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This baked parmesan crusted chicken recipe is crispy on the outside, and tender on the inside, with the perfect hint of lemon!

For more favorite chicken recipes, check out our Mayo Parmesan Chicken Bake as well as our Baked Chicken Drumsticks.

Baked Parmesan Crusted Chicken cut into slices on a white plate.


Everyone Loves Chicken Dinners!

My family loves chicken for dinner! I love that chicken is so versatile and easy to cook! It’s great in everything from Tacos to Stir Fry, and my kids love it.

Baked chicken is one of my favorite main dishes, and I love coming up with new flavor combinations for it.

For this recipe, we added a little bit of lemon which was the perfect addition to this baked parmesan crusted chicken.

Why we love this:

  • Easy. It’s super easy to make and perfect for a busy weeknight!
  • Tasty. It has a crunchy lemon and parmesan crust on the outside, and the chicken is tender and flavorful on the inside.
  • Everyone loves it! Believe it or not, it was a hit with the whole family, even the kids!
Chicken covered in Parmesan cheese and breadcrumbs.

Ingredients

  • boneless skinless chicken breasts or chicken cutlets. If needed, use a meat mallet to pound the slices in an even thickness.
  • egg
  • lemon zest – Use a zester, the small part of a cheese grater, or a paring knife to shave the lemon peel. Stop when you get to the white part of the fruit. One medium lemon should yield 1 tablespoon of zest.
  • fresh lemon slices
  • dry bread crumbs – for a crispier texture substitute or mix the regular breadcrumbs with panko breadcrumbs.
  • grated parmesan cheese
  • garlic powder Add even more flavor by seasoning the bread crumb coating with oregano, rosemary, thyme, or Italian seasoning.
  • salt
  • black pepper
Baked Chicken on a baking sheet lined with parchment paper.

How to Make Parmesan Crusted Chicken

  1. SOAK. Trim the chicken and cut it into serving-size pieces. Pat dry. In a medium bowl, whisk together the egg and lemon juice. Place the chicken pieces in the egg mixture, cover, and refrigerate for thirty minutes.
  2. PREP. Preheat the oven to 400°F. Line a baking sheet with parchment or foil and set aside.
  3. COAT. In a shallow dish, whisk together the bread crumbs, parmesan, lemon zest, garlic powder, salt, and pepper. Dip the chicken pieces into the bread crumbs, coating both sides. Place on the prepared baking sheet and spray with cooking spray.
  4. BAKE. Bake for 15 minutes, flip, and bake an additional 10 minutes, until crispy and golden brown. Serve with fresh lemon slices.

Air Fryer Directions

  1. Coat the chicken and spray it with cooking spray.
  2. Place chicken breasts in the air fryer basket making sure there is space in between.
  3. Fry at 375°F for 20-22 minutes, flipping halfway. 
Baked Parmesan Crusted Chicken with a slice of lemon on top.

Recipe Tips

  • Make it crisp. Don’t overcrowd the pan.
    • Use the broiler: When there are about 1-2 minutes left in the bake time, turn on the broiler and move the dish to the top rack. Broil for 1-2 minutes on each side.
  • Temperature. To avoid dry or rubbery chicken the ideal internal temperature should be 165°F. Once the chicken is done baking, allow it to rest for about 15 minutes before serving.
  • Bake time suggestions at 400°F
    • boneless skinless chicken breasts: 20-25 minutes 
    • chicken tenders/cutlets: 15-20 minutes
    • bone-in thighs: 35-45 minutes 
    • drumsticks: 30-40 minutes

Storing Info

  • Make ahead of time. Coat chicken, place on a plate, and cover with plastic wrap. Store in the fridge for 1-2 days before baking.
    • To freeze, coat chicken, flash freeze for 1-2 hours, and keep in a freezer-safe container for up to  6 months. (To freeze chicken it must not have been frozen before.)
  • STORE. Cook chicken and allow to cool. Store covered in the fridge for 3-4 days.
  • FREEZE. Flash freeze for 1-2 hours and store in an airtight freezer-safe container and freeze for 1-3 months.

Serving Suggestions

Serve parmesan crusted chicken with any of your favorite sides—salads, veggies, potatoes, or bread. We enjoy serving these with:

Close up of baked parmesan crusted chicken recipe cut into slices.

For More Chicken Recipes:

5 from 18 votes

Parmesan Crusted Chicken Recipe

By: Lil’ Luna
Baked parmesan crusted chicken is crispy on the outside, and tender on the inside, with the perfect hint of lemon!
Servings: 4
Prep: 40 minutes
Cook: 25 minutes
Total: 1 hour 5 minutes

Ingredients 

  • 2 pounds boneless, skinless chicken breasts
  • 1 egg
  • 2 tablespoons fresh lemon juice
  • 1 cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • zest of one lemon
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • fresh lemon slices for serving

Instructions 

  • Trim the chicken and cut it into serving-size pieces. In a medium bowl, whisk together the egg and lemon juice. Place the chicken pieces in the egg mixture, cover, and refrigerate for thirty minutes.
  • Preheat the oven to 400°F. Line a baking sheet with parchment or foil and set aside.
  • In a shallow dish, whisk together the bread crumbs, parmesan, lemon zest, garlic powder, salt, and pepper. Dip the chicken pieces into the bread crumbs, coating both sides. Place on the prepared baking sheet and spray with cooking spray.
  • Bake for 15 minutes, flip, and bake an additional 10 minutes, until crispy and golden brown. Serve with fresh lemon slices.

Video

Nutrition

Calories: 415kcal, Carbohydrates: 21g, Protein: 55g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 191mg, Sodium: 1154mg, Potassium: 925mg, Fiber: 1g, Sugar: 2g, Vitamin A: 180IU, Vitamin C: 5.6mg, Calcium: 136mg, Iron: 2.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

This chicken looks like it will be a hit with my family! Thank you for sharing this yummy recipe, Alicia! Go visit Alicia over at The Baker Upstairs for more delicious recipes! 



About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




11 Comments

    1. You can totally swap out for chicken tenders. I’d say maybe around 15 minutes, flipping once halfway through. Depending on your oven and the size of your tenders, it may be a little more or less. The best way to know is if the internal temperature is 165 degrees. Just keep an eye on the tenders and check the internal temp for the best accuracy!

  1. 5 stars
    This is our new favorite recipe. My family requests it once a week! Quick, easy and delicious. Thank you for sharing.

  2. 5 stars
    These turned out great! Its so nice to find a recipe that is so simple and tastes so great. These will be made often. Thank you!

  3. 5 stars
    I made this for a bunch of friends for dinner last night and it was so good – everyone loved it! I had panko on hand instead of bread crumbs and chicken cutlets instead of breasts but it worked just as well I think! Thanks for the recipe, definitely one I’ll make again (probably soon).