20 Delicious Parmesan Chicken Breast Recipes for Every Occasion

Craving crispy, cheesy, flavor-packed chicken dinners? Look no further! Whether you need a quick weeknight meal, a cozy Sunday supper, or a showstopping dish for guests, these 20 delicious Parmesan chicken breast recipes have you covered. From skillet classics to baked perfection, each bite delivers golden crunch and savory goodness. Let’s dive in—your next favorite chicken dish is waiting!

Classic Parmesan Crusted Chicken Breast

This crispy, cheesy chicken is a weeknight hero—simple enough for busy days but fancy enough to impress guests.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup Parmesan, 1/4 cup panko, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Whisk 1 egg in another bowl. Dip chicken breasts in egg, then press firmly into the Parmesan mixture to coat both sides.
4. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken for 2–3 minutes per side until golden.
5. Transfer skillet to the oven (or move chicken to the prepared baking sheet). Bake for 15–18 minutes, until internal temperature reaches 165°F.

The magic here? The Parmesan forms a savory, crackly crust while keeping the chicken juicy inside—no dry bites!

Tip: For extra crunch, broil for the last 1–2 minutes (watch closely!).

Garlic Parmesan Chicken Breast Skillet

This one-pan wonder delivers juicy chicken smothered in a rich, garlicky parmesan sauce—perfect for busy weeknights when you crave something indulgent but effortless.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1 tsp Italian seasoning
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Season chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
4. Pour in 1 cup heavy cream, scraping up any browned bits. Stir in 1/2 cup parmesan and 1 tsp Italian seasoning. Simmer for 3–4 minutes until slightly thickened.
5. Return chicken to the skillet, spooning sauce over it. Garnish with fresh parsley before serving.

The magic here? The sauce transforms pan drippings into a velvety, umami-packed blanket for the chicken—no flour or roux required.

Tip: For extra flavor, let the chicken rest in the sauce off the heat for 5 minutes before serving.

Lemon Parmesan Chicken Breast with Herbs

This bright, flavorful chicken dish comes together in under 30 minutes, with crispy parmesan crust and a zesty lemon-herb finish that feels restaurant-worthy.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/4 cup grated parmesan cheese
• 2 tbsp olive oil, divided
• 1 tbsp lemon juice (plus 1 tsp zest)
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Pound chicken breasts to even 1/2-inch thickness.
2. In a small bowl, mix 1/4 cup parmesan, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to form a paste.
3. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until golden.
4. Spread parmesan mixture evenly over chicken. Transfer skillet to oven and bake for 12 minutes until internal temperature reaches 165°F.
5. Sprinkle with lemon zest and 1 tbsp fresh parsley before serving.

The magic here is the crispy-cheesy topping that locks in the juicy chicken beneath—no breadcrumbs needed! The lemon zest added at the end keeps the flavor vibrant.

Tip: For extra browning, broil for the last 1-2 minutes (watch closely!).

Parmesan Chicken Breast with Mozzarella and Marinara

This crispy, cheesy chicken dish feels like a cozy Italian restaurant meal—but it’s simple enough for a weeknight win.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten
• 2 tbsp olive oil
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• Fresh basil, for garnish (optional)

Instructions:

1. Preheat oven to 400°F. Pound chicken breasts to an even 1/2-inch thickness.
2. In a shallow dish, mix 1/2 cup Parmesan, 1/2 cup panko, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Place beaten egg in another dish.
3. Dip chicken in egg, then press into Parmesan mixture to coat both sides.
4. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high. Cook chicken 3–4 minutes per side until golden.
5. Top each breast with 1/4 cup marinara and 1/4 cup mozzarella. Transfer skillet to oven and bake 10 minutes until cheese melts.
6. Garnish with fresh basil if desired. Serve hot.

The magic here? The Parmesan-panko crust stays ultra-crispy even under that gooey mozzarella blanket—no soggy breading in sight!

Tip: For extra crunch, broil the last 1–2 minutes (watch closely!).

