluten-free breadcrumbs work well if you need a GF option.
Parmesan: Freshly grated Parmesan gives the best flavor and melt. Pre-grated can work but may be slightly drier.
Egg: If you prefer not to use egg, try a simple egg wash substitute like 3 tablespoons plain yogurt thinned with 1 tablespoon water (optional swap). Note: binding may be slightly weaker.
Olive oil: Can be swapped for avocado oil or another neutral oil for searing. Butter mixed with oil adds richness but watch for burning.
Seasoning: Adjust salt to taste, especially if your Parmesan is very salty.

Step-by-Step Instructions

Step 1 – Prep and preheat

Preheat your oven to 400°F (200°C). Lightly oil or spray a baking dish and set it near the stove.
Pat the chicken breasts dry with paper towels so the coating will stick.

Step 2 – Make the crumb mixture

In a bowl, mix 1 cup breadcrumbs, 1/2 cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon paprika, and salt and pepper to taste.
Beat the egg in a shallow bowl in a separate dish.

Visual cue: The breadcrumb mix should look evenly speckled with Parmesan and spices.

Step 3 – Coat the chicken

Dip each chicken breast into the beaten egg until fully coated.
Press the egg-coated chicken into the breadcrumb mixture, turning to cover both sides. Press firmly so the crumbs adhere well.

Step 4 – Sear the chicken

Heat 2 tablespoons olive oil in a skillet over medium-high heat. When the oil shimmers, add the chicken breasts.
Sear for 2–3 minutes per side, or until both sides are golden brown and the crust holds together.

Pro cue: Use a nonstick or well-seasoned skillet and avoid moving the chicken too often; a confident flip preserves the crust.

Step 5 – Bake until cooked through

Transfer the seared chicken to the prepared baking dish.
Bake in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Pro cue: Start checking at 18 minutes if your breasts are thin. Overbaking dries the meat.

Step 6 – Rest before serving

Remove the chicken from the oven and let rest for 3–5 minutes before slicing or serving. Resting helps the juices settle and keeps the meat moist.

Pro Tips for Success

Bring chicken to near room temperature for 15 minutes before cooking so it cooks evenly.
Dry the chicken thoroughly; damp meat will cause the coating to slide off.
Press crumbs firmly onto the chicken to form a secure crust that won’t flake off when searing.
Use medium-high heat for a quick sear; too hot burns the crumbs, too cool makes them soggy.
Finish in the oven to ensure even cooking without over-browning the crust.
Use an instant-read thermometer for reliable doneness—165°F (74°C) is safe.
Let the chicken rest for a few minutes to retain juices.
If you want extra-crispy crust, broil for 1 minute at the end—watch closely to avoid burning.

Flavor Variations

OPTIONAL: Lemon-Parmesan — Add 1 teaspoon lemon zest to the crumb mix and squeeze fresh lemon juice over the chicken before serving for brightness.
OPTIONAL: Herby Crunch — Add 1–2 tablespoons finely chopped fresh parsley or basil to the breadcrumb mixture.
OPTIONAL: Spicy Kick — Mix 1/4–1/2 teaspoon cayenne or red pepper flakes into the crumbs for heat.
OPTIONAL: Mustard Binder — Brush chicken lightly with Dijon mustard before the egg dip for tang and better adhesion.
OPTIONAL: Pesto Twist — Spoon a thin layer of pesto onto the chicken under the crust before baking for an herb-forward lift.
OPTIONAL: Butter Finish — Dot the tops with a little butter or brush with melted butter after baking for a richer finish.

Serving Suggestions

Serve alongside a simple green salad dressed with lemon vinaigrette for a light dinner.
Plate with roasted or steamed vegetables like broccoli, asparagus, or green beans.
Slice and tuck into a sandwich or wrap with lettuce and tomato.
Toss sliced chicken with pasta and a light cream or tomato sauce for a heartier meal.
Offer a side of garlic mashed potatoes or rice pilaf for comfort-food appeal.
Pair with a crisp white wine or iced tea for a relaxed meal setting.
Garnish with lemon wedges and chopped parsley for color and freshness.

