Parmesan Crusted Chicken

5 stars based on 1 votes

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This is a great chicken dish to add to your repertoire. It’s easy enough to make for a quick weeknight dinner but also elegant enough for company. Even kids love it — I think mostly because it bears some resemblance to chicken fingers. There are two secrets to success: first, pounding the chicken breasts to an even 1/4-inch thickness tenderizes the meat and ensures even cooking; and, second, a three step breading method ensures that the coating adheres to the meat while it cooks, resulting in a crispy crust and juicy interior every time. The fresh herbs are totally optional; use what you have on hand, or none at all.

Parmesan crusted chicken 4

Parmesan crusted chicken 7

Parmesan crusted chicken 5

Parmesan Crusted Chicken

Servings: 4
Total Time: 30 Minutes

Ingredients

For Breading

  • 1/2 cup all purpose flour
  • 2 eggs
  • 2/3 cup seasoned Italian breadcrumbs (I use Progresso)
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh herbs, such as thyme, parsley, chives or rosemary

For Chicken

  • 3-4 boneless skinless chicken breasts (about 1-1/2 pounds), pounded 1/4"-thick*
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons olive oil
  • Lemon wedges, for serving

Instructions

  1. Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
  2. Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.
  3. Heat both oils in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2-3 minutes until the first side is golden brown. Flip and continue cooking until done, 2-3 minutes longer. Serve immediately with lemon wedges.
  4. *If chicken breasts are large (8 or more ounces), you can cut them in half once they are pounded out.

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 562
  • Fat: 28g
  • Saturated fat: 8g
  • Carbohydrates: 25g
  • Sugar: 1g
  • Fiber: 1g
  • Protein: 48g
  • Sodium: 1218mg
  • Cholesterol: 223mg

Reviews & Comments

  • 5 stars

    Absolutely delicious. Crisp, moist and tasty. Will make again. Thanks.

    - Barb on September 16, 2014 Reply
  • Looks so delish; I’m dying to make this, BUT, as I have to watch my salt intake, the amount is much to high for me! Suggestions how I can reduce the salt content and keep the flavor?

    - Harlee on August 31, 2014 Reply
    • Hi Harlee, It’s fine to just cut back on the salt. A good squeeze of lemon juice on the finished dish will add flavor.

      - Jenn on September 1, 2014 Reply
  • I was just wondering if you happened to have the nurtition facts for this dish?

    - Sam on July 15, 2014 Reply
    • Hi Sam, I’ve added the nutritional data underneath the recipe. Hope that helps!

      - Jenn on July 16, 2014 Reply
  • Love it! I use it to make my chicken parm!

    - Brittany on April 27, 2014 Reply
  • Looks wonderful….I will do the recipe using flattened skinless, boneless turkey thighs….it’ll be divine!

    - mizmar on February 28, 2014 Reply
  • I make this often, but instead of frying, I spray a cookie sheet with olive oil spray, put the chicken on the pan, and then spray the top of the chicken with more olive oil. I bake it in a hot oven–450 degrees for 5-7 minutes, turn and bake for another 5-7 minutes until brown. The chicken is juicy and the breading crispy without a lot of oil and frying mess!

    - Carin on February 27, 2014 Reply
  • I’ve been doing this for a long time. Great, simple recipe. I use 1/2 butter, and 1/2 olive oil instead of vegetable oil. Just a preference. I also prefer Romano cheese in the mix. I also add some Panko for extra crunch too. It’s all good !

    - Pete on February 27, 2014 Reply
  • What a tasty recipe, and a nice twist to my usual “plainer” chicken cutlet recipe. The whole family enjoyed it and so easy to make. Another keeper from your blog, thank you!

    - Ponyo on November 7, 2013 Reply
  • My husband likes his chicken off the bone and crispy, but I like mine juicy. Roasting boneless breasts can turn out dry and flavorless. This should fit the bill. May try a mornay sauce on the side.

    - Judy Rutledge on November 5, 2013 Reply
  • These are great and surprisingly quick to make. Served alongside some orzo, covered in pesto and a balsamic reduction, they’re a real treat.

    - Todd on November 4, 2013 Reply
  • Seriously Jenn, whenever i’m bored n wanna try out something new n z kitchen.. I come back here, full of confidence zat whatever recipe i try out will turn out great thanks 2 ur detailed explanations n honesty in sharing z secrets of ur delightful dishes.. Many many thanks n wish u z best of luck.. Besides.. Who cares about nutrition facts.. If it tastes right it is right!

    - bassel on October 16, 2013 Reply
    • That is so nice to read, Bassel. Thank you!

      - Jenn on October 16, 2013 Reply
      • I second Bassel’s comments Jenn. I’m still a newbie to your site with only having tried two dishes so far but I know that any recipes you offer are going to work beautifully. I also like that you go into all the detail in explaining your recipes and providing photos. I wish we would have had you and the internet way back when I was just learning to cook 40 years ago!

        - Jill on February 27, 2014 Reply
  • I love the idea of adding herbs…Will try this :)

    - Chris on September 24, 2013 Reply
  • I think it’s about 800-900 calories per breast. Seriously .

