Parmesan Crusted Chicken
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Golden, crispy, and packed with cheesy flavor, this Parmesan crusted chicken is an easy dinner winner the whole family will love.
Parmesan crusted chicken is a great chicken dish to add to your repertoire. It’s easy enough for a weeknight but also special enough for company—and it appeals to the whole family. Kids love it because it’s crispy and reminiscent of chicken fingers, while adults can top it with a lemony arugula salad for a restaurant-worthy meal at home.
There are two secrets to success. 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.
For a twist, try my easy chicken Parmesan topped with marinara and melted cheese or chicken piccata with a bright lemon-caper sauce. Or for a vegetarian option, follow the same breading method with eggplant slices for a delicious spin on eggplant Parmesan.
“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
- Flour and eggs – These two work together to help the breadcrumb coating stick to the chicken. The flour gives the egg something to grab onto, and the egg acts as the glue for the crumbs.
- Seasoned Italian breadcrumbs – This is what gives the chicken its crispy, golden crust. I like using seasoned breadcrumbs (like Progresso) because they add a little extra flavor without any extra effort.
- Parmigiano-Reggiano and fresh herbs – Stirred into the breadcrumbs, they add savory, cheesy flavor and a pop of freshness. Use whatever herbs you have—rosemary, thyme, and chives are all great options.
- Boneless, skinless chicken breasts – Pounded to ¼ inch thick, they cook evenly and stay tender. If yours are on the large side (8 ounces or more), cut them in half crosswise after pounding to make more manageable portions.
- Olive oil – For pan-frying the chicken until it’s crisp and golden. It adds great flavor, too.
- Lemon wedges – A squeeze at the end brightens everything up.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Season the chicken. Sprinkle the chicken breasts evenly with salt and pepper—remember, seasoning at every step while cooking is the key to building flavor.
Step 2: Bread the chicken. Set up three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan, salt, pepper, and herbs in the third. Dredge a chicken breast in flour, shaking off the excess. Next, dip it in the egg, letting the extra drip off, then press it into the breadcrumb mixture until fully coated. Set aside and repeat with the rest. This 3-step breading method is the key to getting that crispy, cheesy crust to stick.
Step 3: Pan-fry the chicken. Heat the oil in a large sauté pan over medium heat. Once it’s hot, add the chicken and let it cook undisturbed for a few minutes until the first side is golden brown. Flip and cook a few minutes more until the chicken is crispy and cooked through.
Step 4: Serve. Transfer the chicken to a serving platter or plates and serve immediately with lemon wedges. If you’re looking for sides to round out your meal, this Parmesan-crusted chicken recipe is delicious alongside roasted Brussels sprouts, garlicky roasted broccoli, or mashed potatoes.
Video Tutorial
More Chicken Recipes You May Like
Parmesan Crusted Chicken
Whether served simply with a squeeze of lemon or dressed up with fresh greens, this Parmesan crusted chicken recipe is an easy crowdpleaser.
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 the breasts are large (8 ounces 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 until heated through and crispy. Avoid microwaving, as it will make the coating soggy.
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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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
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!
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??
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
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!