If you’re craving a dinner that delivers big on flavor, crunch, and comfort, look no further than this Parmesan Crusted Chicken Recipe. With juicy chicken breasts wrapped in a golden, savory Parmesan and breadcrumb coating, every bite is a celebration of classic Italian-American goodness. This dish is as perfect for busy weeknights as it is for impressing your friends at a casual dinner party, and it’s sure to become one of those treasured recipes you’ll want to make again and again.
Ingredients You’ll Need
Let’s talk about the simple lineup that creates magic in this Parmesan Crusted Chicken Recipe. Each ingredient is handpicked to deliver flavor, texture, and that irresistible golden brown finish. Don’t skip or swap unless you must – these are the building blocks of your new favorite chicken dinner!
- Chicken Breasts: Boneless, skinless, and pounded evenly for juicy, perfectly cooked cutlets every time.
- All-Purpose Flour: The essential first layer that helps the egg and coating stick to the chicken for maximum crispiness.
- Eggs: Beaten and ready to work as the “glue” that holds your flavorful crust in place.
- Parmesan Cheese: Freshly grated is best for bold, nutty flavor and that signature cheesy crunch.
- Italian-Style Breadcrumbs: These add herby notes and extra texture, making the crust ultra-crispy.
- Garlic Powder: Just a teaspoon brings a warm, aromatic depth to the coating.
- Salt: Enhances every ingredient and balances the richness of the cheese.
- Black Pepper: Adds a gentle bite and rounds out the flavor profile.
- Olive Oil: For pan-frying to golden perfection; use more if needed to keep things sizzling.
- Fresh Parsley & Lemon Wedges (Optional): Sprinkle and squeeze over your finished dish for a fresh, zesty lift.
How to Make Parmesan Crusted Chicken Recipe
Step 1: Pound the Chicken
Start by placing your chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness, about 1/2 inch. This ensures they’ll cook evenly and stay irresistibly juicy.
Step 2: Set Up the Dredging Station
Grab three shallow bowls. In the first, add the flour. In the second, pour in the beaten eggs. For the third bowl, mix together the grated Parmesan cheese, Italian-style breadcrumbs, garlic powder, salt, and pepper. Having everything lined up makes coating the chicken a breeze and keeps your kitchen organized.
Step 3: Coat the Chicken
One by one, dredge each chicken breast in the flour, tapping off any excess. Next, dip it into the beaten eggs, making sure it’s fully coated. Finally, press the chicken firmly into the Parmesan-breadcrumb mixture, patting so every inch gets that delicious crust. Don’t rush this step – a thorough coating equals maximum crispiness!
Step 4: Pan-Fry to Golden Perfection
Heat olive oil in a large skillet over medium heat. Once it’s shimmering, add the chicken breasts. Cook for 4 to 5 minutes per side, or until each side is golden brown and the chicken is cooked through (an internal temp of 165°F is your goal). If your skillet is on the smaller side, work in batches so nothing gets crowded.
Step 5: Drain and Serve
Transfer the crispy chicken to a paper towel-lined plate to soak up any excess oil. Serve your Parmesan Crusted Chicken Recipe hot, garnished with chopped fresh parsley and a squeeze of lemon for a burst of brightness.
How to Serve Parmesan Crusted Chicken Recipe
Garnishes
Fresh parsley and lemon wedges do wonders here. A handful of chopped parsley adds color and a hint of herbal freshness, while a squeeze of lemon wakes up all the savory notes in your Parmesan Crusted Chicken Recipe. If you want to get fancy, a sprinkle of extra grated Parmesan on top is always welcome!
Side Dishes
This chicken loves company! Pair it with a simple salad tossed in vinaigrette, some buttery pasta, or roasted vegetables for a satisfying meal. Mashed potatoes or risotto also make dreamy partners, soaking up all those tasty, crispy bits.
Creative Ways to Present
Try slicing the chicken and serving it atop a Caesar salad for a bistro-style lunch, or tuck it into a crusty sandwich roll with arugula and tomato for a killer chicken parm sandwich. Leftovers? Chop and toss into a pasta dish for an instant upgrade.