Crispy Parmesan Chicken Breast with Panko

This golden, crunchy chicken breast is a weeknight hero—juicy inside, crispy outside, and packed with savory Parmesan flavor.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil (for frying)

Instructions:

1. Prep the chicken: Pound the chicken breasts to an even 1/2-inch thickness using a meat mallet or rolling pin.
2. Set up your breading station: Place the flour in a shallow bowl. In another bowl, whisk the eggs. In a third bowl, mix the panko, Parmesan, garlic powder, oregano, salt, and pepper.
3. Bread the chicken: Dredge each chicken breast in flour (shaking off excess), dip in the beaten eggs, then press firmly into the panko mixture to coat both sides.
4. Pan-fry: Heat olive oil in a large skillet over medium heat. Cook the chicken for 4–5 minutes per side, until deeply golden and the internal temperature reaches 165°F.
5. Drain and serve: Transfer to a paper towel-lined plate to blot excess oil before serving.

The magic here? The panko-Parmesan crust stays extra-crispy even after frying—no soggy breading in sight. Serve with lemon wedges or a simple arugula salad to cut through the richness.

Tip: For extra crunch, toast the panko in a dry skillet for 2–3 minutes before breading.

Parmesan Chicken Breast with Garlic Butter Sauce

This crispy, cheesy chicken gets a luxurious upgrade with a garlicky butter sauce—perfect for turning a simple weeknight dinner into something special.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Pound chicken breasts to an even 1/2-inch thickness.
2. In a shallow dish, mix 1/2 cup Parmesan cheese, 1/4 cup flour, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Coat chicken evenly in the mixture.
3. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Cook chicken for 3 minutes per side until golden. Transfer skillet to the oven and bake for 10 minutes until chicken reaches 165°F internally.
4. Meanwhile, melt 3 tbsp butter in a small saucepan. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Remove from heat and stir in 1 tbsp parsley.
5. Drizzle garlic butter sauce over cooked chicken before serving.

The golden Parmesan crust stays wonderfully crisp against the rich, garlicky sauce—no soggy breading here!

Tip: For extra flavor, add a squeeze of lemon juice to the butter sauce just before serving.

Baked Parmesan Chicken Breast with Spinach

This crispy, cheesy chicken with a bed of garlicky spinach is a weeknight hero—simple enough for busy nights but fancy enough to impress.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• 2 cups fresh baby spinach
• 2 cloves garlic, minced
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix 1/2 cup Parmesan, 1/4 cup panko, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle in 1 tbsp olive oil and stir until crumbly.
3. Press the chicken breasts into the mixture, coating both sides evenly. Place on the baking sheet.
4. Bake for 20–25 minutes until the crust is golden and the chicken reaches 165°F internally.
5. Meanwhile, heat 1 tbsp olive oil in a skillet over medium. Add 2 cloves minced garlic and cook for 30 seconds until fragrant. Toss in 2 cups spinach and 1 tbsp lemon juice, stirring just until wilted (about 2 minutes).
6. Serve the chicken over the spinach. The Parmesan crust stays extra-crispy while the garlicky greens balance the richness.

Tip: For extra crunch, broil the chicken for 1–2 minutes at the end—just watch closely to avoid burning!

Parmesan Chicken Breast with Creamy Alfredo Sauce

This crispy, cheesy chicken gets a luxe upgrade with a velvety homemade Alfredo sauce—perfect for turning a simple weeknight dinner into something special.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/4 cup Italian-seasoned breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1/4 cup freshly grated Parmesan (for sauce)
• 1/4 tsp nutmeg

Instructions:

1. Prep chicken: Pound chicken to 1/2-inch thickness. In a shallow dish, mix 1/2 cup Parmesan, breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Coat chicken evenly.
2. Cook chicken: Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Make sauce: In the same skillet, melt 2 tbsp butter over low heat. Add 1 cup heavy cream, 1/4 cup Parmesan, and 1/4 tsp nutmeg. Whisk until thickened (3–4 minutes).
4. Serve: Spoon sauce over chicken. Garnish with extra Parmesan if desired.

The magic here? The crispy Parmesan crust locks in juicy flavor, while the nutmeg-kissed Alfredo adds just the right touch of richness.

Tip: For extra crunch, toast the breadcrumbs in a dry pan for 1 minute before coating the chicken.

