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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Comments
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Jenn. not a breast lover…could I substitute skinless, boneless thighs?
You can, but they will take longer to cook. I would cook the chicken 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. I’d love to hear how they it turns out with thighs. 🙂
Jen, I have come to rely on your site on a regular basis, both for daily family meals and special occasions. This dish is a favorite in our household of 3, but I have a more general question about taking a favorite dish/menu and expanding for a larger gathering….maybe even as a part of your Pro Tips section. When you take a meal for 3-4 and expand it to maybe 6, 8, 10 people, how do you stage and plan that? What kind of dishes can be held and kept warm, but still taste great? What things really are really best prepared a la minute? I have a medium sized kitchen, with separate kitchen eating and dining room. Are there some serving dishes that would support a larger dinner menu? Thank you.
So glad you enjoy the recipes enough to use them consistently. I will keep your request in mind as I’m developing new recipes, but if you ever have a related question about any recipe, feel free to ask!
I’ve tried this recipe 3 times. Always good! Easy, quick. To spice it up a bit, I’ve added more garlic, onion powder and more ground pepper. (Perhaps a little sprinkle of cayenne too?)
Squeeze a bit of the lemon over the chicken right after baking.
-Scotty – Minnesota 8/16/22
Sounds like you’re just some capers and chicken stock shy of Jen’s Chicken Piccata. Heheheh.
I have been looking for new (to me) ways to cook chicken. Your recipe “Parmesan Encrusted Chicken” sounded good and I had all of the ingredients on hand, so I gave
it a whirl. Delicious! Easy to make and it earned me raves from the fam. Thank you!
Looking forward to trying this soon! What are some good carb side options to serve with this?
Hi Heather, this would be nice with the crusty bread, or the rosemary focaccia or parmesan smashed potatoes. Hope that helps!
Thanks ☺️
This was incredible and my wife wants it on repeat. Two questions: 1. Is there a sauce that might pair well with this? 2. Would this recipe work with tilapia?
Thanks!
So glad you both enjoyed it! This would pair nicely with marinara or piccata sauce. 🙂
I made this for dinner tonight. I also made the Arugula Salad on this site. Absolutely DELISH!!!! SO SO YUMMY! So easy to make and just loved it. Followed the recipe exactly. I used the exact times mentioned in the recipe and used a Cast Iron skillet. Everything is better cooked in Cast Iron! The chicken was tender and moist. I put the Arugula Salad on top of the chicken. Placed a couple of lemon wedges on the side. A glass of my favorite Chardonnay and I was very happy after I finished my dinner. My hubby is out of town an I had THE BEST dinner. Thank you Jen!!
I’ve actually been making chicken cutlets for decades using this same recipe. However, all of a sudden I can’t keep the breading from releasing from the chicken. Once I was left holding just the cooked breading when the chicken slid out. I pat the chicken dry just before dredging in flour and shake off excess before dipping in egg. Any suggestions?
Hi Steven, the two possibilities I can think of are that the oil in the pan isn’t hot enough (is there a chance you may be crowding the chicken in the pan?) or that you may be overhandling the chicken while it’s cooking.
You have two breasts in the pan in the video tutorial. Am I supposed to cook this in two batches? Also, you’re awesome!
Hi Andrew, If you can fit them all in the pan, you can cook them in one batch. Sometimes when you pound them out, they get huge. Hope that helps! 😊
Made this for lunch today! It was amazingly easy! The chicken was moist,
flavorful, and cut-with-a-fork tender! Dad said to be sure and buy this again!
He was surprised to find out it wasn’t from a restaurant! That’s quite a
compliment! Thank you, Jenn!