Parmesan Crusted Chicken
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Parmesan crusted chicken is easy enough to make for a busy weeknight but also special enough for company.
Parmesan crusted chicken is a great chicken dish to add to your repertoire. It’s easy enough to make for a weeknight dinner but also special enough for company, and it appeals to the whole family. Kids especially love it because it bears some resemblance to chicken fingers. For adults, try topping it with a heaping pile of lemony arugula salad. There are two secrets to success: first, pounding the chicken breasts to an even 1/4-inch thickness tenderizes the meat and ensures even cooking; second, a 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 variation on this recipe, try my easy parmesan chicken, which uses a similar breading and pan-frying technique but is then baked topped with marinara sauce and cheese, or chicken piccata, which is served with a lemon and caper sauce. For a vegetarian option, you can follow the directions for breading and frying eggplant in my eggplant parmesan recipe.
Table of Contents
“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
Step-by-Step 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.
Finally, 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 2-3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer.
Serve immediately with lemon wedges.
Video Tutorial
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Parmesan Crusted Chicken
Parmesan crusted chicken is easy enough to make for a busy weeknight but also special enough for company.
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
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
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 chicken breasts are large (8 or more ounces), it's best to cut them in half once they are pounded out. Alternatively, you can cut them in half horizontally before pounding.
Pair with
Nutrition Information
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- 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.
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Loved it! Substituted recipe with Quinoa flour and gluten free bread crumbs. It was really good!!
Could dried herbs be substituted for fresh? I have everything on hand to make these except the fresh herbs.
Yes, definitely, Lucy – just use about 1/3 the amount.
My family loves these chicken cutlets, my Italian husband says they’re the best he’s ever had. I soak mine in your buttermilk recipe (for the buttermilk chicken tenders) before making them…I’ll serve them also in paninis for my daughter. A real winner with my family. Thanks Jenn for another great recipe !
The seasoning on this chicken was delightful and was easy enough for a novice cook like me. It combined perfectly with roasted asparagus and sauted mushrooms.
Hi Jen,
I made these and froze them. How would I reheat? Thanks!
Hi Elizabeth, I would reheat them on a baking sheet at 325°F until heated through. They won’t be quite as crispy as when you first made them, but they should still be good.
Worked perfectly thanks! I sprayed them with a bit of olive oil and they crisped up very nicely
What a marvelous way to prepare chicken! Crispy and light and juicy….my family loved it.
This is the recipe that lead me to Jenn’s website. I was looking for a parmesan crusted chicken recipe and gave this one a try. It is wonderful and is my husband’s favorite chicken entree! I almost always have all the ingredients on hand and is does not take long to prepare. The chicken is always flavorful and very tender. It is a regular in our house!
Hi, do you think you could use chicken thighs instead of breast here? I want to make this tonight and happen to have chicken thighs already thawed on hand. thank you!
PS I love all your recipes!
Hi Marie, I’m assuming you mean boneless thighs? If so, yes, but they will take longer to cook. I would cook them in a saute pan as directed and then finish them off on a baking sheet in a 350-degree oven. Start checking them for doneness after about 15 – 20 minutes. Hope you enjoy!
Another delicious recipe! Served it with an angel hair pasta/Parmesan /lemon sauce which really complimented the chicken. Had roasted asparagus on the side. Thanks, Jenn for another great recipe!
Can use boneless skinless chicken thighs instead?
Hi Meg, You can use chicken thighs, but they will take longer to cook. I would cook it in a saute pan as directed and then finish them off on a baking sheet in a 350-degree oven. Start checking them for doneness after about 15 – 20 minutes. Hope you enjoy!
Thank you for getting back to me I can’t wait I’m going to make them today!