Pin
When you want something that just hits the spot, this parmesan chicken full of flavor-packed, crunchy topping totally fits the bill. All you need are a few basic kitchen staples, and you'll end up with something so tasty folks will want seconds—whether it's a special night or a chill weeknight meal.
I tried this on a night when we needed dinner fast but something with a fun twist. It was such a hit that now it’s practically a weekly tradition. Everyone in my house is a sucker for the cheesy crunch on top.
Ingredients List
- Chopped parsley or basil: finishes things with a pop of color and clean flavor always go with fresh if you can for the biggest difference
- Boneless skinless chicken breasts: saves you time at prep just be sure they’re about the same thickness or cut them yourself
- Ground pepper: wakes up the flavor and gives a bit of spice using whole peppercorns and a grinder makes it taste fresher
- Kosher salt: brings out all the flavors a flakier salt won’t overdo it
- Italian seasoning: gives that sweet herby finish any blend you like will work
- Grated Parmesan cheese: creates that salty, rich crust fine grating keeps it all together
- Panko breadcrumbs: make the coating extra crisp double check they’re fresh for the crunchiest bite
- Garlic powder: adds mellow savory goodness swap for onion powder if you’re out
- Olive oil: balances butter and crisps the edges pick extra virgin if you want some fruity flavor
- Butter: makes the coating rich and helps it stick unsalted is usually best for taste
Step by Step Directions
- Add the Finishing Touches:
- Let the chicken sit for just a minute out of the oven then top with heaps of fresh basil or parsley for a little color and flavor pop.
- Bake and Flip:
- Bake on the middle rack for ten minutes then carefully flip every piece and keep baking for another ten minutes. Make sure the coating is good and golden and the inside is at least 165 degrees Fahrenheit—for the juiciest bite.
- Space Out on the Sheet:
- Lay your crusted chicken on parchment lined baking sheet. Leave a little room between each so you get the crunch not steam.
- Dip and Coat:
- Press each chicken cutlet into the buttery mix, get both sides, then move it to the breadcrumb cheese bowl and smush so the coating really sticks.
- Butterfly Your Chicken:
- Take each breast and carefully slice across, like making a book, so you have thinner pieces. This way they cook nice and fast and all the way through.
- Prepare the Dry Bowl:
- In a second shallow bowl, mix together all the dry stuff—breadcrumbs, Parmesan, Italian herbs, salt, and pepper. Break up any clumps with a fork.
- Mix Up the Wet Stuff:
- Stir melted butter, olive oil, and garlic powder together til it’s smooth. This helps every bite turn out moist and tasty.
- Get Ready and Preheat:
- Line your baking pan with parchment and set the oven to 425 degrees Fahrenheit so it’s good and hot for when you’re ready to cook.
Pin
What makes this dish awesome for me is definitely the Parmesan layer. It always gets so golden and crunchy, and every time I pull it out of the oven, I think about those big family meals. My grandpa couldn’t resist sneaking a few extra cheesy edges onto his plate.
How to Store Leftovers
If you’ve got extras, stash them in a tight-lid container in the fridge for up to three days. Skip tinfoil—it’ll keep the coating crisp if you don’t wrap it. For that awesome crunch, pop the chicken in a hot oven or throw it in a skillet to reheat. Microwaving will make the crust go soggy, so try to avoid that.
Swaps and Options
Need it gluten free? Just use gluten free breadcrumbs or even crushed-up gluten free crackers. Out of fresh parsley or basil? Try a little rosemary or thyme instead—both go super well with the cheesy coating. Want a kick? Stir in some red pepper flakes or a dash of cayenne into your dry mixture before breading the chicken.
How to Serve
This is awesome with a bright arugula salad or roasted veggies and a couple lemon wedges on the side. Feeling a little fancy? Spoon over some warm marinara or add a few extra cheese shavings. Serve it up family style—people always dig that at my place.
Pin
Why It’s Popular
This cheesy chicken takes cues from Italian American dishes even though folks from lots of places love it now. The cheese, bread crumbs, and herbs are inspired by Italian cotoletta but baking instead of frying makes it easier for busy nights and light enough for everyone.
Recipe FAQs
- → How does the chicken stay so moist?
The mix of butter and olive oil keeps all the juices in, so your chicken turns out soft and juicy when it bakes.
- → How do you get that extra crisp outside?
Really press the chicken into the cheesy breadcrumb stuff, so it grabs a thick layer that bakes up crunchy.
- → Could I swap in fresh herbs for this?
Absolutely, throw on fresh basil, rosemary, parsley, or thyme after it's done or stir some into the melted butter for more flavor.
- → Best way to warm up leftovers?
Pop leftovers in a 375°F oven for about 10 minutes, or heat in a skillet quick to keep the outside crispy.
- → Is it safe for gluten-free folks?
For a gluten-free option, just use gluten-free crumbs or smash up some gluten-free crackers instead of panko.