This Parmesan Crusted Chicken is coated with freshly grated Parmesan Cheese and panko breadcrumbs. Then, it is pan-fried in a little melted butter, creating a chicken breast full of flavor with a crispy exterior and a juicy, tender inside. It’s quick and easy enough for a weeknight dinner yet fancy enough for company.
The Best Parmesan Crusted Chicken
In just a few simple steps, you can create a mouthwatering parmesan-crusted chicken dish that is sure to impress. This recipe is perfect for a quick and easy weeknight dinner. This dish is one of my go-to recipes for busy nights, so I like including easy sides. Like a simple garden salad, sauteed green beans, one-pot parmesan pasta, or garlic mashed potatoes are just a few of my go-to sides.
How to make Parmesan Crusted Chicken
Start by setting up two breading stations and one dunking station: the first one with flour, the second one with beaten eggs, and the third one with panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper. Now dredge the chicken breasts in the flour, dip them in the eggs, and coat both sides with the panko-parmesan mixture.
Then heat a little vegetable oil and melt a little butter in a skillet over medium-high heat. Cook the coated chicken for 2-3 minutes per side or until cooked through. For best results, let it rest for a few minutes before serving.
Recipe Tips
- Split thick breasts in half lengthwise or cover them with plastic wrap and pound them with a meat mallet till they are about 1/2 inch thick. You want the meat to be cooked through after the coating browns and crisps.
- Try using fresh herbs like rosemary, basil, and thyme. The Italian seasonings are simply a guideline and a good solution for busy families.
- When you place the chicken in the skillet, do not disturb it much. Let the breading crisp up on the chicken before flipping.
- Chicken is cooked through when it reaches an internal temperature of 165 degrees. An instant-read meat thermometer is inexpensive and a real blessing when cooking.
- Pro tip: To avoid the dreaded breading fingers, use one hand for the egg mixture and the other for the flour mixture.
How to air fry Parmesan Crusted Chicken
Start by preheating your air fryer to 400 degrees. Bread the chicken according to the recipe instructions. Spray the chicken with a little olive oil or cooking spray and place it in the air fryer basket in a single layer. Air fry for about 7 minutes, then flip and cook for another 4 minutes or until the chicken reaches an internal temperature of 165 degrees.
How to bake Parmesan Crusted Chicken
Preheat the oven to 400 degrees. Bread the chicken according to the recipe instructions. Spray the chicken with olive oil or cooking spray and place it on a baking sheet. Bake for 17-20 minutes or until the chicken is golden brown and reaches an internal temperature of 165 degrees.
Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, take them out of the fridge 30-40 minutes before reheating to bring them to room temperature. Reheat in the oven on a baking sheet at 375 degrees for about 10-12 minutes or until warm, or in the air fryer at 350 degrees for 3-4 minutes.
Freeze for up to 2 months. Reheat from frozen at 425 in the oven for 15-18 minutes or until heated through.
Parmesan Crusted Chicken
Ingredients
- ½ cup flour
- 2 eggs
- ⅔ cup panko bread crumbs
- ⅔ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 2 boneless skinless chicken breasts cut in half lengthwise or 4 chicken cutlets
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- Chopped fresh parsley for garnish
Instructions
- Set up three breading dunking stations in a shallow bowl or a plate with a raised edge. Place flour in one. Beaten eggs in another. Panko breadcrumbs, Parmesan Cheese, Italian seasoning, salt, and pepper in the last one.
- Dredge the chicken breasts in the flour, then dunk in the eggs, and then into the panko parmesan mixture, coating both sides.
- Heat the vegetable oil and melt the butter in a large skillet over medium heat. Cook for 3 minutes, then flip and cook for 3 minutes or until golden brown and cooked through. Chicken is cooked through when it reaches an internal temperature of 165 degrees Let the chicken rest loosely tented for 5 minutes. If desired, garnish with chopped fresh parsley.
Notes
- Split thick breasts in half lengthwise or pound them till they are about 1/2 inch thick. You want the meat to be cooked through after the coating browns and crisps.
- For optimal taste, use freshly grated parmesan cheese. It makes all the difference in the world.
- You can substitute regular breadcrumbs for the panko if you are in a pinch. Although I really like the added crispiness that I get from panko breadcrumbs.
- Try using fresh herbs like rosemary, basil, and thyme. The Italian seasonings are simply a guideline and a good solution for busy families.
- When you place the chicken in the skillet, try not to disturb it much. Let the breading crisp up on the chicken before flipping.
- Pro-Tip – to avoid the dreaded breading fingers use one hand for the egg mixture and the other hand for the flour mixture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months. Reheat in the oven from frozen at 425 for 15-18 minutes or until heated through.
Nutrition
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Jack
This was delicious! It is one of our new favorite chicken rexipes. It is flavorful, easy, and it goes well with so many side dishes. Thanks!
Beth Pierce
The pleasure is all mine, Jack!
Sonia S
I love how this recipe is quick and easy enough for a weeknight dinner yet fancy enough to impress guests. The crispy exterior and juicy, tender inside make this chicken breast a perfect dish for any occasion. I am keeping this recipe on file for future meals! Thank you for the recipe!
Tracy
Why only one star?
Beth Pierce
That was a mistake. Let me ask Beth to fix it. I wanted to score 5 stars.
Kimberley A
Your parmesan-crusted chicken recipe was absolutely scrumptious! I can’t wait to make again for a small dinner party with some friends of mine. Thank you for sharing such a mouthwatering dish!
Beth Pierce
The pleasure is all mine, Kimberley!
Catherine Kay
This Parmesan-crusted chicken recipe was delicious! I can’t wait to share this recipe with my sister. She will love it!
Beth Pierce
Thank you, Catherine Kay!
Merideth
This recipe is so yummy. Thanks for the encouragement to get a meat thermometer, that has been a game changer!
Beth Pierce
The pleasure is all mine, Merideth!
Debbie
I love adding panko bread crumbs to chicken – the flavor and texture are amazing. I’m excited to try adding some of the delicious parmesan for additional flavor.
Beth Pierce
Thanks, Debbie! I hope you enjoy the parmesan crusted chicken.