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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.
Make-Ahead, Storage & Reheating Instructions
Make ahead: You can bread the chicken up to a day ahead. Arrange the breaded cutlets on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate until ready to cook. Let the chicken sit at room temperature for about 15 minutes before frying.
Storage and reheating: Refrigerate leftover cooked chicken in an airtight container for up to 3 days. To reheat, place the cutlets on a wire rack set over a baking sheet and warm in a 375°F oven until heated through. This will help restore some of the coating’s crispness.
Freezing: To freeze the chicken before cooking, arrange the breaded cutlets in a single layer on a parchment-lined baking sheet and freeze until solid, about 1 to 2 hours. Transfer to a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to 3 months. Thaw overnight in the refrigerator before pan-frying.
You can also freeze the cooked chicken for up to 3 months. Let it cool completely, wrap each piece individually, and store in a freezer-safe bag. Reheat in a 375°F oven until heated through and crisp. Avoid microwaving, which can make the coating soggy.
Video Tutorial
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.
- Dip the chicken in the beaten eggs 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.
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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What to Serve with Parmesan Crusted Chicken
In addition to the arugula salad mentioned above, Parmesan crusted chicken pairs beautifully with roasted asparagus or garlicky roasted broccoli. For something heartier, try Parmesan smashed potatoes or a simple side of spaghetti aglio e olio.
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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
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
Jen
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