I absolutely love this Parmesan Crusted Chicken Recipe because it turns out so crispy and flavorful without being complicated. The combination of crunchy panko breadcrumbs with nutty Parmesan creates a crust that s seriously addictive, and it s a total crowd-pleaser whether you re serving it on a weeknight or for guests. I find it s the kind of recipe that feels fancy but comes together with simple ingredients and a straightforward technique.
When I first tried this Parmesan Crusted Chicken Recipe, I was pleasantly surprised by how juicy the chicken stayed inside while the outside got this incredible golden crust. You ll find that having an oven finish after pan-searing makes all the difference – it keeps the chicken tender without overcooking the crust. Trust me, this is one recipe you ll keep coming back to for its perfect balance of texture, flavor, and ease.
Why You’ll Love This Recipe
- Easy to Make: With simple steps and everyday ingredients, this recipe is approachable for cooks of all levels.
- Perfectly Crispy: The panko and parmesan crust delivers a golden, crunchy finish you’ll crave.
- Juicy and Tender: The oven finish locks in moisture, so the chicken never dries out.
- Versatile Meal: Great for quick dinners, meal prep, or impressing guests without stress.
Ingredients You’ll Need
These ingredients come together perfectly for that iconic Parmesan Crusted Chicken Recipe flavor and texture – all easy to find and familiar. A quick tip: fresh Parmesan cheese makes the biggest difference in richness and crust crispiness.
- Chicken Breasts: Choose large, fresh chicken breasts for easy slicing and juicy results.
- Garlic Powder: Adds a subtle savory note that enhances the crust flavor.
- Salt & Pepper: Simple seasoning to bring out the chicken s natural taste.
- Flour: Helps the egg stick, creating a foundation for the crunchy coating.
- Eggs: Beat well to ensure the breadcrumbs adhere evenly.
- Panko Breadcrumbs: The key to extra crispiness thanks to their light, airy texture.
- Parmesan Cheese: Freshly grated for the best taste and to help the crust brown beautifully.
- Italian Seasoning: Adds herbal depth to the breadcrumb mixture.
- Olive Oil: Divided for frying and adding a subtle richness.
Variations
I love tweaking this Parmesan Crusted Chicken Recipe every now and then to match what I have in the pantry or to suit different dietary needs. You ll find that it s super flexible, so don t hesitate to experiment and make it your own.
- Gluten-Free: I’ve swapped the flour and panko for gluten-free versions with great results, keeping that desired crispiness intact.
- Herb-Boosted: Sometimes I add fresh chopped rosemary or thyme to the breadcrumb mix for an aromatic twist.
- Spicy Kick: If you like heat, toss some cayenne pepper or smoked paprika into the breadcrumb blend – my family enjoys this version a lot.
- Cheese Swap: Parmesan is classic, but using Pecorino Romano gives a sharper bite that s lovely too.
How to Make Parmesan Crusted Chicken Recipe
Step 1: Prep the Chicken for Even Cooking
Start by slicing the chicken breasts in half lengthwise to create thinner pieces – this helps them cook evenly without drying out. Pat them dry with a paper towel, which is crucial because moisture can prevent the coating from sticking properly. Then lightly season both sides with garlic powder, salt, and pepper. This simple seasoning sets the foundation for deep flavor under the crust.
Step 2: Set Up Your Breading Stations
You’ll need three shallow bowls: one with flour, one with beaten eggs, and one with the breadcrumb-Parmesan-Italian seasoning mixture. This classic dredge, dip, coat method ensures a crispy and flavorful crust. Here s a little trick I use – dip with one hand and bread with the other; it keeps your hands neat and speeds up the process!
Step 3: Pan-Sear the Chicken to Golden Perfection
Heat 2 tablespoons of olive oil in an oven-proof skillet over medium heat. Once hot, add two pieces of breaded chicken and cook for 2-3 minutes per side until a beautiful golden brown forms. Use tongs to flip gently – this preserves the crust. After the first batch, add the remaining olive oil and repeat with the rest of the chicken. This step is the secret to that crave-worthy crispy crust.
Step 4: Finish in the Oven for Juicy Chicken
Once all pieces are seared, arrange them in the skillet and pop it into your preheated oven at 400°F. In about 5 minutes, or when an instant-read thermometer hits 165°F, your chicken will be perfectly cooked – tender and juicy inside with a crisp crust on the outside. This finishing step is what really helps lock in moisture without overcooking.
Step 5: Serve Immediately and Enjoy!
Serve the chicken hot from the oven for the best texture and flavor. I like to plate it with a sprinkle of fresh herbs or a little extra Parmesan for garnish, but you can get creative too – it s ready for whatever you throw at it!
Pro Tips for Making Parmesan Crusted Chicken Recipe
- Keep the Chicken Dry: Patting the chicken dry before breading helps the coating stick better and crisp up nicely.
- Use Fresh Parmesan: Grating cheese fresh makes a huge difference in flavor and melting, creating that perfect crust texture.
- Don t Overcrowd the Pan: Fry the chicken in batches if needed to maintain crispiness and even browning.
- Finish in Oven Quickly: Just a few minutes in the oven finishes cooking without soggying the crust.
