If you’ve got a craving for irresistible flavor and crave-worthy crunch, look no further than Parmesan Crusted Chicken. This beloved, golden pan-fried dish is an absolute weeknight superstar! Juicy chicken breasts get a lusciously crisp, cheesy coating, delivering a medley of textures in every bite. Fast enough for a busy dinner but satisfying enough to impress guests, this recipe will quickly become your trusty secret weapon for meals that never disappoint.
Ingredients You’ll Need
Let’s talk about how a handful of everyday ingredients work pure magic when layered together for Parmesan Crusted Chicken. Each one brings something special: crispiness, flavor, tenderness or head-turning color. Gather them up and you’re halfway to chicken perfection!
- Chicken Breasts: Go for boneless, skinless chicken breasts for maximum juiciness and easy serving.
- All-Purpose Flour: This is the base layer that helps the next coatings stick beautifully and keeps the chicken extra tender.
- Eggs + Water: Beaten eggs with a splash of water create a “glue” so the cheesy crust grips each chicken breast tightly.
- Parmesan Cheese: The real star! Use freshly grated Parmesan if you can for the best melt and flavor.
- Breadcrumbs (preferably panko): Panko breadcrumbs keep the exterior extra light and shatteringly crisp.
- Garlic Powder: Adds savory aromatic depth—absolutely essential for flavor balance.
- Dried Italian Seasoning: A pinch of herbs brings a subtle Mediterranean twist to the crust.
- Salt & Black Pepper: Classic seasonings that wake up all the other flavors.
- Olive Oil: Cooking in olive oil delivers gorgeous color and a hint of richness.
- Fresh Parsley & Lemon Wedges (optional): A sprinkle of parsley and a squeeze of lemon at the end lifts everything with freshness and zing.
How to Make Parmesan Crusted Chicken
Step 1: Prep and Pound the Chicken
Lay each chicken breast between two sheets of plastic wrap, then gently pound them out to an even half-inch thickness. This helps the chicken cook quickly and evenly, and it guarantees that crispy coating won’t leave the center underdone. Uniform thickness is your friend here—take a moment to get it just right!
Step 2: Set Up Your Breading Stations
Grab three shallow bowls: put the flour in the first, the eggs beaten with water in the second, and combine your Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper in the third. Lining up your dipping stations assembly-line style makes the whole process smooth and tidy, and your hands stay way less messy.
Step 3: Dredge, Dip, and Press
Take each chicken breast and coat it first in flour (shake off any extra), then dip it in the egg mixture, and finally press it firmly into the Parmesan-breadcrumb blend. Make sure every inch of the chicken is covered with the cheesy, herby crust. Don’t be shy—press down so the coating sticks like a second skin!
Step 4: Pan-Fry to Golden Perfection
Heat the olive oil in a large skillet over medium heat. When it shimmers, lay in the coated chicken breasts without crowding the pan. Cook 4 to 5 minutes per side, until the crust is deep golden and the meat is cooked through (look for 165°F inside). If your skillet is on the small side, fry them in batches so the crust doesn’t steam and stays super crispy.
Step 5: Rest and Serve
Once the chicken is cooked, set it on a plate and let it rest for a couple of minutes. This step lets the juices redistribute, so every bite of your Parmesan Crusted Chicken is tender and flavorful. Now’s a perfect moment to sprinkle over some parsley and have your lemon wedges at the ready.
How to Serve Parmesan Crusted Chicken
Garnishes
A vivid sprinkle of chopped fresh parsley over each piece instantly makes your Parmesan Crusted Chicken pop with color and adds bright, herby notes. Slices or wedges of lemon on the side invite everyone to add a squeeze of citrusy freshness, cutting through the rich, cheesy crust for perfect flavor contrast.
Side Dishes
This chicken pairs so well with endless sides, but some classics always shine. Try a green salad for a crisp, light complement, a bowl of simple pasta tossed in olive oil or marinara, or perhaps some roasted vegetables. Heaven! The Parmesan Crusted Chicken is rich and savory, so choose sides that balance or enhance those cozy qualities.
