Parmesan crusted chicken is a crave-worthy dinner! This easy recipe features fried chicken breasts coated in Italian-seasoned parmesan breading. Every bite is cheesy, salty, and crunchy!
Whenever I’m stuck on what to cook using chicken breasts and need something fast, I combine them with cheese and Italian herbs, resulting in the most incredible parmesan crusted chicken recipe.
Table of Contents
- Perfect texture and flavor. The chicken has a tender crust on the outside while being extra juicy on the inside. The parmesan crumb compliments the chicken perfectly without being overpowering.
- Ready in 15 minutes. I like to make this kind of dinner on busy weeknights when I need something on the table fast! While the chicken is frying, I quickly whip up some broccoli and potatoes, or a couple of salads, and voila- dinner in no time!
- Freezer-friendly. After they’re fried and cooled, if I have any leftovers, I like to freeze them up to enjoy later. They thaw beautifully and taste just as good as when made fresh!
- Super versatile. Back to my earlier point, I actually love to batch cook this chicken and use the leftovers to toss through pasta or make it into a sandwich.
This parm crusted chicken is so easy and besides some eggs and seasonings, there isn’t much else that is needed to make. Here is what you’ll need:
- Chicken breasts. Use boneless, skinless chicken breasts. I’ve tried this with chicken thighs and found them a little too big and bulky to properly coat and crisp up. If the chicken is too thick, pound them using a meat mallet until around 1/2-inch in thickness.
- Parmesan cheese. Buy a block of parmesan cheese and grate it yourself. The pre-shredded kind may be more convenient, but the flavor is all in the freshly grated kind.
- Breadcrumbs. I prefer using panko breadcrumbs as they have a much nicer crunch, but any regular breadcrumbs will work.
- All purpose flour. To help form an extra crispy coating around each chicken breast. Also, adding a dash of flour helps keep the juices intact.
- Dried herbs and seasonings. The flour coating is seasoned with Italian seasoning (basil, thyme, rosemary, and oregano), garlic powder, salt, and pepper. You could omit this, but I find it really elevates the dish.
- Eggs. To help the flour and breading stick to the chicken.
- Olive oil. For pan frying. You can use any kind of neutral vegetable oil as a substitute.
How to make parmesan crusted chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prepare the dredge. Stir the parmesan cheese and bread crumbs in a shallow bowl. Whisk the flour, Italian seasoning, garlic powder, salt, and black pepper in a second bowl. Lastly, in a third bowl, add the beaten eggs.
Step 2- Coat the chicken. Dip each chicken breast first into the flour mix, then the beaten eggs, and lastly, the parmesan-bread crumb mixture.
Step 3- Fry. Heat the oil in a large skillet over medium-high heat. Once hot, lay the breaded chicken breasts in the pan and fry on both sides until golden brown.
Step 4- Drain, then serve: Let the fried chicken rest on a wire rack to help them stay crispy. Once all of the chicken breasts are cooked, serve them with your favorite sides and enjoy!
Alternative cooking methods
While I find frying the chicken to be the quickest and easiest option, you can cut down on the calories and fat by either oven-baking it or air-frying it. Here is how you’d do it:
Oven baked method: Lay the breaded chicken breasts on a wire rack on top of a baking sheet and spray them with cooking spray. Bake at 400F for 15-20 minutes or until the chicken reaches an internal temperature of 165F.
Air fryer method: It’s identical to the air fryer chicken parmesan (minus the sauce and cheese). To air fry, lay the coated chicken breasts in the air fryer basket and lightly spray them with cooking spray. Air fry at 350ºF for 15 minutes, flip, and cook for another 10 minutes or until they’re crispy and golden.
Tips to make the best recipe
- Use a meat thermometer: I seriously have major respect for anyone who can cook chicken (or any meat) without using an instant-read thermometer. Once the chicken reaches an internal temperature of 165F, it’s fully cooked.
- Always shred the cheese by hand! Parmesan cheese from the block melts and tastes much better than store-bought shredded cheese.
- Season with lemon: This is how they serve this chicken everywhere in Europe and for good reason: a squeeze of lemon juice on top balances the salty and savory flavors perfectly.
- Use the same-size chicken breasts: This will ensure the chicken all cook evenly, completely, and simultaneously.
- Batch cook, if needed: I can comfortably fit 2-3 fillets in my pan, so I usually have to make three batches when feeding my family. It might be a teeny bit more time-consuming, but it’s the best way to ensure the chicken is perfectly crispy every single time.
- For a keto option, swap out the breadcrumbs for crushed pork rinds.
How to store leftovers
To store: Once cooled, wrap the cooked chicken breasts in plastic wrap or store them in an airtight container. They’ll stay fresh for up to 3 or 4 days in the fridge.
To freeze: Leftovers also freeze well for up to 6 months. Let the leftovers thaw in the fridge before reheating.
To reheat: Reheat the chicken breasts on a sheet pan in a 350ºF oven for 10 to 12 minutes or until they’re warmed through and slightly crisp.
Frequently asked questions
There are approximately 392 calories in a serving of this chicken.
When made using gluten-free flour and gluten-free breadcrumbs, this chicken dish is suitable for celiacs.
More crispy chicken recipes
- Chicken cutlets– Very similar to this recipe but without the parmesan and also uses chicken tenders.
- Oven Fried Chicken– All the crispiness minus the deep frying.
- Chicken Schnitzel– a German twist and a little bit crispier.
- Chicken Katsu– Japan’s answer to fried chicken cutlets.
Parmesan Crusted Chicken
- In a shallow bowl, combine the grated Parmesan cheese and bread crumbs. In a second bowl, add the flour, Italian seasoning, garlic powder, salt, and black pepper. Mix well. In a separate bowl, add the beaten eggs.
- Dip each chicken breast into the flour mix, then the beaten eggs, allowing any excess to drip off. Press the chicken breasts into the Parmesan breadcrumb mixture, coating both sides thoroughly.
- Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for 3-4 minutes on each side until they turn golden brown.
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