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Crispy Garlic Parmesan Baked Chicken is a family favorite weeknight dinner that hits the table in under an hour. Chicken cutlets get coated in a crunchy panko-parmesan crust and baked until golden, no frying required.
For more crispy chicken dinners, try my Baked Chicken Parmesan, Crispy Mayo Chicken, or Crispy Chicken Cutlets.
3 Things That Make or Break This Recipe
A few small things make the difference between soggy breading and that golden, crunchy crust you actually want.
- Use thin, even cutlets. If you only have whole breasts, slice them in half horizontally and pound to about ½-inch thick so they cook evenly.
- Use finely grated parmesan. Grated melts into the coating and crisps up. Shredded stays stringy and will not give you the same crust.
- Spray the tops and broil at the end. A quick spritz of nonstick spray plus 1 to 2 minutes under the broiler is what makes the crust golden.
RECIPE WALK-THROUGH
How To Make Garlic Parmesan Chicken
See the recipe card below for full, detailed instructions
This comes together in three quick stages: prep, bread, and bake. Set up your breading station before you touch the chicken and the rest moves fast.
The order matters: flour first to dry the surface, then egg to act as the glue, then the panko-parmesan mix to coat. Skipping a step means the breading will slide off in the oven.
Step 1: Prep the Oven and Pan
Preheat the oven to 375°F and line a large baking sheet with foil or parchment paper. Lining the pan makes cleanup easy since the parmesan can stick as it crisps.
Step 2: Set Up the Breading Station
Grab three shallow dishes and fill them in this order, left to right:
- Dish 1 (flour): Whisk together the flour, garlic powder, Italian seasoning, salt, and pepper.
- Dish 2 (egg wash): Whisk the eggs with the milk.
- Dish 3 (coating): Combine the panko and grated parmesan.
Step 3: Bread the Chicken
Pat the cutlets dry with paper towels. Dredge each one in the flour mixture first, shaking off the excess, then dip in the egg wash, then press into the panko-parmesan mixture to coat both sides.
Arrange the breaded cutlets on the prepared baking sheet in a single layer.
Press the crumbs in. Pressing lightly helps the coating adhere so it does not fall off during baking.
Step 4: Bake Until Crispy
Spray the tops of the chicken lightly with nonstick cooking spray to help the crust turn golden. Bake for 35 to 40 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
If the tops are not as golden as you want, turn the broiler on for 1 to 2 minutes at the end. Keep a close eye so they do not burn, and remove the parchment paper first if you used it.
- Make-ahead tip. You can bread the chicken up to a few hours ahead and keep it covered in the fridge until you are ready to bake.
Air Fryer Method
The air fryer version is fast and gets an even crispier crust. Preheat the air fryer to 400°F. Place two cutlets in the basket and spray both sides lightly with nonstick spray. Cook for 5 to 7 minutes per side, until the internal temperature hits 165°F.
Every air fryer cooks a little differently, so if the coating is browning too fast, drop the temperature to 375°F for the rest of the cook time.
Serving Suggestions
My go-to pairing is a big scoop of Garlic Mashed Potatoes with something green on the side. A few of our other favorites:
Leftover crispy cutlets are also perfect sliced over a big salad. Try them on my Caprese Chicken Salad in place of the grilled chicken for a crunchy, parmesan-packed twist.
Storage Tips
Storage and Reheating Tips
- Store leftover chicken in an airtight container in the fridge for up to 3 to 4 days. It is great cold in sandwiches, wraps, and over salads.
- To reheat and keep it crispy, warm the chicken in a 350°F oven or air fryer for 5 to 7 minutes, or until heated through. Skip the microwave since it will turn the breading soggy.
- To freeze cooked chicken, let it cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Freeze for up to 2 months. Reheat from frozen in a 375°F oven for 15 to 20 minutes, or until heated through and crispy.
- To freeze breaded but uncooked chicken, arrange the breaded cutlets in a single layer on a baking sheet and freeze until solid, then stack in a freezer container with parchment between the layers. Bake straight from frozen at 375°F, adding 10 to 15 minutes to the cook time.
Frequently Asked Questions
Can I use chicken breasts instead of cutlets?
Yes, but slice them in half horizontally and pound to about ½-inch thick first. Whole breasts are too thick for even cooking and the breading will brown before the center is done.
Can I make this in the air fryer?
Absolutely. Preheat to 400°F, spray the cutlets with nonstick spray, and cook 5 to 7 minutes per side until the internal temperature reaches 165°F. See the air fryer instructions in the How to Make section above for full details.
Can I use shredded parmesan instead of grated?
