Parmesan Crusted Chicken
This post may contain affiliate links. Read my full disclosure policy. 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 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 RecipeComments (300)Add Comment Recipe Comments (300) Add Comment 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 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 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. 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 Powered by Per serving (4 servings) Calories: 562 Fat: 28g Saturated fat: 8g Carbohydrates: 25g Sugar: 1g Fiber: 1g Protein: 48g Sodium: 1218mg Cholesterol: 223mg 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. See more recipes: ChickenDinnerQuick & EasyAmericanItalian Chicken Dinner Quick & Easy American Italian