This Parmesan Crusted Chicken is a deliciously easy dish that you will add to your menu again and again. With just a few ingredients, this tender baked chicken can be on your dinner table in just 35 minutes.
This Parmesan-crusted chicken is a delicious way to jazz up chicken breast. It comes together with a handful of ingredients that you likely have on hand and bakes in just 15-20 minutes.
This dish is incredibly versatile. It's easy enough to make on busy nights and also fancy enough to serve guests.
The serving options are endless. Slice and serve on top of a garden salad for lunch. Pair with roasted potatoes and broccoli for dinner. Or dress this chicken to impress by topping it with a simple arugula salad.
- Chicken - I like using thin-cut chicken cutlets for this recipe. They are tender and cook quickly.
- Parmesan cheese - Use a microplane to grate the cheese for a fine texture.
- Dijon mustard adds a wonderful tangy flavor and also acts as the glue to hold the cheese breading on the chicken.
- Seasonings - Turn to your pantry for dried parsley, garlic powder, and black pepper.
How to make Parmesan Chicken Cutlets
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 425 degrees. Adjust the oven rack to be in the upper third of the oven. Line a baking sheet with parchment paper and set aside.
- Add the Parmesan cheese, panko breadcrumbs, and seasonings in a shallow bowl. Toss to combine.
- Brush one side of each chicken breast with a thin layer of mustard.
- Transfer the chicken - mustard-side down - to the Parmesan mixture. Press the chicken into the mixture to make sure it is well-coated. Brush the top (second side) of the chicken with mustard.
- Flip to coat the other side with the cheese mixture, pressing the chicken into the mixture to make sure it is well coated.
- Transfer the chicken to the prepared sheet pan. Spritz the top of the chicken with olive or avocado oil spray.
- Bake until the chicken reaches an internal temperature of 165 degrees, approximately 15-20 minutes.
- Garnish with Parmesan shavings and lemon wedges.
Storing and reheating
- Store leftover chicken in an airtight container in the refrigerator for up to three days.
- Reheat chicken on a preheated sheet pan in a 375-degree oven until warmed through.
If thin-sliced chicken breasts are not readily available at your supermarket, use boneless skinless chicken breasts. With a sharp knife, cut the chicken breast in half horizontally through the middle to create two thinner pieces.
When cooking chicken, the chicken needs to reach an internal temperature of 165 degrees. The amount of cooking time will depend on the size and thickness of the chicken as well as the temperature of the oven as specified in the recipe.
Breaded chicken is incredibly versatile and delicious with a variety of side dishes. Try green beans, carrots, roasted cauliflower, pasta, rice, and potatoes, such as cheesy hashbrown casserole. Pair this chicken with apple slaw, potato salad, or pasta salad like this summer pasta salad.
Baked Parmesan Crusted Chicken
- 2 cups freshly grated Parmesan cheese (loosely filled, not packed)
- ½ cup panko breadcrumbs
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons Dijon mustard
- 1¼ pounds thin-sliced boneless skinless chicken breasts
- olive oil or avocado oil spray
- Parmesan shavings
- lemon wedges
- Move the oven rack to the top third of the oven. Preheat oven to 425 degrees. Line a half sheet pan with parchment paper. Set aside.
- Add Parmesan cheese, breadcrumbs, parsley, garlic powder, and pepper to a shallow dish. Toss to combine.
- Brush one side of each chicken cutlet with a thin layer of mustard. Place the chicken, mustard-side down, into the Parmesan coating mixture. Press to ensure the coating sticks. Then, brush the top of the chicken with mustard and flip the chicken over to coat the other side with the cheese mixture. Make sure the chicken is fully coated. Transfer the chicken to the prepared pan.
- When all of the chicken is coated, spritz it with olive oil (or avocado oil) spray. Bake the chicken until its internal temperature reaches 165 degrees, approximately 15-20 minutes.
- Serve with Parmesan shavings and a squeeze of fresh lemon.
- If thin-sliced chicken breasts are not readily available at your supermarket, use boneless skinless chicken breasts. With a sharp knife, cut the chicken in half horizontally through the middle to create two thinner pieces.
- When cooking chicken, the chicken needs to reach an internal temperature of 165 degrees. The amount of cooking time will depend on the size and thickness of the chicken as well as the temperature of the oven as specified in the recipe.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.