Parmesan Crusted Chicken

5 stars based on 46 votes

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.

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Parmesan Crusted Chicken

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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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, 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.

Reviews & Comments

  • 5 stars

    Hi, do you think you could use chicken thighs instead of breast here? I want to make this tonight and happen to have chicken thighs already thawed on hand. thank you!
    PS I love all your recipes!

    - marie on August 7, 2018 Reply
    • Hi Marie, I’m assuming you mean boneless thighs? If so, yes, but they will take longer to cook. I would cook them in a saute pan as directed and then finish them off on a baking sheet in a 350-degree oven. Start checking them for doneness after about 15 – 20 minutes. Hope you enjoy!

      - Jenn on August 7, 2018 Reply
  • 5 stars

    Another delicious recipe! Served it with an angel hair pasta/Parmesan /lemon sauce which really complimented the chicken. Had roasted asparagus on the side. Thanks, Jenn for another great recipe!

    - Glinda Lathan on May 24, 2018 Reply
  • Can use boneless skinless chicken thighs instead

    - Meg on April 6, 2018 Reply
    • Hi Meg, You can use chicken thighs, but they will take longer to cook. I would cook it in a saute pan as directed and then finish them off on a baking sheet in a 350-degree oven. Start checking them for doneness after about 15 – 20 minutes. Hope you enjoy!

      - Jenn on April 6, 2018 Reply
      • Thank you for getting back to me I can’t wait I’m going to make them today!

        - Meg on April 7, 2018 Reply
  • 5 stars

    My family loved this recipe! I used 1 cup of Panko breadcrumbs instead of Italian. After I browned the chicken I put it on a baking sheet and topped it with mozzarella cheese and baked it in the oven until it was cooked through.

    - Julie on March 2, 2018 Reply
  • 5 stars

    This recipe is the bees knees! It was easy to prepare and was a smashing success! Another home run as always Jenn, thank you!

    - Jesse on March 1, 2018 Reply
  • 5 stars

    Love, love, love this recipe! I finally was able to get my super picky, chicken nugget loving son to eat chicken that I made! Thank you. This recipe is a staple in our house.

    - T on March 1, 2018 Reply
  • 5 stars

    I’ve been trying so many of Jennifer’s recipe and so far I’ve not been disappointed with any of them….Last week her Mac N Cheese – word uttered was AWESOME! However at this point, this one is my favorite. I followed the recipe and the chicken comes out so moist and the herbs take it over the top. I’ve made it several times and have not been disappointed. This weekend I’m going to try her Chicken Picatta – can’t wait as I’m sure, this too, will be a winner. Thank you Jennifer for all your wonderful recipes! I’m a huge fan.

    - Cindy Lehmann on March 1, 2018 Reply
  • Do you have a simple/easy recipe for Chow Mein?

    - Sally on January 28, 2018 Reply
    • I’m sorry, Sally, I don’t. I’ll have to add it to my list of recipes to potentially develop!

      - Jenn on January 28, 2018 Reply
  • 5 stars

    Wonderful flavor. Easy recipe. Our new favorite chicken recipe. Can’t wait to get my copy of your cookbook!

    - Wendy on January 25, 2018 Reply
  • 5 stars

    So good!,! I just finished dinner with my family, testing the gluten free version for the first, perfect time. This one goes in the rotation! Easy, fast, and minimal clean-up. I served the chicken with broccoli that I steamed and quickly finished in the frypan/chicken juices, plus a small garnet yam per person.

    Gluten free was an easy adaptation: I simply used GF plain bread crumbs and GF Ancient Grains flour blend.

    With only pre-shredded fresh parmesan on hand, I topped my chicken with it two minutes prior to finish to avoid burning. Too lazy to finely chop fresh rosemary, I threw big sprigs in the frypan about five minutes into cooking, saving time.

    Agree: pounding to even thickness is critical.

    Thanks, Jen! Another great recipe!

    - Lauren on January 24, 2018 Reply
  • 5 stars

    Yet another winner! Delicious and easily cooked. We used large boneless and skinned chicken breasts and cut them through the middle before pounding. Great tasting and we have plenty for reheating. Thanks!

