Parmesan Crusted Chicken
Golden, crispy, and loaded with flavor—this Parmesan Crusted Chicken is the perfect quick-fix meal that feels fancy but takes minimal effort!
With a crunchy Parmesan and panko coating, every bite is packed with bold, cheesy goodness.
It looks and tastes like a restaurant dish, but you can whip it up in 25 minutes with simple pantry staples.
Serve it with a side of pasta, salad, or roasted veggies, and watch it disappear from plates!
Easy, foolproof, and downright delicious—this is a chicken recipe you’ll want to make on repeat.
For Parmesan Crusted Chicken
- Chicken – Boneless, skinless chicken breasts, halved horizontally for even cooking.
- Flour – Helps create a light coating for the chicken before breading.
- Eggs – Acts as a binding agent to help the breading stick.
- Parmesan Cheese – Finely shredded for a rich, cheesy flavor in every bite.
- Panko Breadcrumbs – Adds extra crispiness to the crust.
- Garlic Powder – Enhances the overall flavor with a subtle garlicky kick.
- Italian Seasoning – A blend of herbs that gives the chicken a delicious, aromatic taste.
- Vegetable Oil – For frying, ensuring a crispy and golden brown crust.
Parmesan Crusted Chicken
Ingredients
- 2 boneless, skinless chicken breasts (halved horizontally)
- Salt and pepper, to taste
- ⅓ cup all-purpose flour
- 2 eggs, beaten
- 1 cup finely shredded Parmesan cheese
- 1 tsp panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 4 tbsp vegetable oil
Instructions
Flatten the Chicken:
- Place each chicken breast half between parchment paper or plastic wrap.
- Use a mallet or rolling pin to pound until about ¼ inch thick.
- Season both sides with salt and pepper; set aside.
Prepare the Breading:
- Bowl 3: Mix Parmesan, panko, garlic powder, and Italian seasoning.In three shallow bowls:Bowl 1: Add flour.Bowl 2: Beat eggs.Bowl 3: Mix Parmesan, panko, garlic powder, and Italian seasoning.
Coat the Chicken:
- Press into the Parmesan-panko mixture, ensuring a firm coating.Lightly dredge each piece in flour, shaking off excess.
- Dip into egg, ensuring an even coat.
- Press into the Parmesan-panko mixture, ensuring a firm coating
Cook the Chicken:
- Repeat with remaining chicken, adding 2 more tablespoons of oil as needed.Heat 2 tablespoons of oil in a skillet over medium heat.
- Cook two pieces at a time for 3-4 minutes per side or until golden brown and the internal temperature reaches 165°F.
- Place cooked pieces in a 200°F oven to keep warm.
- Repeat with remaining chicken, adding 2 more tablespoons of oil as needed.
Serve:
- Remove from the oven and garnish with chopped parsley and lemon wedges, if desired.
Notes
- Check the FAQ section for substitutions and additional tips.
- Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Can I bake it instead of frying?
Absolutely! If you prefer a healthier option, bake at 400°F (200°C) for 15-20 minutes until golden and cooked through. Lightly spray or brush with oil before baking for extra crispiness.
How do I keep the breading from falling off?
Make sure to:
- Pat the chicken dry before breading.
- Follow the flour → egg → Parmesan-panko order.
- Press the coating firmly and let the breaded chicken rest for a few minutes before cooking.
Can I prep this ahead of time?
Yes! Bread the chicken and store it in the fridge for up to 4 hours before cooking. This helps the coating stick even better!
What sides go well with this?
So many options! Try:
- Mashed potatoes or roasted potatoes for a comforting meal.
- Steamed or roasted veggies for a balanced plate.
- Pasta or a fresh salad for a lighter touch.
How do I store and reheat leftovers?
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a 375°F (190°C) oven for 10 minutes to keep it crispy. Avoid microwaving—it makes the crust soggy!
Pro tip: Leftovers make an amazing chicken sandwich or wrap!
