If you’re looking for a meal that brings dinner-table applause with very little fuss, Parmesan Crusted Chicken is about to become your weeknight hero. This recipe features juicy chicken breasts enveloped in a golden, crisp shell of panko and freshly grated parmesan, seasoned with just the right blend of spices to make every bite irresistible. Best of all, it’s ready in just 30 minutes—perfect for both busy evenings and relaxed weekend suppers. Each forkful delivers savory crunch and tender chicken, sure to satisfy cravings for classic comfort food. Once you try this Parmesan Crusted Chicken, it may just find a permanent spot in your kitchen rotation!
Ingredients You’ll Need
One of the best things about Parmesan Crusted Chicken is how it uses simple, everyday ingredients to deliver a crave-worthy result. Every item on this list adds something special, so don’t skip a single step—each bit of crunch, seasoning, and juiciness counts!
- Chicken Breasts: Slicing them in half creates thinner cutlets that cook quickly and evenly, resulting in perfect tenderness every time.
- Garlic Powder: A gentle touch of garlic brings aromatic warmth without overpowering the parmesan crust.
- Salt & Pepper: The basics that bring all the flavors in this dish to life—season boldly, as it makes a big difference!
- Flour: Dusting the chicken helps the egg layer stick, creating the perfect surface for breadcrumbs to cling to.
- Eggs: Beaten eggs act as the “glue” to hold the parmesan and breadcrumb mixture in place on the chicken.
- Panko Breadcrumbs: These create extra crunch with every bite and help the chicken get beautifully golden in the skillet.
- Freshly Grated Parmesan Cheese: The star of the show! Fresh parmesan melts and browns into a nutty, savory crust—so skip the pre-grated stuff if you can.
- Italian Seasoning: A pinch brings irresistible herby notes that pair beautifully with the chicken and cheese.
- Olive Oil: You’ll pan-fry the chicken in olive oil, which helps deliver that irresistible crispy exterior while adding a hint of richness.
How to Make Parmesan Crusted Chicken
Step 1: Prep the Chicken
Begin by preheating your oven to 400F and positioning a rack in the top third. Take your chicken breasts and carefully slice each one in half lengthwise, so you end up with four thinner pieces. This not only ensures fast, even cooking but also maximizes that glorious surface area for the parmesan crust! Pat the chicken dry with paper towels and sprinkle each side generously with garlic powder, salt, and pepper. These seasonings form the essential first layer of flavor for your Parmesan Crusted Chicken.
Step 2: Set Up Breading Stations
This is where the magic begins! Prepare three shallow bowls: one for flour, one for the beaten eggs, and a third with the panko, parmesan cheese, and Italian seasoning stirred together. Setting up your assembly line in advance keeps things tidy—and makes breading the chicken almost effortless.
Step 3: Bread the Chicken
Working piece by piece, dredge each chicken cutlet first in flour, then dip it into the egg, and finally press it into the panko-parmesan mixture. Shake off excess at each stage and make sure you press the final coating in firmly so every inch is crusted and ready to crisp up. Pro tip: Use one hand for wet ingredients and the other for dry, so things stay less messy!
Step 4: Sear in the Skillet
Heat 2 tablespoons of olive oil in an oven-proof skillet over medium heat. Once the oil is shimmering hot, add two chicken pieces and cook for 2–3 minutes per side until the crust is golden brown. Use tongs for easy flipping, then transfer those golden beauties to a plate. Add the remaining olive oil and cook the last two pieces—this step ensures every slice of Parmesan Crusted Chicken gets an even, crispy fry.
Step 5: Finish in the Oven
Once all four chicken pieces are browned, return them to the skillet and slide the whole pan into the oven. Bake for about 5 minutes, or until the chicken reaches an internal temperature of 165F. This step seals in juiciness and melts the parmesan into a crisp, uniform crust—giving you everything you want in Parmesan Crusted Chicken.
How to Serve Parmesan Crusted Chicken
Garnishes
A little garnish not only perks up the look of the dish but can also add layers of flavor. Try sprinkling fresh chopped parsley or basil for a pop of color, or shower a bit of extra freshly grated parmesan on top for extra cheesy decadence. A wedge of lemon on the side delivers brightness that lifts the savory crust, making every bite sing.
Side Dishes
Parmesan Crusted Chicken is ultra-versatile—serve it alongside creamy mashed potatoes, a crisp Caesar salad, or even buttery pasta tossed with a splash of olive oil. Roasted vegetables or a simple green salad keep things light, while garlic bread is perfect for soaking up any flavorful juices.
