Parmesan Chicken Breasts

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


Pounded to an even thickness, these chicken breasts are crusted with Parmesan-seasoned breadcrumbs and baked to crispy, crunchy perfection.


  • 4 boneless, skinless chicken breasts, pounded to 1/4-inch thick
  • 1 cup all-purpose flour
  • 1 tsp. salt
  • 1 tsp. black pepper
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • 2 eggs, lightly beaten
  • ¾ cup unseasoned breadcrumbs
  • ½ cup freshly ground Parmesan cheese
  • 2 Tbsp. chopped fresh flat-leaf parsley


  1. Lightly spray a baking sheet. Set aside.
  2. Preheat oven to 375˚F.
  3. Line up three shallow bowls, cake or pie pans are perfect. In the first, place the flour, salt, pepper, garlic pepper, and paprika, stir to combine; in the second the eggs; and the third, the breadcrumbs, Parmesan, and parsley.
  4. Start by coating both sides of a chicken breast in the flour mixture, then dip both sides into the eggs and finish in the breadcrumbs, pressing lightly. Place on prepared baking sheet and repeat with the remaining chicken breasts.
  5. Lightly spray the top of each chicken breast with cooking spray.
  6. Bake for 20 minutes or until an instant read thermometer registers 165˚F.
  7. Serve with buttered noodles and green salad with a simple vinaigrette.