This crispy parmesan crusted chicken is marinated in a zesty Italian marinade, then baked beneath a creamy cheddar-parmesan topping and crunchy seasoned breadcrumbs.
If you love this chicken crusted with parmesan, try my crispy chicken spiedini and creamy lemon parmesan chicken, next. You might also like this Chicken Sorrentino and saucy Chicken Bryan!
This baked parmesan crusted chicken is like the love child of my zesty Italian dressing chicken and crispy parmesan chicken tenders. I coat the chicken breasts in this recipe with a similar buttermilk marinade that I zhoug up with Italian dressing, before topping them with a creamy parmesan-cheddar-ranch mixture and breadcrumbs. It takes about 30 minutes to have this chicken dinner in the oven, and the results pair perfectly with a fresh green salad and dinner rolls.
Why I Love This Parmesan Crusted Chicken Recipe
- Layers of flavor. This crispy parmesan crusted chicken breast is a creamy, zesty, savory combination of buttermilk-marinated chicken (extra tender!), melty parmesan and cheddar cheese, and crunchy seasoned breadcrumbs.
- Easy to prep. Most of the prepping comes down to the marinade, which is easy to make with simple ingredients. Marinate the chicken a day in advance to get a head start on dinner.
- Versatile. Juicy baked chicken crusted with parmesan is great for everyday dinners, and it’s also a total crowd-pleaser at special occasions and dinner parties. I make this recipe often when we entertain friends, and there’s hardly a crumb left on their plates afterward. That’s a winning dinner if I ever knew one!
What You’ll Need
This parmesan crusted chicken puts a zesty Italian spin on my baked chicken breast recipe. You need only a few easy ingredients between the marinade and cheesy parmesan topping. Check out my ingredient notes here, and scroll to the printable recipe card for a full list along with the recipe instructions.
- Chicken – I use boneless, skinless chicken breasts but any type of chicken will turn out just as juicy and delicious. You’ll need to increase the baking time if you’re using chicken thighs or bone-in chicken.
- Olive Oil – Or another cooking oil, like avocado oil.
For the Marinade
- Italian Dressing – Use your favorite store-bought bottled dressing. I’ll also use my homemade Italian dressing when I have a batch in the fridge.
- Mayonnaise – Marinating this parmesan crusted chicken with mayo adds another layer of richness, and it also helps to thicken the marinade.
- Buttermilk – If you don’t have buttermilk, make an easy homemade buttermilk substitute from lemon juice (or vinegar) and regular milk.
- Worcestershire Sauce – Or soy sauce, for a nice hit of umami.
For the Topping
- Parmesan Cheese – Freshly grated parmesan has the best flavor.
- Cheddar Cheese – Also freshly grated! While parmesan is a must here, feel free to swap cheddar for another type of cheese. Good options are provolone, Edam, Gouda, and mozzarella cheese.
- Ranch Dressing – My secret weapon for a parmesan crust that’s popping with flavor. Use store-bought, or you can make ranch dressing with a few easy seasonings.
- Breadcrumbs – I like to use panko crumbs as they’re bigger and crunchier than traditional breadcrumbs (which will also work in this recipe, mind you). You can use seasoned or unseasoned panko.
- Butter – Salted or unsalted butter, melted in the microwave.
- Herbs – Garlic powder and dried basil.
How to Make Chicken Crusted With Parmesan
This crispy parmesan crusted chicken recipe starts by pounding the chicken flat using the same technique as chicken piccata and chicken paillard. It helps the chicken cook through evenly, so don’t skip it! Then, it’s a matter of soaking the chicken in a tangy marinade before topping and baking. Follow the steps here:
- Pound the chicken. Start by pounding the chicken breasts to an even, ½” thickness between two pieces of plastic wrap. Afterward, season the chicken with salt and pepper.
- Marinate the chicken. Now, whisk together the Italian marinade and add it to a bowl with the chicken. Toss to coat, and leave the chicken to soak for 30 minutes.
- Sear. When you’re ready, sear the marinated chicken in a hot skillet with oil until it’s cooked through, about 5-8 minutes per side.
