Parmesan Crusted Chicken Recipe

Parmesan Crusted Chicken is the kind of recipe that instantly wins hearts and has everyone at the table asking for seconds. Imagine juicy chicken with a crunchy, golden-brown exterior and a burst of herby, cheesy flavor in every bite. It’s quick enough for a weeknight but impressive enough for company, and so versatile you’ll crave it over and over again. Whether you love it straight from the pan with a spritz of lemon or stacked atop your favorite salad, this chicken delivers that comforting crunch with a punch of savory Parmesan you just can’t resist!

Ingredients You’ll Need

One of the joys of making Parmesan Crusted Chicken is that the ingredients are familiar and fuss-free, but each one brings something important to the party. Get ready for maximum crunch and flavor with just a handful of staples and a sprinkle of fresh herbs!

• All purpose flour: Lays the foundation for a crispy coating by helping everything else stick—don’t skip this!
• Eggs: Acts as the glue that binds the crumbs to the chicken for that essential crunch.
• Seasoned Italian bread crumbs (Progresso recommended): Brings instant Italian flair and a well-seasoned profile without extra effort.
• Freshly grated Parmigiano-Reggiano cheese: The star of the show—real Parm adds unbeatable flavor and melt-in-your-mouth crispness.
• Salt: Enhances all those delicious cheesy and herby notes.
• Freshly ground black pepper: Adds just the right hint of heat and depth.
• Finely chopped fresh herbs (thyme, parsley, chives or rosemary): Just a tablespoon brings bright, herby aroma and color.
• Boneless, skinless chicken breasts (pounded ¼”-thick): Thinner breasts cook evenly and soak up all the crispy coating (see note for tips).
• Olive oil: Helps get that signature golden-brown crunch and a touch of richness.
• Lemon wedges: A quick squeeze before eating absolutely lights up all the flavors!

How to Make Parmesan Crusted Chicken

Step 1: Prep Your Breading Station

Set up three shallow bowls in an assembly line to keep the breading process smooth and tidy. In your first bowl, add the flour; in the second, beat the eggs; and in the third, combine the bread crumbs, grated Parmesan, herbs, salt, and pepper. Having everything laid out means less mess and a perfectly even crust on each piece.

Step 2: Season and Bread the Chicken

Start by seasoning your pounded chicken breasts generously with salt and pepper. Dip each piece in the flour to lightly coat, shake off any excess, then dredge it in the beaten eggs, ensuring every nook is covered. Finally, press each piece into your breadcrumb-Parmesan mixture, turning and pressing a few times for the crunchiest, cheesiest crust. Lay your breaded cutlets on a plate as you go.

Step 3: Cook Until Golden and Crispy

Heat olive oil in a large sauté pan over medium heat. When the oil shimmers, add the chicken breasts, being careful not to overcrowd the pan. Cook for 2 to 3 minutes until the first side is a deep golden brown, then flip for another 2 to 3 minutes. You’ll know they’re done when the crust is beautifully crisp and the chicken is cooked through. Serve hot, straight from the pan—crispy perfection awaits!

How to Serve Parmesan Crusted Chicken

Garnishes

A squeeze of fresh lemon is a classic topper—it brightens the flavors and contrasts perfectly with the salty Parmesan crust. If you’re in the mood for something extra, scatter over a handful of chopped parsley or a pinch of red chili flakes for a little kick.

Side Dishes

This chicken begs to be paired with sides that soak up its flavors or add a refreshing contrast. A fresh arugula salad with a simple vinaigrette, buttery mashed potatoes, or garlicky green beans are all fabulous choices. If you’re after comfort, pile it atop creamy risotto or toss it with light pasta and veggies.

Creative Ways to Present

You can slice the Parmesan Crusted Chicken and nestle it into a sandwich with crisp lettuce and ripe tomatoes, or slice and layer it over Caesar salad for a protein-packed lunch. For a party-ready twist, cut smaller chicken pieces before breading—think irresistibly snackable Parmesan chicken bites!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let them cool completely before wrapping them up. Store your Parmesan Crusted Chicken in an airtight container in the refrigerator for up to three days. The crust might soften, but it will still taste great cold on salads or sandwiches.

Freezing

To freeze before cooking, arrange breaded cutlets on a parchment-lined sheet and freeze until solid. Once frozen, pop them into a freezer-safe bag, layering parchment in between, then store for up to three months. Frozen after cooking? Let them cool first, wrap individually, and freeze the same way. They make for a speedy, delicious dinner down the line!

Reheating

To recapture the crispy magic, reheat leftovers in a 375°F oven until warmed through. Avoid the microwave, as it tends to make the crust soggy. For frozen, already-cooked chicken, bake straight from the freezer until hot and crisp.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully for Parmesan Crusted Chicken—just pound them lightly so they cook evenly. They’ll be extra juicy and full of flavor!

Do I have to use fresh Parmesan?

Freshly grated Parmigiano-Reggiano truly makes a difference with texture and flavor in this dish. Pre-grated cheese can work in a pinch, but nothing beats the melt and depth of the real deal.

Can I bake the chicken instead of frying it?

Yes! Arrange breaded pieces on a wire rack set over a baking sheet, spray them with a little oil, and bake at 425°F for about 20 minutes. The crust won’t be quite as ultra-crispy as pan-fried, but it’s a lighter alternative and still delicious!

Is this recipe gluten-free?

Not as written, but it’s easy to swap in gluten-free flour and bread crumbs to make gluten-free Parmesan Crusted Chicken. The results will still be golden and full of flavor!

How do I keep the crust from falling off?

Pat the chicken dry first and make sure to shake off excess flour and egg at each stage. Press the breadcrumb-Parmesan mixture firmly onto each piece—this triple-step process helps the coating adhere for that signature crunch.

Final Thoughts

There’s nothing quite like the crisp, cheesy joy of homemade Parmesan Crusted Chicken, and I know it’ll become a go-to favorite for you too. Give it a try the next time you crave something quick yet utterly satisfying—your taste buds (and your dinner table companions) will thank you!

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