Dinner

Crispy Parmesan Crusted Chicken Recipe

BySimon Carel October 18, 2025October 18, 2025

Introduction

Crispy Parmesan Crusted Chicken is a deliciously crunchy and flavorful dish that’s easy to prepare and perfect for a weeknight dinner. The combination of Parmesan, Panko, and cornflake crumbs creates a golden crust that seals in juicy, tender chicken breasts.

The dish shows a white plate with several layers: on the right is a golden-brown crusted chicken cut into seven strips with a crispy texture, in the middle top is a small white bowl of creamy white sauce, to the left of the bowl are bright green steamed broccoli florets, and on the far left is a mound of white rice topped with a square of butter sprinkled with black pepper and herbs. The plate sits on a white marbled surface with a wire rack holding more golden crusted chicken pieces slightly out of focus in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts (about 6 ounces each)
2 eggs (beaten, more if needed)
1 cup all-purpose flour
1 ½ teaspoons salt (divided)
¾ teaspoon black pepper (divided)
1 ¾ cups Panko bread crumbs
¾ cup cornflake crumbs
½ cup shredded Parmesan cheese
2 tablespoons dried parsley
1 ½ teaspoons garlic powder

Instructions

Step 1: Optional: Toast the Panko crumbs in a dry skillet over medium heat while stirring until fragrant and lightly browned. Let them cool.
Step 2: Preheat your oven to 375°F. Place a metal rack on a large rimmed baking sheet if available; otherwise, lightly spray the baking sheet with cooking spray.
Step 3: In a shallow bowl, beat the eggs and set aside. In another shallow dish, mix the flour with ½ teaspoon salt and ½ teaspoon black pepper.
Step 4: In a third dish, combine the Panko crumbs, cornflake crumbs, Parmesan cheese, dried parsley, garlic powder, and the remaining ½ teaspoon salt.
Step 5: Using a meat mallet, gently pound each chicken breast to about ½-inch thickness. Season both sides with the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
Step 6: Coat each chicken breast by dipping first in the flour mixture, then the beaten egg, and finally pressing into the crumb mixture to adhere well.
Step 7: Arrange the coated chicken on the prepared rack or baking sheet and lightly spray the tops with cooking spray.
Step 8: Bake for 20-25 minutes until the juices run clear. For extra crispiness, broil for 2 to 3 minutes until golden and ensure the internal temperature reaches 165°F.

Tips & Variations

For extra flavor, add a pinch of paprika or Italian seasoning to the crumb mixture.
Use crushed seasoned breadcrumbs instead of plain Panko for a different taste.
Serve with a squeeze of fresh lemon to brighten the dish.
To keep the crust crisp, avoid covering the chicken while reheating.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for about 10 minutes to maintain crispiness. Avoid microwaving as it can soften the crust.