- Make the parmesan topping. With the chicken set aside, melt the parmesan, cheddar, and ranch together in the microwave. Heat in increments, stirring in between so it melts smoothly.
- Prepare the breadcrumbs. Meanwhile, mix the breadcrumbs with melted butter, olive oil, garlic powder, and basil.
- Assemble. Arrange the cooked chicken inside a baking dish. Spread each chicken breast with melted parmesan mixture, and gently press the breadcrumb topping onto the cheese (I use the back of a spoon).
- Broil. Pop the parmesan chicken under the broiler for a few minutes to get the topping crisp and golden brown, then serve!
Tips and Variations
- Don’t over-marinate. While it’s fine to leave your chicken in the marinade overnight, I don’t recommend leaving it to soak longer than 24 hours. Too much marinating can start to break down the fibers in the chicken and make it slimy.
- Check that the chicken is done. Use an instant-read thermometer to check that the chicken is cooked to 165ºF.
- Keep an eye on it while broiling. Don’t leave the chicken unattended while it’s toasting under the broiler. Broiling can make food go from golden to burnt very quickly, so pay attention and take care not to overdo it.
- Alternative marinade. On the odd occasion when I’ve run out of Italian dressing, I’ll substitute a mix of olive oil and dry ranch mix. Works like a charm!
- Grill it instead. During the summer, I love to grill the chicken instead of pan-searing before I add the parmesan topping. It’s a great way to bring out even more flavor. Afterward, just add the cheese and breadcrumbs and return the chicken to the grill for a few minutes while that toasts and melts.
Storing and Reheating Leftover Chicken
- Refrigerate. Store any leftover parmesan crusted chicken in an airtight container in the fridge for up to 4 days.
- Reheat. Warm this chicken in a 350ºF oven or in the microwave until it’s hot throughout.
- Freeze. The cooked chicken freezes well, just store it airtight in a container or freezer bag and stash the leftovers in the freezer for up to 3 months. Thaw the chicken in the fridge before reheating.
More Baked Chicken Recipes
Pin this now to find it later
-
Pound the chicken. Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound the chicken to ½-inch thickness. Pat the chicken dry with paper towels and season with salt and pepper.
-
Make the marinade. In a bowl, whisk together the Italian dressing, mayonnaise, buttermilk, and Worcestershire sauce until smooth.
-
Marinate the chicken. Add the chicken to the marinade and coat thoroughly. Let it marinate for at least 30 minutes or up to overnight.
-
Sear. Heat the olive oil in a skillet over medium-high heat. Remove the chicken from the marinade, shake off the excess, and discard the remaining marinade. Cook the chicken for 5-8 minutes on each side or until the inner temperature of the chicken reaches 165˚F. Set the chicken aside.
-
Make the cheese topping. Combine the Parmesan cheese, cheddar cheese, and ranch dressing in a microwave-safe bowl. Microwave on high for 40 seconds, then stir. Repeat this process until the mixture is fully melted.
-
Prepare the breadcrumbs. In a bowl, combine melted butter, extra-virgin olive oil, breadcrumbs, garlic powder, and basil. Mix well.
-
Assemble. Preheat your oven’s broiler. Place the cooked chicken in a baking dish. Top each piece of the chicken with the melted cheese mixture, followed by the breadcrumb topping. Gently press the breadcrumbs onto the cheese with the back of a spoon to help them stick.
-
Broil. Broil the chicken for 3–4 minutes, or until the breadcrumbs are golden brown. Remove from oven and let it rest for 5 minutes.
-
Enjoy. Serve this parmesan crusted chicken warm with your favorite side dish.
- Marinade alternatives: If you don’t have Italian dressing, substitute it with a mix of dry ranch dressing and olive oil.
- Cooking options: For a twist, grill the chicken instead of pan-searing it. Grilling adds a smoky flavor and helps the spices penetrate the meat.
- Cheese choices: Parmesan is essential for this dish, but feel free to experiment with other cheeses such as Provolone, Edam, Gouda, or your favorite variety.
Calories: 621kcal | Carbohydrates: 14g | Protein: 33g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 121mg | Sodium: 1111mg | Potassium: 561mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 497IU | Vitamin C: 2mg | Calcium: 256mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