    - Andrea on January 18, 2018 Reply
  • 5 stars

    I made this tonight for my husband and toddler – a big hit and it came together really fast! I had fresh thyme on hand so I used that which worked perfectly. The chicken was nice and juicy and the crust was perfect. I served it with roasted broccoli. The left overs will be perfect over a salad for me or for my son to take to preschool.

    - Elizabeth on December 10, 2017 Reply
  • 5 stars

    Quite possibly the best chicken I’ve ever cooked. My family and I really like this recipe. I did change one thing. Instead of splitting between vegetable oil and olive oil, I used only olive oil. This recipe also works well with chicken tenders.

    - Richard C. on November 30, 2017 Reply
  • 5 stars

    Can you bake this recipe as well? It was delcious when I pan fried it!!!!

    - Kelli on September 27, 2017 Reply
    • Glad you enjoyed it, Kelli. You could bake it, but I’d spray with olive oil first to make sure it crisps up.

      - Jenn on September 28, 2017 Reply
  • 5 stars

    This chicken dish was really easy and delicious. Great dish to make for company and we all loved it! Will make this again and again.

    - Suzanne on September 11, 2017 Reply
  • 5 stars

    This was fabulous and so easy to make!! I used chives in mine…I think the lemon wedges are essential…really boosts the flavor up a notch..I only had olive oil, no vegetable oil..Just curious, what does vegetable oil add to the recipe??

    - Wendy Schoenburg on September 9, 2017 Reply
    • Hi Wendy, Either will work but olive oil is expensive so I typically will use vegetable oil if I don’t feel the flavor of olive oil is essential.

      - Jenn on September 11, 2017 Reply
  • 5 stars

    Just tried this with chicken tenderloins & everyone loved it dipped it horseradish mustard except for my picky husband. Any ideas for a sauce that good for non-spicy food lovers?

    - Elizabeth D on September 7, 2017 Reply
    • Glad it was a hit, Elizabeth! I think it’d be good with marinara sauce or even just a squeeze of lemon.

      - Jenn on September 7, 2017 Reply
  • 5 stars

    Fantastic, quick dinner. Definitely another winner!

    - Ally Taft on August 16, 2017 Reply
  • Thank you for getting back to me so quickly, Jenn! One more question. The “pile” of remaining dredged/breaded chicken is substantial. Will the finished/cooked breasts freeze well in separate small airtight containers, perhaps for use sliced over salads? If not, any other ideas?

    - Laura on March 25, 2017 Reply
    • Yes, Laura, I think these would freeze nicely!

      - Jenn on March 26, 2017 Reply
  • 5 stars

    I made this for dinner tonight. It was tender and delicious, but I had a few setbacks. My package of boneless, skinless chicken breasts weighed 3.6 pounds and had only 3 breasts, each weighing more than 1 lb. I spent an hour trimming, cutting, flattening and dredging the breasts, and after doubling all dredging ingredients for this much chicken, I ended up with too much flour, too little egg mixture and just enough bread crumb/cheese/herb mixture. Doubling the oils also was not enough. I will make this on a regular basis (it is so good), including for dinner guests, but next time, I will be better prepared.

    Jenn: Thank you for this wonderful recipe. Is it okay that I refrigerated and tightly covered the remaining chicken to make it tomorrow? I had so many chicken pieces that I ran out of energy to cook it all tonight.

    - Laura on March 25, 2017 Reply
    • Glad you enjoyed it Laura despite the time involved! Yes, I think it’s perfectly fine for you to cook the remaining chicken today.

      - Jenn on March 25, 2017 Reply
      • Can you use chicken thighs

        - Deb on January 11, 2018 Reply
        • Sure, Deb. 🙂

          - Jenn on January 11, 2018 Reply
  • 5 stars

    YUM! This is a simple, delicious recipe. Tonight I made it with Italian parsley this time but will be using rosemary next time, because I think that would be my favorite flavor. One of my sons thanked me for dinner and said it was especially good tonight. (That’ll always put a smile on my face.) I made the chicken with Jenn’s suggested pairing, which was also easy and tasty.

