Go Back

Crispy Parmesan Crusted Chicken — Healthy Version

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lb (680 g) chicken breast cutlets (or slice regular breasts horizontally into thin cutlets)
  • 1 cup whole-wheat breadcrumbs (Panko if you like extra crunch)
  • 1/2 cup finely grated Parmesan (the powdery kind clings best)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika (or sweet paprika)
  • 1/2 tsp kosher salt (plus more to taste)
  • 1/2 tsp black pepper
  • 1/2 cup plain Greek yogurt (2% or 5% works)
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice (plus extra wedges for serving)
  • 2 tbsp extra-virgin olive oil (divided; for the coating and pan)
  • Optional herbs: 1 tbsp chopped parsley or thyme
  • Cooking spray (olive oil or avocado oil)

Method
 

  1. Prep the oven or air fryer: Heat oven to 425°F (220°C). Line a sheet pan with parchment and place a wire rack on top if you have one. For an air fryer, set to 400°F (205°C) and preheat for 3 minutes.
  2. Flatten the chicken: If needed, slice thick breasts into cutlets. Lightly pound to an even 1/2-inch thickness. Pat dry with paper towels for better browning.
  3. Make the marinade: In a bowl, mix Greek yogurt, Dijon, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper. Toss the chicken to coat. Let sit 10–15 minutes while you prepare the coating.
  4. Mix the crust: In a shallow dish, combine breadcrumbs, Parmesan, garlic powder, onion powder, paprika, 1/2 tsp salt, pepper, and herbs if using. Drizzle in 1 tbsp olive oil and toss to evenly moisten the crumbs.
  5. Coat the chicken: Lift each piece from the marinade, let excess drip, then press into the breadcrumb-Parmesan mix. Press firmly on both sides so the crust adheres well.
  6. Arrange for baking: Lightly oil the rack or pan and set chicken on it. Spray the tops with cooking spray for extra crispness.
  7. Bake or air fry: Oven: Bake 12–16 minutes, flipping halfway. Cook until the center reaches 165°F (74°C) and the crust is golden.
  8. Air fryer: Cook 9–12 minutes, flipping at 6 minutes, until crisp and cooked through.
  9. Rest and serve: Let chicken rest 3 minutes to keep juices in. Finish with a squeeze of lemon and a sprinkle of parsley. Serve with a big salad, roasted veggies, or cauliflower mash.