If you are on the hunt for a dish that perfectly balances crispy, cheesy, and savory flavors while staying quick and simple to prepare, this Parmesan Crusted Chicken Recipe is going to be your new best friend. With a golden, crunchy crust made from a delightful combination of Italian bread crumbs and freshly grated Parmigiano-Reggiano cheese, each bite bursts with flavor and textures that feel restaurant-worthy yet are completely doable in your home kitchen. Whether you’re cooking for a weekday family dinner or a cozy weekend gathering, this recipe brings warmth and satisfaction in every tender, juicy chicken breast.
Ingredients You’ll Need
Gathering just a handful of straightforward ingredients is all you need to create this show-stopping dish. Each item plays a crucial role—flour to form the base coat, eggs to help the crust adhere beautifully, and a fresh, herb-infused mixture of Italian bread crumbs and Parmesan cheese to deliver that irresistible crunch and savory depth.
- ½ cup all purpose flour: helps create a light coating so the crust sticks perfectly to the chicken without becoming soggy.
- 2 eggs: beaten eggs act as the glue binding the bread crumbs and cheese to the chicken.
- ⅔ cup seasoned Italian bread crumbs (I use Progresso): provides a flavorful, crispy exterior with a touch of Italian flair.
- ⅓ cup freshly grated Parmigiano-Reggiano cheese: adds a sharp, nutty taste that makes the crust extra special.
- ¼ teaspoon salt: enhances all the flavors without overpowering them.
- ¼ teaspoon freshly ground black pepper: gives a subtle kick to balance the richness.
- 1 tablespoon finely chopped fresh herbs (thyme, parsley, chives, or rosemary): brings a vibrant freshness and lovely aroma to the crust.
- 3-4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼ inch thick: ensures quick, even cooking with tender results.
- Salt and freshly ground black pepper: for seasoning the chicken before breading.
- ¼ cup olive oil: perfect for pan-frying to a golden crisp without overwhelming the chicken’s flavor.
- Lemon wedges, for serving: add a bright, zesty finish that cuts through the richness.
How to Make Parmesan Crusted Chicken Recipe
Step 1: Prepare Your Breading Stations
Start by setting up a neat assembly line with three shallow bowls. One bowl gets the all-purpose flour, the second holds the beaten eggs, and the third combines your Italian bread crumbs, freshly grated Parmesan cheese, salt, pepper, and chopped herbs. This setup makes breading the chicken smooth and efficient, ensuring every piece is perfectly coated.
Step 2: Season and Bread the Chicken
Season your pounded chicken breasts with salt and freshly ground black pepper to infuse them with flavor from the start. Then, carefully dredge each breast through the flour, shake off excess, dip into the egg wash, and finally press into the bread crumb mixture, flipping to get an even, thick crust. This careful layering creates the trademark Parmesan Crusted Chicken Recipe crunch you’ll love.
Step 3: Pan-Fry to Crispy Perfection
Heat olive oil in a large sauté pan over medium heat until it shimmers. Gently lay the chicken breasts in the pan and cook for 2 to 3 minutes without moving to develop a golden, crisp crust. Flip and cook for another 2 to 3 minutes until the chicken is cooked through. Serve immediately with lemon wedges for a fresh burst of brightness in every bite.
Step 4: Tips for Handling Larger Chicken Breasts
If your chicken breasts are on the larger side, consider slicing them in half crosswise or horizontally before pounding. This step prevents the crust from spreading too thin and helps the chicken cook more evenly without sacrificing juiciness. It’s a small trick that makes a big difference in your Parmesan Crusted Chicken Recipe.
How to Serve Parmesan Crusted Chicken Recipe
Garnishes
A squeeze of fresh lemon juice right before serving adds a lively contrast that brightens the Parmesan crust beautifully. Sprinkle a little extra chopped fresh herbs like parsley or chives on top for a pop of color and an extra layer of freshness. These small finishing touches turn an already impressive dish into something genuinely memorable.
Side Dishes
This Parmesan Crusted Chicken Recipe pairs wonderfully with light and fresh sides like garlic roasted vegetables, a crisp green salad with vinaigrette, or lemony asparagus. Creamy mashed potatoes or a simple buttered pasta can also complement the dish by soaking up those lovely pan juices, making every forkful pure comfort on a plate.
Creative Ways to Present
For a charming family-style meal, serve the chicken sliced over a bed of herbed rice or quinoa and drizzle with a touch of homemade lemon butter sauce. You can also stack the chicken on a platter alongside bright cherry tomatoes and fresh basil for an Italian-inspired feast. No matter how you plate it, this Parmesan Crusted Chicken Recipe always looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
After enjoying your Parmesan Crusted Chicken, wrap any leftovers tightly in foil or place them in an airtight container and refrigerate. They should stay fresh for up to three days, giving you plenty of time to savor the leftovers.
