Parmesan Crusted Chicken

Chicken Recipes Reading Time: 10 minutes
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My simple recipe for Parmesan Crusted Chicken is the restaurant-worthy, weeknight friendly meal you’ve been missing. Juicy chicken breasts are coated in a creamy ranch dressing then topped with a crispy, crunchy panko-parmesan crust before baking. Best of all, it’s made with fewer than 10 ingredients and just 15 minutes of active prep!

This easy parmesan crusted chicken recipe is practically guaranteed to become a family favorite. For the cook in the family, you’ll love how simple it is to put together—dinner will be ready in just 35 minutes from start to finish. And nobody can resist the combination of moist chicken with a delicately crisp, perfectly cheesy breading.

For more easy, cheesy chicken recipes, check out my slow cooker chicken parmesan, slow cooker cheesy chicken enchilada pasta, and garlic parmesan chicken bake next!

Parmesan Crusted Chicken

Why You’ll Love This Easy Chicken Recipe

  • Quick & Easy – My friends, if you’re looking for dinner in a hurry, you can’t do much better than this baked parmesan crusted chicken. You only need to spend 15 minutes of active prep, and dinner will be ready in roughly the time it takes to watch your favorite sitcom.
  • Budget-Friendly – Considering a single serving of Longhorn Steakhouse parmesan crusted chicken would set you back nearly $25, this homemade version is a real steal. I’d venture to say you can make 4 full portions for that much—complete with a side of mashed potatoes and broccoli!
  • Splendidly Savory – Herby ranch dressing, umami parmesan, creamy provolone, garlicky chicken, and buttery breadcrumbs make for one heck of a team. Every bite is brimming with delectable flavors and crave-worthy textures.

Estimated Nutrition Facts (Per Serving)

Calories: ~480 kcal
Protein: ~45g
Fat: ~28g
Saturated Fat: ~11g
Carbohydrates: ~8g
Fiber: ~0.5g
Sugar: ~1g
Sodium: ~720mg
Cholesterol: ~130mg

A plate of breaded baked chicken breast with melted cheese and a serving of roasted potatoes, garnished with herbs, next to a fork and knife on a marble surface.

Ingredients & Substitutions

Raw chicken breasts on a white plate surrounded by small bowls of oil, cheese, butter, cream, seasonings, and breadcrumbs on a marble surface.

Ingredients

  • 4 Boneless Skinless Chicken Breasts – Make sure to pound them to an even thickness of no more than an inch so they cook quickly and evenly. 
  • ½ tsp Garlic Powder – For sweet allium flavor without any fuss. 
  • 1/4 cup Ranch Dressing – This helps our parmesan crust to stick, adds moisture to the chicken, and gives a nice pop of herby flavor all in one. You’re welcome to use homemade or store-bought.
  • 1/4 cup grated Parmesan Cheese – Because you can’t make parmesan crusted chicken without it! Make sure you’re grating your own cheese; the pre-grated kind is coated in starch that prevents it from melting properly.
  • 1/3 cup Shredded Parmesan Cheese
  • 1/3 cup Panko Breadcrumbs – These Japanese-style breadcrumbs are larger, flakier, and lighter than traditional breadcrumbs, which helps create a shatteringly crisp crust.
  • 1/2 cup Shredded Provolone or Mozzarella – Mild, buttery, and nutty provolone adds a little extra creaminess to the breading. You’re also welcome to use low-moisture (block-style) mozzarella. As with parmesan, make sure to grate your own.
  • 2 Tablespoons Melted Butter – Because butter makes everything better!
  • 1 tsp Salt, 1 tsp Black Pepper, & Olive Oil – The old standbys for seasoning and searing.
  • Fresh Parsley – Optional, but lovely for a pop of color and a bright, lemony lift.
A fork holds a piece of breaded, baked chicken breast over a white plate with more pieces of chicken and some parsley garnish.

How to Make Parmesan Crusted Chicken Breast

Step 1: Grill or Sear the Chicken

Pound your chicken breasts to an even thickness so they cook evenly, then season both sides with salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat until fully cooked through and the internal temperature reaches 165ºF. Set aside.

