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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.
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!
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
How to Make Parmesan Crusted Chicken
- 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.
- PREP. Preheat the oven to 400°F. Line a baking sheet with parchment or foil and set aside.
- 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.
- 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
- Coat the chicken and spray it with cooking spray.
- Place chicken breasts in the air fryer basket making sure there is space in between.
- Fry at 375°F for 20-22 minutes, flipping halfway.
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:
For More Chicken Recipes:
Parmesan Crusted Chicken Recipe
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
I’m trying to stay away from fried foods, but miss crispy chicken. This recipe really hit the spot.
I love this quick and easy chicken recipe. It’s a favorite in our home.
can you sub chicken tenders and if so how long would the baking time be ”
thanks, conni
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!
This is our new favorite recipe. My family requests it once a week! Quick, easy and delicious. Thank you for sharing.
Glad to share!! Happy your family likes it! Thank you!
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!
That makes me so happy to hear!! Thank you so much 🙂 I am so glad you liked this recipe!
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).
Those both work great! I’m glad everyone liked it! Thank you!
hey girl- this looks so tasty!