Parmesan Crusted Chicken

Are you craving a dish that’s crispy on the outside, juicy inside, and bursting with flavor? This Italian-inspired Parmesan-crusted chicken is exactly what you need. 

This classic recipe is a go-to in my kitchen, and I’m excited to share it with you. It requires just a few simple ingredients and features super-easy steps. 

It's quick way to serve a restaurant-quality meal that’s sure to impress. 

Every time I make it, everyone asks for seconds!

Why You’ll Love This Parmesan-Crusted Chicken

Savory Flavor: Nutty Parmesan, aromatic Italian herbs, and garlic create a rich, savory taste. They elevate the dish from ordinary breaded chicken into something spectacular. 

Time-Saver: This recipe uses simple pantry staples. You likely have most of them at home. Additionally, you can prepare the chicken in under 30 minutes! 

Versatile: This chicken pairs beautifully with countless side dishes. Serve it with anything from pasta and rice to roasted veggies. As a bonus, leftovers make excellent sandwiches or salad toppers the next day.

Ingredients

• Boneless, Skinless Chicken Breasts: Pound them thin for even cooking and maximum surface area for the crispy coating. 

• Parmesan Cheese: Grate it fresh from a larger block. It adds a nutty, salty flavor to the crust and will help it brown nicely. 

• Panko Breadcrumbs: For the light, crispy texture of the exterior. Panko is best, but you can swap out regular breadcrumbs if necessary. 

• Eggs: Whisk them well. They’ll help the flour and panko mixture adhere to the chicken. 

• All-Purpose Flour: The first step in the dredging process. 

• Seasonings: The tiny powerhouses that deliver all the flavor. Use garlic, Italian seasoning, salt, and pepper. 

• Olive Oil: For frying. 

• Fresh Parsley & Lemon Wedges: Optional garnishes add color and bright, fresh flavor to the finished product. 

How to Make Parmesan-Crusted Chicken

Making this chicken is a simple six-step process: 

1. Prepare. Preheat the oven to 400 degrees Fahrenheit (if finishing the chicken in the oven). Pound each breast thoroughly until they reach 1/2-inch thickness. Season with salt and pepper.

2. Make a breading station. Add flour to the first bowl and whisk the eggs in the second. Use a third bowl to combine the Parmesan, breadcrumbs, garlic, and Italian seasoning. 

3. Dredge and bread. Dredge each chicken breast in the flour. Shake off the excess, then dip the breasts in the eggs. Let the excess drip off, and finally, press the breasts into the panko mixture. Coat well on both sides, patting gently to help it adhere. 

4. Cook. Cook the chicken in 2 tablespoons of olive oil in a large skillet over medium heat. Cook for 3 to 4 minutes on each side, cooking in batches if necessary. 

5. Finish in the oven (optional). For extra crispy chicken, transfer the chicken to a baking sheet. Finish cooking it in the oven for 8 to 10 minutes or until fully cooked. 

6. Serve. Let the chicken rest for 5 minutes before serving. Then, garnish with optional garnishes if desired, and enjoy! 

Tips for the Best Parmesan-Crusted Chicken

Everything about this recipe is pretty straightforward. These tips will make it even easier: 

• Keep things even. Each breast needs to be a uniform 1/2-inch thick. If they aren’t the same thickness, they won’t cook evenly. Ensuring they’re all the same will help prevent dry spots.

• Let it chill. After breading the chicken, let it rest in the fridge for 15-30 minutes before cooking. Doing so will help the coating set.

• Feelin' hot! Heat the oil first. Ensure it’s already hot before adding the chicken. A hot skillet and hot oil are the keys to a perfect golden-brown crust without burning. 

• Try a trusty meat thermometer. The best way to know when chicken is done is with a thermometer. The reading should be 165 degrees before you serve the chicken. 

• Remember to rest. The chicken needs to rest for 5 minutes before you cut into it. Those 5 minutes will keep the juices from escaping and maintain moisture. 

• Want a healthier alternative? Bake the chicken for 15 to 20 minutes at 400 degrees on a wire rack. This will help you avoid frying in fatty oil. 

• Try tasty variations. Add a tablespoon of Dijon mustard to the egg wash for a subtle tang. Or, use different herbs and spices in the breadcrumb mixture. 

How to Store

This chicken stores well but won't be quite as crispy reheated. However, it’ll still taste amazing. You can also maximize the crispiness by reheating it properly. 

To Store: Place the chicken in a paper towel-lined air-tight container. Refrigerate for up to 3 days. 

To Freeze: Wrap the chicken breasts individually in plastic wrap. Then, place them together in a freezer-safe bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating. 

To Reheat: To maximize crispiness, reheat the chicken in the oven. Place the breasts on a wire rack over a baking sheet and reheat at 350 degrees. It should take 10 to 15 minutes. Avoid using the microwave, as it will make the coating soggy.