If you’re like me and love a chicken recipe that delivers crunch, flavor, and juicy tenderness all at once, you’re going to adore this Crispy Parmesan Crusted Chicken Recipe. It’s one of those dishes I keep coming back to because it’s so simple to make yet feels like a special treat every time. Perfectly golden crust with that cheesy parmesan punch—trust me, your family and guests will be asking for seconds before you know it!
Why You’ll Love This Recipe
- Crunchy, Cheesy Crust: The blend of panko and parmesan creates a gloriously crispy coating that stays crunchy bite after bite.
- Juicy, Evenly Cooked Chicken: Pounding the chicken breasts ensures they cook quickly and stay juicy inside without drying out.
- Quick Weeknight Meal: This recipe comes together in under 30 minutes, perfect when you want something impressive but fast.
- Versatile Serving Options: Great on its own, over salad, pasta, or even risotto – it’s a total crowd-pleaser.
Ingredients You’ll Need
The ingredients for this Crispy Parmesan Crusted Chicken Recipe come together to create a flavor-packed, crunchy crust that’s both cheesy and golden brown, while the chicken inside stays tender. I always recommend fresh parmesan if you can grab it — it really makes a difference!
- Chicken breasts: I like to use boneless, skinless breasts and pound them out for even cooking.
- All-purpose flour: Helps the egg wash stick better for a solid crust.
- Eggs: Lightly beaten, they act as the glue between the flour and the breadcrumb crust.
- Panko breadcrumbs: These give that irresistible crunch that traditional breadcrumbs can’t match.
- Seasoned Italian breadcrumbs: Adds extra flavor and depth without extra work.
- Grated Parmesan cheese: The star of the crust! Use freshly grated for best flavor.
- Olive oil: For pan-frying to a perfect golden brown without greasiness.
- Kosher salt & ground black pepper: Essential for seasoning every layer of the chicken.
Variations
I love how customizable this Crispy Parmesan Crusted Chicken Recipe is – you can easily tweak it to suit your tastes or dietary needs, making it your own. Don’t be afraid to get creative!
- Herby Twist: Add some fresh chopped rosemary or thyme to the breadcrumb mix for an herby upgrade that pairs beautifully with the parmesan.
- Spicy Kick: Mix in a pinch of cayenne or smoked paprika to the breadcrumbs if you like a little heat in your crust.
- Gluten-Free Option: Swap the all-purpose flour and breadcrumbs for gluten-free alternatives to keep it just as crispy.
- Lower Fat: Use cooking spray or less olive oil and bake the chicken at 425°F for 15-20 minutes to achieve the crisp without frying.
How to Make Crispy Parmesan Crusted Chicken Recipe
Step 1: Pound Your Chicken for Even Thickness
Start by placing each boneless chicken breast between two sheets of plastic wrap. I like using a meat mallet or even a rolling pin to gently pound them to about 1/4-inch thickness. This step is a game-changer because it helps the chicken cook evenly and stay juicy without drying out. Once pounded, season each breast lightly with salt and pepper and set them aside.
Step 2: Prepare Your Breading Stations
I like to set up three shallow bowls or plates: one with flour, one with whisked eggs, and one with a mix of panko breadcrumbs, Italian seasoned breadcrumbs, and the all-important grated parmesan. Season each with a pinch of salt and pepper to season the chicken layers well. This setup makes breading the chicken really easy and efficient.
Step 3: Coat the Chicken in the Crispy Parmesan Crust
Take one chicken breast at a time and lightly dust it with flour, shaking off the excess. Then dip it into the egg wash, letting any extra drip off. Finally, press it firmly into the panko-parmesan mixture, making sure every part is coated. This pressing part is key to a thick, crunchy crust. Set coated chicken aside and repeat with the rest.
Step 4: Pan-Fry to Golden Perfection
Heat 3-4 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, swirl to coat the pan and add two chicken breasts (avoid overcrowding so they crisp well). Cook about 2-3 minutes per side until the crust turns golden brown and the chicken is cooked through. Transfer cooked chicken to a plate and add more oil if needed before frying the last two breasts. Pro tip: try not to move the chicken too much while cooking — let the crust develop undisturbed.
Pro Tips for Making Crispy Parmesan Crusted Chicken Recipe
- Uniform Thickness: Pounding the chicken is the secret to cooking it evenly and keeping it juicy, so don’t skip this step.
- Press Firmly: When coating the chicken in the breadcrumb mixture, really press it down to get a thick crust that won’t fall off.
- Don’t Overcrowd the Pan: Give the chicken space when frying to keep that crust crispy and golden—crowding steams rather than fries.
- Rest Before Serving: Let the chicken rest a few minutes after cooking to lock in juices and keep the crust from getting soggy.
How to Serve Crispy Parmesan Crusted Chicken Recipe
Garnishes
I like to finish off this chicken with a sprinkle of fresh parsley or basil – it adds a pop of color and freshness that balances the crispy, cheesy crust beautifully. A squeeze of lemon juice right before plating also brightens up the flavors and gives it a lovely zing.
Side Dishes
My go-to sides are simple because the chicken is so flavorful: a crisp Caesar salad, garlic butter pasta, or creamy risotto. For a lighter meal, steamed green beans or roasted asparagus pair wonderfully, letting the chicken shine front and center.
Creative Ways to Present
For casual dinners, I serve the chicken whole atop a fresh bed of greens. But for special occasions, slicing the crispy cutlets and fanning them over a plate of herby couscous or saffron rice feels elegant and impressive. Drizzle with a garlicky lemon aioli for a restaurant-worthy touch that never fails to wow.
