Parmesan Crusted Chicken Recipe
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Make chicken exciting again with this parmesan crusted chicken recipe! Perfectly seasoned tender chicken breasts coated in a cheesy, slightly crispy breading make a crave-worthy lunch or dinner. Simple ingredients, big flavors, and minimal prep time make this a go-to recipe for when you need a delicious meal on your table fast.
I’ve lost count of how many times breaded chicken has saved me when I couldn’t think of what to cook for dinner. They’re incredibly easy to make and the whole family loves them. My kids especially love my parmesan crusted chicken because they’re a crispier and tastier alternative to regular chicken nuggets, fingers, or tenders.
I like this as a skillet meal better than the oven-baked or air-fried method because the coating crisps more, and it’s quicker to cook, making it ideal for busy weeknights. Parmesan crusted chicken is easy enough for casual family meals, but delicious enough to share at parties and gatherings. Truly a chicken dinner you can call a winner!
Why You’ll Love This Recipe
- Quick and easy dinner: 10 minutes of prep time, a handful of ingredients, and a few simple steps are all it takes to whip up this delicious, filling meal.
- Crispy and flavorful: Juicy and tender chicken breasts are coated in a flavorful, perfectly crunchy crust, resulting in a mouthwatering dish that’s satisfying in every bite!
- Family-friendly: Enjoy a restaurant quality, extra cheesy version of chicken tenders that the whole family loves. Even the pickiest eaters won’t be able to resist!
- Freezer-friendly: Freezes nicely to enjoy later. Heat in the oven and the taste and texture would be just as good as when made fresh.
- Perfect for any occasion: Whether you’re cooking for your family, hosting a brunch or dinner party, or simply craving a comfort meal, parmesan crusted chicken is an ideal option.
- Endlessly versatile: Enjoy as is, pair it with sides, serve with a dipping sauce, or place inside a sandwich. You won’t run out of ways to enjoy this versatile dish.
How to Make Parmesan Crusted Chicken
Take classic breaded chicken to a whole new level and whip up the dreamy, crispy perfection that is parmesan crusted chicken. Prep, coat, and cook all in under 30 minutes. It’s the easiest, most delicious take on the comfort food classic that’s perfect for any season.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Chicken breasts: I use boneless, skinless chicken breasts that weigh between 4 and 6 ounces, but you can use chicken cutlets as well.
- All-purpose flour: Helps the egg stick to the chicken better.
- Italian seasoning: Adds a flavorful blend of herbs and spices to the coating.
- Salt: Rounds out the flavors and helps tenderize the chicken as it cooks. Use any type of salt you prefer, but I recommend coarse sea salt or kosher salt.
- Eggs: Helps the breadcrumbs and parmesan stick to the chicken.
- Panko breadcrumbs: Give the dish a light, crispy texture and add a delightful crunch to the dish.
- Parmesan cheese: Adds a rich, savory flavor and helps create a beautifully browned, cheesy crust. I recommend using freshly and finely shredded cheese because it melts and coats more evenly.
- Olive oil: For pan frying. The oil also helps the chicken brown and crisp up.
- Lemon wedges: Serving with lemon is a tip from my children. They noticed it was missing right away and were completely right! A squeeze of fresh lemon juice perfectly compliments the greasy breading.
Step-By-Step Instructions
My parmesan crusted chicken recipe follows 4 simple steps and they come out perfect every time. It’s an easy, foolproof way to get that crispy, golden crust while keeping the chicken tender and juicy inside!
Step 1: Prep the chicken
First, prepare the chicken breast into cutlets if it is not already. Place the chicken on a cutting board and cover it with a layer of plastic wrap. Use the flat side of a mallet to pound the meat to an even ¼-inch thickness.
Step 2: Arrange the breading station
Netx, arrange three shallow dishes in an assembly line. The first with flour, Italian seasoning, and salt, the second with eggs, and the third with breadcrumbs and Parmesan mixed together.
Step 3: Coat the chicken
Dredge one cutlet through the flour blend. Then, dip it in the egg and flip to cover the second side. Let any excess egg drip off. Finally, press it into the breadcrumbs and cheese, likewise flipping it over to cover the second side.
Step 4: Cook
Arrange two at a time in the pan and cook each side for 2 to 3 minutes until golden brown and crispy. Flip to cook the second side for about the same amount of time. The internal temperature should read 165F on an instant-read thermometer.
