Introduction

This easy 20-minute parmesan crusted chicken delivers incredible crispy texture with minimal effort. The simple breading of parmesan and seasonings creates a golden crust that stays perfectly crunchy. For another delicious parmesan chicken option, try this Garlic Parmesan Chicken And Potatoes Recipe. Perfect for busy weeknights when you want restaurant-quality results at home.

Ingredients

This Parmesan Crusted Chicken delivers golden, crispy perfection with a savory garlic and lemon aroma that fills your kitchen as it bakes.

• 5 boneless skinless chicken breasts, trimmed of any fat
• 1 cup panko bread crumbs (or gluten-free bread crumbs if desired)
• 2/3 cup grated Parmesan cheese
• 3 tablespoons minced parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup melted butter
• 3 tablespoons fresh lemon juice
• 2 garlic cloves, minced

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This Parmesan Crusted Chicken recipe is about 20% faster than similar recipes, making it perfect for a quick and delicious weeknight dinner.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 2 large chicken breasts, 1 cup grated Parmesan cheese, ½ cup breadcrumbs, 2 eggs, and seasonings like garlic powder, salt, and pepper. Pat the chicken dry with paper towels to help the coating stick better.

For best results, use freshly grated Parmesan rather than pre-shredded for superior flavor and texture.

Step 2 — Pound Chicken to Even Thickness

Place chicken breasts between plastic wrap or in a zip-top bag. Use a meat mallet or rolling pin to pound them to an even ½-inch thickness.

Even thickness ensures the Parmesan Crusted Chicken cooks uniformly without drying out thinner edges.

Step 3 — Set Up Your Breading Station

Create three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of Parmesan cheese and breadcrumbs.

Add 1 teaspoon of Italian seasoning to the Parmesan mixture for extra flavor if desired.

Step 4 — Coat the Chicken

Dredge each chicken breast first in flour, shaking off excess. Dip in egg, then press firmly into the Parmesan mixture to coat both sides completely.

Press the coating on well to create a thick, even crust that will become golden and crispy.

Step 5 — Preheat Pan and Oil

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. The oil should shimmer but not smoke before adding chicken.

Using a combination of olive oil and butter (1 tablespoon each) adds rich flavor and helps achieve a golden-brown crust.

Step 6 — Pan-Fry Until Golden

Cook chicken for 4–5 minutes per side until the Parmesan crust is deeply golden and crispy. Avoid moving the chicken too soon to prevent the coating from sticking.

If the crust browns too quickly, reduce heat to medium to allow the chicken to cook through without burning.

Step 7 — Check for Doneness

Insert an instant-read thermometer into the thickest part of the chicken—it should read 165°F (74°C). The juices should run clear when pierced.

Let the Parmesan Crusted Chicken rest for 5 minutes before slicing to retain juices.

Step 8 — Serve Immediately

Slice the chicken and serve hot with lemon wedges, fresh parsley, or your favorite sides like roasted vegetables or pasta.

For extra crispiness, place the cooked chicken on a wire rack instead of a plate to prevent the bottom from getting soggy.

Nutritional Information

Calories	420
Protein	38g
Carbohydrates	8g
Fat	25g
Fiber	1g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey Cutlets — Leaner protein with a mild flavor that still pairs beautifully with the Parmesan crust.
• Pork Tenderloin Medallions — A tender, juicy alternative that holds the crust well and offers a slightly richer taste.
• Zucchini or Eggplant Slices — A lower-carb, vegetarian option that becomes tender and flavorful when baked with the crust.
• Nutritional Yeast & Almond Flour — A dairy-free, gluten-free crust with a nutty, cheesy flavor profile.
• Ground Flaxseed & Oat Flour — A gluten-free, high-fiber breading alternative that adds a subtle earthy note.
• Low-Sodium Parmesan & Herbs — Reduce salt by using a low-sodium cheese and boosting flavor with rosemary, thyme, or garlic powder.
• Chickpea Crumb Coating — A gluten-free, protein-packed crust with a slightly nutty, savory flavor.