Parmesan Chicken Breast with Sun-Dried Tomatoes

This juicy, cheesy chicken dish packs a punch of flavor with tangy sun-dried tomatoes and crispy Parmesan crust—perfect for a quick weeknight dinner that feels fancy.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
• 1/4 cup mayonnaise
• 1 tbsp olive oil (from the sun-dried tomato jar)
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat chicken breasts dry, then brush both sides with 1 tbsp olive oil from the sun-dried tomato jar.
3. In a bowl, mix 1/2 cup Parmesan, 1/4 cup mayonnaise, 1 tsp garlic powder, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in 1/4 cup sun-dried tomatoes.
4. Spread the Parmesan mixture evenly over the top of each chicken breast. Bake for 20–25 minutes until the crust is golden and the chicken reaches 165°F internally.

The magic here? The mayo keeps the chicken ultra-moist while the Parmesan forms a crackly, savory crust—no breadcrumbs needed!

Tip: For extra browning, broil for the last 2 minutes (watch closely!).

Parmesan Chicken Breast with Roasted Vegetables

This crispy, cheesy chicken pairs perfectly with caramelized roasted veggies for a fuss-free weeknight dinner that feels extra special.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• 2 cups chopped mixed vegetables (like zucchini, bell peppers, and cherry tomatoes)
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup Parmesan cheese, 1/4 cup panko breadcrumbs, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush chicken breasts with 1 tbsp olive oil, then press into the Parmesan mixture to coat evenly. Place on one side of the baking sheet.
4. Toss vegetables with remaining 1 tbsp olive oil and 1 tbsp balsamic vinegar. Spread on the other side of the baking sheet.
5. Bake for 20–25 minutes until chicken is golden and reaches 165°F internally, and veggies are tender with crispy edges.

The Parmesan crust stays miraculously crisp without frying, while the balsamic-kissed veggies add a sweet-tangy balance.

Tip: For extra crunch, broil the chicken for 1–2 minutes at the end—just keep an eye on it!

Parmesan Chicken Breast with Honey Mustard Glaze

This crispy, juicy chicken gets a sweet-and-tangy kick from a simple glaze—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup Parmesan, 1/4 cup breadcrumbs, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush chicken breasts with 1 tbsp olive oil, then press into the Parmesan mixture to coat evenly. Place on the baking sheet.
4. Bake for 20 minutes. Meanwhile, whisk together 2 tbsp honey, 1 tbsp mustard, and 1 tsp vinegar.
5. Remove chicken, brush with the glaze, and bake 5 more minutes until golden and internal temp reaches 165°F.

The Parmesan crust stays extra-crispy under the sticky-sweet glaze—a combo that’ll have everyone asking for seconds.

Tip: For extra crunch, toast the breadcrumbs in a dry skillet for 2 minutes before mixing with the Parmesan.

Parmesan Chicken Breast with Basil Pesto

This crispy, cheesy chicken gets a fresh pop of flavor from homemade basil pesto—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup basil pesto (store-bought or homemade)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix the Parmesan cheese, panko breadcrumbs, garlic powder, salt, and black pepper.
3. Brush the chicken breasts with olive oil, then press them into the Parmesan mixture, coating evenly on both sides.
4. Bake for 20–25 minutes until the crust is golden and the chicken reaches 165°F internally.
5. Drizzle each breast with 2 tbsp basil pesto before serving.

The crispy Parmesan crust stays perfectly crunchy while the pesto adds a bright, herby contrast—no frying required!

Tip: For extra crunch, broil the chicken for the last 1–2 minutes (watch closely to avoid burning).

Parmesan Chicken Breast with Balsamic Glaze

This Parmesan Chicken Breast with Balsamic Glaze is a weeknight hero—crispy, cheesy, and drizzled with a sweet-tangy glaze that’ll have everyone asking for seconds.

