Baked Parmesan Crusted Chicken

Baked Parmesan Crusted Chicken is crispy on the outside, and tender on the inside, with the perfect hint of lemon!

We love Baked Parmesan Crusted Chicken so much that we have multiple versions of this dinner favorite. Be sure to check out our Mayo Parmesan Chicken Bake as well as Parmesan Crusted Stuffed Chicken.

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 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 decided to add a little bit of lemon which was the perfect addition to this Baked 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, Parmesan Crusted Chicken is super easy to make, and perfect for a busy weeknight!

How to Make Parmesan Crusted Chicken

SOAK. Prepare the 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.

Place the chicken pieces on a baking sheet lined with parchment or foil, and spray with cooking spray. The cooking spray helps them get crisp and golden brown in the oven.

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

Air Fry Baked Parmesan crusted chicken

Using an air fryer helps give the crispy exterior of oil frying, but without the added calories.

• Coat the chicken and spray it with cooking spray.
• Place chicken breasts, two at a time, in the basket of an air fryer.
• Fry at 375°F for 20-22 minutes, flipping halfway. 

Recipe Tips

Bread crumb coating. To help the coating stick to the chicken, pat the breasts dry before dredging them in the egg mixture and then the breadcrumb coating. 

• Add even more flavor by seasoning the bread crumb coating with oregano, rosemary, thyme, or Italian seasoning. Use dry herbs or fresh herbs. (1 tablespoon of fresh herbs equals 1 teaspoon of dried herbs) 
• Substitute or mix the bread crumbs with panko bread crumbs.

Lemon zest. Lemon zest is taken from the outer peel. Wash the citrus. 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. Here are a few tips to help achieve a crispier Baked Parmesan Chicken Crust:

• 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. Watch very carefully because broiled foods can go from perfectly crisp to burnt in seconds. 
• Don’t overcrowd the pan.

Baking moist chicken in the oven

Using a brine yields a moist baked chicken.

• Fill a bowl with 1 quart of warm water and add ¼ cup salt.
• Let the chicken breasts soak in the water mixture for at least 15 minutes, or cover the bowl and refrigerate it for up to 6 hours.
• If you brine the chicken, then omit the 1 tsp of salt listed in the recipe.

Overcooking can cause dry rubbery chicken. Undercooking can cause chewy raw chicken. For the best cook, the internal temperature of the chicken should reach 165°F, not more and not less. 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

Serve Parmesan Crusted Chicken with any of your favorite sides—salads, veggies, potatoes, or bread. We enjoy serving these with:

• Mashed Potatoes
• Baked Zucchini Chips
• Dinner Rolls
• Twice Baked Sweet Potatoes
• Roasted Vegetables

Storing Info

Make ahead of time and store or 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.
• 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.)

Baked: Cook chicken and allow to cool.

• Store covered in the fridge for 3-4 days.
• Flash freeze for 1-2 hours and store in an airtight freezer-safe container and freeze for 1-3 months.

For more baked chicken recipes:

• Baked Pesto Chicken
• Crispy Cheddar Chicken 
• Baked Chicken Fingers
• Crispy Baked Ranch Chicken
• Oven Baked Drum Sticks

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!