  • Raw chicken breasts in a metal bowl with a glass bowl of mixed seasonings being poured in; a small bowl of white sauce is in the background on a marble surface.
  • Raw, seasoned chicken breasts in a metal mixing bowl on a marble countertop, with a small bowl of white sauce nearby.
  • Two raw chicken breasts are cooking in a black frying pan. Nearby are small glass bowls containing butter, grated cheese, and a white sauce on a marble countertop.
  • Two cooked chicken breasts in a nonstick frying pan on a marble countertop, with small bowls of grated cheese and white sauce nearby.
  • Two pieces of cooked chicken breast are in a black frying pan on a marble surface, with a small bowl of white sauce nearby.

Step 2: Make Ranch Parmesan Crusted Chicken Sauce

Stir together the ranch dressing and grated Parmesan until smooth and creamy. Keep it nearby—you’ll use it to help the crust stick.

  • A glass bowl of grated cheese is held above a white bowl containing a creamy white sauce, on a marble countertop.
  • A white bowl containing a mound of powdered substance, likely grated Parmesan cheese, on a marble surface.
  • A white bowl with a spoon inside contains a creamy, pale mixture on a gray marble surface.

Step 3: Mix Parmesan Breading

In a medium bowl, combine the panko, shredded cheeses, and melted butter. Toss everything together until it forms a buttery, crumbly mixture.

  • A bowl of grated cheese next to a bowl of seasoned breadcrumbs on a marble countertop.
  • A white bowl containing shredded cheese and seasoned breadcrumbs on a marble countertop.
  • A white bowl filled with grated and cubed cheese is on a marble surface, next to a baking tray with partially visible food.
  • A white bowl filled with a crumbly mixture sits on a marble surface, with a spoon inside. A baking tray with food partially appears in the upper corner.
  • A bowl of bread crumb mixture with a spoon sits beside a smaller bowl of melted butter on a marble surface.
  • A white bowl containing crushed crackers, melted butter, and seasonings with a metal spoon on a marble countertop.

Step 4: Assemble & Bake Parmesan Crusted Chicken

Arrange your cooked chicken breasts on a baking sheet. Spread a layer of the ranch-Parmesan mixture over each piece, then pile on the Parmesan crust. Broil for 2–3 minutes, just until the tops are golden, crisp, and bubbly—keep a close eye so they don’t burn!

A white bowl of breadcrumb mixture with a spoon sits on a marble counter next to a tray of partially prepared chicken breasts topped with melted cheese.
Four cooked chicken breasts on a parchment-lined baking tray, with a bowl of creamy sauce and a spoon in the top left corner on a marble surface.
  • Four cooked chicken breasts on parchment paper, with a spoon spreading a creamy white sauce on one piece.
  • Four baked chicken breasts topped with melted white cheese, arranged in a row on parchment paper on a baking sheet.
Four baked chicken breasts topped with a creamy sauce and a layer of crushed breadcrumbs, arranged in a row on a sheet of parchment paper.
Four baked chicken breasts topped with a golden, crispy cheese and breadcrumb crust on a sheet of parchment paper.

Step 5: Serve & Enjoy

Finish with a sprinkle of fresh parsley if you’d like. Serve hot with mashed potatoes, seasoned rice, or simple steamed veggies like broccoli.

Three baked chicken breasts topped with melted cheese and golden breadcrumbs, garnished with chopped herbs, served in a white oval dish.
A plate with baked chicken breast topped with melted cheese and breadcrumbs, served alongside roasted potatoes. Two forks are placed next to the plate on a marble surface.

Optional Variations & Dietary Adaptations

  • Spicy Parmesan Crust – Add ½–1 teaspoon red pepper flakes or a pinch of cayenne to the panko mixture for a little heat. You can also use pepper jack in place of mozzarella for extra kick.
  • Parmesan Herb Crusted Chicken – Mix 1–2 teaspoons of dried Italian seasoning, basil, or oregano into the crust for a more aromatic, herb-forward finish.
  • Mediterranean Twist – Stir 2–3 tablespoons of finely chopped sun-dried tomatoes into the crust mixture for a pop of savory sweetness.
  • Low-Carb/Keto-Friendly/Gluten-Free – Swap the panko for crushed pork rinds. They crisp up beautifully under the broiler!