Creative Ways to Present
Think beyond the basic plate: slice your chicken and serve over creamy risotto, pile it atop a big Caesar salad, or even tuck pieces into a crusty baguette for the world’s best sandwich. You can also slice leftovers to top a picnic-worthy pasta salad. Don’t be afraid to get playful—this versatile dish loves a little spotlight!
Make Ahead and Storage
Storing Leftovers
If you have leftover Parmesan Crusted Chicken, cool it completely before storing. Place the pieces in an airtight container lined with a layer of paper towel to absorb any moisture, and refrigerate. The chicken will stay fresh and delicious for up to three days, ready to be enjoyed again.
Freezing
To freeze, let the breaded chicken cool, then wrap each piece individually in plastic wrap and tuck them into a freezer-safe bag or container. This makes it easy to grab just what you need for lunches or speedy dinners. Thaw overnight in the fridge and reheat for best texture.
Reheating
For the crispiest results, reheat Parmesan Crusted Chicken in the oven or toaster oven at 375°F for about 10 minutes, or until heated through. The coating will revive and stay crunchy, unlike microwaving, which can turn the exterior soft. A quick finish under the broiler brings back that irresistible crunch!
FAQs
Can I make Parmesan Crusted Chicken gluten-free?
Absolutely! Simply swap in your favorite gluten-free flour blend and use certified gluten-free panko or breadcrumbs. The result will be just as crispy and full of flavor, so everyone can enjoy.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well too! They may take a bit longer to cook, but they’ll be wonderfully juicy and flavorful with the same crisp, cheesy coating.
What’s the secret to getting the crust super crispy?
Panko breadcrumbs give the crust extra crunch, and pressing the coating on firmly makes a big difference. For an even crispier finish, pop the cooked chicken in a hot oven for five minutes after frying.
Is it possible to bake instead of pan-fry?
Definitely. Arrange the breaded chicken on a wire rack over a baking sheet, spritz lightly with oil, and bake at 425°F for about 20 minutes, flipping halfway through, until the exterior is crispy and golden all around.
Can I make Parmesan Crusted Chicken ahead for entertaining?
You sure can! You can bread the chicken up to a day in advance and refrigerate it, separated by parchment. Cook just before serving so the crust stays crisp and inviting.
Final Thoughts
I can’t help but smile every time I plate up this Parmesan Crusted Chicken. It’s a dish that wins over picky eaters and fussy guests alike, and it’s so doable even on the busiest nights. Give it a try—once you experience that glorious, cheesy crunch and juicy interior, you’ll find yourself coming back to this recipe again and again. Enjoy every golden, delicious bite!
Print
Parmesan Crusted Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Parmesan Crusted Chicken recipe is a delicious and easy way to elevate your weeknight dinner. Juicy chicken breasts are coated in a crispy Parmesan and breadcrumb crust, pan-fried to golden perfection, and served with fresh parsley and lemon wedges for a burst of flavor.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
Breading:
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup grated Parmesan cheese
- ½ cup breadcrumbs (preferably panko)
- 1 teaspoon garlic powder
- ½ teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 2 tablespoons olive oil
- Fresh parsley and lemon wedges for serving (optional)
Instructions
- Pound the Chicken: Place the chicken breasts between two pieces of plastic wrap and pound to an even ½-inch thickness.
- Prepare Breading Stations: Set up three shallow bowls: one with flour, one with beaten eggs mixed with water, and one with a mixture of Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
- Coat the Chicken: Dredge each chicken breast in flour, dip in the egg wash, then coat thoroughly in the Parmesan mixture, pressing to adhere.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F).
- Rest and Serve: Transfer the chicken to a plate and let rest for 2 minutes before serving. Garnish with parsley and lemon if desired.
Notes
- For extra crispiness, finish the chicken in a 400°F oven for 5 minutes after pan-frying.
- Serve with a green salad, pasta, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 410
- Sugar: 1g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 135mg
