This parmesan crusted chicken is an absolutely delicious meal that’s simple, healthy, and easy. Since I first made it, it’s become a weeknight staple with some veggies and potatoes. Everyone loves it!

This recipe takes me straight back to childhood. My mom made baked chicken all the time, always with starch and a veggie. There is something so comforting about a meal like this. And this recipe for baked parmesan-crusted chicken takes a standard breaded chicken and kicks it up a bit. The parmesan crisps nicely and adds great flavor. Served with some greens, we like green beans or broccoli, and add some potatoes, and you’ve got a delicious comfort meal in under 30 minutes.

To keep this a bit on the healthier side, you will lightly fry the chicken before baking it. I also use a breadcrumb mixture of panko with almond flour. This lightens up the mixture while adding a little protein too. It’s a great combo.

Ingredients needed

Thinly sliced chicken breast (if you can find them this way, but them)
Panko breadcrumbs
Parmesan
Egg
Flour
Italian seasoning

How to make parmesan-crusted chicken

Start with thinly sliced chicken breast. Sometimes I find it already thinly sliced and pounded and that’s the one I buy.
Pat dry the chicken and lightly season with a little salt and pepper.
Dust a little flour on each side.
Dip the chicken in a whisked egg.
Let the excess egg drip off then press into a parmesan and breadcrumb mixture.
You are going to lightly fry the chicken with a little avocado or olive oil then pop them in the oven to finish cooking.

Tips for the Parmesan-crusted chicken

I like to buy pre-cut thin chicken breast but if you can’t find it that way, cut a regular chicken breast in half and pound it out a little so it’s nice and thin.
To make this meal complete, serve with some greens like broccoli or green beans, and maybe some roasted or mashed potatoes. That’s how we like it.
Make sure the chicken is dabbed dry, floured lightly, and the breadcrumb mixture is pressed firmly in. This will make sure it all cooks and sticks on well.
I like to add a small spoonful of mayo to my egg mixture because I think it adds a little moisture to chicken which can easily dry out.

More recipes like this

Parmesan Crusted Chicken

Print Recipe

Prep Time 10

Cook Time 20

Servings: 4

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

2 large chicken breasts, sliced into 4 thinner pieces Or buy the already thin cut pieces (4-6 pieces)
1/4 cup flour
2 eggs whisked add a small spoonful of mayo if you want to keep the chicken more moist
1 cup almond flour
1/4 cup panko breadcrumbs
1/2 cup parmesan cheese, grated
1 tsp Italian seasoning
salt & pepper

Method

Preheat oven to 400F.
Pat the chicken dry then lightly salt and pepper each side.
In a shallow bowl, whisk the eggs. You can add a little mayo if you want more moisture for the chicken.
In another shallow bowl, add the almond flour, breadcrumbs, parmesan, and Italian seasoning.
In a large skillet, heat some oil. A good 2 tablespoons
Lightly flour each side of the chicken and shake off any extra.
Dip the chicken in the eggs, let any excess drip off, then press into the breadcrumbs. Make sure to firmly press. If you can let the chicken sit and rest for about 15 minutes, do it. Otherwise go straight to frying.
Place in the skillet and cook for about 3 minutes per side. You will have to work in a couple batches. Place on a greased or parchment lined baking sheet. Bake for 7 minutes. I like to serve this with potatoes and green beans.

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