This post may contain affiliate links. See our disclosure policy.
Parmesan Crusted Chicken is so tender and flavorful it doesn’t need any kind of sauce. The crisp Parmesan baked crust could almost pass for fried chicken!
Feature With This Recipe
- Easy Chicken Recipe
- Suggestions for Parmesan Crusted Chicken
- Alternative Cooking Methods
- How to Serve Parmesan Crusted Chicken
- Storing and Reheating Leftovers
- Frequently Asked Questions about Parmesan Chicken
- More Delicious Chicken Recipes
- How to Make Paprika Parmesan Crusted Chicken
- Paprika Parmesan Crusted Chicken Recipe
This Parmesan Crusted Chicken holds a special place in my heart; it was served at our wedding luncheon years ago. I remember having a little taste of it at the luncheon and wanted to dive face first in and finish mine and everyone’s around me, but refrained because I was wearing all white and didn’t want to burst out of my dress! Our little family makes this dinner every year around our anniversary (my kids lovingly refer to it as “Anniversary Chicken”) and it’s a meal we always look forward to. We serve it with our Creamy Bowtie & Asparagus Pasta and it always brings me back to that happy day when I got married.
Easy Chicken Recipe
People are sometimes surprised at how simple this Parmesan Crusted Chicken is, because it is so packed with flavor and texture. Its crispy on the outside and juicy and tender on the inside. It’s prepped in a matter of minutes and always turns out perfectly! Here’s all you need:
- Boneless skinless chicken breasts. You can use boneless thighs too, if you wish.
- Parmesan cheese. I like to use the finely ground Parmesan cheese (like the kind you sprinkle over spaghetti) to coat the chicken, then sprinkle freshly grated Parmesan over the top as a garnish.
- Italian bread crumbs. You can also use Panko bread crumbs and add Italian seasoning.
- Melted butter. Rolling the chicken in butter will help give it that tasty fried chicken taste.
- Paprika. I love the beautiful red color and mild, sweet flavor that paprika adds to this Parmesan crusted chicken recipe.
- Optional seasonings. This parmesan chicken is perfect as-is but if you are looking for some flavor variety you can add garlic powder or dry ranch dressing mix to the crumb coating.
Suggestions for Parmesan Crusted Chicken
- You can easily double or triple this recipe! I’ve made it for large family and church gatherings and it always gets devoured. You can make a lot and it stays well in warmers.
- To make it more “kid friendly” we sometimes cut the chicken into strips before breading and baking. The cheesy crust bakes up so crispy that it could almost pass for fried chicken!
- Don’t over bake! The chicken should bake up in 30 to 35 minutes in the oven until the juices run clear. Overcooking can make the chicken too dry.
Alternative Cooking Methods
- Pan Frying – Heat some oil in a cast iron skillet and pan fry over medium heat until cooked through (165 degrees F) on the inside
- Air Frying – Spray chicken with olive oil cooking spray and place in the air fryer basket. Air fry at 350 degrees for 25-30 minutes. Check chicken for doneness after 20 minutes and flip the chicken pieces if necessary.
How to Serve Parmesan Crusted Chicken
Our favorite way to serve this chicken is with our Creamy Bowtie & Asparagus Pasta. It can also be served with spaghetti noodles, sauce, and fresh mozzarella to make a classic Chicken Parmesan. Rice or mashed potatoes are also great side dish ideas. For a low-carb option, try cutting up the chicken into slices and serving over salad or alongside roasted or steamed vegetables (roasted broccoli is one of our favorites with this recipe).
Storing and Reheating Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. I typically don’t like re-heating chicken in the microwave. I prefer cutting the chicken into smaller pieces and heating in some oil in a non-stick skillet until heated through. You can also re-heat them by placing on a baking sheet and baking at 350-degrees for 6-7 minutes or until heated through.
Frequently Asked Questions about Parmesan Chicken
You need to have a good coating of butter on each piece of chicken before dipping into the crumb mixture. After dipping in the crumb mixture on both sides, place directly on the baking sheet. The more you handle it the more likely the crumb coating will come off.
It could be because you aren’t cooking the chicken at a high enough temperature or because you use flour in the coating. Sometimes using flour in your coating can make the breading soggy.
These are different in both texture and origin. In most recipes I prefer using a good Parmigiano Reggiano because it’s the real REAL deal, however in some recipes like this one, the powdery “Parmesan” works better and sticks to the chicken better as a coating.
Read Next: Marry Me Chicken
More Delicious Chicken Recipes
This recipe is actually one of our readers’ favorites too! It has made our Top 10 Chicken Breast Recipes list. Here are some more of our most popular chicken recipes:
How to Make Paprika Parmesan Crusted Chicken
Paprika Parmesan Crusted Chicken
Ingredients
- 1/3 cup Parmesan cheese
- 1 cup Italian bread crumbs
- salt & pepper (to taste)
- 4 chicken breast halves boneless, skinless
- 1/2 cup melted butter
- Paprika
Instructions
- Combine Parmesan cheese with breadcrumbs and salt & pepper on a plate or in a shallow dish, set aside.
- Season each chicken breast with a little sprinkle of salt (to taste) and dip in melted butter. Roll in crumb mixture until completely coated.
- Place in baking dish and sprinkle generously with paprika.
- Bake uncovered for 30-35 minutes @ 375 degrees – Do not overcook!
Notes
- Panko bread crumbs with a few teaspoons of Italian seasoning can be used in place of the Italian bread crumbs.
- If chicken breast thicknesses are uneven, or over an inch thick, cover the chicken with plastic wrap and pound them with a mallet or rolling pin to reach 1-inch thickness.
Sweet paprika I presume? 😊
This is a delicious chicken recipe. Will definitely be adding to my weeknight dinner rotation!
My family loved this wonderful chicken!
This made an awesome family dinner. Everyone loved it.
Just tried this recipe and my family loved it. Thank you so much!
My mother used to make “paprika chicken” and it was a big family favourite. This recipe is an improved version . Just follow the instructions and allow for variations in ovens and it will turn out fine. Personally, I always use a meat thermometer. Great recipe!
Thank you for your comment! It’s always fun to find people who have similar family recipes. I’m happy you like this one!
I was not happy with this recipe. I used thick breasts and they were not cooked in 35 minutes. I had lots of panko left over. Not sure if I will try this again.
If you have extra thick chicken breasts, they will definitely need to cook longer. If you pound them flat they won’t take as much time.
Use less panko!! Easy. And beat your chicken breasts.
This recipe must be for 8 chicken breast halves.
I had a lot of butter and bread crumbs with cheese wasted.
Could easily halve the ingredients for 4 chicken breast halves.
Looks amazing! We are making this tonight!
Do you use powdered parmesan cheese (like the Kraft stuff in the green can) or do you use shredded parmesan?
Yes, I use the powdered kind.. it blends with the breadcrumbs better. 🙂