Freezing
You can freeze this dish either before or after cooking. For uncooked, breaded chicken, freeze the pieces on a parchment-lined sheet until solid, then transfer them to freezer-safe bags for up to 3 months. Cooked chicken freezes equally well if wrapped carefully. When you want to enjoy it again, thaw overnight in the fridge for best results.
Reheating
To keep that divine crispiness, reheat leftovers in a preheated oven at 375°F until warmed through and crunchy again. Avoid the microwave for reheating because it tends to make the crust soggy, which no one wants in a Parmesan Crusted Chicken Recipe.
FAQs
Can I use different types of cheese instead of Parmesan?
While Parmigiano-Reggiano gives this dish its signature flavor, you can experiment with other hard cheeses like Pecorino Romano or Asiago for a slightly different but still delicious crust.
Is it necessary to pound the chicken breasts?
Pounding ensures even thickness, which helps the chicken cook quickly and uniformly. This step also tenderizes the meat, improving the overall texture of your Parmesan Crusted Chicken Recipe.
Can I bake this chicken instead of frying it?
Absolutely! Baking is a great option for a lighter version. Bake the breaded chicken at 400°F on a parchment-lined sheet for about 20-25 minutes, or until golden and cooked through, flipping halfway.
What fresh herbs work best in this recipe?
Thyme, parsley, chives, and rosemary all add wonderful flavor and aroma. Feel free to mix and match based on what you have on hand or prefer.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F, and the crust is beautifully golden brown and crispy. You can also slice into the thickest part—juices should run clear, and the meat should no longer be pink inside.
Final Thoughts
This Parmesan Crusted Chicken Recipe has quickly become a beloved go-to for good reason. Its irresistible crunch, cheesy richness, and fresh herb notes make it a standout meal every time. Whether you’re cooking for yourself, your family, or friends, I genuinely encourage you to give this recipe a try—it’s a delicious way to brighten any dinner table and bring smiles all around.
Print
Parmesan Crusted Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Parmesan Crusted Chicken recipe offers a flavorful, crispy-coated chicken breast pan-fried to golden perfection. Coated in a blend of seasoned Italian bread crumbs, freshly grated Parmigiano-Reggiano, and fragrant herbs, these chicken breasts are tender on the inside with a crunchy, cheesy crust. Ready in just 30 minutes and perfect for an easy weeknight dinner, this dish is served with fresh lemon wedges to brighten the flavors.
Ingredients
Coating Mixture
- ½ cup all purpose flour
- 2 eggs
- ⅔ cup seasoned Italian bread crumbs (such as Progresso)
- ⅓ cup freshly grated Parmigiano-Reggiano cheese
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh herbs (thyme, parsley, chives, or rosemary)
Chicken
- 3–4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼”-thick
- Salt and freshly ground black pepper, to season
- ¼ cup olive oil
- Lemon wedges, for serving
Instructions
- Prepare coating bowls: Set up three large shallow bowls in a row. Place the flour in the first bowl. Beat the eggs in the second bowl. In the third bowl, combine the bread crumbs, grated Parmesan cheese, salt, pepper, and chopped fresh herbs.
- Bread the chicken: Season the chicken breasts with salt and pepper. Dredge each breast first in the flour, shaking off excess. Then dip in the beaten eggs, allowing excess to drip off. Finally, coat thoroughly in the bread crumb mixture, turning several times. Place breaded chicken on a plate and repeat with remaining breasts.
- Pan-fry the chicken: Heat olive oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts. Cook for 2 to 3 minutes until the underside is golden brown. Flip and cook for another 2 to 3 minutes until the chicken is cooked through and crust is crisp. Serve immediately with lemon wedges.
- Optional portioning: If chicken breasts are large (8 ounces or more), cut them in half crosswise after pounding to create smaller portions or slice horizontally before pounding to make thinner cutlets that hold shape better.
- Make-ahead option: Bread the chicken up to one day before cooking. Place breaded chicken on a parchment-lined tray, cover tightly with plastic wrap, and refrigerate. Before cooking, let chicken sit at room temperature for 15 minutes to ensure even cooking.
- Freezing instructions: To freeze breaded chicken before cooking, arrange in a single layer on a parchment-lined tray and freeze 1-2 hours until solid. Transfer to freezer-safe bags with parchment between layers. Store up to 3 months. Thaw overnight in refrigerator before pan-frying. To freeze cooked chicken, let cool completely, wrap each piece tightly, and store in freezer bags up to 3 months. Reheat baked at 375°F until reheated and crispy; avoid microwaving to maintain crust.
Notes
- Pound chicken breasts to an even ¼-inch thickness to ensure quick and even cooking.
- Use fresh herbs and freshly grated Parmesan for the best flavor.
- The recipe can be made ahead or frozen for convenience.
- Lemon wedges add a bright, fresh contrast to the crispy crust.
- Do not overcrowd the pan while frying to maintain crispiness.
- Use medium heat to prevent burning the coating while ensuring chicken cooks through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
