This oil-free Parmesan Crusted Chicken recipe is an easy way to make juicy chicken with a crisp, savory Parmesan breadcrumb crust—no frying required!

A partially sliced parmesan crusted chicken fillet on a plate with a salad and a fork. — Photo Credits: Mark Beahm

The Crispiest Baked Parmesan Crusted Chicken

It’s crispy and juicy, but it’s baked, not fried, so it is light and less messy.
It pairs with just about any salad or veggie.
The chicken stays juicy while the Parmesan breadcrumbs turn golden and savory thanks to the easy step of toasting them first.

Chicken breasts coated in crisp, cheesey breadcrumbs are a home cook’s best friend. They’re quick and easy to make, a savior on evenings where there’s no time to plan. I love them as a main course in their own right, as a way to upgrade my favorite salads, or make leftovers feel like new again.

But before you get your frying pan out, preheat your oven and hear me out. These baked Parmesan-crusted chicken cutlets have all the crispiness and savory flavor of the delicious pan-fried version, but they’re faster, lighter, and don’t splatter your kitchen with oil. Plus, baking them on a sheet pan means you can cook them all at once instead of frying them in batches.

Don’t skip toasting the breadcrumbs before breading the chicken. It’s the secret to a golden, crunchy coating without frying!

How to Make Parmesan Crusted Chicken

With a couple of tricks, these baked cutlets are just as crispy as the pan-fried version. Toasting the breadcrumbs before breading the chicken makes them golden brown and crispy, even before baking. If you skip this step, they won’t get a chance to brown in the oven. Baking the cutlets on a wire rack allows for air circulation and more effective crisping. Flipping the cutlets halfway through baking ensures even browning and cooking.

Get ready. Preheat the oven to 425°F.
Toast the breadcrumbs. Spread 1 cup unseasoned breadcrumbs into an even layer on a rimmed baking sheet, and bake until golden brown, 6 to 8 minutes.
Make the Parmesan dredge. Scrape the breadcrumbs into a wide, shallow bowl. Add 1/2 cup grated Parmesan and 2 teaspoons Italian seasoning, whisking to combine. Set the baking sheet aside.
Make the chicken cutlets. Trim any excess fat from 1 pound boneless, skinless chicken breasts. One at a time, place your hand flat on top of each chicken breast to hold it steady, then use a filet knife to carefully cut it in half horizontally, starting at the thickest side.
Season the chicken. Pat the chicken cutlets dry and generously season all over with kosher salt and black pepper. Lightly coat both sides with 1/3 cup all-purpose flour and shake off any excess.
Bread the chicken. Place a wire rack in the baking sheet. In another wide, shallow bowl, beat 2 large eggs. Working one at a time, dip each cutlet in the egg mixture and coat both sides, letting the excess run off. Set the cutlet in the breadcrumb mixture and coat both sides, gently pressing the parmesan and breadcrumbs into the cutlet so they stick. Place the cutlet on the wire rack. Repeat with the remaining cutlets.
Bake. Bake the cutlets for 10 minutes. Flip and continue baking until an instant-read thermometer inserted in the thickest portion of chicken registers 165°F, about 10 minutes longer.
Finish and serve. Sprinkle on flaky sea salt and chopped fresh parsley. Serve immediately.

Swaps and Substitutions

Use panko: Panko breadcrumbs are flakier and airier than regular breadcrumbs. While regular breadcrumbs will create a thin, crisp crust on the cutlets, panko breading is thicker and crunchier. To make this recipe with panko, use the same amount, but they may need 8 to 10 minutes to toast. Gluten-free breadcrumbs will work, too!
Swap the seasoning: Instead of Italian seasoning, you can use another seasoning blend to taste. Try 1 to 2 teaspoons of herbes de Provence, this seafood seasoning blend, or just dried oregano.
Change up the cheese: Parmesan is nutty and deliciously funky, but you can swap it for a similar cheese, such as sharper-flavored Pecorino Romano, or slightly milder Grana Padano.

Two plates, each with a parmesan crusted chicken fillet and salad, one with a fork. Next to these are glasses of water, bowls of salt and pepper and another fork.

Perfect Pairings

This parmesan crusted chicken makes a quick weekday main to serve with easy green sides like sautéed broccoli rabe or Italian green beans. But where these cutlets really shine is to upgrade lighter meals with a parmesan crunch and extra protein. Here are a few of my favorites:

With a salad: I like to choose one that also features Parmesan cheese, like this lemon Parmesan salad, a Caesar salad, or this fennel salad.
On top of pasta: Slice the cutlets and add them to a bowl of lemon pasta, pasta pomodoro, or sun dried tomato pasta.
With a sauce: Dip these cutlets into some romesco, zhoug, chermoula, or tahini sauce.
In a sandwich: Build your own on a baguette, or use these cutlets in place of the seared chicken breast in this antipasto chicken sandwich.

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Parmesan Crusted Chicken

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Mark Beahm

Prep – 10

Cook – 30

Total – 40

American/Mediterranean

Serves – 4

Entree/Poultry

Ingredients

▢ 1 cup unseasoned breadcrumbs
▢ 1/2 cup grated Parmesan
▢ 2 teaspoons Italian seasoning
▢ 1 pound boneless, skinless chicken breasts
▢ Kosher salt, plus flaky sea salt for serving (optional)
▢ Black pepper
▢ 1/3 cup all-purpose flour
▢ 2 large eggs
▢ Chopped fresh parsley (optional)

Instructions

Get ready. Preheat the oven to 425°F.
Toast the breadcrumbs. Spread the breadcrumbs into an even layer on a rimmed baking sheet, and bake until golden brown, 6 to 8 minutes.
Make the parmesan dredge. Scrape the breadcrumbs into a wide, shallow bowl. Add the Parmesan and Italian seasoning, whisking to combine. Set the baking sheet aside.
Make the chicken cutlets. One at a time, place your hand flat on top of each chicken breast to hold it steady, then use a filet knife to carefully cut it in half horizontally, starting at the thickest side.
Season the chicken. Pat the chicken cutlets dry and generously season all over with kosher salt and black pepper. Lightly coat both sides with the flour and shake off any excess.
Bread the chicken. Place a wire rack in the baking sheet. In another wide, shallow bowl, beat the eggs. Working one at a time, dip the cutlet in the egg mixture and coat both sides, letting the excess run off. Set the cutlet in the breadcrumb mixture and coat both sides, gently pressing the parmesan and breadcrumbs into the cutlet so they stick. Place the cutlet on the wire rack. Repeat with the remaining cutlets.
Bake. Bake the cutlets for 10 minutes. Flip and continue baking until an instant-read thermometer inserted in the thickest portion of chicken registers 165°F, about 10 minutes longer.
Finish and serve. Sprinkle on flaky sea salt and parsley to finish (if using). Serve immediately.