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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Rafael
I love this Parmesan coated chicken. Such a tasty dinner. I am holding on to this recipe.
Brittney N
Parmesan crusted chicken is one of my favorite ways to prepare chicken! I loved your recipe! It was quick, easy, and delicious!
Beth Pierce
Thanks, Brittney! So happy that you liked it!
Stephanie L
Mention ‘parmesan anything’ and I will try it for sure. I made the recipe exactly as listed in the instructions and the chicken was perfecto. Juicy and tasty with the seasoning – and of course the parm!
Beth Pierce
Thanks, Stephanie! We love it too!
Zab Zaria
There’s something new about this recipe for me! I’m glad I found out about it! Thanks!
Marysa
This looks so crispy and flavorful! Great recipe that is so versatile; the chicken can be paired with so many different veggies.
Tammy
This looks so good! I love breaded chicken..always a family favorite in our house!
Rhian westbury
I’m a big fan of crusting anything with parmesan, and chicken is such a good option. My partner doesn’t like cheese (I know how strange!) so I’ll have to give this a try when I’m cooking just for me
MELANIE E
What a great recipe. Crispy on the outside and tender and juicy in the middle. I served it with garlic mashed potatoes and sauteed zucchini! It was a great meal.
Beth Pierce
Thanks, Melanie! I am so glad that you liked it!
Lisa
This dish looks so delicious. We don’t put parmesan on chicken in Italy so it’s interesting to see this recipe.
Yeah Lifestyle
This is a really tasty recipe. I love the parmesan flavor on the chicken and the panko breadcrumbs add a lovely bit of texture too.
Beth Pierce
Thanks! So glad that you enjoyed it!
Karen
This looks sooooo delicious!!! I can’t wait to make your recipe, can’t wait. Thank you for the amazing recipe.
Monidipa
Beth, I always try your recipes. and this one is jus wow. This parmesan crusted chicken recipe looks amazing! The step-by-step instructions with pictures are so helpful. I can’t wait to try this for dinner on friday. Thanks for sharing!
Beth Pierce
The pleasure is all mine!
Becky
This looks gorgeous! Paremsean and chicken are the perfect combination!! Yummy!! Thanks for the recipe.
Lisa
This recipe was a huge hit in my house tonight! It was easy to make and I’ll definitely make again!
Beth Pierce
Thanks, Lisa! I am happy that you enjoyed it!
Leasa
OMG, so delicious it literally melted in my mouth
pooja Malkani
I love crusted chicken and this was incredibly delicious. This recipe is quite easy and mouth watering.
Jennifer Prince
Totally saving this to put in the queue to make for dinner. My family would love this so much. I’m a big fan of parmesan!