Very easy recipe for baked boneless chicken breast with a crisp Parmesan cheese crust.
This straightforward baked boneless chicken breast recipe results in juicy chicken topped with a golden, Parmesan-and-breadcrumb crust. It’s quick to prepare, uses simple pantry ingredients, and adapts easily to herbs and spices you already have on hand. Perfect for weeknight dinners, meal prep, or when you want a reliable, crowd-pleasing main dish.
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4
boneless and skinless chicken breasts -
1/2
cup
dry bread crumbs -
1 1/2
Tbsp
grated Parmesan cheese -
2
Tbsp
melted butter
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Preheat your oven to 350°F (175°C). Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
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In a shallow bowl, combine the dry bread crumbs and grated Parmesan cheese. Stir until evenly mixed. For a more flavorful crust, add a pinch of salt, freshly ground black pepper, and a teaspoon of dried Italian herbs if desired.
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Brush or dip each chicken breast in the melted butter so the surface is lightly coated. This helps the crumb mixture adhere and promotes browning while baking.
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Press each butter-coated chicken breast into the breadcrumb and Parmesan mixture, turning to coat both sides. Place the coated breasts in the prepared baking dish in a single layer, leaving a little space between them for even baking.
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Bake at 350 degrees Fahrenheit for about 45 minutes, or until the chicken reaches a safe internal temperature and is tender. Cooking time can vary depending on breast thickness—thinner pieces will cook faster, thicker pieces may need a few extra minutes. If you have a meat thermometer, check for 165°F (74°C) at the thickest part of the breast.
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Remove the dish from the oven and let the chicken rest for 5 minutes before serving. Resting allows juices to redistribute and keeps the meat moist.
Tips and Variations
To add more flavor, mix a teaspoon of lemon zest into the breadcrumb mixture or sprinkle a pinch of smoked paprika over the breading. For a crunchier crust, use panko breadcrumbs instead of regular dry crumbs. If you prefer a lighter coating, use half the butter and spray the tops lightly with cooking spray before baking.
Serve these Parmesan-crusted chicken breasts with a simple green salad, steamed vegetables, roasted potatoes, or rice. A squeeze of fresh lemon over the finished chicken brightens the flavors and balances the richness of the Parmesan.
Make-Ahead and Storage
You can prepare the breadcrumb coating and melt the butter ahead of time. Coat the chicken and keep it covered in the refrigerator for up to 24 hours before baking. Cooked chicken breasts store well in an airtight container in the refrigerator for 3–4 days. Reheat gently in a moderate oven or covered in the microwave to preserve moisture.
Notes on Safety and Doneness
Because ovens vary, use a meat thermometer when possible to ensure doneness—165°F (74°C) in the thickest part of the breast is the recommended safe temperature. Let the chicken rest a few minutes after baking to maintain juiciness.
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