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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So delicious! We have tried so many of your tasty recipes this past month. This is my husband’s favorite!
Yay another successful recipe! Very easy to follow and most importantly super delicious! Made this with the parmesan smashed potatoes and steamed broccoli! Soooo kid approved, my son loved, loved, loved it! Hammering the chicken breast helped keep it juicy and cook evenly. Thanks again!
Great flavor, moist and easy to make.
Hi,
Just tried this recipe today and it was exquisite. Thank you for making it look so easy to make.
This is really, really good. I made it with spinach linguine and alfredo sauce.
I have a question about pounding the chicken. What do you use to pound it flat?
Hi Dana, It’s a meat mallet/tenderizer. This is the one I have: http://www.amazon.com/gp/product/B00004OCJJ/ref=pd_lpo_sbs_dp_ss_3?pf_rd_p=1944687722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0000DAQ7I&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1KY12YJ9GA3MH9T7RARA
Absolutely delicious. Crisp, moist and tasty. Will make again. Thanks.
Looks so delish; I’m dying to make this, BUT, as I have to watch my salt intake, the amount is much to high for me! Suggestions how I can reduce the salt content and keep the flavor?
Hi Harlee, It’s fine to just cut back on the salt. A good squeeze of lemon juice on the finished dish will add flavor.
I was just wondering if you happened to have the nurtition facts for this dish?
Hi Sam, I’ve added the nutritional data underneath the recipe. Hope that helps!
Love it! I use it to make my chicken parm!