Expert Tips & Tricks 

  • Pound the chicken evenly for perfect cooking. Even thickness = even cooking. This helps you avoid dry edges and undercooked centers.
  • Dry the chicken before seasoning. Patting the surface dry helps the seasonings stick and ensures a better sear.
  • Save a dish. Bake the chicken breasts rather than searing them to cut down on dishes. Line it with parchment paper or foil for easy cleanup. Bake at 400ºF for 15-25 minutes (depending on how thick they are), then add the parmesan crust and broil as usual.
  • Don’t skimp on the ranch spread. It acts like edible glue for the Parmesan crust, helping everything adhere and stay put under the broiler.
  • Keep a close eye on the broiler! The crust goes from golden to burnt FAST. Stay nearby and pull the chicken as soon as it’s bubbly and browned.
  • Let the chicken rest for a few minutes. Even a couple of minutes allows the juices to redistribute, keeping every bite moist and tender.
  • If the crust looks dry, add a splash more melted butter. A little extra fat helps the panko brown evenly and gives the crust a lovely crunch.
  • For extra crispiness, use a wire rack. If you place the chicken on a rack set inside the sheet pan, heat circulates around it for an even crisper finish.
A plate with breaded, baked chicken breast sliced and garnished with herbs. Another plate with more chicken pieces and a fork is visible in the background.

How to Serve

This ranch parmesan crusted chicken breast is perfect for pairing with just about anything you’re craving. Keep things classic with buttery mashed potatoes, creamy garlic mashed cauliflower or seasoned rice.

Nashville Hot Honey Butter Chicken Sliders
RELATED RECIPE:Nashville Hot Honey Butter Chicken Sliders

A simple green veg—like steamed broccoli, roasted asparagus, or sautéed green beans—balances the richness. It’s also excellent sliced over a crisp Caesar salad, tucked into a wrap, or served alongside pasta tossed with a little olive oil and garlic. There are no wrong answers here!

Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3–4 days. The crust will soften slightly, but it will still taste amazing.
  • Reheat: Warm in a 350ºF oven or air fryer for 6–10 minutes until heated through and the crust re-crisps. (The microwave works in a pinch, but the topping will soften.)
  • Freeze: Freeze fully cooked chicken (without the broiled crust) for up to 3 months. Thaw overnight, add the ranch spread and crust, then broil fresh for best texture. Freezing after broiling is possible, but the crust will soften considerably.
  • Avoid sogginess: Store chicken in a single layer on a plate or container rather than stacking so the crust stays as crisp as possible.
A fork cutting into a piece of breaded and baked chicken breast on a white plate, garnished with parsley.

FAQs

Is parmesan crusted chicken gluten free?

Not if it’s made with regular panko as directed in the recipe card. Hop back up to the optional variations section for instructions on how to make it gluten-free.

Is parmesan crusted chicken fried?

Not exactly. I pan-fry the chicken breast first, then finish with the crust in the oven.

What to serve with parmesan crusted chicken?

Parmesan crusted chicken pairs with tons of different sides, from mashed potatoes to caesar salad. Hop back up to the “serving suggestions” section for more ideas!

A fork holds a sliced piece of baked, breaded chicken garnished with herbs on a white plate with more chicken pieces in the background.

Parmesan Crusted Chicken

Print Recipe
Sliced baked chicken breast topped with melted cheese and breadcrumbs, garnished with chopped parsley, served on a white plate.
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Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes

Ingredients

For the Chicken:

  • 4 boneless skinless chicken breasts
  • 1 tsp salt
  • ¼ tsp pepper
  • ½ tsp. garlic powder to taste
  • Olive oil or butter for grilling

Ranch Spread

  • ¼ cup ranch dressing
  • ¼ cup grated Parmesan cheese

Parmesan Crust Topping

  • ⅓ cup panko breadcrumbs
  • ⅓ cup shredded Parmesan cheese
  • ½ cup shredded provolone or mozzarella
  • 2 tablespoons melted butter
  • Optional: chopped fresh parsley for garnish

