Baked Parmesan Crusted Chicken

This Baked Parmesan Crusted Chicken has the perfect hint of lemon, and is oven baked to perfection – crispy on the outside, tender on the inside!

We love parmesan chicken so much, we have multiple versions. Be sure to check out our Mayo Parmesan Chicken Bake as well as Parmesan Crusted Stuffed Chicken.

Parmesan Crusted Chicken cut into slices on a white plate

Crispy + delicious

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 fries, 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 decided to add a little bit of lemon that was the perfect addition to this Parmesan Crusted Chicken.

It’s simple, crispy and fantastic! It has a crunchy lemon and parmesan coating on the outside, and the chicken is tender and flavorful on the inside. Believe it or not, it was a hit with the whole family, even the kids!

Best of all, it’s super easy to make, and perfect for a busy weeknight!

Lemon Parmesan Chicken on a baking sheet lined with parchment paper

How to Make Lemon Parmesan Chicken

SOAK. Prepare your chicken breasts by letting them sit in a mixture of beaten eggs and lemon juice to soak in some lemon flavor.

COAT. Dip the chicken in a mixture of bread crumbs, lemon zest, and parmesan cheese and place the chicken pieces on a baking sheet lined with parchment or foil, and spray with cooking spray.

*Note: The cooking spray helps them get crisp and golden brown in the oven.

BAKE. Bake at 400° for 15 minutes. Flip each piece of chicken and cook for an additional 10 minutes until they are crispy and brown (and smelling delicious!!)

SERVE with any of your favorite sides—salads, veggies, potatoes, or breads. We enjoy serving these with:

Parmesan Crusted Chicken with a slice of lemon on top

Additional Tips

Lemon Zest: Lemon zest is taken from the outer peel of a piece of citrus fruit, in this case a lemon. First, wash the citrus. Then, use a zester, the small part of a cheese grater, or a paring knife to shave the peel. Stop when you get to the white part of the fruit. One medium lemon should yield 1 tablespoon of zest.

Make it crisp: The nice thing about baking means a healthier dish, however it can also mean you don’t get the same texture as you would when frying. Here are a few tips on how to help achieve a crispier baked parmesan chicken:

  • Use the broiler: When there is 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. Watch very carefully because broiled foods can go from perfectly crisp to burnt in seconds. 
  • Don’t overcrowd the pan

Making this ahead of time: You can easily make this ahead of time. In fact, you can store/freeze both unbaked as well as baked parmesan crusted chicken.

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

Close up of baked parmesan crusted chicken cut into slices

As I mentioned before, these lemon parmesan baked chicken breasts are so tender and flavorful, and they were a huge hit with the whole family! This is definitely one that we’ll make again and again!

For more baked chicken recipes, check out:

Baked Parmesan Crusted Chicken Recipe

5 from 4 votes
Baked Parmesan Crusted Chicken is crispy on the outside, and tender on the inside, with the perfect hint of lemon!
Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 415 kcal
Author Lil' Luna


  • 2 pounds boneless, skinless chicken breasts
  • 1 egg
  • 2 tbsp fresh lemon juice
  • 1 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • zest of one lemon
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh lemon slices for serving


  • 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.

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! 

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About Alicia

Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day.

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Recipe Rating


  1. 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).

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

    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!