Parmesan Chicken

Name: Parmesan Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 large chicken breasts; 3/4 tsp flakey sea salt; 1/2 tsp cracked black pepper; 1.5 tsp smoked paprika; 4 cloves garlic (minced); 1 tsp onion powder; 1 tbsp lemon or lime juice; 2 tbsp butter (melted); 2 tbsp olive oil; 2/3 cup freshly grated parmesan (loosely pack’d (I used a medium grate so not super fine)); 1 tsp dried Italian herbs or oregano; 1 tsp dijon; 1/2 tsp tsp red pepper flakes (optional); 1 tbsp fresh parsley (finely chopped plus more for garnish)

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:

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

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.

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

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.

Top tip

Even thickness = even cooking: Slice and gently pound the chicken cutlets to a uniform thickness. This ensures they cook evenly and stay juicy with no dry edges or undercooked centers.

FAQ

Can I make this recipe ahead of time?

Yes! You can season and marinate the chicken up to 24 hours in advance; store it covered in the refrigerator. For even more convenience, make the butter-parmesan topping separately and refrigerate. When ready to cook, assemble and bake.

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