Parmesan Crusted Chicken

Tested & Perfected Recipes

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


For Breading

  • 1/2 cup all purpose flour
  • 2 eggs
  • 2/3 cup seasoned Italian bread crumbs (I use Progresso)
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt
  • 1/4 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 1-1/2 pounds), pounded 1/4"-thick*
  • Salt and freshly ground black pepper
  • 1/4 cup 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 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

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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.

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Reviews & Comments

  • Had to cook closer to 5 minutes per side but it turned out amazing! The breading didn’t fall off and it was nice and crispy

    • — Elina on October 10, 2020
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  • I have made this recipe before, and when I was looking for a quick recipe for some chicken breasts that I had defrosted. I remembered how much we loved this recipe before. Thank you, it is quick and easy and ready in about a half hour to 45 minutes!

    • — Maureen Bauer on September 12, 2020
    • Reply
  • Thanks for the wonderful recipe, Jenn! We have an upscale restaurant in town that offers a version of this, and I was craving it last night. My husband said mine turned out better than the restaurant’s! I’ll definitely make it again. I added some fresh basil to the breading along with some Italian seasonings, served it with rice pilaf and roasted brussels sprouts with a balsamic glaze. YUM>>>>>>!!!!!!

    • — Carey on September 1, 2020
    • Reply
  • Everyone loved this. Made exactly according to the recipe and served with roasted broccoli, French bread, and a little marinara for dipping. As the introduction says, this is quick enough for a weeknight, but nice enough for a special dinner. This is definitely making our short list.

    • — Jill T on August 26, 2020
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  • This was absolutely delicious and I had 5 clean plates with no complaints. I did change to gluten-free flour and breadcrumbs for 3 celiacs but altered nothing else. Served with carrots broccoli and Cavallo Nero, Parmentier potatoes, and a fresh tomato sauce. Definitely one to put on rotation for our family. Would definitely recommend it.

    • — Ruth Sommerville on July 6, 2020
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  • This was delicious! My whole family loved it, even my picky younger sister! Definitely going to make again.

    • — Amelia Watson on June 23, 2020
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  • I have made this twice and it is just great. I have a question though. The second time I made it the crust came off when we cut into it. I can’t for the life of me figure out what I did wrong the second time. Any thoughts? Thank you for always giving us such great recipes.

    • — mary on May 18, 2020
    • Reply
    • Hi Mary, Glad you liked this but sorry you had a problem with the breading. It could be that your chicken was a little too moist. Next time you make this, I’d pat the chicken dry with paper towels before you start breading it.

      • — Jenn on May 19, 2020
      • Reply
  • We LOVED this chicken. I have been looking for a recipe that was really easy, but still moist for a long time. Thank you for the tips about the best way to coat it and bake it. I serve this with rice and asparagus and it was a win in my house. I’m a busy working mom and know I can pull this off after work any day. I also had all of the ingredients handy. I am going to try this in pasta too. Thank you for sharing this.

    • — Deb Rob on April 22, 2020
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  • I first used your recipe a few years ago and this parm crusted chicken has now become my family’s favorite! A friend called last night asking for the recipe which made me think of you. After giving her your website, I’m back visiting your site myself – noticed you have a cookbook, so I’ll be ordering one!
    Tonight I’m going to try the Peruvian chicken recipe but using individual chicken breast. Not sure if it will work the same but excited to try! Thank you!!

    • — Joan Sligh on April 21, 2020
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  • What is the temperature to cook to and how can I tell if the chicken is done exactly?

    • — Jerome ingram on April 1, 2020
    • Reply
    • Hi Jerome, I would use visual cues to determine if the chicken is done. You can make a small cut in the thickest part of the chicken piece(s) and pull apart the sides with a knife and fork. If the meat is completely white (with no hints of pink) it is cooked through. If you do want to check it with an instant-read thermometer, the number you’re looking for is 165ºF. Hope that helps!

      • — Jenn on April 2, 2020
      • Reply
  • I was looking for a new chicken recipe and this was different from my usual baked, broiled, stewed, etc. My whole family flipped for this dish! My husband said it was a top notch restaurant chicken dish! I used fresh herbs I had in my garden; chives, rosemary and parsley along with some regular Italian seasoning. I couldn’t believe it when it turned out looking just like the photo accompanying the recipe! The chicken was fork tender!

    • — Debra Fraley on March 21, 2020
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  • What side dish do you recommend? Currently set up to make this chicken recipe for dinner but torn how to plate or what to pair with it. I’m making loaded mashed potatoes with garlic and then going place the chicken on top of mashed potatoes. Last, I’m topping both with crispy Bacon Crumbles and some grated Parmesan cheese. It smells amazing.