Creative Ways to Present
Think outside the plate! Try slicing Parmesan Crusted Chicken over a bed of arugula for a zesty salad, or sandwich it into a crusty roll with a slather of pesto and slices of fresh tomato. You could even serve smaller cutlets as an appetizer, offering a bowl of marinara sauce for dipping.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Parmesan Crusted Chicken, simply let it cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. The crust might lose a little of its initial crunch, but the flavors grow even richer after resting overnight.
Freezing
Parmesan Crusted Chicken freezes surprisingly well. After cooling, wrap individual pieces tightly in foil or plastic wrap, then transfer to a freezer bag for up to two months. For best results, freeze in a single layer so they don’t stick together.
Reheating
To restore that crispiness, reheat your chicken in a 375F oven for about 10 minutes, or until hot all the way through. Avoid microwaving if possible, as it tends to soften the delicious parmesan crust. If you’re short on time, a toaster oven is a great shortcut.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully and offer a rich, juicy twist. Just be sure to pound them to an even thickness for quick, even cooking and adjust the oven time as needed.
What’s the best parmesan to use?
Freshly grated parmesan straight from the wedge is key. It melts and browns much better than pre-grated, giving your Parmesan Crusted Chicken that signature rich and golden crust.
How do I know when the chicken is cooked through?
The safest way is to use an instant-read thermometer: the center of the thickest piece should read 165F. If you don’t have a thermometer, slice into the thickest part—juices should run clear with no pinkness in the middle.
Can I make this gluten-free?
Yes! Swap the flour and panko breadcrumbs for your favorite gluten-free alternatives. Check that your parmesan and other spices are also gluten-free, just to be sure.
Why isn’t my crust sticking?
If your crust is falling off, make sure to pat the chicken dry before breading and really press the breadcrumb-parmesan mixture onto each side. Skipping the flour step or rushing the press-in can make the coating less secure.
Final Thoughts
Once you’ve tasted this homemade Parmesan Crusted Chicken, you’ll see just how easy it is to bring restaurant-style crunch and flavor to your own kitchen. Invite friends, set the table, and enjoy the well-deserved compliments. Give it a try and let this recipe become a new favorite in your family’s dinner rotation!
PrintParmesan Crusted Chicken Recipe
Parmesan Crusted Chicken is a crispy, golden delight featuring juicy chicken breasts coated in a savory blend of parmesan cheese, panko breadcrumbs, and Italian seasoning. Ready in just 30 minutes, it’s a weeknight-friendly Italian American main course that’s crunchy on the outside and tender inside. Perfect for family dinners or impressing guests, this dish brings restaurant-quality flavor to your own kitchen with just a handful of pantry staples.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian American
- Diet: Low Salt
Ingredients
For the Chicken:
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
For the Breading Station:
- 1/4 cup flour
- 2 eggs
- 2/3 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1/2 heaping teaspoon Italian seasoning
For Cooking:
- 3 tablespoons olive oil, divided
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 400°F and position the rack in the top third. Slice the chicken breasts in half lengthwise to create 4 thinner pieces. Pat them dry with a paper towel and season both sides with garlic powder, salt, and pepper.
- Set Up Breading Station: Prepare three bowls. Bowl 1: add flour. Bowl 2: beat eggs with a fork. Bowl 3: mix together panko, grated parmesan, and Italian seasoning.
- Dredge the Chicken: One at a time, coat each chicken piece in flour, dip into the beaten eggs, then press into the breadcrumb-parmesan mixture. Shake off excess at each stage. To avoid mess, use one hand for dry ingredients and the other for wet.
- Sear the Chicken: Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat. Add two chicken pieces and cook for about 2-3 minutes per side, until golden brown. Transfer to a plate and repeat with remaining chicken using the last tablespoon of oil.
- Bake to Finish: Once all chicken is seared, return all four pieces to the skillet. Transfer skillet to the oven and bake for about 5 minutes, or until the internal temperature reaches 165°F.
- Serve: Remove from oven and serve the parmesan crusted chicken immediately, garnished with extra parmesan or fresh herbs if desired.
Notes
- Read the full blog post for extra tips on breading chicken if you’re new to the technique.
- This recipe also appears in the Salt & Lavender: Everyday Essentials cookbook.
- Pressing the chicken gently into the breadcrumb mixture ensures a crispier crust.
- Use freshly grated parmesan for the best flavor and texture.
Nutrition
- Serving Size: 1 chicken piece (1/4 of recipe)
- Calories: 362 kcal
- Sugar: 1 g
- Sodium: 427 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 165 mg