Make Ahead and Storage
Storing Leftovers
Place any leftover Parmesan Crusted Chicken Recipe in an airtight container and refrigerate within two hours of cooking. It will stay fresh and tasty for up to 3 days, making it a lifesaver for quick lunches or dinners later in the week.
Freezing
To freeze, let the chicken cool completely, then wrap each piece individually in plastic wrap. Pop them in a freezer-safe bag or container. When stored this way, the chicken will keep for up to 2 months. For best results, freeze before garnishing with parsley or lemon.
Reheating
To bring your Parmesan Crusted Chicken Recipe back to crispy life, reheat it in a 375°F oven for about 10 minutes, or until warmed through. This keeps the breading crisp. Microwaving works in a pinch, but the crust will be softer.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully and stay especially juicy. Just adjust the cooking time as thighs may cook a bit faster or slower depending on size.
Is it possible to make this gluten-free?
Yes, simply swap in your favorite gluten-free flour and breadcrumbs. The Parmesan Crusted Chicken Recipe turns out just as crispy and delicious with these easy substitutions.
Can I bake instead of pan-frying?
You sure can. Arrange the coated chicken on a parchment-lined baking sheet, drizzle lightly with olive oil, and bake at 425°F for 18–20 minutes, flipping halfway through. For extra crunch, finish under the broiler for a minute or two.
What’s the best way to get the coating to stick?
Pounding the chicken evenly and thoroughly patting on the flour, egg, and Parmesan-breadcrumb mixture are key. Letting the coated chicken rest for 10 minutes before cooking also helps the crust adhere.
Can I prep this ahead of time?
Definitely. You can coat the chicken and refrigerate it for up to a few hours before frying. This makes dinnertime a breeze, especially if you’re entertaining or juggling a busy schedule.
Final Thoughts
If you’re ready to wow your taste buds and bring a bit of Italian-American comfort to your table, give this Parmesan Crusted Chicken Recipe a try. It’s a true crowd-pleaser with minimal fuss and maximum flavor. Trust me, once you make it, you’ll want to keep it in your regular dinner rotation!
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Parmesan Crusted Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
This Parmesan Crusted Chicken Recipe offers a deliciously crispy and flavorful main course that’s easy to prepare. Tender chicken breasts are coated in a crispy crust made from Parmesan cheese and Italian breadcrumbs, then pan-fried to golden perfection. Perfect for a quick weeknight dinner or a satisfying meal served with pasta, salad, or roasted vegetables.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Coating
- 1/2 cup all-purpose flour (or gluten-free flour for a gluten-free option)
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1 cup Italian-style breadcrumbs (use gluten-free breadcrumbs if needed)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Cooking
- 1/4 cup olive oil, or more as needed for frying
To Serve (Optional)
- Chopped fresh parsley
- Lemon wedges
Instructions
- Prepare the Chicken: Pound the chicken breasts to an even thickness using a meat mallet or rolling pin to ensure they cook evenly. Set aside.
- Set up Dredging Stations: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of grated Parmesan cheese, Italian-style breadcrumbs, garlic powder, salt, and black pepper.
- Coat the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Dip it into the beaten eggs, then coat thoroughly with the Parmesan and breadcrumb mixture, pressing lightly to adhere the crust.
- Heat the Oil: Warm the olive oil in a large skillet over medium heat, ensuring the oil coats the bottom of the pan evenly.
- Cook the Chicken: Add the coated chicken breasts to the skillet and fry for 4 to 5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Serve: Transfer cooked chicken to a paper towel-lined plate to absorb excess oil. Serve hot, garnished with chopped fresh parsley and lemon wedges if desired.
Notes
- For extra crispiness, finish cooking the chicken by baking it in a preheated 425°F (220°C) oven for 5 to 7 minutes after pan-frying.
- Serve this chicken over pasta, fresh salad, or alongside roasted vegetables for a complete meal.
- To make this recipe gluten-free, substitute all-purpose flour and Italian-style breadcrumbs with gluten-free alternatives.
- Ensure the internal temperature of the chicken reaches 165°F to guarantee it is fully cooked and safe to eat.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 430
- Sugar: 1g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 135mg
