If you’re anything like me, you’ll absolutely fall in love with this Parmesan Crusted Chicken Recipe. It’s one of those dishes that feels fancy enough to serve at a weekend dinner but simple enough to whip up on a busy weeknight. The golden, crispy crust packed with parmesan flavor is what really makes it stand out-trust me, this combo locks in so much tasty goodness while keeping the chicken juicy on the inside.
One of my favorite things about this Parmesan Crusted Chicken Recipe is how versatile it is. It pairs beautifully with everything from a quick salad to roasted veggies or creamy mashed potatoes. Plus, the method I m sharing is foolproof. You ll find that getting that perfect crispy, flavorful crust doesn t require a degree in cooking-just a bit of patience and these easy-to-follow steps.
Why You’ll Love This Recipe
- Crispy, Flavorful Crust: The panko and parmesan combo creates a golden crust that s just irresistible.
- Quick & Easy: Ready in about 30 minutes, perfect for busy nights or last-minute guests.
- Juicy Chicken Every Time: The coating locks in moisture, so you never end up with dry chicken.
- Versatile and Family Friendly: Simple flavors that everyone at the table will enjoy.
Ingredients You’ll Need
Each ingredient plays its part to build that amazing parmesan crust and tender chicken inside, and I always recommend going for fresh parmesan if you can-it really makes a difference.
- Chicken breasts: Choose large, boneless chicken breasts for an even cook and easy slicing.
- Garlic powder: Adds a subtle savory boost without overpowering the dish.
- Salt & pepper: Essential seasonings that bring out all the other flavors.
- Flour: Helps the coating stick better-just a light dusting is all you need.
- Eggs: Beaten eggs are the “glue” for the breadcrumb mixture.
- Panko breadcrumbs: These give you that light, airy crunch contrasted with traditional breadcrumbs.
- Freshly grated parmesan cheese: Freshly grated melts and crisps up perfectly; pre-grated usually doesn t give the same texture.
- Italian seasoning: Adds a subtle herby note-feel free to customize with your favorite dried herbs.
- Olive oil: For frying and baking, adds flavor without making this heavy or greasy.
Variations
Like any great recipe, this Parmesan Crusted Chicken Recipe is a blank canvas that you can easily tweak to fit your taste or dietary needs-don t be afraid to get creative!
- Herb Variations: I sometimes swap Italian seasoning for fresh rosemary or thyme, which gives it a lovely fragrant twist.
- Spicy Kick: For a little heat, toss some cayenne pepper or smoked paprika into the breadcrumb mix-my family loves this on casual nights.
- Gluten-Free: If you’re avoiding gluten, substitute regular flour and panko with gluten-free alternatives and you ll still get that great texture.
- Keto-Friendly: Swap panko with crushed pork rinds and skip the flour for a low-carb version that s just as crunchy!
How to Make Parmesan Crusted Chicken Recipe
Step 1: Prep & Season the Chicken
First off, slice those chicken breasts in half lengthwise. This makes them thinner and helps them cook faster and more evenly. I always pat the chicken dry with a paper towel before seasoning because moisture can interfere with getting a nice crust. Then sprinkle garlic powder, salt, and pepper on both sides-you want the flavor on every bite!
Step 2: Setting Up Your Dredging Station
Here s where the magic happens: set out three bowls-one for flour, one with beaten eggs, and one with the breadcrumb, parmesan, and Italian seasoning mixture. This setup lets you coat the chicken in layers, which ensures that the crust sticks well and crisps up beautifully when cooked.
Step 3: Coat the Chicken Properly
Dip each piece in flour first, then egg, then the breadcrumb mixture. I learned early on to use one hand for wet steps (egg) and the other for dry (flour and breadcrumbs) to avoid a big mess. Also, don t rush this part-gently pressing the breadcrumbs onto the chicken helps them stay put, which leads to a more satisfying crunch.
Step 4: Pan-Fry for Golden Perfection
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. When hot, add two coated chicken pieces at a time and cook for 2-3 minutes per side. You’ll know it’s time to flip when the crust is a beautiful golden brown. I like using tongs for easy flipping without disturbing that crust. After frying the first two, add the remaining olive oil and repeat with the other pieces.
Step 5: Finish in the Oven
Once all the chicken is pan-fried, arrange all four pieces in the skillet and pop it in the oven at 400°F, top rack, for about 5 minutes. This ensures the chicken is cooked through without drying out the crust. If you have a food thermometer, look for 165°F internal temperature to be safe.
Pro Tips for Making Parmesan Crusted Chicken Recipe
- Use Fresh Parmesan: I discovered this trick while baking-the fresh cheese melts and crisp better than pre-grated.
- Pat the Chicken Dry: Moisture prevents the crust from sticking well, so a good paper towel pat is a must.
- One Hand, One Hand Technique: Keeps the breading process cleaner and easier to manage.
- Don t Overcrowd the Pan: Leave space when frying to keep the heat steady for even browning.
How to Serve Parmesan Crusted Chicken Recipe
Garnishes
I love topping this chicken with freshly chopped parsley for a pop of color and a touch of freshness that balances the richness of the parmesan crust. A squeeze of lemon juice right before serving adds a bright, zesty finish that makes every bite sing.
