All you need is 30 minutes for this Parmesan Herb Crusted Chicken recipe that’s made with just 6 simple ingredients. Juicy chicken breasts are coated in a crunchy, golden-brown crust made from Italian-style panko breadcrumbs and savory Parmesan cheese, then oven-baked to perfection. This easy chicken dinner is quick, delicious and perfect for any occasion.
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If there’s one thing that gets me excited for dinner, it’s a perfectly crispy, golden-brown crust on a tender chicken breast. Enter, Parmesan Herb Crusted Chicken!
One of the first things my mom, Noni, ever taught me how to cook was chicken cutlets. (They were inspired by my Hungarian grandmother’s recipe for Wienerschnitzel!) Mastering the simple technique of breading and pan-frying chicken breasts adds one of the most versatile foods ever to your recipe repertoire. Here are just a few ways I love serving my herb and Parmesan crusted chicken:
- On top of a salad
- Tucked inside wraps
- Over a bed of rice
- On a bun
And the list goes on! With my pro tips and tricks, you can whip up a restaurant-worthy meal in minutes. The crunchy, herb-infused panko crust and the rich flavor of Parmesan cheese make this chicken breast recipe perfect for everything from weeknight dinners to dinner parties. And when you serve it alongside a pile of creamy mashed potatoes? Absolute heaven.
- Italian-style Panko breadcrumbs: These light, airy breadcrumbs create the ultimate crispy crust. The Italian-style seasoning adds an extra layer of flavor without the need for a bunch of extra spices.
- Parmesan cheese: Freshly grated Parmesan adds a salty, nutty richness to the crispy coating.
- All-purpose flour: This helps the egg wash adhere to the cutlets, ensuring a thick, even coating of that delicious Parmesan-panko mixture.
- Eggs: Acts as the glue that holds the breadcrumb mixture in place.
- Dijon mustard: Adds a subtle tang and depth of flavor that complements the Parmesan and herbs.
- Chicken breasts: Choose boneless, skinless chicken breasts of similar size for even cooking. If you’re using frozen chicken breasts, be sure to thaw them completely before starting.
See the recipe card for full information on ingredients and quantities.
- Preheat and prep. Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup—because who doesn’t love a quick kitchen clean-up?
- Set up your dredging station. In a medium shallow bowl, mix together the panko breadcrumbs and grated Parmesan cheese. In another shallow bowl, whisk the flour with a pinch of black pepper. In a third shallow bowl, whisk together the eggs and Dijon mustard until well combined.
- Dredge the chicken. Take each chicken breast and dredge it in the flour, shaking off any excess. Dip it into the egg mixture, ensuring it’s well coated, then press it into the breadcrumb mixture, making sure the Parmesan-panko crust adheres to all sides. You want every inch of that chicken covered in crispy goodness!
- Sear the chicken. Heat a large skillet over medium heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add the chicken breasts in batches, searing each side until golden brown. This step locks in the juices and gives the chicken its gorgeous, golden color. Place the seared chicken breasts on your prepared baking sheet, making sure they aren’t touching.
- Bake. Transfer the baking sheet to the oven and bake the chicken until it’s cooked through and reaches an internal temperature of 165°F. Depending on the thickness of your chicken breasts, this might take anywhere from 10 to 15 minutes.
After you remove the crusted chicken from the oven, let it rest for a few minutes before slicing. This helps retain the juices, keeping your chicken moist and flavorful.
- If your chicken breasts are a little uneven in thickness, I’d suggest giving them a quick pound before dredging. This way, they’ll cook up evenly—no more dry edges or undercooked centers!
- Feel free to customize the breadcrumb mixture with additional seasonings or spices. A pinch of crushed red pepper flakes adds a nice kick if you like a little heat.
- If your chicken breasts are on the thinner side, they may cook through entirely on the stovetop, meaning you can skip the oven altogether.
Here are some of my favorite side dishes to pair with this easy chicken dinner to make it a complete meal:
- Cheesy Mashed Potato Pancakes – The ultimate comfort food pairing.
- Caesar Pasta Salad – This is the recipe mashup of my dreams: thin, crispy, juicy chicken cutlets sliced into strips and piled atop shredded Romaine tossed with the best-ever homemade Caesar dressing and a shower of grated Parm. PERFECTION!
- Cacio e Pepe Pasta – A simple pasta side dish with butter, Parmesan cheese and black pepper can be a great choice, especially if you’re craving some carbs.
- Crispy Bacon-Wrapped Asparagus Bundles
- Easy Pull-Apart Pretzel Rolls
- Honey Roasted Carrots
This herb crusted Parmesan chicken recipe is the ultimate combination of simplicity and flavor. The panko breadcrumbs give a lighter, crispier coating than regular breadcrumbs, while the Parmesan cheese adds a savory richness that elevates the chicken to the next level. I can’t wait for you to try it!
Don’t forget to snap a photo and tag me on social media—I love seeing your delicious creations!
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- Chicken Schnitzel
- French Onion Chicken
- Stuffed Jalapeno Popper Chicken
- Cheesy Chicken Roulades with Pesto
- Chicken Milanese with Green Apple Salad
Ingredients
- 2/3 cup Italian-style Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 Tablespoons Dijon mustard
- 4 (6- to 8-oz.) chicken breasts
- Avocado or vegetable oil, for cooking
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil.
- In a medium shallow bowl, stir together the breadcrumbs and Parmesan cheese. In a second shallow bowl, whisk together the flour with ¼ teaspoon black pepper. In a third shallow bowl, whisk together the eggs and Dijon mustard.
- Dredge the chicken breasts in the flour then dip them in the egg wash and then into the breadcrumb mixture, pressing it onto all sides.
- Coat the bottom of a large skillet set over medium heat with a liberal amount of oil. In batches, sear the chicken breasts on both sides until golden brown then transfer them onto prepared baking sheet, spacing them at least 2 inches apart. (See Kelly’s Note.)
- Bake the chicken until it is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the oven and serve.
Kelly’s Notes
- Depending on the thickness of your chicken breasts, they may cook all the way through on the stove and not require additional cooking time in the oven.
- If your chicken breasts are a little uneven in thickness, I’d suggest giving them a quick pound before dredging. This way, they’ll cook up evenly—no more dry edges or undercooked centers!
- Feel free to customize the breadcrumb mixture with additional seasonings or spices. A pinch of crushed red pepper flakes adds a nice kick if you like a little heat.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Absolutely delicious and so easy. A fun twist on traditional chicken parm.
Thank you so much for rating the recipe, Jane! Glad you enjoyed the sliders :)
These look really good. I am all for keeping things simple. I also just listened to your podcast on the Food Blogger Pro podcast, that’s how I found your site. Really good stuff on there! Thank you.
Thanks so much, Kevin!
I love your mouth watering recipes. Thanks for sharing.
I will try the red velvet cake.
You are so welcome! Enjoy!
In the list of ingredients, meatballs are listed. I have read the recipe several times, and I cannot find them in the directions.
Hi Suzanne! Meatballs are not listed as an ingredient. Are you perhaps referring to the mini mozzarella balls?