Get ready to fall in love with Parmesan Crusted Chicken — a timeless comfort food that delivers juicy, tender chicken wrapped in a golden, ultra-crispy coat of parmesan and panko breadcrumbs. With a simple prep and just 30 minutes from kitchen to table, this recipe brings restaurant-worthy results to your home, no special tricks required! Savory seasoning, gooey cheese, and satisfying crunch come together to make this Parmesan Crusted Chicken a weeknight hero or a dinner party show-stopper — and you won’t believe how effortless it is to master.
Ingredients You’ll Need
The best part about this Parmesan Crusted Chicken is how a handful of humble ingredients transform into something spectacular. Each one plays a starring role in the flavor, color, and texture, so don’t skip any! Here’s why each element deserves its place on your counter:
- Chicken breasts: Go for large, boneless, skinless chicken breasts — they become extra juicy and remain tender under the crispy crust.
- Garlic powder: Adds a subtle, aromatic foundation that complements both the chicken and the rich parmesan.
- Salt & pepper: Essential for boosting the natural flavors and ensuring every bite is perfectly seasoned.
- Flour: This first layer ensures each piece of chicken holds onto every bit of coating for maximum crunch.
- Eggs: They bind the crust to the chicken, acting as a glue between the flour and that irresistible breadcrumb layer.
- Panko breadcrumbs: These flaky Japanese crumbs make for the crispiest, fluffiest coating — no sogginess here!
- Freshly grated parmesan cheese: Skip the pre-grated tubs; fresh shreds melt into the crust and bring complex, nutty flavor.
- Italian seasoning: This blend of herbs sneaks in a fragrant, earthy finish without overwhelming the dish.
- Olive oil: Divided between frying and baking, it guarantees a beautiful, golden exterior on your Parmesan Crusted Chicken.
How to Make Parmesan Crusted Chicken
Step 1: Preheat Your Oven
Crank your oven up to 400F and be sure to move the rack to the top third position. Starting with a hot oven ensures your crust sets quickly and locks in all that juiciness.
Step 2: Prepare the Chicken
Slice each chicken breast in half lengthwise to create four thinner cutlets. This not only speeds up cooking but also allows the crust to shine by covering more surface area. Pat them dry — this step helps the coating stick and ensures crispiness.
Step 3: Season Generously
Sprinkle both sides of your chicken with garlic powder, salt, and pepper. These little touches may seem simple, but they add critical flavor to every layer of your Parmesan Crusted Chicken.
Step 4: Set Up Your Dredging Station
Grab three shallow bowls: fill the first with flour, the second with beat eggs, and the third with a mixture of panko breadcrumbs, freshly grated parmesan, and Italian seasoning. Mixing the cheese with breadcrumbs gives each bite that magical cheesy crunch!
Step 5: Coat the Chicken
Work one piece at a time. First, dip chicken in the flour, shaking off excess. Next, coat in egg, and finally press it into the breadcrumb-parmesan mixture. For extra-easy dredging, use one hand for dry and one for wet ingredients. Don’t be afraid to gently press the crumbs onto the chicken — it helps them stick!
Step 6: Pan-Fry for Crunch
Add two tablespoons of olive oil to an oven-proof skillet and heat over medium. Once ready, fry two chicken pieces at a time for about 2–3 minutes per side, or until gloriously golden. Use tongs for easy flipping. Add the last tablespoon of oil before frying the second batch for even crispiness.
Step 7: Finish in the Oven
Return all four chicken pieces to the skillet, pop it into your preheated oven, and bake for 5 minutes. This step ensures your Parmesan Crusted Chicken is perfectly cooked through without drying out — aim for an internal temp of 165F.
Step 8: Serve Immediately
As soon as that skillet comes out of the oven, get ready to serve! The hot crust will be at its crunchiest and most aromatic, so don’t wait too long to dig in.
How to Serve Parmesan Crusted Chicken
Garnishes
Add a flourish with freshly chopped parsley or basil for color and a contrasting flavor. A squeeze of lemon cuts through the richness beautifully, while a sprinkle of extra parmesan just before serving makes your Parmesan Crusted Chicken absolutely irresistible.