    • — Misty Riickert on March 6, 2020
    • Reply
    • Hi Misty, I’m sorry I’m weighing in too late to be helpful, but hope your meal turned out well! I think this would also pair nicely with this arugula salad. For future reference, I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll down to the bottom of the recipe. Immediately under the recipe, you’ll see the dishes that I’ve suggested. Hope that helps!

      • — Jenn on March 9, 2020
      • Reply
  • This was the perfect recipe for wanting a restaurant quality dinner, without leaving home. Perfectly tasty, all the ingredients paired very well. I actually placed provolone sliced on some of the pieces and served with spaghetti. The kids loved it more than I expected. Thanks for sharing!

    • — Kenya on February 12, 2020
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  • Yuuummm…perfection!!! Crispy, light & flavorful, super easy to make. My twin daughters said it looked & tasted like chicken from a restaurant. I’ve made countless recipes from your site & cookbook and not one has failed me. I can always count on Once upon a Chef 👍🏻 Thank you!!!

    • — Jeanette on February 8, 2020
    • Reply
    • 💓

      • — Jenn on February 9, 2020
      • Reply
  • Hi Jenn! I have made many of your recipes and love all of them! Going to try this one over the weekend! Question, can I use dried herbes de provence? And if so, how much do you suggest I use? Thank you in advance and so grateful for all your wonderful dishes! P.S. I made your Thai Chicken Soup last weekend and it was a HUGE hit! 🙂

    • — Stacey Jacobs on January 30, 2020
    • Reply
    • Glad you like the recipes! 💗 Sure, you can use herbes de Provence here in place of the fresh herbs. I’d use 1.5 to 2 tsp. Hope you enjoy!

      • — Jenn on January 31, 2020
      • Reply
  • This was so good. I made it as chicken strips. My boyfriend liked it.

    • — Kat on January 24, 2020
    • Reply
  • I made this chicken last night for dinner and my family loved it.

    • — Ayisha C on November 18, 2019
    • Reply
  • Soooo good!

    • — Kyla on October 29, 2019
    • Reply
  • I have a question. Can my parmaggiano reggiano (spelling??) get too old? I bought some for one of your other recipes and that was a month or so ago. It’s not inexpensive so, also, can I substitute the shaker style of parmesan cheese? Thanks.

    • — Anne MacGregor on October 25, 2019
    • Reply
    • Hi Anne, because Parmigiano-Reggiano is a hard cheese, it can last for quite a while, so it should be okay for you to use it. It’s also one of the few cheeses that can be frozen. Read more about it here.

      • — Jenn on October 25, 2019
      • Reply
  • So delicious but with medium heat the crumbs would burn for me. I just put them in until brown and put them in the oven. The family loved it.

    • — Caitlin on September 30, 2019
    • Reply
  • This is an excellent and tasty recipe. Take it over the top by serving halved cherry tomatoes fried and placed on the chicken. Fabulous website!

    • — Dan on March 18, 2019
    • Reply
  • Loved it! Substituted recipe with Quinoa flour and gluten free bread crumbs. It was really good!!

    • — Robelle Reed on February 24, 2019
    • Reply
  • Could dried herbs be substituted for fresh? I have everything on hand to make these except the fresh herbs.

    • — Lucy on February 13, 2019
    • Reply
    • Yes, definitely, Lucy – just use about 1/3 the amount.

      • — Jenn on February 13, 2019
      • Reply
  • My family loves these chicken cutlets, my Italian husband says they’re the best he’s ever had. I soak mine in your buttermilk recipe (for the buttermilk chicken tenders) before making them…I’ll serve them also in paninis for my daughter. A real winner with my family. Thanks Jenn for another great recipe !

    • — Paula on December 16, 2018
    • Reply
  • The seasoning on this chicken was delightful and was easy enough for a novice cook like me. It combined perfectly with roasted asparagus and sauted mushrooms.

    • — Audrey Farris on November 14, 2018
    • Reply
  • Hi Jen,

    I made these and froze them. How would I reheat? Thanks!

    • Hi Elizabeth, I would reheat them on a baking sheet at 325°F until heated through. They won’t be quite as crispy as when you first made them, but they should still be good.

      • Worked perfectly thanks! I sprayed them with a bit of olive oil and they crisped up very nicely

        • — Elizabeth on October 28, 2018
        • Reply
  • What a marvelous way to prepare chicken! Crispy and light and juicy….my family loved it.

