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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I have been making chicken this way for years but was never able to find your website again. After finally stumbling across this again last night, dinner was determined. It always turns out excellent. I can never get the breading/ browning quite right with any other method and it is DE-LISH.
This is perfect! Absolutely the best way to make Parmesan Chicken. Thank you
Phenomenal. One of the best chicken recipes I’ve ever made and SO easy! I made it for my husband last week and we loved it so much that it will be featured at my mother’s birthday dinner this weekend. I grabbed whatever fresh herbs I had on hand – last week was sage, marjoram and parsley. Instead of thinning out the chicken, I cut it width wise to make 2 thinner pieces out of one breast. Worked totally fine, though the thicker pieces took a bit longer to cook. This will be a go to recipe for me.
Oh and one more thing…. What would be ur suggest for marina sauce for those chicken? I’d like to make those chicken with marina sauce for chicken sandwhich… Almost like a meatballs sandwich… Thank u for ur time.
My favorite marinara is Rao’s, but any variety would work well here.
Hello. I’m going to try ur chicken Parmesan soon but I was wondering how much cooking oil do I put in the pan to cook those? And what would be best kind of oil to use?
Hi Steven, the recipe calls for 2 tablespoons vegetable oil and 2 tablespoons olive oil combined in the pan for frying. Hope you enjoy them!
I am having a large group of people for dinner, can I prepare the chicken the day before and keep refrigerated until I fry them?
Hi Maureen, While I think this is best prepared the day of, I think you could get away with it. Let me know how they turn out!
This was delicious! We had no breadcrumbs so used oats instead, which worked really well.
What herb would you recommend?
Audti, you can get away with any fresh herbs but the ones I like best for this recipe are hyme, parsley, chives or rosemary. Enjoy!
Can you use boneless skinless chicken thighs instead of breasts?
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 want to make this for dinner tonight, but my husband isn’t a big fan of herbs. Can I leave those out?
Hi Jen, Yes that’s no problem at all 🙂
I made this for dinner tonight & it is definitely a keeper! I left the herbs out(because my husband isn’t fond of them). This was very flavorful & moist. My husband & I enjoyed it very much. Thank you for this amazing recipe!!! Dinner was successful!
P.s my house smelled like brownies & cake once I finished cooking. And I didn’t bake anything. Kudos to this dish for such a delightful aroma 🙂 I LOVE IT!