Parmesan Crusted Chicken
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This Parmesan crusted chicken recipe pairs tender, juicy chicken with a crisp, golden Parmesan coating—and it’s on the table in 30 minutes.
Parmesan crusted chicken is one of those dishes that feels a little more special than your everyday weeknight chicken dinner without requiring much extra effort. The chicken is coated in seasoned breadcrumbs, Parmigiano-Reggiano, and fresh herbs, then pan-fried until golden. I love it with a squeeze of lemon, or topped with a lemony arugula salad for a light meal.
There are two secrets to getting it just right. 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.
“Doing the 3-step breading process really makes a difference in the outcome…restaurant quality!”
What You’ll Need To Make Parmesan Crusted Chicken
- Flour and eggs: These work together to help the coating stick to the chicken. The flour gives the egg something to grab onto, and the egg helps the breadcrumbs adhere.
- Seasoned Italian breadcrumbs: I like Progresso here; the crumbs are fine and even, so they form a crisp, golden coating on the chicken.
- Parmigiano-Reggiano and fresh herbs: For the best flavor, use authentic Parmigiano-Reggiano—look for the name embossed on the rind, or check the label on grated cheese to make sure it’s the real thing. Thyme, parsley, chives, or rosemary all work well.
- Boneless, skinless chicken breasts: Pounding them thin helps them cook quickly and evenly. If yours are large, cut them into smaller portions after pounding.
- Olive oil: Adds flavor as the chicken pan-fries and helps the coating turn crisp and golden.
- Lemon wedges: A squeeze of fresh lemon cuts through the richness of the Parmesan and brightens the finished dish.
- Jump to the printable recipe for precise measurements
How To Make Parmesan Crusted Chicken
Season the chicken: Pound the chicken breasts to an even thickness, then season both sides with salt and pepper. Getting the chicken evenly thin is important—it helps it cook quickly and evenly without drying out.
Bread the chicken: Set up three shallow bowls with flour, beaten eggs, and the Parmesan-breadcrumb mixture. Coat each piece first in flour, then egg, then the Parmesan mixture, pressing gently so the coating adheres. Shake off the excess at each stage so the breading doesn’t get too thick.
Pan-fry the chicken: Heat the olive oil in a large skillet and add the chicken without crowding the pan. Cook until crisp and golden on the first side, then flip and cook until golden and cooked through. Try not to move the chicken as it cooks so the coating stays put.
Serve: Serve the chicken hot with lemon wedges—the fresh acidity is a nice contrast to the rich Parmesan coating.
Video Tutorial
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Parmesan Crusted Chicken
Ingredients
For Breading
- ½ cup all-purpose flour
- 2 eggs
- ⅔ cup seasoned Italian breadcrumbs (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 to 4 boneless skinless chicken breasts (about 1½ lb/680 g), pounded ¼-in (6 mm) 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.
Notes
- If the breasts are large (8 oz/227 g 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 (190°C) until heated through and crispy. Avoid microwaving, as it will make the coating soggy.
Nutrition Information
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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Excited to make this dish.
Great recipe.
Trick to the recipe is the following:
1) use fresh herbs (thyme, rosemary, parsley) salt & pepper
2) when you “flip” each chicken breast, make sure to have fresh added olive oil in the pan under it before you set it back down. Just a little – like a teaspoon under each one. Set the chicken breast down on the hot oil. No worries – olive oil is healthy
3) pound the chicken breast with a flat kitchen hammer (between plastic sheets – I use 1 gallon storage bag and cut both sides for easy open/close) and then salt & pepper both sides of the breast before placing the 1st tray (flour)
4) fully coat each breast with flour. Flip it over a few times as needed to fully cover.
5) fully coat each breast in the egg. Flip it over a few times as needed to fully cover. Drip off remaining egg before placing in breadcrumb mixture
6) I use a digital thermometer (about $10 on amazon/walmart) to check the chicken temperature before removing from pan. You want 165-170 deg on average.
7) use a fork to flip the breasts in the egg mixture – then transfer to breadcrumb mixture. Use a spoon as needed in breadcrumb mixture as needed to toss mixture on top of breasts as needed when flipping.
I am a total novice when it comes to cooking, this recipe was very easy and super tasty just as advertised 🙂 will definitely be making this in future, maybe with a side of mashed potatoes for a nice weeknight meal. thanks for sharing! loved it
This is a wonderful, quick and easy recipe! I’ve been using Jennifer’s Parmesan crusted chicken recipe for years (my family’s favorite). Delicious with penne and pink vodka sauce, roasted asparagus and crusty bread. Perfect dish for company too. Thank you Jennifer!
Absolutely delicious! Will be making again…and again…and again!
So so good—I make this also with turkey breast cutlets. While perhaps not quite as flavorful as pan frying, I bake coat these and then bake in the oven—turns out beautifully and I love that it is ‘hands off’ while I finish making the sides–Another great recipe–thank you dearest Jenn..
Great recipe. It was delicious and easy. Will definitely make again.
I made this for the millionth time and had to post a review again because IT IS SO SO GOOD! Garnered rave reviews from spouse and kiddo. My grocery store sells thin sliced chicken breasts so I could skip the pounding I made my own Italian bread crumbs and used panko for extra crunch. Served with a green salad. I highly recommend for an easy weeknight dinner.
Would love to make this, but we have an egg allergy. What could we use instead?
Hi Carol, you can use a store-bought egg substitute.
You can skip the egg, and add water to the flour to make a thick paste. It comes out just as crispy.