    - DJ on May 23, 2013 Reply
  • Do you have nutritional info for this recipe?

    - Anne-Marie on April 4, 2013 Reply
    • Sorry, Anne-Marie, I’m not able to provide nutritional info for my recipes. It’s something I’m working on so stay tuned…

      - Jenn on April 5, 2013 Reply
  • Delicious recipe, thank you!

    - Gladys on March 18, 2013 Reply
  • This recipe is great! I have some picky eaters & they loved this! Will make often.

    - Ruth Ann on March 9, 2013 Reply
  • This is the best recipe ever. Easy instructions, tasty!
    Thanks!

    - Lisa on January 21, 2013 Reply
  • Thank you so much this is the best recipe I’ve came across yet and it turned out absolutely delicious!

    - Alicia on October 8, 2012 Reply
  • This dish has been a staple in my home since I was a little girl. We love it. The only thing we add is garlic powder. If you use fresh garlic it tends to burn so the powder is a good alternative.

    - Chris on September 8, 2012 Reply
  • Thank you for sharing this wonderful dinner recipes :) I made this and my hubby LOVES it! He keeps asking again and again :) Thank you thank you!

    - Alicia on June 20, 2012 Reply
  • Fabulous recipe!

    - Sherrie on June 20, 2012 Reply
  • My husband and kids LOVE this! So easy and quick to make. Perfect for during the week.

    - Rose on May 20, 2012 Reply
  • I’ve made the Parmesan Crusted Chicken many times. My family loves it.

    - Jim on May 17, 2012 Reply
  • I was looking for something quick for dinner that tasted great and this was the ticket. And thanks to the comment from Charles I am trying it on halibut next!

    - Belinda on May 15, 2012 Reply
  • I do an oven baked version of this, but I bet this tastes better!

    - Kathryn Reitman on May 15, 2012 Reply
  • Great recipe, even picky grandchildren loved it

    - Carolyn on May 15, 2012 Reply
  • I use this chicken for chicken parm its great!

    - Sarah on May 15, 2012 Reply
  • The texture and flavor were perfect!

    - Carissa on March 8, 2012 Reply
  • Yummy!

    - Becca L on March 8, 2012 Reply
  • This is one of the simplest, yummiest dinners I’ve had in a long time. Served it alongside a basic salad topped with balsamic vinaigrette and a side of spaghetti. The flavors are just right, and the parmesan crust puts it over the top.

    I’ve also used it as the foundation for chicken parmesan, melting a slice of fresh mozzarella on top with a spoonful of homemade spaghetti sauce. Love it.

    - Adrian on March 4, 2012 Reply
  • Everyone in my family loves this one. This is one of our Sunday dinners at Nana’s house!!!

    - Cindi on March 1, 2012 Reply
  • Made this last week and it was GREAT!!!!

    - Jeff C on March 1, 2012 Reply
  • This is my family’s favorite way to eat chicken. My daughter is so picky, and she loves this!

    - Rose on March 1, 2012 Reply
  • great recipie !!! one that whole family enjoyed. keep them coming

    - gale on March 1, 2012 Reply
  • Love this! Quick and easy to make . Its become one of my family’s favorite !

    - Mrs Macaulay on March 1, 2012 Reply
  • I thought I invented this dish. Now I know I wasn’t making it right. My family thinks I have turned into a kitchen goddess. hee hee

    Thank you Jennifer!

    - Lisa S. on March 1, 2012 Reply
  • My husband now requests the “crispy chicken” for dinner. What a nice change from the boring chicken breasts we eat all the time. I haven’t tried a recipe on this site that I haven’t loved!!

    - Jennifer on March 1, 2012 Reply
  • Mouth-watering and elegant. This dish not only produces tender chicken (no knife necessary), the combination of flavors make it an excellent choice for a dinner party or a great sandwich if you add bacon and avocado!

    - Vickie Hickey on March 1, 2012 Reply
    • Thanks for the great idea of adding bacon and avocado. Would never have thought of this. My daughter is a very picky eater but loves bacon and avocado. Can’t wait to try this recipe now. :)

      - Dana on September 8, 2012 Reply
  • Love this recipe! So easy too! Thanks …. Susan

    - Susan Pfund on March 1, 2012 Reply
  • Jen:
    This chicken is now Harry’s favorite.
    Thanks! Keep up the great work!
    xoxo
    Fran

    - Fran Levin on October 6, 2011 Reply
  • A new family favorite. Thank you!

    - Ruth on August 1, 2010 Reply
  • This cheese is so well known and popular within and outside Italy’s borders is one of the oldest since it comes from 400 years ago.

    - buy viagra on May 19, 2010 Reply
  • Jennifer, It didn’t take me long to apply your recipe and method on halibut. I added a “Thank you” to you and a link back to this recipe and your site. Thank you.

    - Charles on November 22, 2009 Reply
  • Thank you for this. I have fallen in love with Parmesan crusted halibut here in Oregon but lacked a technique. Beautiful site too. Thanks, Charles

    - Charles on October 21, 2009 Reply

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