Parmesan Crusted Chicken
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Parmesan crusted chicken is easy enough to make for a busy weeknight but also special enough for company.
Parmesan crusted chicken is a great chicken dish to add to your repertoire. It’s easy enough to make for a weeknight dinner but also special enough for company, and it appeals to the whole family. Kids especially love it because it bears some resemblance to chicken fingers. For adults, try topping it with a heaping pile of lemony arugula salad. 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; 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.
For a variation on this recipe, try my easy parmesan chicken, which uses a similar breading and pan-frying technique but is then baked topped with marinara sauce and cheese, or chicken piccata, which is served with a lemon and caper sauce. For a vegetarian option, you can follow the directions for breading and frying eggplant in my eggplant parmesan recipe.
Table of Contents
“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
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.
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 2-3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer.
Serve immediately with lemon wedges.
Video Tutorial
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Parmesan Crusted Chicken
Parmesan crusted chicken is easy enough to make for a busy weeknight but also special enough for company.
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 chicken breasts are large (8 or more ounces), it's best to cut them in half once they are pounded out. Alternatively, you can cut them in half horizontally before pounding.
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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Excellent! For novice cooks this might take a little bit more prep time than what it says, but well worth it! I highly recommend this recipe! It is the closest one that I have found yet to compare with the one I used to make(It was baked in the oven, but I can’t seem to find the recipe for that one anywhere! Now I will stop looking, this one is just as delicious!) Thank you for sharing it! The only thing I did different was I fried them in pure butter, because I discovered I was out of cooking & olive oil, & didn’t want to go back to the store! I’m sure the butter is not healthy at all, but it was delicious!
Oh my goodness this was awesome! Followed your recipe to a t. I think it’s really important to pound the breasts as you instructed, and I used the small setting on my grater for the cheese, which I think helps to incorporate it into the bread crumbs better. Had some fresh rosemary and used that in the crumbs too as well as just a touch of dried thyme. The final lemon squeeze is the coup de gras. My husband was absolutely in heaven eating this tonight. Served it with cauliflower steaks rubbed with melted butter and garlic. Yum! Thanks for another fabulous recipe – you rock!
Fantastic Recipe! This is the third recipe I tried from your site and all have been awesome. I messed up a little and didn’t have my pan quite hot enough so some of the breading came off when I flipped it; but that is a lesson learned on my part. Currently scrolling through for tonight’s dinner!
Recipes tried so far:
Chicken Marsala
Sheet Pan Garlic Shrimp
Parmesan Crusted Chicken
Forgot that I also made the Ziti, which is another homerun!
This was absolutely a perfect dinner dish. The flavors throughout the breast were mouth watering. Crisp on the outside, moist juicy tender on the inside. And then there’s the sauce that flows over top. Perfect in every way. This recipe is good restaurant quality. I served it for dinner and everyone thought I had gotten it from a restaurant to go it was so good. Let me tell you this recipe was given to those interested. I will continue making this delightful dish all the time now. Thank you for a easy but outstanding chicken recipe. WOW!
Made this tonight and it turned out great! Didn’t change a thing. I did have less chicken than planned so I saved some of my breadcrumb mix in a ziploc before dredging. Can’t wait to make a little more and try with some gnocchi.
absolutely fantastic
As I am new to cooking foods that require technique, this was my first time making a fried food. I found the instructions very easy to follow. This chicken turned out so juicy and crispy!! Thank you so much for this website; I will be making several more of your recipes in the future! Next week is the bulgogi burgers… Can’t wait!
This chicken is simple, full of flavor (Parmigiano-Regianno – yum!), and cooks quickly. I used to cook my proteins until they were unrecognizable, but I now enjoy the golden color and tenderness of the chicken. My family loves this chicken, and we use it in pasta dishes, salads, and on its own.
I have made this several times, and the kids always love it.
I love everything about this recipe! It’s quick, delicious, and turns out great every time! Thank you for sharing 🙂
Always looking for new and improved ways to make chicken fun. This was very, very delicious. Very quick and had most of the ingredients handy. My son had leftovers over a nice tossed salad. If you are looking for a quick, easy meal, this is it.
Absolutely love this recipe! I’ve made it countless times for my family and it’s always devoured! I have used many of your other recipes also and they are always a hit! Thank you!!!
Can I put in oven instead?
Yes, you could bake it, but I’d spray with olive oil first to make sure it crisps up. Please LMK how it turns out!
Hi Jenn, your recipes are wonderful! Could you LMK how to warm up chicken cutlets, such as these, the following day? I have always wanted to know the proper oven temp to keep them crisp but not to further the cooking of them. Please advise!
Hi Kren, 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.
Quick, delicious and easy!! No skimping on flavor here. Thank you!
My family has always loved this dish of Jen’s. Absolutely delicious! I highly recommend this recipe for little ones and big ones. Thank you Jen!
I made this and it was ok. I think it needed more flavor. If I try it again, I think I will add garlic
How is this recipe different from chicken Parmesan? I did buy tenderloins just to make it easier
The chicken portion isn’t that different but chicken parm includes marinara sauce and melted cheese. You can check out my version of it here.
Hey, thank you for sharing your wonderful recipe. I made this tonight and it was delicious! I did not have any fresh herbs so I just used 1 1/2 tsp of Italian seasoning. Wondering two things – first what measurement would you have recommended if I used Italian seasoning? And second, I plan to use fresh herbs in the future but which one(s) is your favorite/would recommend out of the thyme, parsley, chives or rosemary? Thanks in advance for your advice! I appreciate you and your yummy recipes (I made your pumpkin bread over the weekend and it was so yummy, my husband couldn’t stop eating it!) 🙂
Hi Jess, glad you enjoyed this! I probably would’ve gone with about a teaspoon of Italian seasoning but if you were happy with one and a half teaspoons, that’s great! Hard to say what my favorite of those herbs would be but if I had to choose one for this, I might lean toward the rosemary. Hope that helps!
Thanks for taking the time to respond! Is Rosemary the herb you use when making this?
Hi Jess, I use whatever I have on hand. 🙂
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
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!
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>>>>>>!!!!!!
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.
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.
This was delicious! My whole family loved it, even my picky younger sister! Definitely going to make again.
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.
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.
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.
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!!
What is the temperature to cook to and how can I tell if the chicken is done exactly?
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!
My family really enjoys this recipe !
Two comments
My chicken always browns before it is cooked through and I find that I have to bake it afterwards for 10 minutes. I guess I’m not pounding it thin enough? Or cooking on too high heat?
Second, can I pound and bread chicken ahead of time and store in fridge and then fry at dinner time?
Glad you like this! Regarding your first question, yes, I’d pound it a bit thinner and I’d turn down the heat a little while the chicken is cooking. And while I haven’t done it, I think it’s fine to bread the chicken ahead and stored in the fridge until dinner. Hope that helps!
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!
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.
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!
Could you put the prepared chicken in the oven at 375? Would that work?
Sure, but I’d spray with olive oil first to make sure it crisps up. Please LMK how it turns out!
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!
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!!!
💓
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! 🙂
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!
This was so good. I made it as chicken strips. My boyfriend liked it.
I made this chicken last night for dinner and my family loved it.
Soooo good!
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.
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.
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.
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!
Loved it! Substituted recipe with Quinoa flour and gluten free bread crumbs. It was really good!!
Could dried herbs be substituted for fresh? I have everything on hand to make these except the fresh herbs.
Yes, definitely, Lucy – just use about 1/3 the amount.
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 !
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.
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
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!