Parmesan Crusted Chicken is your favourite juicy, seasoned chicken breast… PLUS a golden, cheesy crust that’s outrageously good. Think crispy panko, nutty parmesan, melty mozzarella and just enough butter to make it irresistible.
Because tender chicken deserves more than just salt and pepper — it deserves a proper crown.
This is the at-home version of the classic from LongHorn Steakhouse — but honestly? It’s even better fresh out of your own oven. Quick sear for flavour, generous cheesy topping, then baked until bubbling and golden.
It’s the kind of dinner that makes you go back for “just one more bite”… and then another.
For the Chicken
- Chicken Breasts – Boneless, skinless chicken breasts are ideal here because they stay juicy while providing a sturdy base for the cheesy crust. Try to use evenly sized pieces so they cook at the same rate.
- Olive Oil – Helps the seasoning stick and promotes a beautiful golden sear before baking.
- Garlic Powder – Adds a steady layer of savory flavor throughout the chicken.
- Onion Powder – Brings mild sweetness and depth that balances the garlic.
- Smoked Paprika – Gives subtle warmth and a hint of smokiness that enhances the overall flavor.
- Salt and Black Pepper – Essential for bringing out the natural flavor of the chicken and tying everything together.
For the Parmesan Crust
- Panko Breadcrumbs – These create a light, crispy texture that makes the topping extra crunchy compared to regular breadcrumbs.
- Grated Parmesan Cheese – The key flavor builder. It adds a nutty, salty bite and helps form that signature golden crust.
- Shredded Mozzarella Cheese – Melts beautifully and adds that irresistible cheesy pull.
- Unsalted Butter (Melted) – Adds richness and helps the topping turn golden in the oven.
- Mayonnaise – Acts as a binder so the crust adheres to the chicken and stays in place while baking.
- Dried Parsley – Adds a subtle herb note and a touch of color.
- Garlic Powder – Reinforces the garlic flavor in the crust for a bold, savory finish.
Optional Garnish
- Fresh Parsley – Sprinkled on top for freshness and color.
- Lemon Wedges – A squeeze of lemon brightens the rich, cheesy topping and balances the flavors beautifully.
How To Make Parmesan-Crusted Chicken
Notes
Ingredients
For the Chicken- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/3 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter, melted
- 1 tablespoon mayonnaise
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- Fresh parsley, chopped
- Lemon wedges
Instructions
Step 1: Preheat the Oven Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Step 2: Season the Chicken Pat the chicken breasts dry with paper towels. Brush each breast lightly with olive oil, then season with garlic powder, onion powder, smoked paprika, salt, and pepper on both sides. Step 3: Sear the Chicken Heat a large skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken for 2–3 minutes per side until golden brown. Transfer the chicken to the prepared baking sheet. Step 4: Prepare the Parmesan Crust In a mixing bowl, combine panko breadcrumbs, Parmesan cheese, mozzarella cheese, melted butter, mayonnaise, dried parsley, and garlic powder. Mix until a crumbly, well-coated texture forms. Step 5: Add the Crust and Bake Top each chicken breast with a generous amount of the Parmesan crust mixture, pressing lightly to adhere. Bake in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Step 6: Garnish and Serve Remove the chicken from the oven and let it rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges for a burst of freshness. Helpful Tips- Sear before baking: This adds depth of flavor and improves texture.
- Use a thermometer: 165°F (74°C) ensures the chicken is fully cooked but not dry.
- Let it rest: A short rest keeps the meat tender and juicy.
- Don’t overmix the topping: Stir just until combined so the crust stays light.
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F (175°C) oven for about 10 minutes to help maintain crispness.
- Freezer (Cooked): Cool completely, wrap tightly, and freeze for up to 2 months.
- Freezer (Uncooked): Assemble with topping, freeze on a baking sheet until solid, then transfer to a freezer-safe container. Bake from frozen, adding 5–7 minutes to the cooking time.
1.How Do I Keep the Crust from Falling Off?
Make sure the chicken is completely dry before adding the topping — moisture is the #1 reason the crust won’t stick.
When you add the Parmesan mixture, gently press it onto the chicken so it adheres well before baking. A light press makes all the difference!
2.How Can I Make the Crust Extra Crispy?
Don’t skip the sear! That golden layer you create in the skillet adds flavor and helps the topping bake up beautifully.
Also, be sure your oven is fully preheated before the chicken goes in. If needed, you can broil for the last 1–2 minutes — just keep a close eye on it.
3.How Do I Know When the Chicken is Done?
The most reliable way? A meat thermometer.
Insert it into the thickest part of the chicken — you’re looking for 165°F. This guarantees perfectly cooked, juicy chicken every time.
4.Can I Prep This Ahead of Time?
You can season the chicken and mix the topping ahead of time.
For best results, wait to add the crust until just before baking so it stays crisp and doesn’t absorb moisture in the fridge.
5.What If I Don’t Have Panko?
No problem! Regular breadcrumbs work just fine.
The texture will be slightly less crispy, but it’ll still be delicious. If you have Italian-style breadcrumbs, those add a nice extra boost of flavor too.