I would not. Finely grated parmesan melts into the coating and gets crispy. Shredded parmesan tends to stay stringy and does not give you the same golden crust.
Why is my breading falling off?
This usually comes down to one of two things: the chicken was not patted dry before breading, or a step in the dredging order was skipped. Dry surface, flour, egg, panko-parmesan, and press the crumbs in. That is the sequence that makes it stick.
More Easy Baked Chicken Dinners
- Juicy Baked Chicken Breasts
- Ranch Parmesan Crusted Chicken
- Creamy Baked Chicken
- Chicken Schnitzel
- Baked Lemon Chicken
Crispy Garlic Parmesan Baked Chicken
Ingredients
- 4 chicken cutlets or 2 large chicken breasts cut in half horizontally
- 1/4 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 eggs
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 3/4 cup grated parmesan cheese
- Nonstick cooking spray
- Fresh chopped parsley and lemon wedges for serving
Instructions
- Preheat the oven to 375°F. Line a large baking sheet with foil or parchment paper.
- Set up three shallow dishes. In the first, whisk together the flour, garlic powder, Italian seasoning, salt, and pepper. In the second, whisk the eggs and milk. In the third, combine the panko breadcrumbs and grated parmesan.
- Pat the chicken cutlets dry with paper towels.
- Dredge each cutlet in the flour, shaking off the excess. Dip in the egg mixture, then press into the panko-parmesan mixture to coat both sides.
- Arrange the breaded cutlets in a single layer on the prepared baking sheet. Spray the tops lightly with nonstick cooking spray.
- Bake for 35 to 40 minutes, until the internal temperature reaches 165°F and the breading is golden brown. For extra color, broil for 1 to 2 minutes at the end, watching closely so the tops do not burn. Remove the parchment paper before broiling if you used it.
- Garnish with fresh chopped parsley and serve with lemon wedges.
Notes
- Use finely grated parmesan, not shredded. Grated melts into the coating and crisps up. Shredded stays stringy.
- Panko is key for the crunch. Regular breadcrumbs work in a pinch but will not be as crispy.
- Make-ahead: Bread the cutlets up to a few hours ahead and keep covered in the fridge until ready to bake.
- Air fryer method: Preheat to 400°F. Place 2 cutlets in the basket and spray both sides lightly with nonstick spray. Cook 5 to 7 minutes per side, until the internal temperature reaches 165°F. If the coating browns too fast, drop to 375°F.
- Stovetop method: Heat a high-temperature oil like canola or corn oil in a large skillet over medium heat. Fry the breaded cutlets about 4 minutes per side, until golden and cooked through to 165°F. Keep the heat in check so the coating does not burn before the chicken cooks through.
- Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a 350°F oven or air fryer for 5 to 7 minutes. Avoid the microwave, which turns the breading soggy.
- Freezing: Breaded uncooked cutlets freeze well. Freeze in a single layer, then stack with parchment between layers. Bake from frozen at 375°F, adding 10 to 15 minutes to the cook time.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Wow, wow, my husband and I gobbled this up. So delicious. Thank you
You are so welcome Pam! Thanks for stopping by.
Is there a chart of nutritional info. Especially calorie, fat,fiber, salt content?
We are working on adding the nutritional information to each recipe. However in the meantime you can plug it in to an app like myfitnesspal.com.
All I can say is WOW! I’ve made this recipe twice and my husband can’t get enough of it. The chicken is so flavorful and juicy. Thanks for my new favorite recipe.
Thanks Jody! So happy that you and your family loved this recipe!
Hi – love this recipe and wanted to know if I use thicker breasts, should the temp be higher?
The temperature will stay the same, it may just take longer to cook. Use a meat thermometer and the internal temp should be 165 degrees F.
I used this recipe tonight and it was delish! So quick and easy. Thanks!
I made a lemon white wine sauce for this, so good. 1 Cup low sodium chicken broth reduced to 1/2 the juice of one lemon and a 1/2 cup of white wine. Added and reduced down again by 1/2. drizzle over the chicken. I follow a low fat diet, after I took my sauce I added 1 tab. spoon butter and stir, that was how I finished my husband sauce.
Nice! I love that you were able to make it work for you!
I fixed this dish for my husband and I today for dinner and it is so good! Definitely a keeper.
Thank you Irma.
Can I use the “thin cut” chicken breasts that stores sell for this?
Yex, that’s what I used (cutlets).
We loved this chicken …will try it in my air fryer tonight
Thank you Amy!
Going to try this chicken recipe tonight. It looks delicious.
What is the nutritional values? Is this Keto friendly?
My fiancé and I made this for dinner the other night. We loved it! Super simple and super delicious!