Parmesan Crusted Chicken Recipe
If you’re craving a dinner that’s both impressive and easy to pull off, this Parmesan crusted chicken is the answer. It’s got all the best things in a dish—crispy golden coating, tender juicy chicken, and a flavor combo that can make anyone’s mouth water. Whether you’re whipping this up for a cozy weeknight meal or a small dinner party, it’s sure to be a hit.
This dish is one of those recipes I come back to again and again, especially on nights when I want something a little indulgent without spending hours in the kitchen. There’s something magical about the crispy parmesan crust paired with tender chicken that gets me every time. Plus, it’s versatile and pairs beautifully with almost any side—from pasta to salad, or even roasted veggies if you’re in the mood for something lighter. Let’s dive in, shall we?
A little backstory: how parmesan crusted chicken became a classic
Parmesan crusted chicken is a twist on classic Italian breaded chicken cutlets, or “cotoletta.” Italians have been coating chicken and veal in breadcrumbs for centuries, but this version leans into the salty, nutty flavor of Parmesan cheese for a richer taste. It’s kind of like a pared-down version of Chicken Parmesan—no marinara or mozzarella, just the crispy coating and all that delicious flavor. Over time, this dish has become a favorite around the world, not just in Italy. The addition of panko breadcrumbs, which are lighter and crispier than regular breadcrumbs, gives it that satisfying crunch that feels almost like restaurant-quality.
Let’s talk ingredients: simple but essential
Chicken breasts
For this recipe, I like using large chicken breasts, which I cut in half lengthwise. This ensures they cook evenly and gives you four thinner pieces that are just the right thickness for breading and frying. You can also use chicken thighs if you prefer a juicier cut, though they may take a bit longer to cook through.
Parmesan cheese
Freshly grated Parmesan is a must here. It brings a depth of flavor that pre-grated cheese just can’t replicate. If you’re in a pinch, Pecorino Romano or Asiago would make a fine substitute, though they’re a bit saltier.
Panko breadcrumbs
Panko breadcrumbs are essential for that extra-crispy texture. Unlike regular breadcrumbs, they stay light and airy, giving the chicken a fantastic crunch. If you only have regular breadcrumbs, you can still use them, but expect a slightly softer crust.
Italian seasoning
A little Italian seasoning adds a subtle herbal note that complements the Parmesan and garlic. If you’re out of Italian seasoning, you can make your own mix with dried basil, oregano, and a pinch of rosemary.
Garlic powder
Garlic powder gives the chicken a gentle, aromatic kick without overwhelming the Parmesan flavor. If you prefer fresh garlic, try mincing one small clove and adding it to the breadcrumb mixture instead.
Flour and eggs
These are key to making the coating stick. The flour forms the first layer, helping the egg adhere to the chicken, and the egg binds the breadcrumb mixture to the surface.
Kitchen gear you’ll need
Three shallow bowls
Using three bowls makes the dredging process much easier and keeps things organized. Any shallow bowl or even small plates with raised edges will work.
Oven-proof skillet
A skillet that can go from stovetop to oven is a lifesaver for this recipe. Cast iron is ideal, as it holds heat well and gives the chicken a nice golden crust. If you don’t have an oven-safe skillet, you can sear the chicken on the stove and then transfer it to a baking sheet to finish in the oven.
Tongs
Tongs are super helpful for flipping the chicken without disturbing the breading. If you don’t have tongs, a spatula will work, but be gentle so you don’t knock off the crust.
Step-by-step: how to make parmesan crusted chicken
- Prep the oven
Start by preheating your oven to 400°F and positioning the rack in the top third. This helps the chicken finish cooking without losing any of that lovely crunch. - Prepare the chicken
Slice the chicken breasts in half lengthwise to create four thin pieces. Pat them dry with a paper towel, then season both sides with salt, pepper, and garlic powder. This quick seasoning step adds so much flavor! - Set up your breading station
Get three shallow bowls ready: one with flour, one with beaten eggs, and the third with a mixture of panko, Parmesan, and Italian seasoning. Mixing the cheese and breadcrumbs together gives the coating an even distribution of cheesy goodness. - Coat the chicken
Start by dredging each piece of chicken in flour, shaking off any excess. Then, dip it in the egg, and finally press it into the breadcrumb mixture, pressing gently so the crumbs stick. Pro tip: Use one hand for the wet ingredients and the other for the dry to avoid a sticky mess! - Sear the chicken
Heat 2 tablespoons of olive oil in your skillet over medium heat. Once hot, add two pieces of chicken and cook for about 2-3 minutes per side, or until golden brown. Use tongs to carefully flip the chicken. Transfer to a plate and repeat with the remaining pieces, adding another tablespoon of oil as needed. - Finish in the oven
Once all the chicken is seared, arrange it in the skillet and transfer it to the oven. Bake for about 5 minutes, or until the internal temperature reaches 165°F. This short bake time ensures the chicken is fully cooked without drying out. - Serve and enjoy
Serve immediately while the crust is at its crispiest. This dish is fantastic on its own or topped with a squeeze of lemon for a touch of brightness.
Variations and adaptations
- Make it gluten-free: Swap the flour and panko breadcrumbs with gluten-free versions. Almond flour works well as a flour substitute, adding a slightly nutty flavor that complements the Parmesan.
