Parmesan Crusted Chicken

It’s a family favorite, quick to make, and seriously, who doesn’t love some crispy, breaded chicken?

Why this recipe works

• Perfect texture and flavor. The chicken has a tender crust on the outside while being extra juicy on the inside. The parmesan crumb compliments the chicken perfectly without being overpowering.
• Ready in 15 minutes. I like to make this kind of dinner on busy weeknights when I need something on the table fast! While the chicken is frying, I quickly whip up some broccoli and potatoes, or a couple of salads, and voila- dinner in no time!
• Freezer-friendly. After they’re fried and cooled, if I have any leftovers, I like to freeze them up to enjoy later. They thaw beautifully and taste just as good as when made fresh!
• Super versatile. Back to my earlier point, I actually love to batch cook this chicken and use the leftovers to toss through pasta or make it into a sandwich.

Ingredients needed

This pan crusted chicken is so easy and besides some eggs and seasonings, there isn’t much else that is needed to make. Here is what you’ll need:

• Chicken breasts. Use boneless, skinless chicken breasts. I’ve tried this with chicken thighs and found them a little too big and bulky to properly coat and crisp up. If the chicken is too thick, pound them using a meat mallet until around 1/2-inch in thickness.
• Parmesan cheese. Buy a block of parmesan cheese and grate it yourself. The pre-shredded kind may be more convenient, but the flavor is all in the freshly grated kind.
• Breadcrumbs. I prefer using panko breadcrumbs as they have a much nicer crunch, but any standard breadcrumbs will work.
• All purpose flour. To help form an extra crispy coating around each chicken breast. Also, adding a dash of flour helps keep the juices intact.
• Dried herbs and seasonings. The flour coating is seasoned with Italian seasoning (basil, thyme, rosemary, and oregano), garlic powder, salt, and pepper. You could omit this, but I find it really elevates the dish.
• Eggs. To help the flour and breading stick to the chicken.
• Olive oil. For pan frying. You can use any kind of neutral vegetable oil as a substitute.

How to make parmesan crusted chicken

Parmesan chicken breast is easy to make: the main thing to remember is to pat dry the chicken before dredging it.

Step 1- Prepare the dredge. Stir the parmesan cheese and bread crumbs in a shallow bowl. Whisk the flour, Italian seasoning, garlic powder, salt, and black pepper in a second bowl. Lastly, in a third bowl, add the beaten eggs.

Step 2- Coat the chicken. Dip each chicken breast first into the flour mix, then the beaten eggs, and lastly, the parmesan-bread crumb mixture.

Step 3- Fry. Heat the oil in a large skillet over medium-high heat. Once hot, lay the breaded chicken breasts in the pan and fry on both sides until golden brown.

Step 4- Drain, then serve: Let the fried chicken rest on a wire rack to help them stay crispy. Once all of the chicken breasts are cooked, serve them with your favorite sides and enjoy!

Tips to make the best recipe

• Always shred the cheese by hand! Parmesan cheese from the block melts and tastes much better than store-bought shredded cheese.
• Season with lemon: This is how they serve this chicken everywhere in Europe and for good reason: a squeeze of lemon juice on top balances the salty and savory flavors perfectly.
• Use the same-size chicken breasts: This will ensure the chicken all cook evenly, completely, and simultaneously.
• Batch cook, if needed: I can comfortably fit 2-3 fillets in my pan, so I usually have to make three batches when feeding my family. It might be a teeny bit more time-consuming, but it’s the best way to ensure the chicken is perfectly crispy every single time
• Use a meat thermometer: I seriously have major respect for anyone who can cook chicken (or any meat) without using an instant-read thermometer. Once the chicken reaches an internal temperature of 165F, it’s fully cooked.

Storage instructions

To store: Once cooled, wrap the cooked chicken breasts in plastic wrap or store them in an airtight container. They’ll stay fresh for up to 3 or 4 days in the fridge.

To freeze: Leftovers also freeze well for up to 6 months. Let the leftovers thaw in the fridge before reheating.

To reheat: Reheat the chicken breasts on a sheet pan in a 350ºF oven for 10 to 12 minutes or until they’re warmed through and slightly crisp.

More crispy chicken recipes

• Chicken parmigiana– The base is similar but it’s topped with marinara sauce and melted provolone cheese.
• Chicken cutlets– Very similar to this recipe but without the parmesan and also uses chicken tenders.
• Oven Fried Chicken– All the crispiness minus the deep frying.
• Chicken Schnitzel– a German twist and a little bit crispier.
• Chicken Katsu– Japan’s answer to fried chicken cutlets.

Frequently asked questions