This crispy, breaded, oven baked Parmesan Crusted Chicken is a healthier comfort food option that always hits the spot! These chicken thighs may taste fried, but it’s actually baked to avoid all that grease. It’s so easy to make with just 10 minutes of prep time!
What’s in Crispy Breaded Parmesan Chicken
Chicken thighs are all dressed up in this oven baked recipe with simple ingredients like Italian breadcrumbs, a medley of seasonings, and of course plenty of parmesan cheese!
- Chicken: I used chicken thighs, but you can feel free to use breasts if preferred.
- Parmesan Cheese: Parmesan creates a tasty crust on this chicken. Freshly-grated is preferred for the best consistency and flavor.
- Italian Breadcrumbs: I prefer these over Panko because of the added flavor!
- Eggs: This is what helps bind the breading to the chicken.
- Heavy Cream: You can use buttermilk instead if preferred.
- Seasonings: A simple blend of paprika, coarse sea salt, and black pepper are what lend the best flavor to the chicken.
- Butter: It needs to be salted and melted.
- Herbs: Fresh oregano and thyme are great garnishes.
Pro Tip: If you want this recipe to really resemble your favorite fried chicken, try making it with drumsticks. Cook the same way you would the chicken thighs.
Variations on Baked Parmesan Crusted Chicken
Feel free to use another cut of chicken if you’d like! Breasts and drumsticks will both work well with this breaded Parmesan crusted chicken recipe. You can also swap the Italian breadcrumbs with Panko, but keep in mind that both the consistency and flavor will be impacted by that change.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
No, but I highly recommend it! Pre-shredded bagged cheese contains an anti-caking powder that effects the consistency of the cheese. Also, freshly grated parmesan has a better overall flavor.
Insert a meat thermometer into the thickest part of the meat. When it reads 165°F, the chicken is fully cooked and safe to eat. This is always the safest way to check your chicken!
Either option is totally fine! You won’t really notice a big difference with whichever one you choose.
How to Store and Reheat
Leftover baked Parmesan crusted chicken can be kept in the refrigerator for up to 4 days when stored in an airtight container.
Reheat in the oven for a bit to revive that crispy texture. Preheat the oven to 400°F, place the chicken on a pan and cover with foil. Bake for 20 minutes, then enjoy!
How to Freeze Oven Fried Chicken
Once cooled to room temperature, transfer the parmesan crusted chicken thighs to an airtight container, and store in the freezer for up to 3 months.
Once ready to enjoy, let the chicken slowly thaw in the fridge and follow the instructions above to reheat it.
What to Serve with Parmesan Crusted Chicken
This crispy oven baked chicken tastes amazing with mashed potatoes, creamed green beans, baked Mac and cheese, and cornbread.
More Breaded Chicken Recipes We Love
- Homemade Shake and Bake Chicken
- Country Fried Chicken
- Deviled Chicken
- Chicken Spiedini
- Chicken Schnitzel
- KFC Copycat Recipe
- Air Fryer Chicken Tenders
- Fried Chicken Sandwich
- Crispy Chicken Salad
Parmesan Crusted Chicken Recipe
Ingredients
- 2 large eggs beaten
- ¼ cup heavy cream or buttermilk
- ¾ cup freshly grated Parmesan cheese
- ¾ cup Italian breadcrumbs
- 1 teaspoon ground paprika
- 1 teaspoon coarse sea salt
- ½ teaspoon ground black pepper
- 8 boneless, skinless chicken thighs
- ¼ cup salted butter melted (½ stick)
- Fresh oregano and thyme optional, for garnish
Equipment
- 2 9×13-inch Baking Dishes
Instructions
- Preheat oven to 375°F and spray 2 large baking dishes with nonstick spray.
- In a small shallow bowl, stir together the beaten eggs and heavy cream.2 large eggs, ¼ cup heavy cream
- In another small shallow bowl, stir together the parmesan, breadcrumbs, paprika, salt, and pepper.¾ cup freshly grated Parmesan cheese, ¾ cup Italian breadcrumbs, 1 teaspoon ground paprika, 1 teaspoon coarse sea salt, ½ teaspoon ground black pepper
- Dip each piece of chicken in the egg mixture, coating both sides completely. Shake off excess and then dip into the parmesan mixture, pressing down to fully coat the entire chicken with a thick layer.8 boneless, skinless chicken thighs
- Arrange chicken in prepared baking dishes, making sure they don’t touch (if they touch, those sections won’t get crispy).
- Pour melted butter over all the chicken.¼ cup salted butter
- Cook for approximately 50 minutes, or until the chicken reaches an internal temperature of 165°F.
- Serve garnished with fresh oregano or thyme.Fresh oregano and thyme
This chicken is moist and delicious. Even my son in law who is a man of few words loved it. I use chicken tenders and thin breasts. Bake in 400 degree oven for 20 minutes. Temp reads 170 for me. Then let it sit out with foil on it to let the juices redistribute. Excelente!
Thanks for sharing, Maribeth! I am sure you were happy to get a few more words out of your son-in-law!
This my new go-to recipe for me! I don’t have buttermilk, so I substituted half-and-half. It turned out great.
Thanks for sharing!
I used skinless bone in thighs and baked 30 min. Turned out perfect.
That’s great! Thanks for sharing, Stephanie!
This recipe was SO GOOD! A total hit with the whole family, and it was so easy to make. I baked my boneless, skinless chicken thighs at 400 degrees for about 30 minutes. Perfection!
Sounds like a success!
This chicken is the bomb I made it tonight and it melts in my mouth! The flavoring is so delicious
Thanks for sharing, Nanette!
Made this with chicken breast tonight. It was truly wonderful!! Tasty, moist, cooked just right. Will definitely make again…. And again… And again!!
That’s great to hear, Victoria!
Really good. Followed recipe, but I used bon3 in thighs, what I had, and I cooked in the air fryer for 18 minutes. Crispy and very juices inside.
Thank you
Thanks for stopping by!
This recipe turned out fantastic! My family loved it!
I’m so glad you enjoyed it, Michelle!
This is a great recipe…its good just the recipe but Im thinking of adding a bit of cyanine pepper to the breadcrumbs, for some heat. Ive made it several times now and everyone loves it!