I love using simple pantry staples, chicken breasts, panko, grated Parmesan, egg and garlic powder to make my Baked Parmesan Crusted Chicken. It’s a quick, family-friendly dish that pairs well with salads, pasta, or roasted veggies. Lemon wedges and parsley add a bright finish that pulls the plate together.

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I love this Healthy Parmesan Crusted Chicken because it somehow stays juicy inside yet gets that satisfyingly crisp outside. It features 1 lb boneless skinless chicken breasts, 1 large egg (or 2 egg whites), 3/4 cup panko breadcrumbs and 1/2 cup finely grated Parmesan cheese plus garlic powder and paprika for a little kick.

This Baked Parmesan Crusted Chicken and Parmesan Crusted Chicken Breast is just as happy on a salad as it is served as a main, and makes Oven Baked Chicken Breasts actually exciting. Lemon wedges and chopped fresh parsley brighten it up, and I can barely wait to dig in.

Why I Like this Recipe

* I love how the crust gets super crispy while the inside stays juicy, no dry chicken.
* It feels fancy enough for guests but simple enough for a weeknight meal, so I actually make it a lot.
* Leftovers are never boring because it pairs with so many sides and still tastes good cold or reheated.
* My friends always ask for the recipe, which makes me feel kinda proud even though its really easy.

Ingredients

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Chicken breasts: lean protein, low carb, filling, builds muscle but can dry out if overcooked.
Egg: adds protein and moisture, helps coating stick, yolk adds richness and fat.
Greek yogurt: optional for moisture, adds tang, some protein and calcium, keeps chicken tender.
Panko breadcrumbs: give crispy texture, mostly carbs, low fat, light and airy crunch.
Parmesan cheese: salty umami, adds protein and calcium, browns nicely for great flavor.
Olive oil: healthy mono unsaturated fat, helps browning and crisping, use sparingly for fewer calories.
Lemon wedges: bright acidic pop, cuts richness, adds fresh citrus flavor and balances saltiness.

Ingredient Quantities

1 lb boneless skinless chicken breasts, about 2 large ones, pounded to even thickness or sliced in half

1 large egg, beaten (or 2 egg whites if you want less fat)

1 tbsp plain Greek yogurt or milk, optional for extra moisture

3/4 cup panko breadcrumbs, lightly packed

1/2 cup finely grated Parmesan cheese, packed (fresh is best, but pregrated works)

1 tsp garlic powder

1/2 tsp onion powder

1 tsp dried Italian seasoning or dried parsley

1/2 tsp paprika (smoked or regular)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp olive oil or melted butter, for brushing (or cooking spray)

Lemon wedges and chopped fresh parsley for serving, optional

How to Make this

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1. Preheat oven to 425F and line a baking sheet with parchment or foil, spray lightly with cooking spray. Pat chicken dry and pound to even thickness or slice each breast in half so they cook evenly, then season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

2. In a shallow bowl beat 1 large egg (or 2 egg whites for less fat) with 1 tbsp plain Greek yogurt or milk if using; this helps the crumbs stick and keeps the chicken moist.

3. In another shallow bowl mix 3/4 cup lightly packed panko, 1/2 cup finely grated Parmesan, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp dried Italian seasoning (or dried parsley), 1/2 tsp paprika, and a pinch more salt and pepper; stir well so the cheese is evenly distributed.

4. Dip each chicken piece into the egg mixture letting excess drip off, then press firmly into the panko mixture so a nice crust forms and the crumbs stick well. Repeat if you want a thicker crust.

5. Arrange the crusted breasts on the prepared sheet leaving a little space between them. Brush the tops with 2 tbsp olive oil or melted butter or give them a light spray of cooking oil to encourage browning.

6. Bake on the middle rack about 18 to 22 minutes for larger breasts, less for thin cutlets, until the internal temperature reads 165F (74C) and the crust is golden and crispy. Don’t overcook or the chicken will dry out.

7. For extra crispness you can pop them under the broiler for 1 to 2 minutes at the end but watch closely so the crumbs don’t burn.

8. Let the chicken rest 4 to 5 minutes before slicing so the juices settle, then serve with lemon wedges and chopped fresh parsley if you like. Great over salads, pasta, or with roasted veggies.