How to Serve Parmesan Crusted Chicken Recipe
Garnishes
I love topping my Parmesan Crusted Chicken with a sprinkle of fresh chopped parsley or basil for a bright pop of color and fresh flavor. A little extra grated Parmesan or a squeeze of fresh lemon juice adds a nice zing that complements the richness beautifully.
Side Dishes
My go-to sides include roasted asparagus, garlic mashed potatoes, or a crisp green salad with vinaigrette to balance the hearty chicken. Sometimes I like to serve it alongside some buttery pasta or creamy risotto – you really can t go wrong!
Creative Ways to Present
For special occasions, I ve served this Parmesan Crusted Chicken sliced over a bed of lemony arugula or even on toasted baguettes as sandwiches with a smear of garlic aioli – everyone loved the twist and it looked stunning on the plate!
Make Ahead and Storage
Storing Leftovers
Leftover Parmesan Crusted Chicken stores well in an airtight container in the fridge for up to 3 days. I make sure to let the chicken cool completely before sealing it to avoid sogginess.
Freezing
I ve had great success freezing leftover chicken by wrapping each piece tightly in foil and then placing them in a freezer-safe bag. Freeze for up to 2 months and thaw in the fridge overnight before reheating.
Reheating
To reheat while keeping the crust crispy, I pop the chicken pieces in a preheated 375°F oven for about 10 minutes instead of microwaving – it really revives the crunch and keeps the inside juicy.
FAQs
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Can I use chicken thighs instead of breasts for this Parmesan Crusted Chicken Recipe?
Absolutely! Boneless, skinless chicken thighs work well and tend to be a bit more forgiving moisture-wise. Just adjust cooking times slightly and make sure they re cooked through to 165°F internally.
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What s the best way to get the panko and Parmesan crust to stick?
Make sure to pat your chicken dry and use the flour as a base layer before dipping in egg and then breadcrumbs. Press the crumbs gently into the chicken to adhere properly, especially the parmesan mix.
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Can I bake the chicken instead of pan-frying?
You can bake the chicken coated and placed on a baking sheet, but you ll miss out on that initial golden crust from searing. If you do bake, spray the chicken with oil to encourage browning and bake at 425°F for 20-25 minutes.
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How do I know when the chicken is fully cooked?
Use an instant-read thermometer to check the internal temperature, which should reach 165°F for safe eating. Alternatively, cut into the thickest part to ensure the juices run clear and there’s no pink meat.
Final Thoughts
This Parmesan Crusted Chicken Recipe has become one of those reliable favorites in my kitchen – it s quick, hits all the right texture notes, and tastes like you put in way more effort than you actually did. I really encourage you to give it a try – whether you re cooking for family, friends, or just treating yourself. Chances are, it ll become your go-to for a tasty, easy dinner that everyone loves.
Print
Parmesan Crusted Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Description
This Parmesan Crusted Chicken recipe features tender chicken breasts coated in a flavorful mixture of panko breadcrumbs, freshly grated parmesan, and Italian seasoning. The chicken is first pan-fried to achieve a golden crust and then finished in the oven to ensure juicy, perfectly cooked results. It’s a simple yet elegant dish perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Chicken and Seasoning
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
Coating
- 1/4 cup flour
- 2 eggs
- 2/3 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1/2 heaping teaspoon Italian seasoning
Cooking
- 3 tablespoons olive oil, divided
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and place the oven rack in the upper third of the oven to ensure even cooking and browning.
- Prepare Chicken: Slice each chicken breast in half lengthwise to create four thinner pieces. Pat the chicken dry with paper towels to remove excess moisture, then sprinkle both sides with garlic powder, salt, and pepper for seasoning.
- Set Up Breading Stations: Prepare three shallow bowls: one with flour, one with beaten eggs (use a fork to beat), and the third with a mixture of panko breadcrumbs, freshly grated parmesan cheese, and Italian seasoning combined thoroughly.
- Heat Skillet: Add 2 tablespoons of olive oil to an oven-proof skillet and place it over medium heat. Allow the oil to heat as you bread the chicken for optimal frying.
- Bread the Chicken: Coat each chicken piece first in flour, shaking off excess. Next, dip into the beaten eggs, then coat evenly with the breadcrumb-parmesan mixture, pressing gently to help the coating adhere well.
- Pan-Fry Chicken: Place two pieces of coated chicken into the hot skillet and cook for about 2 to 3 minutes on each side until the crust is golden and crisp. Use tongs to flip the chicken easily. Transfer the cooked pieces to a plate and add the remaining 1 tablespoon of olive oil to the skillet before frying the second batch.
- Finish in Oven: After frying all chicken pieces, remove the skillet from the heat and arrange all four pieces inside. Transfer the skillet to the preheated oven and bake for 5 minutes or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C), ensuring the chicken is fully cooked through.
- Serve: Remove the skillet from the oven and serve the Parmesan crusted chicken immediately for the best texture and flavor.
Notes
- To ensure the coating sticks well, keep one hand dry for handling the flour and breadcrumbs and use the other hand for the wet egg wash.
- Using an oven-proof skillet (such as cast iron) allows you to easily transfer the chicken from stovetop frying to oven baking without switching pans.
- For an extra flavor boost, garnish with fresh parsley or a squeeze of lemon before serving.
- Make sure chicken pieces are of even thickness by slicing them lengthwise; this promotes even cooking and prevents dryness.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
Nutrition
- Serving Size: 1 chicken piece (approx. 150g)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
