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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! 

Try my Chicken Milanese or Boursin Stuffed Chicken Breast next for another super simple weeknight dish.

crispy parmesan crusted chicken on a plate with Fettuccine Alfredo and broccolini

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 has a tasty crunch from the crispy parmesan coating yet stays juicy and tender on the inside. The kids will love it too since it’s basically the restaurant quality, dressed-up version of chicken tenders!

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

Pro tip

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.

Breading tips

  • 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!

How to make parmesan crusted chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

preparing breading ingredients for making parmesan crusted chicken

Preheat oven. 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.

dipping chicken cutlet into flour and then egg for parmesan crusted chicken

Dredge each chicken cutlet in flour, followed by dipping into the egg wash.

a hand dipping chicken cutlet into panko breading for parmesan crusted chicken

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.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • 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.
easy parmesan crusted chicken in a skillet

What to serve with parmesan crusted chicken

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.
  • I don’t recommend freezing leftovers.
  • 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.
close-up of parmesan crusted chicken

Questions about this breaded chicken recipe? Let me know in the comments below, or leave a review if you made it. You can also find me on Instagram!

crispy parmesan crusted chicken on a plate with Fettuccine Alfredo and broccolini
4.97 from 27 votes

Parmesan Crusted Chicken

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!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 2 large chicken breasts
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • 1/4 cup flour
  • 2 eggs
  • 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 an oven-proof 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.


Calories: 362kcal, Carbohydrates: 11g, Protein: 33g, Fat: 20g, Saturated Fat: 5g, Cholesterol: 165mg, Sodium: 427mg, Potassium: 484mg, Fiber: 1g, Sugar: 1g, Vitamin A: 261IU, Vitamin C: 1mg, Calcium: 175mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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4.97 from 27 votes (5 ratings without comment)

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  1. Nancy says:

    4 stars
    Looks great and super delicious!!

    1. Natasha says:

      Thank you!

  2. Barbara Hansen says:

    Can I do everything but the cooking a few hours ahead?

    1. Natasha says:

      Hi Barbara! I’m not sure. There’s a chance the breading will soften up a bit, but I think it’s worth a try.

  3. Melissa Fuentes says:

    Have you tried making this in an air fryer?

    1. Natasha says:

      I haven’t – sorry!

  4. miriam moore says:

    5 stars
    Delicious and easy! Definitely will use this recipe again!

    1. Natasha says:

      Thank you!!

  5. Wilma maglott says:

    Made this last week . My family loves it! Will definitely make this again. Was very easy to follow the steps.

    1. Natasha says:

      Yay!! Thank you, Wilma!

  6. Dizzybetts says:

    5 stars
    Pretty good, but a bit labor intensive and dish-dirtying for me. My family said it was good but not much better than other, simpler chicken dishes I fix. So, while I give it five stars for taste and tenderness, I probably won’t make it again.