Name: Parmesan Crusted Chicken with Bacon
Prep time: 5 min
Total time: 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

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.

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.

Parchment lined silver baking sheet beside a preheated oven — Prepare the baking sheet before breading the chicken.

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.

Parmesan panko and paprika coating mixed in a shallow bowl — Mix until the Parmesan, panko, and seasonings are evenly distributed.

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.

Chicken breast dipped in beaten egg with three breasts waiting — Coat one breast at a time while the remaining three wait on the tray.

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.

Four chicken breasts coated in Parmesan panko crumbs — A firm, even coating helps the crust stay attached during searing.

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.

Two breaded chicken breasts searing with two waiting on a tray — Searing two pieces at a time prevents crowding and protects the crust.

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.

Four baked Parmesan chicken breasts topped with bacon crumbles — Bake all four bacon-topped breasts until the centers reach a safe temperature.

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.