• 2 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp honey

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup Parmesan cheese, 1/4 cup panko, 1 tsp garlic powder, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush chicken breasts with 1 tbsp olive oil, then press into the Parmesan mixture to coat evenly. Place on the baking sheet.
4. Bake for 20–25 minutes until golden and the internal temperature reaches 165°F.
5. Meanwhile, simmer 1/4 cup balsamic vinegar and 1 tbsp honey in a small saucepan over medium-low heat for 5–7 minutes, stirring occasionally, until thickened to a syrup consistency.
6. Drizzle glaze over cooked chicken and serve warm.

The magic here? The balsamic glaze caramelizes into a glossy, restaurant-worthy finish—no fancy skills required.

Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before mixing with the Parmesan.

Parmesan Chicken Breast with Avocado Salsa

This Parmesan Chicken Breast with Avocado Salsa is a crispy, cheesy delight topped with a fresh, zesty salsa—perfect for a quick weeknight dinner that feels fancy.

• 2 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 ripe avocado, diced
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup Parmesan, 1/4 cup panko, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle chicken breasts with 1 tbsp olive oil, then press into the Parmesan mixture to coat evenly. Place on the baking sheet.
3. Bake for 20–25 minutes until golden and the internal temperature reaches 165°F.
4. Meanwhile, in a bowl, gently toss 1 diced avocado, 1/4 cup red onion, 1/4 cup cilantro, 1 tbsp lime juice, and 1/2 tsp salt to make the salsa.
5. Serve chicken topped with avocado salsa.

The contrast of crispy Parmesan crust and creamy avocado salsa makes every bite irresistible. Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before mixing with the Parmesan.

Parmesan Chicken Breast with Mushroom Sauce

This cozy, restaurant-worthy dish combines crispy parmesan-crusted chicken with a rich, savory mushroom sauce—perfect for impressing guests or treating yourself on a weeknight.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup grated parmesan cheese
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tbsp butter
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Coat the chicken: Mix 1/2 cup parmesan, 1/4 cup flour, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a shallow dish. Dip chicken in 1 beaten egg, then press into the parmesan mixture to coat.
2. Pan-fry: Heat 2 tbsp olive oil in a skillet over medium heat. Cook chicken for 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Make the sauce: In the same skillet, melt 1 tbsp butter. Add 8 oz mushrooms and sauté for 5 minutes until softened. Stir in 2 cloves minced garlic and cook 1 minute. Pour in 1/2 cup chicken broth, scraping up browned bits, then simmer for 3 minutes. Reduce heat, stir in 1/4 cup heavy cream, and simmer 2 more minutes until slightly thickened.
4. Serve: Spoon sauce over chicken, garnish with 1 tbsp parsley, and enjoy immediately.

The double-hit of parmesan in the crust and the creamy mushroom sauce makes every bite irresistibly rich—no one will guess it’s ready in 30 minutes!

Tip: For extra crispiness, let the coated chicken rest for 5 minutes before frying.

Parmesan Chicken Breast with Zucchini Noodles

This crispy, cheesy chicken pairs perfectly with light zucchini noodles for a meal that feels indulgent but won’t weigh you down.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 medium zucchinis, spiralized
• 1 tbsp butter
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup Parmesan cheese, 1/4 cup panko, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Coat chicken breasts evenly with the mixture, pressing gently to adhere.
3. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3 minutes per side until golden, then transfer to the prepared baking sheet. Bake for 15 minutes until internal temperature reaches 165°F.
4. Meanwhile, melt 1 tbsp butter in the same skillet. Add zucchini noodles and 1/4 tsp red pepper flakes (if using). Sauté for 2–3 minutes until just tender.
5. Serve chicken over zucchini noodles, garnished with extra Parmesan if desired.

The panko-Parmesan crust stays extra crispy while the zucchini keeps things fresh—no soggy leftovers here!

Tip: For thicker crust, dip chicken in beaten egg before coating with the Parmesan mixture.

