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My parmesan crusted chicken is easy and flavorful, crispy and golden on the outside, and juicy in the middle. It’s perfect for a weeknight dinner and can be prepped in advance.
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Whenever I’m stuck on what to cook with chicken breasts and need something fast, I combine them with cheese and Italian herbs, resulting in an incredibly delicious parmesan-crusted chicken recipe.
The chicken has a tender crust on the outside while being extra juicy on the inside. The parmesan crumb complements the chicken perfectly without being overpowering. I typically serve it with a salad and potatoes for a balanced dinner, but it’s also great over mixed arugula for a light, high-protein lunch.
It’s been a family favorite for years and one of the first dishes I learned to cook. It is also one of the key techniques I learned in culinary school. Thank you, Zia Christina, for letting me share your authentic Italian recipe with my wonderful readers today.
Parmesan crusted chicken recipe highlights
Quick and easy: This dish takes just 15 minutes to make. I like to make this kind of dinner on busy weeknights when I need something on the table fast!
Multiple cooking methods: Although nothing beats frying the chicken, I’ve also tested it in the air fryer and oven, so you’ve options.
Meal-prep friendly: After they’re fried and cooled, if I have any leftovers, I like to freeze them up for a later date. They thaw beautifully and taste just as good as when made fresh!
Versatile: Toss the sliced chicken through pasta or make it into a sandwich (hello, chicken parmesan sandwiches!).
If you love crispy Italian chicken recipes like we do, try my chicken Milanese, panko chicken, chicken parmigiana, and chicken cutlets.
★★★★★ REVIEW
“These are delicious and so easy to make! I used chicken tenders, and they were just perfect for dipping. They were a huge hit with the kids in the family. The parmesan gives them so much flavor, and the panko keeps them really nice and crispy.” – Adrienne
Key Ingredients
Scroll down to the recipe card below for the full list of ingredients. These are just a few notes about the main ones:
- Chicken breasts. Use boneless, skinless chicken breasts. I’ve tried this with chicken thighs and found them a little too big and bulky to coat and crisp up properly. If the chicken is too thick, pound it using a meat mallet until it is around 1/2-inch thick.
- 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. Additionally, adding a dash of flour helps retain the juices.
- Dried herbs and seasonings. The flour coating is seasoned with Italian seasoning, garlic powder, salt, and pepper.
How to make parmesan crusted chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Pound the chicken into 1/2-inch thickness. Season with salt and pepper.
Step 2- Dip each chicken breast first into the flour mix, then the beaten eggs, and lastly, the parmesan-bread crumb mixture.
Step 3- Heat the oil in a large skillet. Once hot, lay the breaded chicken breasts in the pan and fry on both sides until golden brown.
Step 4- 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!
Arman’s recipe tips
- Use a meat thermometer. I seriously respect 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.
Storage instructions
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.
Reheating: 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.
Parmesan Crusted Chicken
Video
Ingredients
- 4 chicken breasts boneless and skinless
- 1 cup parmesan cheese grated
- 1 cup panko breadcrumbs
- 2 teaspoons Italian seasoning
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs beaten
- 1/4 cup olive oil
Instructions
- Pound the chicken breasts into 1/2-inch thickness. Season with salt and pepper.
- 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.
Notes
Nutrition
Frequently asked questions
Technically, you don’t, but I find it makes such a difference! It not only helps the breading mixture stick to the chicken more easily, but it also tenderizes the meat, yielding a more juicy texture.
Yes, you can! Swap out the breadcrumbs for either almond flour or crushed pork rinds. I prefer the lighter texture of the almond flour, and it’s what I use in my keto chicken parmesan.
I tried the baked method and it was wonderful. My hubby prefers things not fried so this was perfect. Thanks for the wonderful recipe! I paired it with garlic mashed potatoes and a side of fresh fruit.
Delicious!
Can I also fry it with coconut oil as I have it?
Melt in your mouth moist and tender.
Whole family loves it. I followed everything with 1 difference, I put my metal cookie drying rack on top of my baking pan so I could have it crispy on the bottom too!!
Love all your recipes!!!
Thanks, Linda!
All your thing I have try has been good so far ..thank you for the best ideas
These are delicious and so easy to make! I used chicken tenders and they were just perfect for dipping and a huge hit with the kids in the family. The parmesan gives them so much flavor and the panko keeps them really nice and crispy.
Awesome tasting recipe
I decided to use crushed pork rinds for the bread crumbs to lower the carbohydrates and it was delicious
Definitely a recipe for weeknights and weekends
Thank you
This dish is out of this world delicious. My kids and husband said they would eat it again tommorow, Please add it to our regular meal plan.
Great recipe!
Amazing!
We made this recipe with pork chops, instead of chicken. It was delicious!
This looks delicious! However I am allergic to eggs. Can you suggest something else to use in place of eggs in this recipe?
This looks incredible- but I have two questions. How many ounces of chicken are you using (per breast) and can this be made gluten free? (I have a gluten intolerance)
4-6 ounces per chicken breast and yes it can- just use gluten-free panko.
Is there a way to make the coating egg free?
If you don’t mind a slightly crispier chicken, I find buttermilk works (even a homemade version- 1 cup milk with 1 teaspoon vinegar).
This looks delicious but I’m allergic to eggs. Is there anything else i can use in place of eggs?
This looks incredible- but I have two questions. How many ounces of chicken are you using (per breast) and can this be made gluten free? (I have a gluten intolerance)