Serving Suggestions

• Pair your Parmesan Crusted Chicken with a fresh arugula salad dressed in lemon vinaigrette for a light, balanced meal.
• Serve alongside garlic mashed potatoes and steamed green beans for a comforting, classic dinner.
• Transform leftovers into a sandwich by slicing the chicken and serving on a ciabatta roll with marinara sauce and mozzarella.
• Accompany with roasted vegetables like asparagus or broccoli to complement the crispy Parmesan crust.
• For a low-carb option, serve over zucchini noodles or a bed of cauliflower rice.
• Elevate the dish for guests by plating with a drizzle of balsamic glaze and fresh basil garnish.

This Parmesan Crusted Chicken is versatile enough for weeknight dinners yet elegant for special occasions—just adjust your sides and presentation to suit the moment.

Common Mistakes to Avoid

• Mistake: Using pre-shredded Parmesan from a bag. Fix: Freshly grate a block of Parmigiano-Reggiano for superior flavor and a crispier crust.
• Mistake: Not pressing the coating firmly onto the chicken. Fix: Apply firm, even pressure to help the crust adhere and prevent it from falling off during cooking.
• Mistake: Overcrowding the skillet. Fix: Cook in batches to ensure the chicken browns properly and doesn’t steam, which makes the coating soggy.
• Mistake: Cooking with oil that isn’t hot enough. Fix: Heat oil until it shimmers before adding the chicken to achieve a golden, crispy sear immediately.
• Mistake: Using chicken breasts that are too thick. Fix: Pound the chicken to an even ½-inch thickness for uniform cooking and a perfect crust-to-meat ratio.
• Mistake: Skipping the flour dredge before the egg wash. Fix: The initial flour layer is crucial for the egg to stick, creating a stable base for the Parmesan crust.
• Mistake: Flipping the chicken too early. Fix: Let it cook undisturbed for 3-4 minutes until the crust is golden and releases easily from the pan.
• Mistake: Adding salt directly to the breadcrumb mixture. Fix: Season the chicken directly to avoid drawing moisture into the coating, which can make it gummy.
• Mistake: Not letting the coated chicken rest before frying. Fix: Let it sit for 5-10 minutes to allow the coating to set, which prevents it from sloughing off.
• Mistake: Baking immediately after pan-searing without a rack. Fix: Place the seared chicken on a wire rack over a baking sheet to keep the bottom crust crisp while it finishes cooking.

Storing Tips

• Fridge: Store leftover Parmesan Crusted Chicken in an airtight container for up to 3–4 days. Ensure it cools to room temperature before refrigerating.
• Freezer: Wrap individual pieces tightly in foil or plastic, then place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: For best crispiness, reheat in an oven or toaster oven at 375°F (190°C) for 10–15 minutes, until the internal temperature reaches 165°F (74°C). Avoid microwaving to keep the crust crispy.

Always use a food thermometer to confirm your Parmesan Crusted Chicken reaches 165°F (74°C) when reheating for food safety.

Conclusion

This easy Parmesan Crusted Chicken is a crispy, cheesy dinner winner. For more cheesy Italian favorites, try our Classic Lasagna Recipe or Tuscan Creamy Spinach Ravioli Recipe. We hope you love this recipe—please leave a comment with your results and subscribe for more delicious updates!

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FAQs

Can I use pre-grated Parmesan cheese for this Parmesan Crusted Chicken?

We recommend freshly grated Parmesan for the best flavor and texture. Pre-grated cheese often contains anti-caking agents that can prevent a proper crust from forming on your Parmesan Crusted Chicken.

How do I get the crust to stick to the chicken without falling off?

Pat the chicken breasts completely dry before coating. Press the Parmesan mixture firmly onto the chicken to help it adhere during cooking, creating a perfect crust.

Can I bake Parmesan Crusted Chicken instead of pan-frying it?

Yes, you can bake it at 400°F (200°C) for about 20-25 minutes. For a crispier finish, you can broil it for the last 1-2 minutes, but watch it closely to prevent burning.