    - Marie-Jeanne on February 3, 2017 Reply
  • My husband will be reheating this dish when he gets home from work @ 3am. He’ll be using the microwave to reheat. I know it won’t be as crispy as mine, but I’m hoping the flavors will still be there for him.

    - Therese on January 24, 2017 Reply
  • 5 stars

    I made the chicken with panko and added Italian seasoning. It turned out great!

    - Vicki on January 23, 2017 Reply
  • Hi Jenn. Absolutely love your recipes. I am having a group for dinner & don’t want to be frying while they are here. Could I fry this an hour before they arrive & then reheat in the oven. If so, at what temp? Also when using fresh rosemary do you chop it up fine or leave as is? Appreciate your advice.

    - Dana on January 22, 2017 Reply
    • Hi Dana, It won’t be quite as crispy as it would be if you made it right before serving, but that’s perfectly ok. I once made it ahead for a bridal shower and it was still a big hit :). I would reheat at 325°F. As for the rosemary, it’s best to chop it pretty finely as it can be strong.

      - Jenn on January 22, 2017 Reply
  • Could you use seasoned panko for this
    Thank you

    - Nanci on January 22, 2017 Reply
    • Sure, Nanci – that’s fine.

      - Jenn on January 22, 2017 Reply
      • Thank You WE Love all your recipes!!!!

        - Nanci on January 22, 2017 Reply
  • We loved this recipe and our picky granddaughter gave it a 2 thumbs up.

    - Carol G on December 2, 2016 Reply
  • 5 stars

    Made exactly according to recipe except used pork tenderloin cut into 2″ medallions and pounded to appropriate thickness. Delicious….

    - Darlene on October 31, 2016 Reply
  • 5 stars

    Made this recipe for guests and was so happy with the results. Very easy to make and quick too. Was a last minute dinner arrangement and I was so happy they left singing their praises of this dish. The crust on the chicken was flavourful I used a bit less oil as I did multi batches. Only had fresh rosemary on hand and loved it. Will be serving it again soon!

    - Karen on October 6, 2016 Reply
  • 5 stars

    I love this recipe, I changed one thing and used grape seed oil and it was terrific. My husband even cleaned up dinner, WINNER !! Thank you

    - K Coe on September 29, 2016 Reply
  • 5 stars

    Amazing!!! So tender and juicy! I made parmesan crusted chicken in the past but it didn’t even compare to your recipe. I used rosemary as my herb and wouldn’t change a thing. Thanks, Jenn 🙂

    - Brenda on September 5, 2016 Reply
  • 5 stars

    Is it okay to bake these in the oven instead of frying? What would be your recommendations for baking time and temp?

    - Nicole on August 16, 2016 Reply
    • Hi Nicole, I don’t recommend it — the crust won’t crisp up nearly as well. Sorry!

      - Jenn on August 16, 2016 Reply
  • 5 stars

    Just like everything else I’ve tried on the site, this recipe was great! The only fresh herb I had was parsley so I added a couple tablespoons of that and it was good. I did also sprinkle seasoning mix on the raw chicken before dipping… That might’ve helped with flavoring. I could see this being used on pork chops as well. Going to try that next! Thank you so much for sharing all of these awesome recipes! Can’t tell you how happy I am to make one dinner that both adults and kids love ;D

    - peggyblue on June 2, 2016 Reply
  • 5 stars

    Loved it

    - RHONDA on May 1, 2016 Reply
  • 5 stars

    I have been making chicken this way for years but was never able to find your website again. After finally stumbling across this again last night, dinner was determined. It always turns out excellent. I can never get the breading/ browning quite right with any other method and it is DE-LISH.

    - Megan on April 8, 2016 Reply
  • 5 stars

    This is perfect! Absolutely the best way to make Parmesan Chicken. Thank you

    - Tiffany on April 1, 2016 Reply
  • 5 stars

    Phenomenal. One of the best chicken recipes I’ve ever made and SO easy! I made it for my husband last week and we loved it so much that it will be featured at my mother’s birthday dinner this weekend. I grabbed whatever fresh herbs I had on hand – last week was sage, marjoram and parsley. Instead of thinning out the chicken, I cut it width wise to make 2 thinner pieces out of one breast. Worked totally fine, though the thicker pieces took a bit longer to cook. This will be a go to recipe for me.

