Parmesan Crusted Chicken

Parmesan crusted chicken

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

Print Recipe
Servings: 4
Total Time: 30 Minutes


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


  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.

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  • 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

  • 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.

  • 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.

  • Ruth

    A new family favorite. Thank you!

  • Fran Levin

    This chicken is now Harry’s favorite.
    Thanks! Keep up the great work!

  • Susan Pfund

    Love this recipe! So easy too! Thanks …. Susan

  • 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!

    • Dana

      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. :)

  • Jennifer

    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!!

  • Lisa S.

    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!

  • Mrs Macaulay

    Love this! Quick and easy to make . Its become one of my family’s favorite !

  • gale

    great recipie !!! one that whole family enjoyed. keep them coming

  • Rose

    This is my family’s favorite way to eat chicken. My daughter is so picky, and she loves this!

  • Jeff C

    Made this last week and it was GREAT!!!!

  • Cindi

    Everyone in my family loves this one. This is one of our Sunday dinners at Nana’s house!!!

  • Adrian

    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.

  • Becca L


  • Carissa

    The texture and flavor were perfect!

  • Sarah

    I use this chicken for chicken parm its great!

  • Great recipe, even picky grandchildren loved it

  • Kathryn Reitman

    I do an oven baked version of this, but I bet this tastes better!

  • Belinda

    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!

  • Jim

    I’ve made the Parmesan Crusted Chicken many times. My family loves it.

  • Rose

    My husband and kids LOVE this! So easy and quick to make. Perfect for during the week.

  • Sherrie

    Fabulous recipe!

  • Alicia

    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!

  • Chris

    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.

  • Alicia

    Thank you so much this is the best recipe I’ve came across yet and it turned out absolutely delicious!

  • Lisa

    This is the best recipe ever. Easy instructions, tasty!

  • Ruth Ann

    This recipe is great! I have some picky eaters & they loved this! Will make often.

  • Gladys

    Delicious recipe, thank you!

  • Anne-Marie

    Do you have nutritional info for this recipe?

    • Jenn

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

  • DJ

    I think it’s about 800-900 calories per breast. Seriously .

  • Chris

    I love the idea of adding herbs…Will try this :)

  • 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!

    • Jenn

      That is so nice to read, Bassel. Thank you!

      • Jill

        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!

  • Todd

    These are great and surprisingly quick to make. Served alongside some orzo, covered in pesto and a balsamic reduction, they’re a real treat.

  • Judy Rutledge

    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.

  • Ponyo

    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!

  • Pete

    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 !

  • Carin

    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!

  • Looks wonderful….I will do the recipe using flattened skinless, boneless turkey thighs….it’ll be divine!

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