Repeat with the second two chicken breasts. Reduce the heat if the breading is cooking too fast. Finally, garnish with lemon wedges and serve warm. Enjoy!
Substitutions
Don’t have some of the ingredients on hand or prefer to use other ingredients? Try these ingredient swap ideas:
- All-purpose flour: Use a 1:1 gluten-free flour blend if preferred.
- Italian seasoning: If you don’t have Italian seasoning, substitute with a homemade blend of 1/2 teaspoon each of basil, oregano, thyme, and marjoram.
- Panko breadcrumbs: Replace Panko breadcrumbs with regular breadcrumbs or crushed cornflakes. You can also use crushed pork rinds.
Variations
Just when you thought that parmesan crusted chicken can’t get any better, they actually could, with a few tweaks and additions! Try these fun twists on this tasty chicken dish:
- Add minced garlic or garlic powder to the breadcrumb and parmesan mixture to incorporate the classic garlic-parmesan flavor.
- Mix in some cayenne pepper, paprika, or chili flakes to the coating for a spicy version of the dish.
Expert Tips
- Use uniform-sized chicken breasts: Using chicken pieces of the same size and thickness will ensure even cooking.
- Coat properly: After breading the chicken breasts, I transfer them to a plate and spoon leftover breadcrumbs on top of each piece and pat them using my fingers so that they’re fully coated.
- Don’t overcrowd the pan: Don’t try to fit all the pieces in your pan to cook at the same time. Take that extra bit of time to batch cook the chicken so that they cook evenly and come out perfectly crispy every time.
How to Store This Recipe
Cool cooked parmesan crusted chicken completely then wrap in plastic wrap or place in an airtight container. Store in the refrigerator for up to 4 days, or in the freezer for up to 1 month.
Thaw frozen chicken in the fridge before reheating. To reheat, arrange the chicken breasts on a sheet pan and warm in the oven at 350 F for 10 to 12 minutes, or until warmed through. They should crisp up again!
What to Serve with Parmesan Crusted Chicken
Parmesan crusted chicken goes with pretty much anything. Pair it with sides like green beans, garlic mashed potatoes, or roasted veggies. Serve it with your favorite dipping sauce or with your favorite soup or salad.
For a heartier meal, enjoy it on top of rice, pasta, or a bed of greens. They’re great inside a sub or a sandwich, too!
More Main Recipes To Try
- 2-ingredient slow cooker salsa chicken
- Chicken quesadillas
- Bacon-wrapped filet mignon
- Honey mustard salmon
- Roasted turkey
If you make this parmesan crusted chicken, please leave a review. I really appreciate each and every 5-star rating and review comment!
Easy Parmesan Crusted Chicken Recipe
Ingredients
- 4 small boneless skinless chicken breasts or 4 chicken cutlets
- ¼ cup flour
- 1 tablespoon Italian seasoning
- ½ tablespoon salt
- 2 large eggs whisked
- ½ cup Panko breadcrumbs
- ½ cup Parmesan cheese finely shredded
- ⅓ cup olive oil
- 4 portions lemon wedges for garnish
Instructions
- Prepare the chicken breast into cutlets if it is not already. Place the chicken on a cutting board and cover it with a layer of plastic wrap. Use the flat side of a mallet to pound the meat to an even ¼-inch thickness.
- Arrange three shallow dishes in an assembly line. The first with flour, Italian seasoning, and salt, the second with eggs, and the third with breadcrumbs and Parmesan mixed together.
- Heat the oil in a heavy-bottom skillet or frying pan over medium heat.
- Dredge one cutlet through the flour blend. Then, dip it in the egg and flip to cover the second side. Let any excess egg drip off. Finally, press it into the breadcrumbs and cheese, likewise flipping it over to cover the second side.
- Arrange two at a time in the pan and cook each side for 2 to 3 minutes until golden brown and crispy. Flip to cook the second side for about the same amount of time. The internal temperature should read 165F on an instant-read thermometer.
- Repeat with the second two chicken breasts. Garnish with lemon wedges and serve warm.
Notes
- Use chicken pieces of the same size and thickness to ensure even cooking.
- After breading the chicken breasts, transfer them to a plate and spoon leftover breadcrumbs on top of each piece and pat them using your fingers to fully coat.
- Don’t try to fit all the pieces in your pan to cook at the same time. Take that extra bit of time to batch cook the chicken so that they cook evenly and come out perfectly crispy every time.
