Parmesan Crusted Chicken Recipe
If you’re craving an irresistibly crispy, golden chicken dinner that still feels light and fresh, this Parmesan Crusted Chicken Recipe is going to become your new go-to. Imagine juicy chicken breasts cloaked in a luscious, savory crust of Parmesan and crunchy panko, brightened with a sprinkle of herbs and a zesty squeeze of lemon. This dish is easy enough for busy weeknights but always impressive enough for guests. Whether you serve it with pasta, salad, or simply on its own, every bite is pure comfort joy—the kind of meal that has everyone asking for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t be fooled by the list—these ingredients are kitchen basics, but each one packs a punch. The savory crust, fragrant herbs, and the golden skillet fry all play their part in making this Parmesan Crusted Chicken Recipe shine. Here’s what you’ll need (plus the reasons they matter):
- Chicken breasts: Boneless and skinless, these are just waiting to become juicy and tender under that glorious crust.
- All-purpose flour: Helps the coating cling to the chicken, giving you a flawless layer of flavor and crunch.
- Eggs: The “glue” that brings the crisp Parmesan and breadcrumbs together for a crust that won’t slip away.
- Parmesan cheese: Salty, nutty, and rich—this is the hero ingredient that gives the crust a deeply savory flavor.
- Panko breadcrumbs: Lighter and crunchier than regular breadcrumbs, they create that perfectly crisp bite with every forkful.
- Garlic powder: Adds a subtle, warm depth that makes the chicken even more irresistible.
- Italian seasoning: Delivers that classic herbal aroma we all know and love; don’t skip it!
- Salt: Essential for waking up all the flavors in this Parmesan Crusted Chicken Recipe.
- Black pepper: Gives a gentle pop of heat for balance, rounding out all the seasonings.
- Olive oil: Adds a lovely richness and helps get that beautiful golden sear.
- Unsalted butter: Mixed with oil for nutty flavor and extra browning power.
- Lemon wedges: A squeeze over the finished chicken brightens and balances all those deep, savory notes.
- Fresh parsley: The final touch! Chopped parsley brings freshness and a pop of color to every plate.
How to Make Parmesan Crusted Chicken Recipe
Step 1: Pound and Season the Chicken
Lay the chicken breasts between two sheets of plastic wrap or parchment paper and gently pound them to an even 1/2-inch thickness. This trick ensures the chicken cooks quickly and evenly, keeping it tender and juicy. Lightly season both sides with salt and pepper to start infusing flavor right from the beginning.
Step 2: Set Up Your Dredging Station
Prepare three shallow dishes: one for the flour, one for the beaten eggs, and a third for the Parmesan, panko, garlic powder, Italian seasoning, remaining salt, and pepper—all mixed together. A little organization now means stress-free, mess-free dipping when you start the process.
Step 3: Dredge the Chicken
Take each piece of chicken and dredge it first in flour (shaking off any excess), then dip it in the beaten eggs to thoroughly coat, and finally press it into the cheesy panko mixture. Press firmly—this helps every flavorful crumb stick, creating the classic Parmesan Crusted Chicken Recipe exterior we all love.
Step 4: Pan-Fry Until Perfectly Golden
Heat the olive oil and butter in a large skillet over medium heat. Once hot, lay in the coated chicken breasts, being careful not to overcrowd the pan (cook in batches if needed for the best crust). Fry each side for 4 to 5 minutes until they’re deeply golden and crisp, and the chicken is cooked through (165°F in the center). That sizzle is music to your ears.
Step 5: Rest and Garnish
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This helps the juices settle. Then shower the chicken with freshly chopped parsley and serve with lemon wedges—these little punches of freshness make a huge difference in the final bite of your Parmesan Crusted Chicken Recipe!
How to Serve Parmesan Crusted Chicken Recipe
Garnishes
Never underestimate the power of a generous sprinkle of fresh parsley and a big squeeze of lemon. The parsley adds a green, herbaceous pop, and the lemon’s acid cuts through the richness, taking the Parmesan Crusted Chicken Recipe from delicious to divine.
