This Parmesan Crusted Chicken is a simple and delicious recipe to add to your chicken repertoire! In this easy chicken recipe, thin chicken breasts are are coated in Parmesan, egg, and bread crumbs, and pan fried until crispy! Kids love it and so do the adults.
Parmesan Crusted Chicken pairs up very well with pasta, cooked spinach or roasted vegetables. It’s a perfectly easy chicken recipe for a quick week night dinner. So delicious and simple!
To make this Parmesan Crusted Chicken, you will need:
Chicken that is thin, or make sure to butterfly it or flatten by pounding with a meat tenderizer.
Parmesan cheese (grated or shredded)
Italian Seasoning and salt
2 bowls: one for eggs, the other for the flour mixture.
What cheese to use for Parmesan Crusted Chicken
The finer your Parmesan cheese is shredded or grated, the better.
I used store bought shredded Parmesan cheese that was available on the shelf that day, but the best bet is to use the fine shredded cheese or grated cheese. You can even shred your own, especially if you happen to own one of those lemon zesters at home – you can use that to get a nice fine shredded texture from your Parmesan cheese block:
Thinner texture of the Parmesan cheese will also help it stick and stay on the chicken better.
Pan fry or bake this Parmesan Crusted Chicken!
These Parmesan crusted chicken breasts are pan fried on the stove top, but can they be baked? Yes. Simply bake at 350 for 35-40 minutes on a baking sheet or in a baking dish.
When I make this Parmesan Crusted Chicken I usually add dried Italian seasoning, which is a mixture of basil, thyme and oregano, to the dipping mixture. However, when I have fresh herbs available, such as rosemary or thyme – I often use them instead or along with the Italian seasoning.
To get started on your Parmesan Crusted Chicken, prepare two bowls. One is for the eggs, and the other – for the breading mixture. Whisk the eggs slightly.
Start working between the two bowls: Dip the chicken breasts in the bowl with the flour-Parmesan mixture first. Shake off the excess, then dip into the egg bowl, shake off the excess once again and dip into the flour mixture the second time, shake off the excess again to prevent the breading from falling off later.
Place the coated chicken onto a plate while coating the rest; do not stack too much. If you have clumping, it’s OK.
This juicy and easy chicken recipe is ready in 10 minutes with only 15 minutes of hands-on prep time! Since it takes less than half an hour to prepare it from start to finish, it is a great option for a weeknight dinner. And I usually make this chicken with pasta, salad or cooked vegetables, such as spinach or broccoli. If using this Parmesan crusted chicken in a salad, make sure to cut it in slices.
Recommendations on how to reheat Parmesan Crusted Chicken
I recommend eating this chicken fresh out of the skillet, but if you have leftovers or making it ahead, heat it up in the oven or toaster oven to get the coating crispy once again. I wouldn’t suggest microwaving it – it will put too much moisture and the coating won’t be so crispy any more.
I love having a salad with this Parmesan Crusted Chicken. You can slice it up and serve it along this healthy salad Cranberry, Spinach and Walnut Salad in Honey Mustard Vinaigrette, or this warm salad: Warm Quinoa and Brussels Sprout Salad.
You can also serve Parmesan Crusted Chicken with pasta: Creamy Pasta in White Wine Parmesan Sauce.
This Parmesan Crusted Chicken is a simple and delicious recipe to add to your chicken repertoire! Thin chicken breasts are are coated in Parmesan, egg, and bread crumbs, and pan fried until crispy! Kids love it and so do the adults.
- ½ cup Parmesan cheese (grated or shredded)
- 1 cup bread crumbs
- 1/3 cup flour
- 2 eggs
- ½ tsp salt
- 2 tsp Italian Seasoning
- 1.5 lb chicken breasts thin (4 to 5 pieces)
- 2 tbsp olive oil for cooking chicken
TO MAKE BREADING MIXTURE: In a shallow dish mix ½ cup Parmesan cheese, 1 cup bread crumbs, 1/3 cup flour, ½ tsp salt and 2 tsp Italian Seasoning and set aside. Add 2 eggs into another dish or a bowl and whisk them until mixed.
MAKE SURE TO USE THIN CHICKEN BREASTS: If your chicken breasts are not thin, butterfly them, or flatten them by pounding with a meat tenderizer. The thinner the chicken breasts the better.
DIPPING CHICKEN INTO THE BATTER: Take a chicken and dip in breading mixture first, then into the egg bowl, then back into the breading mixture. Shake off the excess each time to prevent the breading from falling off later. I went from one bowl to the other until I liked how much stuff I had on the chicken. Repeat with each chicken breast and set them aside on a plate.
PAN FRYING CHICKEN: Heat olive oil on medium high in the stainless steel skillet and cook on medium high for 3 to 4 minutes on each side (total of 6-8 minutes) – just set the timer and flip when it beeps. Check to make sure the chicken is fully cooked an not pink. If not, lower the heat and cook for a couple more minutes.