Baked Parmesan-Crusted Chicken
This recipe for Baked Parmesan-Crusted Chicken delivers crisp, golden chicken breasts with a flavorful, crunchy coating that’s perfect for weeknight dinners or a cozy weekend meal. The exterior is a satisfying blend of corn flakes, panko, and grated Parmesan, while a simple trio of flour, eggs, and seasonings keeps everything locked on the chicken. It’s straightforward to make, uses pantry-friendly ingredients, and comes together with minimal fuss.
Why you’ll love this recipe
- Crispy, crunchy crust that stays on the chicken while baking.
- Bright, savory flavors from Parmesan, paprika, garlic powder, and ground mustard.
- Simple technique that’s easy to follow, even for new cooks.
- Fits easily into a busy weeknight rotation but impressive enough for guests.
Ingredients
- 1 pound chicken breasts, cut in half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup corn flakes
- 2 cups panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/2 tablespoon garlic powder
- 1 tablespoon parsley flakes
- 1 teaspoon turmeric
- 1/2 tablespoon paprika
- 1 tablespoon ground mustard
- 1 1/2 cups flour
- 3 eggs
Equipment
- Baking sheet
- Parchment paper or a light coating of oil for the baking sheet
- Three shallow bowls or pie plates (for flour, eggs, and crumbs)
- Food processor or plastic bag and rolling pin (optional) for crushing corn flakes
- Tongs or a fork for dredging
- Measuring cups and spoons
Prep at a glance
Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly oil it so the crust won’t stick. Set up a station with three shallow bowls: one with 1 1/2 cups flour, one with 3 eggs beaten, and one with the combined crumb mixture.
Making the crunchy coating
The coating is a mix of corn flakes, panko, and Parmesan with a bouquet of spices. Crushing the corn flakes gives extra crunch while the panko keeps the crust airy. The grated Parmesan adds a salty, savory lift.
Step-by-step instructions
- Preheat oven to 400°F (205°C). Prepare a baking sheet by lining it with parchment paper or lightly oiling the surface.
- Pat the 1 pound chicken breasts dry with paper towels and cut each breast in half so you have thinner, even pieces. This helps them bake through evenly.
- Season both sides of each chicken piece with 1/2 teaspoon salt and 1/4 teaspoon pepper, rubbing the seasonings lightly into the meat.
- Place 1 cup corn flakes in a food processor and pulse until coarsely crushed. If you don’t have a food processor, put the corn flakes in a sealable plastic bag and crush them with a rolling pin until they form coarse crumbs.
- In a large bowl, combine the crushed corn flakes, 2 cups panko breadcrumbs, and 1/2 cup grated Parmesan cheese. Add 1/2 tablespoon garlic powder, 1 tablespoon parsley flakes, 1 teaspoon turmeric, 1/2 tablespoon paprika, and 1 tablespoon ground mustard. Stir thoroughly so the spices are evenly distributed throughout the crumb mixture.
- Set up a dredging station with three shallow bowls or pie plates: one with 1 1/2 cups flour, one with the 3 eggs beaten until smooth, and one with the prepared crumb mixture.
- Working one piece at a time, dredge a seasoned chicken piece in the flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, turning to coat both sides. Allow excess egg to drip off before moving to the crumbs.
- Press the egg-coated chicken firmly into the crumb mixture, making sure the entire surface is well covered. Press additional crumbs onto any bare spots so the crust adheres evenly.
- Place the coated chicken pieces on the prepared baking sheet, leaving a small gap between them so hot air can circulate and promote even browning.
- Bake in the preheated oven for 18–22 minutes, until the coating is golden brown and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C). If needed, broil for 1–2 minutes at the end to deepen the color—watch closely to avoid burning.
- Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. Resting helps the juices redistribute and keeps the chicken moist.
Serving suggestions
This Baked Parmesan-Crusted Chicken pairs beautifully with simple sides: a crisp green salad with lemon vinaigrette, roasted vegetables, garlicky mashed potatoes, or a light pasta tossed with olive oil and herbs. For a fresh, bright contrast, squeeze a little lemon juice over the chicken just before serving.
Make-ahead and storage
- To prepare ahead: Coat the chicken and arrange it on the baking sheet, then cover tightly and refrigerate for up to 24 hours before baking.
- To store: Place cooled, leftover chicken in an airtight container and refrigerate for up to 3 days.
- To reheat: Warm in a 350°F (175°C) oven on a baking sheet for 8–10 minutes, or until heated through, to help keep the crust crisp.
Tips for success
- Even thickness is key: Cutting each breast in half and patting pieces dry ensures quick, even cooking and a crisp crust.
- Press the crumbs on: Firm pressure when coating helps the panko and corn flakes adhere and creates a sturdy crust.
- Don’t overcrowd the pan: Give each piece a little space so the hot air can circulate and the exterior crisps up.
- Check doneness with a thermometer: The safest way to know the chicken is fully cooked is a meat thermometer reading 165°F (74°C) in the thickest part.
Flavor variations
- Add a teaspoon of lemon zest to the crumb mixture for a brighter flavor.
- Swap parsley flakes for chopped fresh basil or oregano for a different herb profile.
- For a spicier kick, add 1/4 to 1/2 teaspoon cayenne pepper to the crumbs.
Nutrition snapshot (approximate per serving)
Calories and nutrition will vary based on portion size and exact ingredients used, but this method provides a satisfying balance of protein and crunchy texture without deep frying.
Final thoughts
This Baked Parmesan-Crusted Chicken is a reliable go-to when you want something crispy, flavorful, and fuss-free. The combination of corn flakes and panko creates a unique texture that highlights the Parmesan and spices. It’s a great recipe to customize and scale up for family dinners or to keep on rotation for easy, delicious meals.
Baked Parmesan-Crusted Chicken
Ingredients
Equipment
Method
- Preheat the oven to 390°F (200°C) and position a rack in the center.
- Pat the chicken halves dry and season both sides evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Place 1 cup corn flakes in a bowl or a sealed bag and crush lightly until coarse but not powdered.
- In a large bowl, combine the crushed corn flakes, 2 cups panko, 1/2 cup grated Parmesan, 1/2 tablespoon garlic powder, 1 tablespoon parsley flakes, 1 teaspoon turmeric, 1/2 tablespoon paprika, and 1 tablespoon ground mustard; mix until uniform.
- Set up a dredging station with 1 1/2 cups flour in one shallow bowl, the 3 lightly beaten eggs in a second bowl, and the crumb mixture in a third.
- Working one piece at a time, dredge each chicken half in flour, shaking off excess, then dip into the beaten eggs, and press into the crumb mixture so the coating adheres on both sides.
- Place a cooling rack on a baking sheet and arrange the coated chicken on the rack so air can circulate for even crisping.
- Bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden and crisp.
- Remove from the oven and let the chicken rest a few minutes before serving.
Notes
- Let the chicken rest after baking so juices redistribute.
- Set up three bowls (flour, egg, crumbs) before you start for an assembly-line workflow.
- Taste the crumb mixture and adjust seasonings if desired.