Instructions

  • Step 1: Grill or Sear the Chicken. Pound your chicken breasts to an even thickness so they cook evenly, then season both sides with salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat until fully cooked through and the internal temperature reaches 165ºF. Set aside.
  • Step 2: Make Ranch Parmesan Crusted Chicken Sauce. Stir together the ranch dressing and grated Parmesan until smooth and creamy. Keep it nearby—you’ll use it to help the crust stick.
  • Step 3: Mix Parmesan Breading. In a medium bowl, combine the panko, shredded cheeses, and melted butter. Toss everything together until it forms a buttery, crumbly mixture.
  • Step 4: Assemble & Bake Parmesan Crusted Chicken. Arrange your cooked chicken breasts on a baking sheet. Spread a layer of the ranch-Parmesan mixture over each piece, then pile on the Parmesan crust. Broil for 2–3 minutes, just until the tops are golden, crisp, and bubbly—keep a close eye so they don’t burn!
  • Step 5: Serve & Enjoy. Finish with a sprinkle of fresh parsley if you’d like. Serve hot with mashed potatoes, seasoned rice, or simple steamed veggies like broccoli.

Notes

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings (1 chicken breast per serving)

Optional Variations & Dietary Adaptations

  • Spicy Parmesan Crust – Add ½–1 teaspoon red pepper flakes or a pinch of cayenne to the panko mixture for a little heat. You can also use pepper jack in place of mozzarella for extra kick.
  • Parmesan Herb Crusted Chicken – Mix 1–2 teaspoons of dried Italian seasoning, basil, or oregano into the crust for a more aromatic, herb-forward finish.
  • Mediterranean Twist – Stir 2–3 tablespoons of finely chopped sun-dried tomatoes into the crust mixture for a pop of savory sweetness.
  • Low-Carb/Keto-Friendly/Gluten-Free – Swap the panko for crushed pork rinds. They crisp up beautifully under the broiler!
  •  

Expert Tips & Tricks 

  • Pound the chicken evenly for perfect cooking. Even thickness = even cooking. This helps you avoid dry edges and undercooked centers.
  • Dry the chicken before seasoning. Patting the surface dry helps the seasonings stick and ensures a better sear.
  • Save a dish. Bake the chicken breasts rather than searing them to cut down on dishes. Line it with parchment paper or foil for easy cleanup. Bake at 400ºF for 15-25 minutes (depending on how thick they are), then add the parmesan crust and broil as usual.
  • Don’t skimp on the ranch spread. It acts like edible glue for the Parmesan crust, helping everything adhere and stay put under the broiler.
  • Keep a close eye on the broiler! The crust goes from golden to burnt FAST. Stay nearby and pull the chicken as soon as it’s bubbly and browned.
  • Let the chicken rest for a few minutes. Even a couple of minutes allows the juices to redistribute, keeping every bite moist and tender.
  • If the crust looks dry, add a splash more melted butter. A little extra fat helps the panko brown evenly and gives the crust a lovely crunch.
  • For extra crispiness, use a wire rack. If you place the chicken on a rack set inside the sheet pan, heat circulates around it for an even crisper finish.
  •  

How to Serve

This ranch parmesan crusted chicken breast is perfect for pairing with just about anything you’re craving. Keep things classic with buttery mashed potatoes, creamy garlic mashed cauliflower or seasoned rice. A simple green veg—like steamed broccoli, roasted asparagus, or sautéed green beans—balances the richness. It’s also excellent sliced over a crisp Caesar salad, tucked into a wrap, or served alongside pasta tossed with a little olive oil and garlic. There are no wrong answers here!

Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3–4 days. The crust will soften slightly, but it will still taste amazing.
  • Reheat: Warm in a 350ºF oven or air fryer for 6–10 minutes until heated through and the crust re-crisps. (The microwave works in a pinch, but the topping will soften.)
  • Freeze: Freeze fully cooked chicken (without the broiled crust) for up to 3 months. Thaw overnight, add the ranch spread and crust, then broil fresh for best texture. Freezing after broiling is possible, but the crust will soften considerably.
  • Avoid sogginess: Store chicken in a single layer on a plate or container rather than stacking so the crust stays as crisp as possible.

Nutrition

Calories: 480kcal

Private Notes

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Servings: 4 servings
Calories: 480kcal

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