This Parmesan Crusted Chicken is coated with freshly grated Parmesan Cheese and panko breadcrumbs. Then, it is pan-fried in a little melted butter, creating a chicken breast full of flavor with a crispy exterior and a juicy, tender inside. It’s quick and easy enough for a weeknight dinner yet fancy enough for company.
In just a few simple steps, you can create a mouthwatering Parmesan-crusted chicken dish that is sure to impress. This recipe is perfect for a quick and easy weeknight dinner. This dish is one of my go-to recipes for busy nights, so I like including easy sides. Like a simple garden salad, sauteed green beans, one-pot Parmesan pasta, or garlic mashed potatoes are just a few of my go-to sides.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Panko Breadcrumbs: Use your favorite panko breadcrumbs.
- Parmesan Cheese: Use fresh Parmesan cheese.
- Italian Seasoning: You can substitute this for basil, rosemary, oregano, or thyme.
- Chicken: Use skinless, boneless chicken breast or chicken cutlets.
- Parsley: You can use fresh rosemary or thyme.
How to Make Parmesan Crusted Chicken
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Set up two breading stations and a dunking station. Dredge the chicken in flour, dip it in eggs, and coat both sides with the panko-parmesan mixture.
- In a skillet over medium-high heat, heat a little vegetable oil and melt a little butter. Cook the chicken for 2-3 minutes per side or until cooked through.
- Let it rest for a few minutes before serving.
Preparation Tips
- Split thick breasts in half lengthwise or cover them with plastic wrap and pound them with a meat mallet till they are about ½ inch thick. You want the meat to be cooked through after the coating browns and crisps.
- Try using fresh herbs like rosemary, basil, and thyme. The Italian seasonings are simply a guideline and a good solution for busy families.
- When you place the chicken in the skillet, do not disturb it much. Let the breading crisp up on the chicken before flipping.
- Chicken is cooked through when it reaches an internal temperature of 165 degrees. An instant-read meat thermometer is inexpensive and a real blessing in the kitchen.
- Pro tip: To avoid the dreaded breading fingers, use one hand for the egg mixture and the other for the flour mixture.
How to Air Fry Parmesan Crusted Chicken
Start by preheating your air fryer to 400 degrees. Bread the chicken according to the recipe instructions. Spray the chicken with a little olive oil or cooking spray and place it in the air fryer basket in a single layer. Air-fry for about 7 minutes, then flip and cook for another 4 minutes, or until the chicken reaches an internal temperature of 165 degrees.
How to Bake Parmesan Crusted Chicken
Preheat the oven to 400 degrees. Bread the chicken according to the recipe instructions. Spray the chicken with olive oil or cooking spray and place it on a baking sheet. Bake for 17-20 minutes or until the chicken is golden brown and reaches an internal temperature of 165 degrees.
Parmesan Crusted Chicken
Ingredients
- ½ cup all-purpose flour
- 2 eggs
- ⅔ cup panko bread crumbs
- ⅔ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 2 boneless skinless chicken breasts cut in half lengthwise or 4 chicken cutlets
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- Chopped fresh parsley for garnish
Instructions
- Set up three breading dunking stations in a shallow bowl or a plate with a raised edge. Place flour in one. Beaten eggs in another. Panko breadcrumbs, Parmesan Cheese, Italian seasoning, salt, and pepper in the last one.
- Dredge the chicken breasts in the flour, then dunk in the eggs, and then into the panko parmesan mixture, coating both sides.
- Heat the vegetable oil and melt the butter in a large skillet over medium heat. Cook for 3 minutes, then flip and cook for 3 minutes or until golden brown and cooked through. Chicken is cooked through when it reaches an internal temperature of 165 degrees. Let the chicken rest loosely tented for 5 minutes. If desired, garnish with chopped fresh parsley.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, take them out of the fridge 30-40 minutes before reheating to bring them to room temperature. Reheat in the oven on a baking sheet at 375 degrees for about 10-12 minutes or until warm, or in the air fryer at 350 degrees for 3-4 minutes.
- Freeze for up to 2 months. Reheat from frozen at 425 in the oven for 15-18 minutes or until heated through.
Nutrition
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Claire
This was really delicious and easy to prepare. My kids are currently in their “chicken only” era, so this was perfect. 😊 Thank you for sharing the recipe.
Beth Pierce
My pleasure, Claire!