Make-Ahead, Storage & Reheating

Make-ahead: Prepare the breadcrumb mixture and beat the egg up to one day in advance and store covered in the fridge. You can also bread the chicken and keep it covered in the fridge for up to 4 hours before cooking.
Storage: Store cooked chicken in an airtight container in the refrigerator for 3–4 days.
Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through to help preserve crispness. A toaster oven works well for single portions. Avoid microwaving when possible, as it softens the crust.
Texture changes: Refrigeration will soften the crust. Reheating in an oven or skillet restores some crunch, but it won’t be as crisp as freshly cooked.

Storage and Freezing Instructions

Freezing cooked: You can freeze cooked chicken in a single layer on a baking sheet, then transfer to a sealed freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.
Freezing raw, breaded: Bread the chicken, place on a tray, freeze until solid, then transfer to a bag. Cook from frozen, adding a few extra minutes to the bake time and checking temperature carefully.
If you prefer not to freeze: Store in the fridge for up to 4 days or cook fresh when needed to keep the best texture.
Note: Freezing may slightly change the texture of the crust; crisp it up in the oven after thawing.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 740 kcal | 52 g | 40 g | 36 g | 2 g | 900 mg

Estimates vary by brands and portions.

FAQ About Parmesan Crusted Chicken

Q: My crust fell off when I seared the chicken. What went wrong?
A: The meat was likely too wet or the coating not pressed firmly. Pat the chicken dry and press crumbs onto the surface before searing. Also, don’t move the chicken during the first minute of searing.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs will need longer cooking time; boneless thighs cook in roughly the same time but check internal temperature for doneness.

Q: How do I know when the chicken is done without a thermometer?
A: Cut into the thickest part; juices should run clear and the flesh should be opaque with no pink. A thermometer is best for accuracy.

Q: My crust burned before the chicken cooked through. Help.
A: Lower the stove heat for the sear and sear just until golden, then finish in the oven. If your skillet runs hot, reduce to medium.

Q: Can I bake without searing first?
A: You can, but searing gives the best golden crust. If you skip searing, bake a little longer and keep an eye on color.

Q: Is this recipe good for meal prep?
A: Yes. Cooked chicken stores well in the fridge for 3–4 days and reheats well in the oven for lunches or quick dinners.

Notes

Use thin, even chicken breasts for uniform cooking; pound thick breasts lightly if needed.
Freshly grate the Parmesan for better texture and melt than pre-grated varieties.
When seasoning, remember Parmesan adds salt—taste the crumb mix before over-salting.
For even browning, heat the skillet until oil shimmers but not smoking.
Resting the meat for a few minutes keeps the juices inside when you slice.

Troubleshooting

Problem: Bland crust.
Fix: Increase Parmesan slightly and add an extra pinch of garlic powder or a squeeze of lemon before serving.

Problem: Soggy breadcrumbs after baking.
Fix: Sear until golden in the skillet first and re-crisp in a hot oven or under the broiler for 30–60 seconds.

Problem: Chicken dry after baking.
Fix: Avoid overbaking; check internal temperature at 160°F and let rest to reach 165°F. Use a thermometer to prevent guesswork.

Problem: Coating slides off while flipping.
Fix: Press crumbs firmly, use an egg wash, and use a thin metal spatula for a confident flip after the crust sets.

Problem: Too salty.
Fix: Reduce added salt in the breadcrumb mix if your Parmesan is salty. Serve with low-sodium sides.

Problem: Crust burns quickly.
Fix: Lower searing heat and sear briefly; finish in the oven. Add a bit more oil to prevent burning.

Final Thoughts

This Parmesan-crusted chicken is a reliable, tasty dish that balances crunchy texture with juicy meat using simple pantry ingredients and an easy cooking method. It’s flexible, fast, and friendly for cooks of any skill level — a great go-to for weeknights or a casual dinner with friends.

Conclusion

For more baked variations and tips on achieving a perfect crust, see Baked Parmesan Crusted Chicken – Tastes Better From Scratch.