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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What side dish do you recommend? Currently set up to make this chicken recipe for dinner but torn how to plate or what to pair with it. I’m making loaded mashed potatoes with garlic and then going place the chicken on top of mashed potatoes. Last, I’m topping both with crispy Bacon Crumbles and some grated Parmesan cheese. It smells amazing.
Hi Misty, I’m sorry I’m weighing in too late to be helpful, but hope your meal turned out well! I think this would also pair nicely with this arugula salad. For future reference, I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll down to the bottom of the recipe. Immediately under the recipe, you’ll see the dishes that I’ve suggested. Hope that helps!
Could you put the prepared chicken in the oven at 375? Would that work?
Sure, but I’d spray with olive oil first to make sure it crisps up. Please LMK how it turns out!
This was the perfect recipe for wanting a restaurant quality dinner, without leaving home. Perfectly tasty, all the ingredients paired very well. I actually placed provolone sliced on some of the pieces and served with spaghetti. The kids loved it more than I expected. Thanks for sharing!
Yuuummm…perfection!!! Crispy, light & flavorful, super easy to make. My twin daughters said it looked & tasted like chicken from a restaurant. I’ve made countless recipes from your site & cookbook and not one has failed me. I can always count on Once upon a Chef 👍🏻 Thank you!!!
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Hi Jenn! I have made many of your recipes and love all of them! Going to try this one over the weekend! Question, can I use dried herbes de provence? And if so, how much do you suggest I use? Thank you in advance and so grateful for all your wonderful dishes! P.S. I made your Thai Chicken Soup last weekend and it was a HUGE hit! 🙂
Glad you like the recipes! 💗 Sure, you can use herbes de Provence here in place of the fresh herbs. I’d use 1.5 to 2 tsp. Hope you enjoy!
This was so good. I made it as chicken strips. My boyfriend liked it.
I made this chicken last night for dinner and my family loved it.
Soooo good!
I have a question. Can my parmaggiano reggiano (spelling??) get too old? I bought some for one of your other recipes and that was a month or so ago. It’s not inexpensive so, also, can I substitute the shaker style of parmesan cheese? Thanks.
Hi Anne, because Parmigiano-Reggiano is a hard cheese, it can last for quite a while, so it should be okay for you to use it. It’s also one of the few cheeses that can be frozen. Read more about it here.
So delicious but with medium heat the crumbs would burn for me. I just put them in until brown and put them in the oven. The family loved it.
This is an excellent and tasty recipe. Take it over the top by serving halved cherry tomatoes fried and placed on the chicken. Fabulous website!