Parmesan Crusted Chicken with Bacon

Parmesan Crusted Chicken with Bacon combines a crisp Parmesan-panko coating with smoky bacon for a satisfying main dish. Brief skillet browning develops the crust, while finishing the chicken in the oven cooks the four breasts evenly.

RECIPE CARD

Parmesan Crusted Chicken with Bacon

Timing and serving details are shown only when they are available in the original recipe.

Prep

5 min

Total

5 min

Yield

2 servings

Ingredients

• 4 boneless, skinless chicken breasts of similar size
• 1 cup finely grated Parmesan cheese
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 large eggs, beaten
• 6 slices crisp cooked bacon, crumbled
• 2 tablespoons olive oil
• Chopped fresh parsley, for garnish

Quick Method

Condensed overview. Use Full Instructions for the complete method, timing and doneness details.

1. Preheat and Prepare: Preheat the oven to 400°F (200°C). Line a rimmed half-sheet pan with parchment paper or lightly grease it with olive oil.
2. Mix the Parmesan Coating: In a wide shallow bowl, combine the grated Parmesan, panko, garlic powder, smoked paprika, salt, and pepper. Place the beaten eggs in a second…
3. Dip the Chicken in Egg: Working with one breast at a time, dip the chicken into the beaten eggs and turn until every surface is coated. Let excess egg…
4. Apply the Parmesan-Panko Crust: Transfer each egg-coated breast to the Parmesan mixture. Press the crumbs firmly over the top, bottom, and sides, then place the four coated breasts…
5. Sear in Batches: Heat the olive oil in a large black skillet over medium-high heat. Sear two chicken breasts at a time for 2 to 3 minutes…
6. Add Bacon and Bake: Divide the crumbled bacon evenly over all four browned chicken breasts. Bake for 20 to 25 minutes, or until an instant-read thermometer inserted into…

Full Instructions ↓ Print Recipe

Ingredients

• 4 boneless, skinless chicken breasts of similar size
• 1 cup finely grated Parmesan cheese
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 large eggs, beaten
• 6 slices crisp cooked bacon, crumbled
• 2 tablespoons olive oil
• Chopped fresh parsley, for garnish

How to Make Parmesan Crusted Chicken with Bacon

Step 1: Preheat and Prepare

Preheat the oven to 400°F (200°C). Line a rimmed half-sheet pan with parchment paper or lightly grease it with olive oil.

Step 2: Mix the Parmesan Coating

In a wide shallow bowl, combine the grated Parmesan, panko, garlic powder, smoked paprika, salt, and pepper. Place the beaten eggs in a second shallow bowl.

Step 3: Dip the Chicken in Egg

Working with one breast at a time, dip the chicken into the beaten eggs and turn until every surface is coated. Let excess egg drip back into the bowl.

Step 4: Apply the Parmesan-Panko Crust

Transfer each egg-coated breast to the Parmesan mixture. Press the crumbs firmly over the top, bottom, and sides, then place the four coated breasts on the prepared tray.

Step 5: Sear in Batches

Heat the olive oil in a large black skillet over medium-high heat. Sear two chicken breasts at a time for 2 to 3 minutes per side, until golden. Return each browned batch to the parchment-lined baking sheet. Add only a small amount of extra oil if the skillet becomes dry.

Step 6: Add Bacon and Bake

Divide the crumbled bacon evenly over all four browned chicken breasts. Bake for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part of each breast registers 165°F (74°C). Rest for 5 minutes, then garnish lightly with chopped parsley.

Serving Suggestions

Serve Parmesan Crusted Chicken with Bacon alongside mashed potatoes, a fresh garden salad, or roasted vegetables. Keep side dishes separate so the crisp coating does not become soggy.

Pro Tips

• Use similar-size breasts: They will finish cooking at approximately the same time.
• Do not overcrowd the skillet: Two batches provide more consistent browning.
• Check temperature individually: Thicker pieces may need a few additional minutes.
• For reheating: Use a 350°F (175°C) oven or air fryer to restore the crust.
• Optional brightness: Add a small squeeze of lemon immediately before serving.