Parmesan Crusted Chicken
- By Amy Dong
- Updated Oct. 1, 2024
This Parmesan Crusted Chicken is all about big, bold flavors and a texture that’s crunchy yet healthy since it’s baked, not fried. This recipe is fast and easy, healthy, and so satisfying!
In This Article
This post may contain affiliate links, at no additional cost to you.
Video: Watch Us Make This Recipe
Why This Recipe Stands Out
We all love a good chicken dish, and this Parmesan Crusted Chicken is one of the best. Here’s why:
- Baked, Not Fried: This recipe is baked, not fried, making it a healthier option when you want something crunchy, just like our Baked Chicken Wings.
- Fast and Easy: This Parmesan Crusted Chicken is easy enough for a busy weeknight yet tasty enough to serve friends on the weekend, like our Miso Glazed Salmon.
- Classic Flavors: Chicken and Parmesan are a classic combination, and this recipe does it justice.
- Great for Any Occasion: The combination of the savory Parmesan-crusted chicken with the fresh, herby bruschetta topping is a winner. It’s the ideal recipe for special gatherings or casual family meals.
- Incredible Combination The Parmesan crust on the chicken is crispy, and the bruschetta topping is bursting with the flavors of ripe tomatoes, garlic, and basil. It reminds us of our Bruschetta Pasta!
Key Recipe Ingredients
- Eggs – The beaten eggs in this recipe act as a binder, helping the coating stick to the chicken.
- Grated Parmesan Cheese – We use the “powder” type of Parmesan cheese in the coating for its intense flavor.
- Dry Italian Bread Crumbs – These bread crumbs add a nice crunch to the coating and provide great Italian flavors.
- Boneless Skinless Chicken Breasts – We use these for their lean protein and mild flavor, which allows the coating to shine.
- Italian Diced Tomatoes – We drain these tomatoes to prevent the topping from becoming too watery.
- Freshly Shaved Parmesan Cheese – It’s used in the bruschetta topping for its sharp, salty flavor.
Substitutions And Variations
Here are some of our favorite variations and substitutions:
- The Chicken: While we use boneless, skinless chicken breasts in this recipe, chicken thighs would work just as well, as they do in our Salsa Verde Chicken.
- The Coating: For a gluten-free option, substitute the all-purpose flour and bread crumbs with gluten-free alternatives. Almond flour or gluten-free bread crumbs would both work great.
- The Cheese: If you like stronger cheeses, try substituting the Parmesan with Pecorino Romano. It will give the chicken a whole new flavor and will remind you of our White Cheddar Mac and Cheese.
Step-By-Step Recipe Instructions
- Preheat oven to 375F and prepare the chicken by pounding it to an even thickness.
- Coat the chicken in flour, then in beaten eggs, and finally in the breadcrumb and Parmesan mixture. Place the coated chicken on a baking pan and bake for 20-30 minutes.
- While the chicken is baking, prepare the bruschetta topping by combining all the ingredients in a bowl.
- Once the chicken is cooked through, top each piece with a generous spoon of bruschetta topping and serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our favorite prep-ahead tips for this recipe:
- Prep the Chicken: You can easily prep the boneless, skinless chicken breasts ahead of time. Simply towel dry the chicken breasts and pound them to an even thickness. You can then store them in an airtight container in the fridge for up to 2 days until you’re ready to use them.
- Make Breadcrumb Mixture: The breadcrumb and Parmesan cheese mixture can also be prepared in advance. Simply combine the ingredients and store the mixture in an airtight container for up to 3 days.
What To Serve With Parmesan Crusted Chicken
Bread
- Some crusty artisan bread such as this French Bread Recipe or Rosemary Garlic Bread would work great with this easy dinner meal.
- This Easiest Garlic Cheese Bread is another great option that the kids will devour.
- We also highly recommend Olive Garden Style Bread Sticks for a complete meal.
Vegetables
- You can’t go wrong with some Easy Roasted Vegetables on the side.
- We also love our Roasted Brussels Sprouts and Air Fryer Broccoli with this delicious dish.
Soup and Pasta
- When it’s chilly outside, we love serving a warm comforting soup as a starter. You’ll love our Roasted Tomato Basil Soup!
- We love serving this with buttered thin spaghetti noodles or with 15-Minute Spaghetti Aglio e Olio.
Commonly Asked Questions
Why do I need to pound the chicken?
