Parmesan Chicken

Melt in your mouth delicious, whip up this Parmesan Chicken in about 30 minutes for the juiciest chicken ever!

I’m kind of obsessed with making this Parmesan Chicken recipe in the summertime. It comes out butter-tender and flavor loaded.

Pair it with your favorite sides like crunchy Roasted Potato, green beans, a fresh arugula salad or roasted veggies. Check this round-up of my favorite Air Fryer Vegetable Recipes for side dish ideas.

Ingredients

Use fresh spices and herbs in your recipe for the best flavor. Here’s everything you’ll need to round up:

I used chicken breasts in this recipe, but you could also use deboned chicken thighs. Smoked paprika adds some color, so don’t skip it. I like to freshly grate my Parmesan cheese, but store-bought is fine, too.

This recipe also calls for red pepper flakes, but leave them out if you don’t want the recipe to be spicy. You can also play around with the herbs and flavorings if you like.

See recipe card for quantities.

Instructions

This is a super simple recipe. One of the easiest ways to cook perfectly tender, juicy chicken breasts:

1. Step 1: Slice chicken breasts horizontally to create 4 thin cutlets. Pound gently with a rolling pin or meat mallet until evenly thick.

2. Step 2: Season with salt, pepper, onion powder, lemon or lime juice, smoked paprika, Dijon mustard, Italian herbs (or oregano), and 1 tablespoon olive oil. Rub to coat evenly.

3. Step 3: In a separate bowl, mix melted butter, remaining olive oil, Parmesan, garlic, ½ teaspoon paprika, parsley, and red pepper flakes (if using).

4. Step 4: Place chicken in a baking dish and spoon the butter mixture over the top. Bake for 15–20 minutes at 400F, or until internal temperature reaches 165F (75°C). Garnish with fresh parsley and serve.

Hint: For the best flavor, freshly grate your Parmesan cheese yourself with a wide-toothed grater like this. Freshly grated cheese is easier/better to cook with as it doesn’t contain a anti-caking agent.

Substitutions

Try out these ingredient swaps in your Parmesan chicken if you need to:

• Chicken filet swap: Use deboned chicken thighs, white fish or tofu for a vegetarian version. You’ll need to change the cooking times accordingly.
• Fresh garlic: You can use garlic powder instead. Mix it with the other spices and seasonings.
• Butter: Switch the butter for olive oil.

Variations

This Parmesan Chicken recipe is easy to adjust and make different versions of. These are a few I’ve tried that worked really well:

• Citrus: Add some fresh lemon or lime zest in with the cheese.
• Marinate ahead: Let chicken sit in the seasoning for 30 minutes to 2 hours for deeper flavor.
• Top with breadcrumbs: Sprinkle with panko mixed with parmesan before baking.
• Add veggies: Layer sliced zucchini, tomatoes, or spinach under or around the chicken.

Equipment

For this Parmesan Chicken recipe, you’ll need a mixing bowl, a whisk, and a baking dish. It’s a low-mess recipe!

Storage

Leftover Parmesan Chicken can be stored, once cooled, in an airtight container for 3 days. It makes delicious leftovers in a salad or sandwich.

Another option is to store it for 2 months in a freezer friendly container.

FAQ

Looking for other recipes like this? Try these:

Parmesan Chicken

Juicy and tender Parmesan chicken is a quick and easy midweek chicken dish that goes with everything: pasta, potatoes, rice, and salad!

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Course: Dinner, Lunch

Cuisine: American, Italian

Keyword: parmesan chicken

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2

Calories: 644kcal

Ingredients

• 2 large chicken breasts
• ¾ teaspoon flakey sea salt
• ½ teaspoon cracked black pepper
• 1.5 teaspoon smoked paprika
• 4 cloves garlic minced
• 1 teaspoon onion powder
• 1 tablespoon lemon or lime juice
• 2 tablespoon butter melted
• 2 tablespoon olive oil
• ⅔ cup freshly grated parmesan loosely pack’d (I used a medium grate so not super fine)
• 1 teaspoon dried Italian herbs or oregano
• 1 teaspoon dijon
• ½ teaspoon tsp red pepper flakes optional
• 1 tablespoon fresh parsley finely chopped plus more for garnish

Instructions

• Preheat the oven to 400F.

• Slice the chicken breasts in half horizontally to create 4 thinner cutlets. Use a rolling pin of meat masher so they are roughly the same even thickness throughout.

• Season the chicken breasts with salt, pepper, onion powder, lemon or lime juice, smoked paprika, dijon, Italian herbs or oregano and 1 tablespoon olive oil. Massage to combine so evenly coated.

• In a bowl, combine the melted butter, remaining olive oil, parmesan, garlic, ½ teaspoon paprika, parsley and optional red pepper flakes.

• Add chicken to a baking dish and spoon the mixture over the chicken.

• Bake in the preheated oven for 15 – 20 minutes, depending on how thick your chicken is. Chicken is done when cooked to an internal temperature of 165˚F (75°C). Serve with a sprinkling of fresh parsley.

Nutrition

Calories: 644kcal | Carbohydrates: 9g | Protein: 59g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 204mg | Sodium: 1839mg | Potassium: 999mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1619IU | Vitamin C: 10mg | Calcium: 335mg | Iron: 2mg