Baked Parmesan Crusted Chicken is a beloved dish that combines the delight of crispy, golden chicken with the rich flavor of Parmesan cheese. It’s one of those recipes that brings joy to both the cook and the diners, perfect for weeknight dinners or when you’re hosting someone special. I first discovered this dish while searching for something quick yet delicious to serve to friends, and it quickly became a go-to favorite. With a few simple steps, you can create a dish that’s not just comforting but also full of flavor.
Why You’ll Love This Dish
There are countless reasons to love this Baked Parmesan Crusted Chicken. First and foremost, it’s an incredibly quick recipe that comes together in no time, making it ideal for busy weeknights. The ingredient list is straightforward and budget-friendly, ensuring you can whip up a hearty meal without breaking the bank. Plus, it’s a dish that appeals to both kids and adults alike—what’s not to love about crispy, cheesy chicken?
“I made this for dinner last week, and my kids couldn’t get enough! It was gone before I could even think about leftovers!”
How to Make Baked Parmesan Crusted Chicken
Making Baked Parmesan Crusted Chicken is a straightforward process. You’ll start by prepping your chicken cutlets and spices, then create a dredging station for your chicken. After a quick sauté in olive oil for that perfect golden crust, you’ll finish it off in the oven. In just a few easy steps, you’ll have a dish that is not only appetizing but also beautifully presented.
Gather These Items
To make this delicious dish, you’ll need:
- 1.25 pounds chicken cutlets
- Kosher salt and pepper (to taste)
- 2 eggs (beaten)
- ¼ cup flour of choice
- ⅔ cup breadcrumbs
- ½ cup parmesan cheese (freshly grated)
- 1 ½ teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon celery salt (or plain salt)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons olive oil (divided)
- Chopped parsley (for serving)
- Lemon wedges (for serving)
Feel free to swap the flour with gluten-free options or use different types of breadcrumbs for added texture.
Step-by-Step Instructions
- Preheat your oven to 400°F. Line a large sheet pan with parchment paper.
- Season chicken cutlets generously with Kosher salt and pepper on both sides.
- Set up your dredging station: Beat the eggs in a shallow plate. Place flour in another plate, and combine breadcrumbs, grated parmesan, and seasonings in a third plate.
- Coat each chicken cutlet in flour, dip it into the beaten eggs, then press into the breadcrumb mixture for even coverage.
- Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat.
- Cook two breaded cutlets at a time for about 2 minutes on each side, or until golden brown. Transfer them to the prepared sheet pan.
- Bake the chicken in the preheated oven for 10-12 minutes, or until cooked through (the internal temperature should reach 165°F).
- Garnish with chopped parsley and serve with fresh lemon wedges.
Best Ways to Enjoy It
This Baked Parmesan Crusted Chicken is delicious on its own, but you can also elevate the meal with complementary sides. Serve it alongside a fresh green salad drizzled with balsamic vinaigrette, roasted vegetables, or creamy mashed potatoes. A glass of Chardonnay or a light sparkling water with lemon makes for a delightful pairing.
How to Store
If you happen to have any leftovers (which is rare with this dish!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven preheated to 350°F for about 10 minutes, or until heated through. Avoid using the microwave for reheating as it may make the chicken soggy.
Helpful Cooking Tips
- For the crispiest texture, ensure your chicken is coated evenly and press firmly into the breadcrumb mixture.
- You can add a pinch of cayenne pepper to the breadcrumb mix if you enjoy a little kick in your chicken.
- Using freshly grated Parmesan cheese enhances the flavor significantly compared to the pre-grated alternatives.
Recipe Variations
Feel free to get creative with this recipe! You could add herbs like fresh rosemary or thyme to the breadcrumb mixture for additional flavors. For a lighter version, try swapping the chicken cutlets for turkey or eggplant slices for a vegetarian twist. You can also experiment with different cheeses—like mozzarella or pecorino—for unique variations.
Frequently Asked Questions
How long does it take to prepare Baked Parmesan Crusted Chicken?
Preparation takes around 15 minutes, and cooking will take about 15-20 minutes, making the total time about 30-35 minutes.
Can I use other cuts of chicken?
Absolutely! This recipe works well with chicken breasts, thighs, or even tenders.
Is it possible to freeze the leftovers?
Yes, you can freeze the cooked chicken. Ensure it’s well-wrapped in plastic wrap or aluminum foil and stored in an airtight container. It will keep well for up to 2 months.
Baked Parmesan Crusted Chicken
A delicious and quick recipe for crispy, golden chicken covered in rich Parmesan cheese, perfect for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Poultry
Ingredients
- 1.25 pounds chicken cutlets
- Kosher salt and pepper (to taste)
- 2 eggs (beaten)
- ¼ cup flour of choice
- ⅔ cup breadcrumbs
- ½ cup parmesan cheese (freshly grated)
- 1 ½ teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon celery salt (or plain salt)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons olive oil (divided)
- Chopped parsley (for serving)
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 400°F. Line a large sheet pan with parchment paper.
- Season chicken cutlets generously with Kosher salt and pepper on both sides.
- Set up your dredging station: Beat the eggs in a shallow plate. Place flour in another plate, and combine breadcrumbs, grated parmesan, and seasonings in a third plate.
- Coat each chicken cutlet in flour, dip it into the beaten eggs, then press into the breadcrumb mixture for even coverage.
- Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat.
- Cook two breaded cutlets at a time for about 2 minutes on each side, or until golden brown. Transfer them to the prepared sheet pan.
- Bake the chicken in the preheated oven for 10-12 minutes, or until cooked through (the internal temperature should reach 165°F).
- Garnish with chopped parsley and serve with fresh lemon wedges.
Notes
For the crispiest texture, ensure your chicken is coated evenly and press firmly into the breadcrumb mixture. You can add a pinch of cayenne pepper to the breadcrumb mix for a kick.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg