This parmesan crusted chicken recipe is a comfort food classic with tender chicken breasts nestled inside crispy breading. It's ready in just 30 minutes, and the parmesan and panko breadcrumb coating is easier to make than you think!
Why you'll love it
If you've made my Chicken Parmesan recipe, you might have thought that the breaded chicken would be fantastic on its own. And you'd be right! Learning how to bread chicken is a great kitchen skill to have, and it's easy to make golden, ultra crispy chicken that uses only a handful of pantry ingredients.
In my home this is one of our favorite ways to jazz up chicken since it's got an insanely tasty crunch from the crispy parmesan coating yet stays juicy and tender on the inside.
The kids will love it too since this parmesan crusted chicken is basically the restaurant quality, dressed-up version of chicken tenders! You'll enjoy that it takes only 30 minutes to make, so busy weeknights can be a little less stressful.
What you'll need
- Chicken breasts - cutting them into four smaller cutlets keeps them juicy, and they cook faster and more evenly
- Garlic powder - you're not going to want to leave out this extra burst of seasoning!
- Flour - to dredge the chicken cutlets
- Egg - the egg mixture is for binding the parmesan breading to the chicken
- Panko breadcrumbs, Italian seasoning, and parmesan cheese - this delicious trio makes up the crispy breading. Make sure to grate your own parmesan!
- Olive oil - for frying up to dreamy, crispy perfection
- I like using panko breadcrumbs to make it extra crispy. If you can find Italian seasoned ones, no need to add the extra Italian seasoning. You can make this with regular breadcrumbs if that's all you've got on hand.
How to make parmesan crusted chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat oven to 400F. Cut the chicken in half lengthwise so that you end up with four smaller cutlets. Season them on both sides with salt & pepper and garlic powder.
Dredge each chicken cutlet in flour, followed by dipping into the egg wash.
Finally, dip each piece into the panko breadcrumbs and parmesan mixture. Cooking the chicken in two batches, pan fry until golden brown. Arrange all four cutlets in the oven-proof skillet, and finish them off in the oven.
- Make sure that you dry off the chicken before getting started. Simply pat it with paper towels.
- During each step of the dredging process (flour, egg, breadcrumbs), be sure to shake off any excess and that the chicken pieces are fully coated for each step.
- Don't add all the chicken to the skillet at once. I do two pieces at a time to give them plenty of room. Make sure the pan is hot prior to adding it.
- Don't move the chicken around the skillet. Once it's in there, resist the urge to touch it until it's time to flip it over!
Tools for this recipe
- Tongs make flipping the chicken in the skillet really easy.
- This recipe uses an oven-proof skillet. It's something that I think every cook should own. They're very versatile and come in a range of price points. For this recipe I used my 10.25" Le Creuset (you can see it was a little small since I happened to buy rather large pieces of chicken, but a little overlap for the last part of the recipe is fine). I also love my Lodge cast iron (a more affordable option).
- If you don't own an oven-proof skillet, transfer the chicken to a baking dish for the last step.
- Use an instant read meat thermometer to quickly check if chicken is done.
Leftovers and storage
- Leftovers of this chicken can be kept in the fridge in a covered container for 3-4 days, but the parmesan breading will soften up a bit.
- To reheat, try crisping them up again in an air fryer. A couple of minutes/side at 350F should do the trick. You could also microwave them in 30-second increments or heat in a skillet on low until warmed through.
Questions about this chicken recipe? Let me know in the comments below!
Parmesan Crusted Chicken
- 2 large chicken breasts cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1/4 cup flour
- 2 eggs beaten
- 2/3 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1/2 heaping teaspoon Italian seasoning
- 3 tablespoons olive oil divided
- Preheat the oven to 400F. Position the rack in the top third of the oven.
- Cut the chicken in half lengthwise so you have 4 thinner pieces. Pat the chicken dry with paper towel. Sprinkle it with the garlic powder and some salt & pepper on both sides.
- Prepare 3 bowls: one with the flour, one with the eggs (beat them with a fork), and the third with the panko/parmesan/Italian seasoning (mix it all together)
- Add 2 tablespoons of olive oil to a skillet over medium heat. Let the pan heat up while you're working on the chicken in the next step.
- Meanwhile, coat the chicken pieces in the flour. You will then dip each piece in the egg, followed by the breadcrumb mixture (shake off any excess at each of the 3 steps). Pro tip: do the dipping with one hand and leave the other one free to make this process easier. You may need to gently press the chicken into the breadcrumbs to make them stick.
- Add 2 of the chicken pieces to the skillet and cook for around 2-3 minutes/side until golden. I use tongs to easily flip the chicken. Transfer the chicken to a plate, and for the second batch, add the remaining tablespoon of olive oil to the skillet. Once you've fried all the chicken, take the skillet off the heat and arrange all 4 pieces inside. Transfer the skillet to the oven and cook for 5 minutes or until cooked through (chicken is done when an instant read thermometer reads 165F).
- Serve immediately.
- I recommend reading the blog post for tips if you've never breaded chicken before.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.