- Spice it up: Add a pinch of cayenne pepper to the breadcrumb mixture for a bit of heat. Or, serve the chicken with a spicy aioli for dipping.
- Herb-crusted twist: Try adding finely chopped fresh herbs like parsley or thyme to the breadcrumb mixture. The fresh herbs add a lovely aroma and a pop of color to the crust.
- Baked-only method: If you prefer not to fry, place the breaded chicken on a wire rack over a baking sheet and bake at 400°F for 15-20 minutes. You won’t get quite the same golden crust, but it’ll still be delicious.
- Lemon zest: For a subtle citrus flavor, add some lemon zest to the breadcrumb mixture. It’s a small touch that makes a big difference, especially if you’re serving this with pasta or salad.
Serving suggestions for a complete meal
I love serving Parmesan crusted chicken with a simple pasta, like linguine tossed in olive oil and garlic, or a fresh green salad with a tangy vinaigrette. For a more elegant touch, try pairing it with roasted asparagus or a creamy mashed potato. A sprinkle of fresh parsley or a few lemon wedges on the side adds a touch of color and freshness that makes the plate pop.
Drink pairings for a perfect match
A crisp white wine, like a Sauvignon Blanc or Pinot Grigio, complements the rich, cheesy crust without overpowering it. If you’re a red wine fan, a light Pinot Noir would also be lovely. For non-alcoholic options, sparkling water with a splash of lemon or a light iced tea pairs nicely.
Storing and reheating tips
If you have leftovers, store the chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it on a baking sheet in a 350°F oven for about 10 minutes, or until warmed through. This helps keep the crust from getting soggy, unlike microwaving, which can make it a bit chewy.
Scaling the recipe for more (or fewer) servings
This recipe doubles easily if you’re cooking for a crowd—just make sure you don’t overcrowd the skillet. You may need to fry the chicken in more batches. For smaller portions, feel free to halve the recipe. Just keep an eye on the cooking times, as thinner cuts of chicken may cook faster.
Troubleshooting common issues
- The crust won’t stick: Make sure the chicken is patted dry before breading and that you’re following the steps in the right order (flour, egg, breadcrumbs).
- Chicken is overcooked: Keep an eye on the bake time in the oven. Five minutes should be enough if you’ve already seared the chicken to golden on the stove.
- Crust is soggy: Use a hot pan for searing and avoid moving the chicken too much while it’s browning.
FAQs
1. Can I use pre-grated Parmesan cheese?
Yes, but fresh-grated Parmesan will give you a better texture and flavor.
2. Can I make this recipe with chicken thighs?
Absolutely! Just adjust the cooking time as thighs might take a bit longer.
3. Is it okay to skip the flour step?
The flour helps the egg and breadcrumb coating stick, so I wouldn’t skip it.
4. What if I don’t have panko breadcrumbs?
Regular breadcrumbs will work, though the crust will be a little less crunchy.
5. Can I cook this entirely in the oven?
Yes, but it won’t be as crispy. Bake at 400°F for 15-20 minutes.
Parmesan Crusted Chicken Recipe
Crispy, cheesy Parmesan crusted chicken that’s easy to make and packed with flavor. Perfect for any weeknight dinner!
- Total Time: 30 minutes
- Yield: 4
Ingredients
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1/4 cup flour
- 2 eggs
- 2/3 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1/2 heaping teaspoon Italian seasoning
- 3 tablespoons olive oil divided
Instructions
- Prep the oven
Start by preheating your oven to 400°F and positioning the rack in the top third. This helps the chicken finish cooking without losing any of that lovely crunch. - Prepare the chicken
Slice the chicken breasts in half lengthwise to create four thin pieces. Pat them dry with a paper towel, then season both sides with salt, pepper, and garlic powder. This quick seasoning step adds so much flavor! - Set up your breading station
Get three shallow bowls ready: one with flour, one with beaten eggs, and the third with a mixture of panko, Parmesan, and Italian seasoning. Mixing the cheese and breadcrumbs together gives the coating an even distribution of cheesy goodness. - Coat the chicken
Start by dredging each piece of chicken in flour, shaking off any excess. Then, dip it in the egg, and finally press it into the breadcrumb mixture, pressing gently so the crumbs stick. Pro tip: Use one hand for the wet ingredients and the other for the dry to avoid a sticky mess! - Sear the chicken
Heat 2 tablespoons of olive oil in your skillet over medium heat. Once hot, add two pieces of chicken and cook for about 2-3 minutes per side, or until golden brown. Use tongs to carefully flip the chicken. Transfer to a plate and repeat with the remaining pieces, adding another tablespoon of oil as needed. - Finish in the oven
Once all the chicken is seared, arrange it in the skillet and transfer it to the oven. Bake for about 5 minutes, or until the internal temperature reaches 165°F. This short bake time ensures the chicken is fully cooked without drying out. - Serve and enjoy
Serve immediately while the crust is at its crispiest. This dish is fantastic on its own or topped with a squeeze of lemon for a touch of brightness.
Notes
Serving suggestions for a complete meal
I love serving Parmesan crusted chicken with a simple pasta, like linguine tossed in olive oil and garlic, or a fresh green salad with a tangy vinaigrette. For a more elegant touch, try pairing it with roasted asparagus or a creamy mashed potato. A sprinkle of fresh parsley or a few lemon wedges on the side adds a touch of color and freshness that makes the plate pop.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch