I’ll be honest—some days, I just need something quick, delicious, and sure to please everyone at the table. That’s when I turn to this Parmesan-Crusted Chicken. I first tried making it on a whim one busy weeknight, and it instantly became a favorite.
The crispy crust paired with juicy chicken made it the perfect meal for everyone, from my youngest (who’s always picky about textures) to my husband, who’s a self-proclaimed chicken connoisseur.
Plus, it’s ready in under 30 minutes, so it’s the perfect weeknight fix when time is tight but you want something flavorful and satisfying.
Why You’ll Love This Recipe
- Crispy and Flavorful: The Parmesan and panko crust creates a light, crunchy coating with a savory, cheesy kick.
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Versatile: Pairs well with various sides, from salads to mashed potatoes.
- Healthier Alternative: Uses minimal oil while maintaining a crispy texture.
- Kid-Friendly: A great way to get kids to enjoy chicken with a tasty, crunchy coating.
Parmesan Crusted Chicken Recipe
For this delicious dish, you’ll need the following ingredients:
Ingredients
- 2 boneless, skinless chicken breasts
- ⅓ cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup grated Parmesan cheese
- ⅔ cup panko breadcrumbs
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons vegetable oil
Optional Add-Ons
- Chopped parsley for garnish
- Lemon wedges for a fresh citrus kick
- Crushed red pepper flakes for a spicy touch
Tools You’ll Need
- Kitchen mallet or rolling pin
- Cutting board
- Three shallow bowls or plates
- Large skillet
- Oven (preheated to 190°F)
- Meat thermometer (optional)
Step-by-Step Instructions for Parmesan Crusted Chicken
Step 1: Prepare the Chicken
Set a chicken breast half on a large piece of parchment paper on a cutting board. Fold the paper over the chicken to fully enclose it. Lightly pound the chicken to an even thickness of around ⅓ – ¼ inch. This ensures the chicken cooks evenly and results in a tender texture.
Once flattened, season both sides with ½ teaspoon salt and ¼ teaspoon black pepper. Set the chicken aside on a plate while preparing the dredging station.
Step 2: Set Up the Dredging Stations
Take three shallow bowls or plates and arrange them in a line for an efficient breading process:
- First bowl: Add all-purpose flour. This helps the egg mixture stick to the chicken.
- Second bowl: Whisk together 2 large eggs until well combined. The eggs act as a binder for the coating.
- Third bowl: Combine grated Parmesan cheese, panko breadcrumbs, garlic powder, and Italian seasoning. This mixture creates the crispy, cheesy crust.
Make sure each station is set up before you start coating the chicken to keep the process smooth and mess-free.
Step 3: Heat the Skillet and Preheat the Oven
In a large skillet, heat vegetable oil over medium heat. Allow it to warm for about 2 minutes before adding the chicken—this helps create an even golden crust.
Meanwhile, preheat your oven to 190°F. This will keep the cooked chicken warm while you finish frying the remaining pieces.
Step 4: Coat the Chicken
Work with one piece of chicken at a time:
- Lightly dredge the chicken in the flour, making sure it’s evenly coated. Shake off any excess.
- Dip the floured chicken into the egg mixture, ensuring it’s fully coated. Let the excess drip off.
- Press the chicken firmly into the Parmesan breadcrumb mixture, coating both sides evenly. Use your hands to gently press the coating onto the chicken to help it stick.
Repeat this process with all chicken pieces, placing them on a clean plate once coated.
Step 5: Cook the Chicken
Carefully place two coated chicken pieces into the hot skillet. Cook for 4-5 minutes on one side without moving them—this allows the crust to form properly. Flip and cook for another 4-5 minutes until golden brown and crispy.
Once done, transfer the cooked chicken to a plate lined with paper towels to absorb any excess oil. Place the cooked pieces in the preheated oven to stay warm while cooking the rest. Repeat with the remaining two chicken pieces, adding more oil if necessary.
Step 6: Serve and Enjoy
Once all chicken pieces are cooked, remove them from the oven and let them rest for a couple of minutes. For a fresh finishing touch, garnish with chopped parsley and serve with lemon wedges for a bright, zesty contrast to the crispy coating. Serve immediately and enjoy!
Storage and Serving
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 375°F for 10 minutes to retain crispiness.
- Freezing: Freeze uncooked, coated chicken for up to 3 months. Cook directly from frozen, adding a few extra minutes.
Tips for Success
- Use freshly grated Parmesan for better melting and flavor.
- Pound the chicken evenly to ensure uniform cooking.
- Let the coated chicken rest for 5 minutes before frying to help the coating adhere better.
- Don’t overcrowd the pan to maintain a crispy texture.
Substitutes and Variations
- Breadcrumb Alternatives: Swap panko for crushed cornflakes for extra crunch.
- Cheese Variation: Mix in shredded mozzarella for a cheesier crust.
- Gluten-Free Option: Use almond flour and gluten-free panko.
Nutritional Breakdown (Per Serving)
| Nutrient | Amount |
| Calories | 320 kcal |
| Protein | 38g |
| Carbohydrates | 15g |
| Fat | 12g |
| Sodium | 580mg |
| Fiber | 1g |
What Others Are Saying About the Recipe
Daniel C.: “This was my first time making Parmesan-crusted chicken, and it turned out amazing! The instructions were easy to follow, and the chicken was juicy with a crispy, flavorful coating. Will definitely make again.”
Edward S.: “I love how simple this recipe is! I added some lemon zest to the breadcrumb mix, and it gave a nice freshness. Served it with pasta, and my family loved it!”
FAQs
Can I use chicken thighs instead of breasts?
Yes! Just adjust the cooking time, as thighs take a few minutes longer.
Can I prep this in advance?
Yes, you can coat the chicken and store it in the fridge for up to 6 hours before baking.
How do I prevent soggy breading?
Bake on a wire rack or use parchment paper to allow airflow around the chicken.
Final Thoughts
This Parmesan-Crusted Chicken has become a go-to in our house, and I have no doubt it’ll be the same for you. It’s crispy and flavorful, all while being incredibly easy to make. Whether you’re serving it with a side salad, mashed potatoes, or just enjoying it on its own, it’s always a crowd-pleaser. So next time you’re in a pinch for dinner, give this recipe a try—you’ll be amazed at how something so simple can be so delicious!