If you’re searching for a dinner that’s weeknight-easy but fancy enough to wow your friends, look no further than Parmesan Crusted Chicken. This recipe delivers golden, crispy chicken with a savory Parmesan coating that’s irresistible from the very first bite. It’s one of those dishes that always gets requested at family gatherings, and I love how the simple ingredients create such a knockout flavor. Whether you pan-fry for that classic crunch or bake for a lighter twist, this Parmesan Crusted Chicken will become a go-to in your kitchen too!
Ingredients You’ll Need
What I love most about this recipe is how each ingredient plays a starring role in making the chicken moist, flavorful, and perfectly crisp. There’s nothing complicated here—just pantry staples that come together for a seriously memorable meal.
- Chicken Breasts: Boneless, skinless, and pounded to even thickness for quick, even cooking and maximum tenderness.
- All-Purpose Flour: Helps the egg stick and creates the first layer of that all-important crunch.
- Eggs: Beaten eggs act as the glue, ensuring the Parmesan and breadcrumbs cling to every inch of chicken.
- Parmesan Cheese: Freshly grated is best for that nutty, salty crust—don’t skimp here!
- Seasoned Breadcrumbs: They add extra crunch and a hint of Italian herbs, making the coating extra flavorful.
- Garlic Powder: Just a teaspoon brings delicious depth to the breading.
- Salt: Enhances all the other flavors—don’t skip it!
- Black Pepper: Adds a gentle kick and rounds out the seasoning.
- Olive Oil: For pan-frying, helps achieve that golden brown, crispy exterior.
- Butter: Adds richness and helps the crust brown beautifully.
- Chopped Parsley: Optional, but adds a fresh, vibrant finish.
- Lemon Wedges: A squeeze of lemon brightens everything up—highly recommended for serving!
How to Make Parmesan Crusted Chicken
Step 1: Set Up Your Breading Station
Begin by arranging three shallow bowls: one with flour, the second with beaten eggs, and the third combining grated Parmesan, seasoned breadcrumbs, garlic powder, salt, and black pepper. This setup makes the breading process smooth and mess-free, so you can coat each piece quickly and evenly.
Step 2: Dredge and Coat the Chicken
Take each chicken breast and dredge it first in the flour, making sure it’s fully coated. Then dip it into the beaten eggs, letting any excess drip off. Finally, press the chicken into the Parmesan mixture, ensuring a generous, even coating on both sides. This triple-layer process is the secret to that signature crunch!
Step 3: Pan-Fry to Perfection
In a large skillet, heat the olive oil and butter over medium heat. Once hot and shimmering, add the chicken breasts. Cook for 4–5 minutes per side, resisting the urge to flip early so the crust gets beautifully golden and crisp. If your pan is small, cook in batches to avoid crowding and ensure even browning. The chicken is done when it reaches 165°F internally.
Step 4: Rest and Garnish
Transfer the cooked chicken to a plate and let it rest for about 5 minutes. This helps the juices redistribute and keeps everything juicy. Finish with a sprinkle of chopped parsley and a few lemon wedges on the side for that fresh, zesty touch.
How to Serve Parmesan Crusted Chicken
Garnishes
A simple shower of freshly chopped parsley and a squeeze of lemon juice can work wonders here. The parsley adds color and a hint of herbal freshness, while the lemon cuts through the richness of the Parmesan Crusted Chicken, balancing every bite.
Side Dishes
This dish pairs beautifully with so many sides! Try serving your Parmesan Crusted Chicken alongside buttery pasta, a crisp green salad, or even some roasted vegetables. The chicken’s savory, cheesy crust is the perfect match for lighter, brighter sides that don’t compete with that bold flavor.
Creative Ways to Present
For an elegant dinner, slice the chicken and fan it across a plate with arugula and cherry tomatoes. Or, tuck slices into a crusty ciabatta roll with a drizzle of pesto for an unforgettable sandwich. You can even slice leftovers and toss them with your favorite pasta for a quick lunch the next day.