Parmesan Chicken Breast with Parmesan Risotto

This crispy, cheesy chicken pairs perfectly with creamy risotto for a comforting meal that feels fancy but comes together easily.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 cup Arborio rice
• 2 cups chicken broth, warmed
• 1/4 cup heavy cream
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. In a shallow bowl, mix 1/4 cup Parmesan, panko, garlic powder, 1/4 tsp salt, and pepper. Brush chicken with olive oil, then press into the mixture to coat evenly. Bake for 20-25 minutes until golden and internal temp reaches 165°F.
2. Meanwhile, melt butter in a skillet over medium heat. Add Arborio rice and toast for 2 minutes, stirring. Add 1/2 cup broth and simmer, stirring frequently, until absorbed. Repeat with remaining broth, adding 1/2 cup at a time (about 18 minutes total).
3. Stir in heavy cream, remaining 1/4 cup Parmesan, and 1/4 tsp salt. Cook for 1 minute until creamy. Serve chicken over risotto, garnished with parsley.

The double hit of Parmesan—crispy on the chicken, melty in the risotto—makes every bite rich and satisfying.

Tip: For extra crunch, broil the chicken for the last 2 minutes of baking.

Parmesan Chicken Breast with Cauliflower Mash

This crispy, cheesy chicken pairs perfectly with creamy cauliflower mash for a low-carb twist on a comfort food classic.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 medium head cauliflower, cut into florets
• 2 tbsp butter
• 1/4 cup whole milk
• 1/4 tsp nutmeg

Instructions:

1. Prep chicken: Preheat oven to 400°F. Mix 1/2 cup Parmesan, 1/4 cup panko, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a shallow bowl. Brush chicken with 1 tbsp olive oil, then press into mixture to coat.
2. Bake: Place on a parchment-lined baking sheet. Bake 20-25 minutes until internal temp reaches 165°F and coating is golden.
3. Cauliflower mash: While chicken cooks, steam cauliflower florets for 10 minutes until fork-tender. Drain, then blend with 2 tbsp butter, 1/4 cup milk, and 1/4 tsp nutmeg until smooth.
4. Serve: Slice chicken and plate over mash. Garnish with extra Parmesan if desired.

The panko-Parmesan crust stays extra crispy without frying, while the nutmeg-kissed mash balances every bite.

Tip: For extra crunch, broil the chicken for 1-2 minutes at the end (watch closely!).

Parmesan Chicken Breast with Tomato Basil Salad

Juicy, golden Parmesan chicken pairs perfectly with a bright, summery tomato basil salad—a simple yet impressive weeknight dinner!

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tbsp balsamic vinegar
• 1 tsp honey

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup Parmesan cheese, 1/4 cup panko, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Coat chicken breasts in the mixture, pressing gently to adhere. Place on the baking sheet and drizzle with 1 tbsp olive oil.
4. Bake for 20–25 minutes until golden and internal temperature reaches 165°F.
5. Meanwhile, toss 1 cup cherry tomatoes and 1/4 cup basil with 1 tbsp balsamic vinegar and 1 tsp honey.
6. Serve chicken topped with the tomato salad.

The crispy Parmesan crust contrasts beautifully with the juicy tomatoes and tangy-sweet dressing—no one will guess it took just 30 minutes!

Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before mixing with the Parmesan.

Parmesan Chicken Breast with Lemon Garlic Asparagus

This crispy, cheesy chicken pairs perfectly with bright, garlicky asparagus for a meal that feels fancy but comes together in a flash.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 bunch asparagus (about 1 lb), trimmed
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. In a shallow bowl, mix 1/2 cup Parmesan, 1/4 cup panko, 1 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Brush chicken with 1 tbsp olive oil, then press into Parmesan mixture to coat both sides. Place on baking sheet.
3. Bake chicken for 20 minutes. Meanwhile, melt 1 tbsp butter in a skillet over medium heat. Add asparagus, 2 cloves minced garlic, remaining 1/4 tsp salt, and 1/4 tsp red pepper flakes (if using). Sauté 5 minutes until crisp-tender. Off heat, stir in 1 tbsp lemon juice.
4. Serve chicken alongside asparagus. The Parmesan crust stays extra-crispy while the lemon brightens up the rich, garlicky veggies.

Tip: For extra browning, broil the chicken 1–2 minutes at the end—just keep an eye on it!

Conclusion

With 20 mouthwatering Parmesan chicken breast recipes, there’s something here for every meal—whether it’s a quick weeknight dinner or a special occasion. We hope you find a new favorite! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup with fellow foodies on Pinterest. Happy cooking!