Parmesan Crusted Chicken

Name: Parmesan Crusted Chicken with Panko Crust
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs chicken cutlets; 1 cup parmesan garlic sauce; 1/4 cup grated parmesan cheese; 4 oz fresh mozzarella cheese; 2 tbsp butter; 1 cup seasoned panko breadcrumbs

This parmesan crusted chicken uses just five ingredients and a store-bought parmesan garlic sauce to create a crispy, buttery panko crust that bakes to golden perfection.

🍴Copycat

🌍American 🏷️Parmesan crusted chicken 🏷️Baked chicken 🏷️Chicken 🏷️Parmesan Mozzarella

🏷️

🏷️Panko

-0:00

TikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1.5 lbs chicken cutlets
1 cup parmesan garlic sauce
1/4 cup grated parmesan cheese
4 oz fresh mozzarella cheese
2 tbsp butter
1 cup seasoned panko breadcrumbs

6 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat your oven to 375°F.
2
Place the chicken cutlets in a single layer in a baking dish.
3
Pour the parmesan garlic sauce over the chicken, then flip the cutlets to ensure they are fully coated on both sides.
4
Sprinkle the grated parmesan cheese evenly over the chicken.
5
Tear the fresh mozzarella into small pieces and distribute them over the chicken.
6
In a small bowl, melt the butter in the microwave.
7
Pour the melted butter over the seasoned panko breadcrumbs and mix with a fork until the crumbs are moistened.
8
Sprinkle the buttered panko mixture evenly over the chicken and mozzarella.
9
Cover the baking dish tightly with aluminum foil.
10
Bake for 10-12 minutes.
11
Remove the foil and continue baking for another 10-15 minutes, or until the chicken is cooked through and the topping is golden brown and crispy.

Was this recipe helpful?

Tips & Notes

Pro tips

Pat chicken dry before coating to help the sauce and panko adhere evenly and prevent a soggy crust.
Don't skip the butter on top of the panko—it's essential for browning and creating that golden, crispy exterior.
Arrange chicken on a lined baking sheet in a single layer; avoid crowding so heat circulates and the crust crisps uniformly.
Use fresh mozzarella for better melting and texture; low-moisture mozzarella can become tough when baked.

Substitutions

Parmesan garlic sauce → marinara + garlic + parmesan (homemade or store-bought marinara works)
Fresh mozzarella → low-moisture mozzarella or provolone (adjust baking time slightly as these melt differently)
Seasoned panko → plain panko mixed with Italian seasoning and garlic powder (adds flavor if using unseasoned breadcrumbs)
Butter → olive oil (use same amount; flavor differs but crust will still brown)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until heated through; avoid the microwave to preserve crispness.

Common Questions

Can I use chicken breasts instead of cutlets?

Yes. Pound whole chicken breasts to ½-inch thickness to match the cooking time of cutlets, or bake longer until the internal temperature reaches 165°F.

What if I don't have parmesan garlic sauce?

Mix ½ cup marinara sauce with 2 tablespoons grated parmesan and 1 minced garlic clove, or use alfredo sauce for a creamier version.

How do I know when it's done baking?

The panko crust should be golden brown and the internal chicken temperature should reach 165°F when measured with a meat thermometer at the thickest part.

Can I make this ahead?

Assemble on a baking sheet, cover, and refrigerate up to 8 hours before baking. Add 2–3 minutes to baking time if baking from cold.

Is this recipe freezer-friendly?

Yes. Freeze assembled chicken on a baking sheet, then transfer to a freezer bag up to 2 months. Bake directly from frozen, adding 5–8 minutes to baking time.