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.

Baked 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 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!

Chicken covered in Parmesan cheese and breadcrumbs.

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. 
Baked Lemon Parmesan Chicken on a baking sheet lined with parchment paper.

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:

Baked Parmesan Crusted Chicken with a slice of lemon on top.

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

For more baked chicken recipes:

Baked Parmesan Crusted Chicken Recipe

5 from 12 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 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


  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!