    - Elizabeth on March 12, 2016 Reply
  • Oh and one more thing…. What would be ur suggest for marina sauce for those chicken? I’d like to make those chicken with marina sauce for chicken sandwhich… Almost like a meatballs sandwich… Thank u for ur time.

    - Steven m on February 10, 2016 Reply
    • My favorite marinara is Rao’s, but any variety would work well here.

      - Jenn on February 12, 2016 Reply
  • Hello. I’m going to try ur chicken Parmesan soon but I was wondering how much cooking oil do I put in the pan to cook those? And what would be best kind of oil to use?

    - Steven m on February 10, 2016 Reply
    • Hi Steven, the recipe calls for 2 tablespoons vegetable oil and 2 tablespoons olive oil combined in the pan for frying. Hope you enjoy them!

      - Jenn on February 12, 2016 Reply
  • I am having a large group of people for dinner, can I prepare the chicken the day before and keep refrigerated until I fry them?

    - Maureen on December 31, 2015 Reply
    • Hi Maureen, While I think this is best prepared the day of, I think you could get away with it. Let me know how they turn out!

      - Jenn on December 31, 2015 Reply
  • 5 stars

    This was delicious! We had no breadcrumbs so used oats instead, which worked really well.

    - Charlotte on December 19, 2015 Reply
  • What herb would you recommend?

    - Audti on December 3, 2015 Reply
    • Audti, you can get away with any fresh herbs but the ones I like best for this recipe are hyme, parsley, chives or rosemary. Enjoy!

      - Jenn on December 3, 2015 Reply
  • Can you use boneless skinless chicken thighs instead of breasts?

    - Julie on November 23, 2015 Reply
    • You can, but they will take longer to cook. I would cook the chicken in a saute pan as directed and then finish them off on a baking sheet in a 350 degree oven. Start checking them for doneness after about 15 – 20 minutes.

      - Jenn on November 25, 2015 Reply
  • I want to make this for dinner tonight, but my husband isn’t a big fan of herbs. Can I leave those out?

    - JEN on November 8, 2015 Reply
    • Hi Jen, Yes that’s no problem at all 🙂

      - Jenn on November 8, 2015 Reply
      • 5 stars

        I made this for dinner tonight & it is definitely a keeper! I left the herbs out(because my husband isn’t fond of them). This was very flavorful & moist. My husband & I enjoyed it very much. Thank you for this amazing recipe!!! Dinner was successful!

        P.s my house smelled like brownies & cake once I finished cooking. And I didn’t bake anything. Kudos to this dish for such a delightful aroma 🙂 I LOVE IT!

        - JEN on November 9, 2015 Reply
  • 5 stars

    Just made tonight. It was easy AND good, 2 of my favorite things! I used rosemary as my herb. I successfully , for the first time , pounded out chicken. It was so tender! Thanks for recipe, this is definitely in the rotation.

    - Misty on October 26, 2015 Reply
  • 5 stars

    This was absolutely delicious and a MUST try!! I was afraid that the chicken wasn’t cooked all the way so I just put it in the oven for a few minutes to get it to the right temperature. The breading stayed on the chicken and it had a nice crust with moist and juicy inside!! Thank you thank you!!

    - Nurse12 on October 19, 2015 Reply
  • I have some thin cut boneless pork chops. Do you think I could substitute the chicken with it?

    - Tori on September 17, 2015 Reply
    • Yep, absolutely 🙂

      - Jenn on September 17, 2015 Reply
      • 5 stars

        Used boneless thin cut pork chops….DELICIOUS!!!

        Will be making again!

        - Tori on September 19, 2015 Reply
  • 5 stars

    Our son , his wife and two children moved in with us about a month ago. The adults all take turns cooking. This is the 2nd dish I cooked, which was a big hit with all!

