Parmesan Crusted Chicken
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Golden, crispy, and packed with cheesy flavor, this Parmesan crusted chicken is an easy dinner winner the whole family will love.
Parmesan crusted chicken is a great chicken dish to add to your repertoire. It’s easy enough for a weeknight but also special enough for company—and it appeals to the whole family. Kids love it because it’s crispy and reminiscent of chicken fingers, while adults can top it with a lemony arugula salad for a restaurant-worthy meal at home.
There are two secrets to success. First, pounding the chicken breasts to an even thickness tenderizes the meat and ensures even cooking. Second, the 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.
For a twist, try my easy chicken Parmesan topped with marinara and melted cheese or chicken piccata with a bright lemon-caper sauce. If you’re craving a vegetarian option, follow the same breading method with eggplant for a delicious spin on eggplant Parmesan.
“This chicken was excellent. Crispy on the outside and super tender and juicy inside. My husband loved it.”
What You’ll Need To Make Parmesan Crusted Chicken
- All-purpose flour – Helps the egg mixture adhere to the chicken, ensuring an even coating.
- Eggs – Acts as the “glue” to help the breadcrumb mixture stick to the chicken.
- Seasoned Italian bread crumbs – Forms the crispy, flavorful crust; using seasoned crumbs (like Progresso) adds built-in seasoning.
- Parmigiano-Reggiano cheese – Adds a rich, savory, and slightly nutty flavor to the coating, enhancing crispiness.
- Finely chopped fresh herbs (thyme, parsley, chives, or rosemary) – Adds freshness and aromatic flavor to the breadcrumb mixture.
- Boneless, skinless chicken breasts – This lean cut is ideal for crusting and frying, and pounding them to ¼-inch thickness ensures even cooking and tenderness. If the breasts are large (8 ounces or more), cut them in half crosswise after pounding to create smaller portions.
- Olive oil – Used for pan-frying, giving the crust its golden, crispy texture while adding wonderful flavor.
- Lemon wedges – Brightens up the dish with a fresh, citrusy finish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Set up three large shallow bowls in an assembly line. Put the flour in the first bowl. Beat the eggs in the second bowl. Finally, mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
Season chicken breasts with salt and pepper—remember, seasoning at every step is key to building flavor.
Coat the first chicken breast in flour, shaking off any excess so there’s just a light dusting. The flour helps the egg stick, which in turn ensures the crispy Parmesan coating stays put.
Next, dip the chicken into the egg mixture, turning to coat it evenly. Let any excess drip off—this creates a sticky surface that helps the Parmesan coating cling perfectly.
Finally, press the chicken into the breadcrumb mixture, turning it a few times to ensure an even, well-coated crust. Set the breaded chicken on a plate and repeat with the remaining pieces—this step locks in all that crispy, cheesy goodness!
Heat the oil in a large sauté pan over medium heat. Once it’s hot, add the chicken and let it cook undisturbed for a few minutes until the first side is golden brown. Flip and cook a few minutes more until the chicken is crispy and cooked through.
Serve the crispy chicken immediately with lemon wedges. Looking for the perfect side to round out your meal? This Parmesan-crusted chicken recipe is delicious alongside roasted Brussels sprouts, garlicky roasted broccoli, or mashed potatoes.
Video Tutorial
More Chicken Recipes You May Like
Parmesan Crusted Chicken
Whether served simply with a squeeze of lemon or dressed up with fresh greens, this Parmesan crusted chicken recipe is an easy crowdpleaser.
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 (see note)
- Salt and freshly ground black pepper
- ¼ cup olive oil
- Lemon wedges, for serving
Instructions
- 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.
- 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.
- 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 to 3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer. Serve immediately with lemon wedges.
- Note: If the breasts are large (8 ounces or more), you can either cut them in half crosswise after pounding to create smaller portions or slice them in half horizontally before pounding to make thinner cutlets that won’t spread as much when pounded.
- Make-Ahead Instructions: You can bread the chicken up to one day in advance to save time. Simply follow the breading steps, then place the chicken on a parchment-lined baking sheet and cover tightly with plastic wrap. Store in the refrigerator until ready to cook. Let the chicken sit at room temperature for about 15 minutes before frying to ensure even cooking.
- Freezing Instructions: To freeze before cooking, place the breaded chicken in a single layer on a parchment-lined baking sheet and freeze until solid, 1 to 2 hours. Once frozen, transfer the chicken to a freezer-safe bag or airtight container, separating layers with parchment paper. Store for up to 3 months. When ready to cook, thaw overnight in the refrigerator, then pan-fry as directed. To freeze after cooking, let the chicken cool completely, then wrap each piece individually in plastic wrap or foil. Store in a freezer-safe bag for up to 3 months. To reheat, bake at 375°F until heated through and crispy. Avoid microwaving, as it will make the coating soggy.
Pair with
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
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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Another outstanding recipe, Jen. Made this last week for my son–so easy and I had most of the ingredients in my pantry and garden. This chicken is so delightful I’m making it again and this dish will become a weekly staple. Good for company as well!
Excellent recipe, really tasty result! The chicken was moist and so yummy! Doing the 3-step breading process really makes a difference in the outcome. Tasty like restaurant quality!
These were delicious but I did struggle with pounding the breasts to 1/4 inch and tore some of them in the process. BUT, having said that, I just carried on and they turned out delicious!! I have leftovers and we both thought these were amazing. As always, your recipes WORK and I rarely look elsewhere for ideas. I did notice that for your easy chicken parmigiana you used cutlets and didn’t have to pound them. So I am wondering if I could make that substitution and skip my most difficult step – worth a try and as long as they are cooked through should be even EASIER. A real winner, Jen. Thank you!!
Hi Judi, Glad you liked these but sorry the pounding presented a bit of a challenge! Chicken tenders are fine; just smush them down with your hand so they’re about 1/4 inch thick.
I make these chicken breasts often — they are delicious. I don’t always use parmesano-reggiano — I usually use just parmesan cheese (it costs less and is fine for using in a breading). I love how Jen instructs that the chicken should be left undisturbed until bottom is nicely browned — I have learned that if the chicken sticks to the pan, it’s not ready to be turned. Except for the cheese substitution, I make these as the recipe instructs. They are so good and so easy. Thanks, Jen!
Haven’t made this yet but was wondering if I can substitute Tapioca or Almond Flour? Thanks Jenn. Your recipes are the BEST for inspirational cooking. Always spot on.
Hi Tissa, I haven’t tried this with anything but all purpose flour, but I think either of those should work. Hope you enjoy (and thanks for the nice words about the recipes)! 😊
I loved it! The recipe was super easy to follow and the dish tasted amazing. I will definitely make this dish regularly!
Hi Jenn,
Any way to make this an air fryer recipe? TIA
Hi Nitza, I don’t own an air fryer so unfortunately, I can’t tell you confidently whether or not this would work in one. Sorry I can’t be more helpful!
Our family loves this – I am recently retired and started on journey to learn to cook better. Instructions were very helpful for a new cook like me and results are just awesome. Moist chicken with just the right amount of crust that compliments the meat without hiding the flavor. Pairs well with a Chardonnay
Delicious. Easy – but a lot of cleanup. Cutting board, bowls, knives that have all been used with raw chicken, lots of hand washing. Obviously I should have been better organized and not left all cleanup to end. No dishwasher, except for husband! Would also like to try it in air fryer.