  • This is the recipe that lead me to Jenn’s website. I was looking for a parmesan crusted chicken recipe and gave this one a try. It is wonderful and is my husband’s favorite chicken entree! I almost always have all the ingredients on hand and is does not take long to prepare. The chicken is always flavorful and very tender. It is a regular in our house!

  • 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!

    • 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!

  • 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!

  • Can use boneless skinless chicken thighs instead

    • 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!

      • Thank you for getting back to me I can’t wait I’m going to make them today!

  • 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.

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

  • 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.

  • 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.

  • Do you have a simple/easy recipe for Chow Mein?

    • I’m sorry, Sally, I don’t. I’ll have to add it to my list of recipes to potentially develop!

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

  • 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!

  • 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!

  • 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.

  • 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.

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

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

      • Can you use this recipe on fish I.e. tilapia or cod and bake in the oven? I’m a novice cook, however I’ve used your recipes before with much success. Any advice would be appreciated. Thanks

        • — Randy on July 11, 2020
        • Reply
        • Hi Randy, I think this would work nicely on fish and if you’re going to bake it, I’d suggest an oven temp of 375 degrees and to bake the fish for about 20 minutes or until it’s opaque and flakes easily. I’d love to hear how it turns out if you try it!

          • — Jenn on July 12, 2020
          • Reply
  • 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.

  • 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
    • 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.

  • 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?

    • Glad it was a hit, Elizabeth! I think it’d be good with marinara sauce or even just a squeeze of lemon.

    • Lemon caper sauce is delicious with it

      • — Corrinne Mitchell on July 24, 2019
      • Reply
  • Fantastic, quick dinner. Definitely another winner!

  • 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?

    • Yes, Laura, I think these would freeze nicely!

  • 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.

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

      • Can you use chicken thighs

        • Sure, Deb. 🙂

  • 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.

  • 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.

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

  • 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.

    • 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.

  • Could you use seasoned panko for this
    Thank you

    • Sure, Nanci – that’s fine.

      • Thank You WE Love all your recipes!!!!

  • We loved this recipe and our picky granddaughter gave it a 2 thumbs up.

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

  • 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!

  • 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

  • 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 🙂

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

    • Hi Nicole, I don’t recommend it — the crust won’t crisp up nearly as well. Sorry!

  • 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

  • Loved it

  • 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.

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

  • 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.

  • 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.

    • My favorite marinara is Rao’s, but any variety would work well here.

  • 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?

    • 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!

  • 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?

    • 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!

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

  • What herb would you recommend?

    • 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!

  • Can you use boneless skinless chicken thighs instead of breasts?

    • 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.

  • I want to make this for dinner tonight, but my husband isn’t a big fan of herbs. Can I leave those out?

    • Hi Jen, Yes that’s no problem at all 🙂

      • 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!

  • 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.

  • 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!!

  • I have some thin cut boneless pork chops. Do you think I could substitute the chicken with it?

    • Yep, absolutely 🙂

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

        Will be making again!

  • 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!

  • 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.

  • can this be cooked in the oven instead of a skillet

    • Hi Kris, I don’t recommend it — the crust won’t crisp up nearly as well. Sorry!

  • 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!

    • 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.

    • As usual, another winner recipe! EVERYTHING from your web site turns out beautifully! So happy to have discovered you!!

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

    I should have doubled the recipe…

  • 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!

    • I served my chicken with sautéed mushrooms and zucchini. Amazing!

      • Hi, could you please share instructions for making mushrooms and zucchini?

        • 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!

  • What sides would you serve with this.

    • Hi Duane, You could serve it with my Cauliflower Puree with Thyme or Parmesan Mashed Potatoes and a green vegetable.

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

  • 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!

  • Great flavor, moist and easy to make.

  • Hi,

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

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

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

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

  • 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?

    • 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.

  • I was just wondering if you happened to have the nurtition facts for this dish?

    • Hi Sam, I’ve added the nutritional data underneath the recipe. Hope that helps!

  • Love it! I use it to make my chicken parm!

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

  • 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!

  • 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 !

  • 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!

  • 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.

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

  • 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!

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

      • 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!

  • I love the idea of adding herbs…Will try this 🙂

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

  • Do you have nutritional info for this recipe?

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

  • Delicious recipe, thank you!

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

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

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

  • 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.

  • 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!

  • Fabulous recipe!

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

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

  • 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!

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

    • — Kathryn Reitman
    • Reply
  • Great recipe, even picky grandchildren loved it

  • I use this chicken for chicken parm its great!

  • The texture and flavor were perfect!

  • Yummy!

  • 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.

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

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

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

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

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

  • 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!

  • 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!!

  • 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!

    • 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. 🙂

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

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

  • A new family favorite. 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.

  • 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.

  • 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

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