Equipment Needed

1. Baking sheet lined with parchment or foil and a little cooking spray
2. Meat mallet or rolling pin plus a zip bag or plastic wrap for pounding chicken flat
3. Two shallow bowls for the egg wash and the panko mixture
4. Whisk or fork to beat the egg (and yogurt or milk)
5. Measuring cups and spoons for panko, cheese and spices
6. Pastry brush or oil mister for brushing/spraying the crust
7. Tongs or a fork to dredge and transfer the breasts without losing the coating
8. Instant read thermometer and oven mitts for safe cooking and checking doneness

FAQ

Can I use chicken thighs or bone in pieces instead of breasts?

Yes you can, but adjust cooking. Boneless thighs cook faster and stay juicier, use same method but check earlier. Bone in pieces need longer, about 5 to 10 more minutes at 400°F and you should use an instant read thermometer to be safe. Always pound or slice to even thickness so the crust cooks evenly.

How do I keep the crust extra crispy when baking?

A few easy tricks: bake on a wire rack set over a sheet pan so air circulates, preheat the sheet pan so the crust starts crisping on contact, lightly brush or spray the crust with oil, and dont crowd the pan. Bake at 400 to 425°F for best results, depending on thickness.

I want it lower fat, what can I change?

Use 2 egg whites instead of a whole egg, skip the melted butter and use a quick spray of oil or just 1 tablespoon olive oil brushed on. Baking instead of pan frying saves a lot of fat, and you can cut the Parmesan slightly if you want less calories, but it will change the flavor a bit.

Can I prep this ahead or freeze it?

Yes. For freezing: bread the chicken, lay pieces on a tray to flash freeze, then transfer to a freezer bag. Bake from frozen at 400°F adding about 8 to 12 minutes, check temp. You can also fully cook then freeze, reheat in oven to keep crust crisp. If prepping ahead for same day, breaded chicken can sit in fridge up to 24 hours.

How do I know the chicken is done without drying it out?

Use an instant read thermometer aimed at the thickest part, target 165°F. If you dont have one, cut into the thickest part and check juices run clear and meat is no longer pink. Let it rest 3 to 5 minutes before slicing so juices re-distribute.

Any good substitutions for panko or Parmesan if I have dietary needs?

For gluten free use GF panko or crushed cornflakes, crushed rice cereal, or almond meal for a low carb option. Parmesan can be swapped for nutritional yeast for a cheesy flavor, or a finely grated hard cheese you prefer. For a crunchy, keto friendly crust try crushed pork rinds mixed with Parmesan or cheese substitute.

Healthy Parmesan Crusted Chicken Recipe Substitutions and Variations

Egg: swap for 2 egg whites, or 1 tbsp ground flax mixed with 3 tbsp water (let sit 5 min), or 3 tbsp aquafaba for a vegan binder — all give good coating hold.
Panko breadcrumbs: use equal parts whole wheat breadcrumbs, crushed cornflakes for extra crunch, or 3/4 cup almond flour for a low carb option; almond flour wont get quite as crispy.
Parmesan cheese: sub Pecorino Romano 1:1 for a saltier tang, or stir 2–3 tbsp nutritional yeast into the crumbs for a dairy free “cheesy” flavor.
Olive oil (for brushing): use avocado oil or a light cooking spray to cut calories, or melted butter/ghee if you want richer browning and flavor.

Pro Tips

1) Pound or halve the breasts so they cook evenly, but dont go crazy with the mallet or you’ll turn them mushy. If they came straight from the fridge let them sit 15 to 20 minutes first so they warm up a bit and finish juicier.

2) Make the egg mix richer with a spoon of Greek yogurt or a splash of milk, it really helps the crumbs stick and keeps the meat moist. For an extra thick crust double-dip: egg, crumbs, then egg and crumbs again, press firmly and let them rest 5 minutes so the coating sets before you bake.

3) Use freshly grated Parmesan and pulse the panko a couple times in a food processor if you want the crumbs to cling better. Toss the crumb mix with a teaspoon of olive oil or melted butter so it browns evenly in the oven and gives you better crunch without frying.

4) Pull the chicken at about 160 F on an instant read thermometer, let it rest 4 to 5 minutes and the carryover heat will get it to 165 F so it stays juicy. If you broil to crisp the top, give it only 1 minute and watch the oven, crumbs burn way faster than you expect.