Side Dishes
Pair with buttery mashed potatoes, a simple green salad, roasted veggies, or creamy risotto for the full Italian-American comfort experience. The juicy chicken soaks up sauces and works well with everything from garlic bread to fresh pasta. Try it with a drizzle of marinara or a light vinaigrette for a new twist.
Creative Ways to Present
Slice the chicken into strips and pile it atop a Caesar salad, tuck it into a sandwich with arugula and roasted peppers, or make it the star of a Parmesan Crusted Chicken dinner board with antipasto sides. Cutting it into smaller medallions makes for a perfect appetizer platter at your next gathering!
Make Ahead and Storage
Storing Leftovers
Let any leftover Parmesan Crusted Chicken cool completely before transferring to an airtight container. Store in the refrigerator for up to three days. To maintain the best texture, avoid stacking pieces directly on top of each other; a little parchment in between can help keep the crust crisp.
Freezing
Freeze cooled chicken on a baking sheet until solid, then transfer to a zipper bag or container. This keeps the crust from getting soggy and means you can enjoy Parmesan Crusted Chicken anytime cravings strike. Thaw in the refrigerator before reheating.
Reheating
To bring back that crispy magic, reheat in a 375F oven for 10–12 minutes, or until hot and sizzling. Avoid microwaving if possible, as it can soften the crust. If short on time, an air fryer works wonderfully to revive both texture and flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs make a juicier alternative. Just make sure to flatten them for even cooking, and adjust the cook time slightly as thighs may take a minute or two longer to reach 165F.
What’s the best way to get the panko and parmesan to stick?
Pat your chicken very dry before breading, don’t skip the flour and egg steps, and press the breadcrumb mixture onto each piece firmly. Using the “one hand wet, one hand dry” technique also helps keep things tidy and ensures maximum crust adhesion.
Can I make Parmesan Crusted Chicken gluten free?
You sure can! Swap the flour for a gluten-free version and use gluten-free panko breadcrumbs. Double-check your parmesan to confirm it’s gluten free (most are!), and you’re set.
Is it possible to bake instead of pan-fry?
Yes! For an even lighter version, place breaded chicken on a rack over a baking sheet, spray lightly with olive oil, and bake at 425F for about 15–18 minutes. Finish under the broiler for extra crunch if you like.
Can I prep Parmesan Crusted Chicken in advance?
Definitely. You can bread the chicken and store it, uncooked, in the fridge for up to 8 hours. Let it sit out for about 10 minutes before frying and baking to ensure even cooking.
Final Thoughts
If you’re craving a golden, savory, and utterly satisfying dinner, this Parmesan Crusted Chicken promises to deliver every single time. Give it a try, play with your favorite sides and garnishes, and get ready for a new family favorite that’s easier than you ever imagined!
PrintParmesan Crusted Chicken Recipe
This Parmesan crusted chicken recipe features tender chicken breasts coated in a crispy parmesan and panko breadcrumb mixture, creating a delicious and comforting main course that is easy to make.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Frying
- Cuisine: Italian American
- Diet: Gluten Free
Ingredients
For the Chicken:
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
For Breading:
- 1/4 cup flour
- 2 eggs
- 2/3 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1/2 heaping teaspoon Italian seasoning
Other:
- 3 tablespoons olive oil, divided
Instructions
- Preheat the Oven: Preheat the oven to 400F and position the rack in the top third of the oven.
- Prepare Chicken: Cut chicken breasts in half lengthwise, pat dry, season with garlic powder, salt, and pepper.
- Coat Chicken: Set up 3 bowls with flour, beaten eggs, and breadcrumb mixture. Coat chicken in flour, then egg, then breadcrumb mixture.
- Cook Chicken: Cook the chicken in olive oil in a skillet until golden on both sides. Finish cooking in the oven until internal temperature reaches 165F.
- Serve: Serve hot and enjoy!
Notes
- Check the blog post for additional tips on breading the chicken.
- This recipe is also featured in the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
- Serving Size: 1 serving
- Calories: 362 kcal
- Sugar: 1g
- Sodium: 427mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 165mg
