Parmesan Crusted Chicken
Dec 29, 2024, Updated Feb 07, 2026
This post may contain affiliate links. Please read our disclosure policy.
This crispy parmesan crusted chicken is marinated in a zesty Italian marinade, then baked beneath a creamy cheddar-parmesan topping and crunchy seasoned breadcrumbs.
And if your household’s anything like mine, where saucy baked chicken always gets a standing ovation, you’ll want to check out my chicken Sorrentino and saucy chicken Bryan, too.
Reasons To Make This Parmesan Crusted Chicken Recipe
- Family approved. My daughters are all about their Italian-inspired chicken dinners. If it’s not chicken spiedini, it’s parmesan crusted chicken. And my husband is Parmigiana all the things, with creamy lemon parmesan chicken as his fave. So when this hit the table, they were all smiles.
- Layers of flavor. This baked parmesan crusted chicken is like the love child of my zesty Italian dressing chicken and crispy parmesan chicken tenders. 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.
- 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.
Ingredients You’ll Need
- Boneless Skinless Chicken Breasts – This parmesan crusted chicken puts an Italian spin on my baked chicken breast recipe.
- Olive Oil – Or another cooking oil, like avocado oil.
- Italian Dressing – Use store-bought dressing or my homemade Italian dressing. You can also substitute a mix of olive oil and dry ranch mix.
- Mayonnaise – Marinating in mayo adds richness, and it thickens the marinade.
- Buttermilk – Make an easy homemade buttermilk substitute from lemon juice (or vinegar) and regular milk, or grab one from the store.
- Worcestershire Sauce – Soy sauce is a good substitute.
- Parmesan and Cheddar Cheese – While Parmesan is a must here, feel free to swap the cheddar for provolone, Edam, Gouda, or mozzarella.
- Ranch Dressing – Use your favorite, or you can make ranch dressing from scratch.
- Breadcrumbs – I like to use panko crumbs, but traditional breadcrumbs are just as good.
Serving Suggestions
- Cozy side dishes: I pair Parm chicken with buttermilk mashed potatoes or roasted potatoes, and a side of garlicky steamed broccoli.
- Salad: My shaved Brussels sprouts salad is a fancy, but easy to make side, especially for dinner guests.
- Pasta or rice: You can serve this chicken over creamy spinach fettuccine or Mediterranean rice.
- Dessert: Tuck into a slice of soft German marble cake and wash it down with a cortado coffee.
Pin this now to find it later
Pin It
Parmesan Crusted Chicken
This parmesan crusted chicken gets marinated in a zesty Italian marinade, then seared and baked beneath creamy cheddar-parmesan sauce and crispy seasoned breadcrumbs.
Ingredients
- 4 boneless skinless chicken breasts
- salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Marinade
- ½ cup Italian dressing
- 2 tablespoons mayonnaise
- 2 tablespoons buttermilk
- 1 tablespoon Worcestershire sauce
For the Parmesan Crust
- ½ cup freshly grated Parmesan cheese
- ½ cup grated white cheddar cheese
- 5 tablespoons ranch dressing
- ½ cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon dried basil
Instructions
- 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.
Equipment
Notes
- 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.
Nutrition
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.
Did you make a recipe? Leave a rating
How to Make Parmesan Crusted Chicken
This crispy 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.
- Prep the chicken. Start by pounding the chicken breasts to ½” thickness and season them with salt and pepper.
- Marinate. Make the marinade, then add it to a bowl with the chicken, and let it soak for 30 minutes.
- Sear. Cook the chicken in a hot skillet for about 5-8 minutes per side, or until done.
- Make the parmesan topping. Melt the parmesan, cheddar, and ranch in the microwave.
- Prepare the breadcrumbs. Mix the breadcrumbs with melted butter, olive oil, garlic powder, and basil.
- Assemble. Arrange the cooked chicken in a baking dish. Spread each chicken breast with the melted cheese 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 crisp the topping, then serve!
Recipe Tips and Variations
- Don’t over-marinate. I don’t recommend leaving the chicken in a marinade for more than 24 hours. It can break down the chicken’s fibers, making 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. Broiling can make food go from golden to burnt very quickly, so pay attention.
- Grill it instead. During the summer, I love to grill the chicken instead of pan-searing before adding the parmesan topping. Then, add the cheeses and breadcrumbs and return the chicken to the grill for a few minutes to toast.
Storing and Reheating Leftovers
- Refrigerate or Freeze. Store any leftover parmesan crusted chicken in an airtight container in the fridge for up to 4 days or in the freezer for 2 to 3 months.
- Reheat. Warm the chicken in a 350ºF oven or in the microwave until it’s hot throughout. If frozen, thaw the chicken before reheating.
Could you use yogurt instead of buttermilk?
Hi!
Yes, you can use yogurt instead of buttermilk, but make sure it’s plain and not flavored or sweetened.