Parmesan Crusted Chicken

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This chicken dish is easy enough to make for a quick weeknight dinner but also elegant enough for company.

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.

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Parmesan Crusted Chicken

This chicken dish is easy enough to make for a quick weeknight dinner but also elegant enough for company.

Servings: 4
Total Time: 30 Minutes

Ingredients

For Breading

  • ½ cup all purpose flour
  • 2 eggs
  • ⅔ cup seasoned Italian bread crumbs (I use Progresso)
  • ⅓ cup freshly grated Parmigiano-Reggiano cheese
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh herbs, such as thyme, parsley, chives or rosemary

For Chicken

  • 3-4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼"-thick*
  • Salt and freshly ground black pepper
  • ¼ cup 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 the oil 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.

Pair with

Nutrition Information

Powered by Edamam

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Recipe doesn’t say what temperature or how long to cook.

    • — Andrew on June 11, 2022
    • Reply
    • Hi Andrew, the chicken should be cooked over medium heat for 2 to 3 minutes per side (that info is in the 3rd paragraph of the instructions). Hope you enjoy!

      • — Jenn on June 13, 2022
      • Reply
  • Really tasty, simple to make. Didn’t have it with the recommended rocket salad but definitely will the next time I make it.

    • — Sinead on May 23, 2022
    • Reply
  • This was fantastic.
    I double breaded it but other than that followed the recipe exactly.

    • — Aaron Meyer on April 3, 2022
    • Reply
  • Best recipe for wonderful crispy, moist chicken with great flavor as well! Now a family favorite!

    • — Cassie on March 22, 2022
    • Reply
  • Made using thyme, rosemary and parsley for the fresh herbs. Delicious!

    • — Niki on January 3, 2022
    • Reply
  • Loved it

    • — Ethan on December 24, 2021
    • Reply
  • My kids and husband loved it. A keeper. Did two batches-the second added a little adobe and garlic powder in the parmesan cheese and bread crumb mixture.

    • — jenn on December 20, 2021
    • Reply
  • Absolutely love all your recipes! Can I bread the chicken earlier in the day?

    • — Jill C. on December 9, 2021
    • Reply
    • Glad you like the recipes! Yes, breading the chicken earlier in the day should be fine. Enjoy!

      • — Jenn on December 9, 2021
      • Reply
  • This is a great recipe. I made it for my girlfriend and she absolutely loved it!

    • — Sundance Pearson on November 4, 2021
    • Reply

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