Parmesan Crusted Chicken
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
- Easy Chicken Parmesan
- Chicken Schnitzel
- Pecan Crusted Chicken Tenders with Honey Mustard Sauce
- Fried Chicken Sandwiches
- Chicken Piccata
- Marry Me Chicken
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Excellent! For novice cooks this might take a little bit more prep time than what it says, but well worth it! I highly recommend this recipe! It is the closest one that I have found yet to compare with the one I used to make(It was baked in the oven, but I can’t seem to find the recipe for that one anywhere! Now I will stop looking, this one is just as delicious!) Thank you for sharing it! The only thing I did different was I fried them in pure butter, because I discovered I was out of cooking & olive oil, & didn’t want to go back to the store! I’m sure the butter is not healthy at all, but it was delicious!
Oh my goodness this was awesome! Followed your recipe to a t. I think it’s really important to pound the breasts as you instructed, and I used the small setting on my grater for the cheese, which I think helps to incorporate it into the bread crumbs better. Had some fresh rosemary and used that in the crumbs too as well as just a touch of dried thyme. The final lemon squeeze is the coup de gras. My husband was absolutely in heaven eating this tonight. Served it with cauliflower steaks rubbed with melted butter and garlic. Yum! Thanks for another fabulous recipe – you rock!
Fantastic Recipe! This is the third recipe I tried from your site and all have been awesome. I messed up a little and didn’t have my pan quite hot enough so some of the breading came off when I flipped it; but that is a lesson learned on my part. Currently scrolling through for tonight’s dinner!
Recipes tried so far:
Chicken Marsala
Sheet Pan Garlic Shrimp
Parmesan Crusted Chicken
Forgot that I also made the Ziti, which is another homerun!
This was absolutely a perfect dinner dish. The flavors throughout the breast were mouth watering. Crisp on the outside, moist juicy tender on the inside. And then there’s the sauce that flows over top. Perfect in every way. This recipe is good restaurant quality. I served it for dinner and everyone thought I had gotten it from a restaurant to go it was so good. Let me tell you this recipe was given to those interested. I will continue making this delightful dish all the time now. Thank you for a easy but outstanding chicken recipe. WOW!
Made this tonight and it turned out great! Didn’t change a thing. I did have less chicken than planned so I saved some of my breadcrumb mix in a ziploc before dredging. Can’t wait to make a little more and try with some gnocchi.
absolutely fantastic
As I am new to cooking foods that require technique, this was my first time making a fried food. I found the instructions very easy to follow. This chicken turned out so juicy and crispy!! Thank you so much for this website; I will be making several more of your recipes in the future! Next week is the bulgogi burgers… Can’t wait!
This chicken is simple, full of flavor (Parmigiano-Regianno – yum!), and cooks quickly. I used to cook my proteins until they were unrecognizable, but I now enjoy the golden color and tenderness of the chicken. My family loves this chicken, and we use it in pasta dishes, salads, and on its own.
I have made this several times, and the kids always love it.
I love everything about this recipe! It’s quick, delicious, and turns out great every time! Thank you for sharing 🙂