    - Grayson on August 28, 2015 Reply
  • 4 stars

    This is a good recipe, and I will make it again. I goofed by not pounding the chicken breasts before I cooked them, so they were (predictably) uneven in their cooking times. Totally my fault. Loved it otherwise.

    - Pam on August 27, 2015 Reply
  • can this be cooked in the oven instead of a skillet

    - kris fuller on June 12, 2015 Reply
    • Hi Kris, I don’t recommend it — the crust won’t crisp up nearly as well. Sorry!

      - Jenn on June 14, 2015 Reply
  • 5 stars

    I usually make an oven-baked version of this…but in reality, it was pretty disappointing. When my daughter requested that recipe for dinner, I went straight here to find a better version, and I did!! The crust is absolutely amazing: crispy, flavorful, AND it stayed on the chicken. The chicken was cooked perfectly. I used tenders but did pound them a bit to make them more even for cooking. There was little to no mess from the frying…a definite advantage! My only issue (and it’s a perennial problem with me) is that despite seasoning beforehand, the chicken itself tastes bland. I may try brining the chicken the next time to see if I can up it’s flavor. Any other suggestions or helpful tips are appreciated. My husband must have told me, between ever 3rd or 4th bite, how delicious it was!

    - Shelly on May 13, 2015 Reply
    • Hi Shelly, Glad you enjoyed. I would just be a little more generous in seasoning the chicken before you bread it. You could also marinate it in a little olive oil, lemon zest, garlic, salt and pepper.

      - Jenn on May 13, 2015 Reply
    • As usual, another winner recipe! EVERYTHING from your web site turns out beautifully! So happy to have discovered you!!

      - Jane on June 10, 2015 Reply
  • 5 stars

    A perfect weeknight meal. Made a salad to go with them. Wonderful.

    I should have doubled the recipe…

    - pmm on April 23, 2015 Reply
  • 5 stars

    I am a novice at cooking, and this is by far one of the easiest recipes I have encountered and it is one of the best-tasting things I have made! It’s super fast to prepare too! I didn’t have seasoned breadcrumbs and made my own with plain breadcrumbs and store-bought Italian seasoning. This recipe is a keeper and I will be adding this to my collection! Thanks!

    - KP on April 8, 2015 Reply
    • I served my chicken with sautéed mushrooms and zucchini. Amazing!

      - KP on April 8, 2015 Reply
      • Hi, could you please share instructions for making mushrooms and zucchini?

        - Monica on April 20, 2015 Reply
        • Very simple – cut zucchini and mushrooms in half inch slices. Heat olive oil in a pan and toss in the ingredients. Cook on medium heat until desired softness (I like my zucchini a little on the softer side). Salt and pepper to taste and you’re done!

          - KP on June 1, 2015 Reply
  • What sides would you serve with this.

    - duane on April 7, 2015 Reply
    • Hi Duane, You could serve it with my Cauliflower Puree with Thyme or Parmesan Mashed Potatoes and a green vegetable.

      - Jenn on April 8, 2015 Reply
  • 5 stars

    So delicious! We have tried so many of your tasty recipes this past month. This is my husband’s favorite!

    - Mindy on March 29, 2015 Reply
  • 5 stars

    Yay another successful recipe! Very easy to follow and most importantly super delicious! Made this with the parmesan smashed potatoes and steamed broccoli! Soooo kid approved, my son loved, loved, loved it! Hammering the chicken breast helped keep it juicy and cook evenly. Thanks again!

    - Linda A. on March 22, 2015 Reply
  • 5 stars

    Great flavor, moist and easy to make.

    - Niki on March 9, 2015 Reply
  • 5 stars


    Just tried this recipe today and it was exquisite. Thank you for making it look so easy to make.

    - amlik on February 1, 2015 Reply
  • 5 stars

    This is really, really good. I made it with spinach linguine and alfredo sauce.

    - sarah on October 25, 2014 Reply
  • 5 stars

    I have a question about pounding the chicken. What do you use to pound it flat?

    - Dana Hollish Hill on October 3, 2014 Reply
  • 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!

    - 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!

    - 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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