This Parmesan-crusted chicken is a deliciously easy dish 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 35 minutes.
This Parmesan-crusted chicken is a delicious way to jazz up chicken breast. It uses a handful of ingredients you likely have on hand and bakes in 15-20 minutes.
This dish is incredibly versatile. It's easy to make on busy nights and fancy enough to serve guests.
The serving options are endless. Slice and serve on top of a green salad with balsamic dressing for lunch. Pair with roasted potatoes and broccoli for dinner. Or dress this chicken to impress by topping it with a simple arugula salad.
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Ingredient notes
- 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 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℉. 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 ensure it is well coated.
- Transfer the chicken to the prepared sheet pan. Spray the top of the chicken with olive or avocado oil.
- Bake the chicken until it reaches an internal temperature of 165℉, approximately 15-20 minutes. Use an instant-read thermometer to check the temp.
- 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℉ oven until warm.
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Recipe FAQs
If thin-sliced chicken breasts are not readily available at your supermarket, use boneless, skinless ones. Cut the chicken breast in half horizontally through the middle with a sharp knife to create two thinner pieces.
When cooked, chicken needs to reach an internal temperature of 165℉. The cooking time will depend on the chicken's size and thickness and the temperature of the oven.
Breaded chicken is incredibly versatile and can be served with various side dishes. Try lemon pepper green beans, honey thyme roasted carrots, roasted pesto cauliflower, pasta, rice, and potatoes, such as cheesy hashbrown casserole. Pair this chicken with kale and apple slaw or pasta salad like this summer pasta salad.
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📖 Recipe Card
Baked Parmesan Crusted Chicken
EQUIPMENT
Ingredients
- 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
For serving
- Parmesan shavings
- lemon wedges
Instructions
- Move the oven rack to the top third of the oven. Preheat oven to 425℉. 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℉, approximately 15-20 minutes.
- Serve with Parmesan shavings and a squeeze of fresh lemon.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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