Make Ahead and Storage
Storing Leftovers
I usually store leftover crispy parmesan chicken in an airtight container in the fridge, which keeps well for up to 3 days. To avoid sogginess, I place a paper towel underneath to absorb any moisture and keep the crust crispier longer.
Freezing
If I want to save some for later, I freeze the cooked chicken flat in a single layer on a tray first, then transfer to a freezer-safe bag to avoid sticking. This method preserves the crust better, and it can keep for up to 2 months.
Reheating
Reheating is best done in the oven at 375°F for about 10 minutes on a wire rack so the crust gets crisp again—microwaving tends to make the crust soggy, which just doesn’t do this chicken justice!
FAQs
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Can I use chicken thighs instead of chicken breasts in this Crispy Parmesan Crusted Chicken Recipe?
Yes, you can! Boneless, skinless chicken thighs will work well and tend to stay even juicier. Just make sure to pound them to an even thickness for consistent cooking and adjust the cooking time slightly as thighs can be thicker and take a minute or two longer to cook through.
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How do I make sure the crust stays crispy after cooking?
To keep that gorgeous crust crispy, avoid overcrowding the pan while frying and cook over medium-high heat. After cooking, place the chicken on a wire rack instead of a plate to stop it from steaming and getting soggy. Serving immediately or reheating in the oven also helps preserve crunch.
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Can this Crispy Parmesan Crusted Chicken Recipe be made gluten-free?
Absolutely! Substitute the all-purpose flour with gluten-free flour (like rice or chickpea flour) and use gluten-free panko and seasoned breadcrumbs. The texture might be slightly different but still delicious and crispy.
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What’s the best way to reheat leftovers without losing the crispiness?
The oven is best for reheating this chicken. Place the leftovers on a wire rack over a baking sheet and warm at 375°F for around 10 minutes. This helps dry out any moisture and brings back that crispy crust.
Final Thoughts
I absolutely love how this Crispy Parmesan Crusted Chicken Recipe turns out every single time – it’s like a little slice of comfort and indulgence right at home. When I first tried pounding the chicken for even cooking, it was a total game-changer, and adding that parmesan crust makes dinner feel fancy without a lot of fuss. You’ll find it’s perfect for busy weeknights or impressing friends without breaking a sweat. I hope you give it a go and share it with your loved ones – trust me, they’ll be begging you to make it again!
Print
Crispy Parmesan Crusted Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
Description
Crispy Parmesan Crusted Chicken features tender boneless, skinless chicken breasts coated in a flavorful panko and parmesan breadcrumb mixture, pan-fried to golden, crispy perfection. This easy recipe delivers juicy chicken with a gloriously crunchy crust, perfect for weeknight dinners or entertaining. Serve alongside salads, pasta, or risotto for a satisfying meal.
Ingredients
Chicken Preparation
- 4 boneless, skinless chicken breasts (roughly 2 pounds)
- Kosher salt & ground black pepper, to season
Breading Station
- 1/4 cup all-purpose flour
- 2 large eggs, lightly whisked
- 1 cup panko breadcrumbs
- 1/4 cup seasoned Italian breadcrumbs
- Heaping 1/2 cup grated parmesan cheese
Cooking
- 1/3 cup olive oil, divided
Instructions
- Prepare the Chicken: Place a chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to about 1/4 inch thickness to ensure even cooking. Repeat with the remaining breasts. Season both sides with 1/2 teaspoon kosher salt and ground black pepper. Set aside.
- Set Up Breading Stations: Arrange three large plates or shallow bowls. Put all-purpose flour on the first plate, whisked eggs on the second, and a mixture of panko breadcrumbs, seasoned Italian breadcrumbs, and grated parmesan on the third. Lightly season each with kosher salt and pepper and stir to combine.
- Bread the Chicken: One piece at a time, lightly coat chicken with flour, shaking off the excess. Dip into the egg wash, allowing excess to drip off. Press the chicken into the breadcrumb-parmesan mixture, coating thoroughly and pressing to adhere. Shake off excess crumbs and place on a plate. Repeat for all pieces.
- Pan-Fry the Chicken: Heat 3 to 4 tablespoons olive oil in a large skillet over medium-high heat. When hot, swirl the pan to evenly coat the surface. Cook two chicken breasts at a time without overcrowding the pan, frying for 2 to 3 minutes per side until the crust is crisp, golden brown, and the chicken is cooked through. Transfer to a plate, add remaining oil as needed, and repeat with the remaining chicken breasts.
- Serve: Serve the crispy parmesan crusted chicken immediately. It pairs wonderfully with simple salads, Caesar salad, pasta dishes, or risotto. Enjoy your delicious meal!
Notes
- This recipe yields the cheesiest and easiest crispy Parmesan crusted chicken breasts with a crunchy, flavorful coating.
- For best results, pound chicken breasts to an even thickness to ensure uniform cooking.
- Do not overcrowd the pan while frying to maintain the crispiness and proper browning of the crust.
- This dish is versatile and can be served alone or added to salads, pasta, or other dishes for added texture and flavor.
- Use fresh grated parmesan for maximum flavor and crust crispness.
Nutrition
- Serving Size: 6-8 oz chicken cutlet
- Calories: 569
- Sugar: 0.8 g
- Sodium: 578 mg
- Fat: 29.7 g
- Saturated Fat: 6.1 g
- Unsaturated Fat: Approximately 23.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 14.8 g
- Fiber: 0.8 g
- Protein: 58.4 g
- Cholesterol: 243.3 mg