Side Dishes
My go-to sides are roasted asparagus or green beans and a creamy mashed potato or garlic butter pasta. These pairings soak up any extra delicious crust crumbs and complement the flavors without overwhelming the chicken.
Creative Ways to Present
For special occasions, I like plating the chicken over a bed of lemon herb quinoa with colorful roasted cherry tomatoes on the side. Adding a sprinkle of extra parmesan and some edible flowers makes it feel restaurant-worthy when you want to impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover parmesan crusted chicken in an airtight container in the fridge. It keeps well for up to 3 days and reheats nicely when done right.
Freezing
If you want to freeze, wrap individual pieces tightly in foil or plastic wrap and place them in a freezer bag. I ve found freezing works better before baking-just freeze the coated raw chicken and bake straight from frozen, adding a few extra minutes to the cooking time.
Reheating
To keep that crispy crust when reheating, I like using a toaster oven or regular oven at 350°F for about 10-15 minutes. Microwaving makes the crust soggy, so I generally avoid that unless I m in a real hurry.
FAQs
-
Can I use other types of cheese besides parmesan in this Parmesan Crusted Chicken Recipe?
While parmesan is ideal for its sharp flavor and excellent melting qualities, you can experiment with other cheeses like Pecorino Romano or Asiago. Just keep in mind the flavor profile might change slightly, and some cheeses might not crisp as well as parmesan does.
-
How do I make sure the chicken stays juicy and doesn’t dry out?
Thinner chicken pieces cook faster and more evenly, helping them stay juicy. Also, finishing the cooking process in the oven carefully avoids overcooking. Using a meat thermometer to check for 165°F is the best way to prevent dryness.
-
Is there a way to make this recipe gluten-free without losing texture?
Absolutely! Swap regular flour and panko breadcrumbs for gluten-free versions or ground almonds and crushed gluten-free crackers. You ll still get great texture and the crispy crust that makes this Parmesan Crusted Chicken Recipe so wonderful.
-
Can this recipe be doubled or scaled for a big group?
Yes, definitely. Just make sure not to overcrowd your pan when frying-cooking in batches will keep the crust perfectly crispy. Also, ensure your oven-safe skillet is big enough or use multiple pans for baking.
Final Thoughts
This Parmesan Crusted Chicken Recipe has become a personal favorite because it hits that perfect balance of crispy, cheesy, and tender that I crave. I love how easy it is to make yet impressive enough to serve to guests or family. Give it a try-you re going to enjoy the process and the delicious results just as much as I do. Seriously, once you taste that crunchy, cheesy crust paired with juicy chicken, you ll wonder why you didn t make it sooner!
Print
Parmesan Crusted Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
Description
Parmesan Crusted Chicken is a crispy, flavorful dish featuring tender chicken breasts coated in a crunchy panko and parmesan crust with Italian seasoning. Pan-fried to a golden brown and finished in the oven, this easy recipe delivers a savory, satisfying meal perfect for a weeknight dinner.
Ingredients
Chicken
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
Breading
- 1/4 cup flour
- 2 eggs
- 2/3 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1/2 heaping teaspoon Italian seasoning
Cooking
- 3 tablespoons olive oil, divided
Instructions
- Preheat Oven: Preheat the oven to 400°F (204°C) and position the rack in the top third of the oven to prepare for finishing the chicken.
- Prepare Chicken: Cut each chicken breast lengthwise into two thinner pieces to make 4 in total. Pat the chicken pieces dry with a paper towel to remove moisture, then season both sides with garlic powder, salt, and pepper.
- Set Up Breading Stations: Prepare three separate bowls: one with the flour, one with the beaten eggs, and one with the mixture of panko breadcrumbs, freshly grated parmesan cheese, and Italian seasoning. Mix breadcrumbs, parmesan, and seasoning well.
- Heat Skillet: Add 2 tablespoons of olive oil to an oven-proof skillet and heat over medium heat, allowing it to warm up while you bread the chicken.
- Bread the Chicken: Coat each chicken piece first in flour shaking off the excess, then dip into the beaten eggs, and finally press into the breadcrumb mixture ensuring a good crust sticks. Use one hand for dry ingredients and the other for wet to keep it neat.
- Pan-fry Chicken: Place 2 pieces of chicken in the hot skillet and cook for 2-3 minutes on each side until golden brown. Use tongs to flip the pieces gently. Remove cooked pieces to a plate.
- Cook Remaining Chicken: Add the remaining tablespoon of olive oil to the skillet and repeat the frying process with the last 2 pieces of chicken until golden on both sides.
- Oven Finish: Remove the skillet from heat, arrange all 4 chicken pieces evenly in the skillet, and transfer it to the preheated oven. Bake for 5 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Serve: Serve the parmesan crusted chicken immediately while hot and crispy for best flavor and texture.
Notes
- Use an instant read thermometer to check chicken doneness at 165°F to ensure safety and juiciness.
- If you don’t have an oven-proof skillet, transfer the chicken to a baking dish after frying for oven finishing.
- You can substitute Italian seasoning with a mix of dried basil, oregano, and thyme if desired.
- For extra crispiness, let the breaded chicken rest for 10 minutes before frying to help the coating adhere better.
- If cooking for fewer servings, the recipe scales well by halving ingredients.
Nutrition
- Serving Size: 1 piece (approximately 150g)
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
