Recipes › Main Course › Baked Parmesan Crusted Chicken Recipe

Baked Parmesan Crusted Chicken Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired baked parmesan crusted chicken features tender chicken breasts coated in a golden, crispy mixture of panko breadcrumbs, grated Parmigiano-Reggiano, and Italian herbs. The chicken is baked until the crust turns bronzed and crunchy while the meat inside remains juicy and succulent. Served with marinara sauce and fresh basil, it captures the essence of classic Italian-American comfort food.

Ingredients

• 4 boneless, skinless chicken breasts (about 180g each)
• 120 ml (1/2 cup) whole milk
• 100 g (3/4 cup) all-purpose flour
• 150 g (1 1/2 cups) panko breadcrumbs
• 100 g (1 cup) grated Parmigiano-Reggiano cheese
• 10 g (2 tablespoons) fresh Italian parsley, finely chopped
• 5 g (1 teaspoon) dried oregano
• 3 g (1/2 teaspoon) garlic powder
• 2 g (1/2 teaspoon) sea salt
• 1 g (1/4 teaspoon) freshly ground black pepper
• 30 ml (2 tablespoons) extra virgin olive oil
• 240 ml (1 cup) marinara sauce for serving
• Fresh basil leaves for garnish

Instructions

1. Pat the chicken breasts dry with paper towels. Place each breast between two sheets of plastic wrap and gently pound to an even thickness of about 1.25 cm (1/2 inch) using a meat mallet.

2. Pour the milk into a shallow bowl. In another shallow bowl, combine the flour with a pinch of salt and pepper.

3. In a third bowl, combine the panko breadcrumbs, grated Parmigiano-Reggiano, chopped parsley, dried oregano, garlic powder, salt, and black pepper. Mix thoroughly until evenly distributed.

4. Line a baking sheet with parchment paper and lightly brush with olive oil. Preheat the oven to 200°C (400°F).

5. Working with one chicken breast at a time, dredge it in the flour mixture, shaking off excess. Dip into the milk, then coat thoroughly and evenly with the breadcrumb-cheese mixture, pressing gently to adhere. Place on the prepared baking sheet.

6. Drizzle the remaining olive oil over the top of each breaded chicken breast.

7. Bake in the preheated oven for 22-25 minutes until the crust is golden brown and the internal temperature reaches 74°C (165°F) when measured with a meat thermometer at the thickest part.

8. Remove from the oven and let rest for 3-4 minutes before plating.

9. Warm the marinara sauce in a small saucepan over medium heat. Plate the chicken and spoon warm marinara sauce alongside or over the top. Garnish with fresh basil leaves and a light grating of additional Parmigiano-Reggiano if desired.

Substitutions

• Substitute panko breadcrumbs with crushed Italian breadcrumbs or finely ground almonds for a lower-carb option
• Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, more peppery flavor
• Use almond flour or chickpea flour in place of all-purpose flour for a gluten-free version
• Substitute milk with unsweetened almond milk or buttermilk for dairy-free or tangy variations

Tips

• For extra crispness, refrigerate the breaded chicken for 30 minutes before baking, or use an egg wash instead of milk for better adhesion of the coating
• Pound the chicken to even thickness so it cooks uniformly and remains tender rather than drying out
• Use freshly grated Parmigiano-Reggiano rather than pre-grated cheese for superior flavor and texture in the crust
• Do not skip the resting period after baking; it allows the juices to redistribute, keeping the chicken moist

Though popularized in Italian-American cuisine, this technique reflects the Italian tradition of breading and frying cutlets, known as cotoletta. The baking method is a modern, lighter adaptation that maintains the golden, crispy crust while reducing oil content, making it accessible for contemporary home cooking while honoring the classic preparation.

You might also like

High-Protein

Baked Salmon With Pesto Recipe

25 min · Main Course

Baked Shrimp Scampi Recipe

30 min · Main Course

High-Protein

Baked Trout with Almonds Recipe

35 min · Main Course

Best Chicken Parmesan Recipe

45 min · Main Course