Make Ahead and Storage
Storing Leftovers
If you have leftover Parmesan Crusted Chicken, let it cool completely before storing. Wrap each piece tightly or place in an airtight container, then refrigerate for up to three days. This helps retain its moisture and keeps the breading from turning soggy too quickly.
Freezing
To freeze, arrange the cooled chicken breasts in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe bag or container. They’ll keep well for up to two months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
For the crispiest results, reheat Parmesan Crusted Chicken in a 350°F oven for 10–15 minutes, or until warmed through. Avoid microwaving if possible, as it can make the crust soggy. If you must microwave, do it in 30-second bursts to avoid overcooking.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work well and are naturally juicy. Just adjust the cooking time as they may take a minute or two longer to reach 165°F.
What if I don’t have seasoned breadcrumbs?
No worries! You can use plain breadcrumbs and add a pinch of Italian seasoning or dried herbs like oregano and basil to mimic the flavor of seasoned ones.
How can I make this gluten-free?
Swap in your favorite gluten-free all-purpose flour and gluten-free breadcrumbs. The rest of the recipe stays the same, so everyone can enjoy Parmesan Crusted Chicken without worry.
Can I bake the chicken instead of frying?
Yes! For a lighter version, bake on a wire rack set over a baking sheet at 400°F for 20–25 minutes. The chicken will still be crispy and delicious, just with a little less oil.
Is freshly grated Parmesan necessary?
Freshly grated Parmesan melts and browns best, giving your chicken the ultimate crispy crust. Pre-shredded varieties can work in a pinch, but the flavor and texture are noticeably better with fresh.
Final Thoughts
This Parmesan Crusted Chicken is a true crowd-pleaser, and I hope it becomes a staple in your kitchen just like it is in mine. The mix of crispy, cheesy coating and juicy chicken is simply irresistible. Give it a try—you’ll be amazed at how something so simple can taste so special!
Print
Parmesan Crusted Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Parmesan Crusted Chicken is a flavorful and crispy Italian-American main course featuring tender boneless chicken breasts coated in a golden Parmesan and breadcrumb crust. This easy pan-fried recipe delivers a satisfying combination of cheesy, savory, and crunchy textures, perfect for a quick weeknight dinner or a special occasion meal.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts, pounded to even thickness
Coating
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1/2 cup seasoned breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Cooking
- 2 tablespoons olive oil
- 2 tablespoons butter
To Serve (Optional)
- Chopped parsley
- Lemon wedges
Instructions
- Prepare Coatings: Place the flour in one shallow bowl, the beaten eggs in a second bowl, and combine the grated Parmesan cheese, seasoned breadcrumbs, garlic powder, salt, and black pepper in a third bowl. These will be used to dredge the chicken.
- Coat Chicken: Take each chicken breast and first dredge it thoroughly in the flour, then dip it into the beaten eggs, and finally press it firmly into the Parmesan-breadcrumb mixture to coat evenly on both sides. Ensure the crust sticks well to the chicken.
- Heat Pan and Cook Chicken: Heat the olive oil and butter in a large skillet over medium heat until hot and bubbling. Add the coated chicken breasts carefully to the pan, cooking them for about 4 to 5 minutes on each side until they develop a golden brown crust and are cooked through. The internal temperature should reach 165°F (74°C). Work in batches if needed to avoid overcrowding the skillet.
- Rest and Garnish: Once cooked, transfer the chicken breasts to a plate and let them rest for 5 minutes to allow juices to redistribute, ensuring moist and tender meat. Sprinkle with chopped parsley and serve with lemon wedges if desired for an extra brightness and flavor boost.
Notes
- For a healthier alternative, bake the coated chicken at 400°F (200°C) for 20–25 minutes on a wire rack-lined baking sheet until golden and cooked through.
- This dish pairs wonderfully with pasta, a fresh green salad, or roasted vegetables for a balanced meal.
- To make the recipe gluten-free, substitute all-purpose flour and seasoned breadcrumbs with gluten-free versions.
- Ensure chicken breasts are pounded to even thickness for uniform cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 1g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 175mg