Side Dishes
This chicken is a chameleon on the plate! Pair it with simple spaghetti tossed in olive oil, mound it on top of a crisp Caesar salad, or serve with roasted veggies like asparagus or baby potatoes. For a cozy night, try creamy mashed potatoes beneath those golden cutlets—there are no wrong moves here.
Creative Ways to Present
If you want to impress, slice the chicken and fan it out over arugula with extra Parmesan shavings. Or, layer it on a toasted ciabatta roll with arugula and aioli for a gourmet chicken sandwich. Tiny guests? Cut into strips for homemade chicken tenders that outshine anything from a box. This Parmesan Crusted Chicken Recipe is ready for your creativity!
Make Ahead and Storage
Storing Leftovers
Cool any leftover chicken completely before wrapping it in foil or storing in an airtight container in the refrigerator. The crust will stay fairly crisp for up to 3 days, so tomorrow’s lunch is looking fantastic already.
Freezing
Want to save some for later? After cooking and cooling, place the chicken on a baking sheet to freeze individually, then store in zip-top bags or containers. It reheats beautifully and keeps well for up to 2 months. Perfect for busy nights when you need a Parmesan Crusted Chicken Recipe ready in a hurry.
Reheating
To bring back that fresh-from-the-skillet crunch, reheat the chicken in a 350°F oven for 10-15 minutes. If you’re short on time, an air fryer is excellent for reheating too—just a few minutes at 375°F, and you’ll have crispy chicken again. Avoid microwaving if possible, as it can soften the crust.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work just as well. They’re a little richer and juicier, so just adjust the cooking time as needed—they might need a minute or two more per side.
Can I bake this Parmesan Crusted Chicken Recipe instead of pan-frying?
Yes! Simply arrange the coated chicken on a greased baking sheet, spritz with a little oil, and bake at 400°F for 18–20 minutes. You’ll get a crunchy crust with a touch less oil, and it’s just as fantastic as the skillet method.
Is this recipe gluten-free?
It can be! Swap the all-purpose flour and panko for your favorite gluten-free versions. The result is equally crisp and delicious, so everyone can enjoy this Parmesan Crusted Chicken Recipe.
What’s the best way to keep the crust from falling off?
Pressing the coating gently but firmly onto each chicken piece is key. Also, don’t flip the chicken too early in the pan—let it develop a solid, golden crust before turning for the best results.
Can I make this ahead of time for a party?
Definitely! You can bread the chicken and refrigerate it (uncooked) several hours ahead. When you’re ready, just cook as directed. Or, cook it ahead and reheat in the oven just before serving. This Parmesan Crusted Chicken Recipe is a terrific make-ahead option for gatherings.
Final Thoughts
Sharing a meal that’s both comforting and crave-worthy is what cooking’s all about, and this Parmesan Crusted Chicken Recipe fits the bill every single time. The crispy exterior, juicy interior, and fresh garnishes are sure to make it a family favorite. Give it a try—you’ll be amazed at how easy and rewarding homemade crispy chicken can be!
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Parmesan Crusted Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Parmesan Crusted Chicken recipe delivers a crispy, flavorful dish that is perfect for a quick and easy weeknight dinner. The chicken breasts are coated in a mixture of Parmesan cheese, panko breadcrumbs, and savory seasonings, then pan-fried to golden perfection. Serve with lemon wedges and fresh parsley for a bright and delicious meal.
Ingredients
Chicken:
- 4 boneless skinless chicken breasts
Breading:
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking:
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
For Serving:
- lemon wedges
- fresh parsley, chopped
Instructions
- Prepare the Chicken: Pound the chicken breasts to an even thickness and season with salt and pepper.
- Breading Station: Set up three shallow dishes with flour, beaten eggs, and a mixture of Parmesan, panko, and seasonings.
- Coat the Chicken: Dredge each chicken breast in flour, egg, and the Parmesan breadcrumb mixture.
- Cook the Chicken: Pan-fry the coated chicken breasts in olive oil and butter until golden and cooked through.
- Serve: Rest the chicken, garnish with parsley, and serve with lemon wedges.
Notes
- This chicken is versatile and pairs well with pasta, roasted vegetables, or salads.
- For extra crispiness, bake the coated chicken at 400°F (200°C) for 18–20 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 1 g
- Sodium: 670 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 150 mg