Pounding the chicken helps to ensure that it cooks evenly. It also tenderizes the meat, making it more enjoyable to eat. Aim for an even thickness of about 1/2 inch throughout.
Can I use chicken thighs instead of chicken breasts?
Yes, you can. Just remember that thighs are juicier and fattier than breasts, so it will change the nutritional values and the texture will be a bit different.
Can I use fresh tomatoes for the bruschetta topping?
You can use fresh tomatoes for the bruschetta topping, but we recommend using Italian diced tomatoes that have been drained. This will give you a consistently flavorful topping without the excess moisture that fresh tomatoes can sometimes bring.
How do I know when the chicken is done?
The chicken is done when the internal temperature reaches 165°F. You can use a meat thermometer to check this. Alternatively, you can make a small cut in the thickest part of the chicken. If the juices run clear and there is no pink color, the chicken is done.
How long does Parmesan Crusted Chicken keep?
Once cooked, Parmesan Crusted Chicken can be stored in the refrigerator for up to 3 days. Be sure to place it in an airtight container.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Parmesan Crusted Chicken
This Parmesan Crusted Chicken is fast and easy; it's healthy, fresh, and scrumptious! It's easy enough for a busy weeknight yet tasty enough to serve friends on the weekend.
Ingredients
For the Chicken
- ½ cup all purpose flour
- 3 large eggs, beaten
- ¼ cup grated Parmesan cheese, the "powder" type
- ⅓ cup dry Italian bread crumbs
- 5 boneless skinless chicken breasts, towel dried
For Bruschetta Topping
- 28 oz Italian diced tomatoes, drained
- 4 cloves garlic, minced
- 1 TB olive oil
- ½ cup Parmesan cheese, freshly shaved
- ¼ cup fresh basil leaves, chopped
- 1 ½ TB balsamic vinegar
- kosher salt, to taste
- freshly ground black pepper , to taste
Instructions
- Preheat oven to 375F with rack on middle position. Line a large baking pan with foil and lightly grease it. Set aside.
- Place flour in a bowl. Place beaten eggs in another bowl. In a pie dish, combine bread crumbs and Parmesan cheese.
- Place towel dried chicken breasts in a single layer on cutting board. Place plastic wrap over the chicken and pound to an even thickness, about 1/2 inch throughout.
- Dip each piece in the flour, coating both sides and shaking off excess.
- Dip into eggs, letting excess drip off. Dip into bread crumb mixture to coat both sides.
- Place chicken breasts in prepared baking pan in a single layer. Bake uncovered for 20-30 minutes or just until insides are no longer pink; don't over bake.
- While chicken bakes, combine all bruschetta topping ingredients in a bowl and season with salt and pepper to taste. Let sit at room temp until chicken is done. Serve hot chicken with heaping spoonfuls of Bruschetta on top.
- Serve hot chicken with heaping spoonfuls of bruschetta topping.
Notes
- Pounding the chicken to an even thickness before breading is a crucial step. It helps the chicken cook evenly and also makes it more tender.
- We recommend serving the chicken with our homemade bruschetta topping. It’s easy to make and adds a fresh, tangy, and garlicky flavor that pairs perfectly with the crispy chicken.
- You can also opt to leave out the bruschetta topping if want just the crispy chicken.
- Alternative Option: Drizzle marinara sauce and sprinkle mozzarella/parmesan cheese on top of the crispy chicken. Place in oven just until cheese is melted.
- We love serving this with buttered thin spaghetti noodles or with 15-Minute Spaghetti Aglio e Olio. You also can’t go wrong with some French Bread Recipe or Rosemary Garlic Bread.
Nutrition (per serving)
Calories: 348kcal | Carbohydrates: 24g | Protein: 35g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 192mg | Sodium: 677mg | Potassium: 822mg | Fiber: 2g | Sugar: 5g | Vitamin A: 543IU | Vitamin C: 17mg | Calcium: 199mg | Iron: 4mg
More to Cook And Eat
- One Pan Gnocchi with Chicken and Spinach – This has been such a hit with my own family and countless others who have tried it since!
- Chicken Cacciatore – This Chicken Cacciatore is easy and makes a nice big serving that will feed a crowd.
- One Pot Pizza Pasta – So half of you want pizza and half want pasta. No worries. This one-pot deal has both of you covered. Easy and yummy. Little ones love this dish.
- Penne with Vodka Sauce – The entire family will love this creamy, flavorful dish. You’ll love how easy it is to make.