Parmesan Crusted Chicken is simple yet so very impressive! Tender, juicy chicken breasts are coated in the best parmesan crust and pan seared to perfection. Easy to make in less than 30 minutes and so satisfying!
If you have any more chicken breasts in the fridge, use them to make One Pan Tuscan Orzo with Chicken, Hawaiian Chicken or Baked Monterey Chicken.
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Parmesan crusted chicken is just as delicious as it sounds. If you love the idea of perfectly cooked chicken breasts coated in a crisp parmesan coating, then good news! This is just the recipe for you.
It’s easy, cheesy, and so versatile when it comes to plating. There are a ton of different side dishes that pair well with this easy parmesan chicken recipe, like these Cheesy Make Ahead Mashed Potatoes, Broccoli Casserole or simple Roasted Potatoes and Carrots!
Scroll down for more serving suggestions to check out some of my favorites.
Oh, and the very best part? You’ll have this entree on the table in less than thirty minutes. That’s a huge win in my house, especially on crazy busy weeknights when everyone’s hungry!
Why we love this Parmesan Crusted Chicken:
- 30 minutes: Simple and satisfying!
- Simple ingredients: You might already have everything you need in your pantry right now. Your shopping list will be short if you do need to go to the store!
- Versatile: You can pair this chicken with a number of various side dishes. Or, chop it up and toss in in a wrap or on top of a salad or in a wrap. There are so many ways to get creative!
Parmesan Crusted Chicken Ingredients Needed:
- Chicken Breasts – I like to use 4 chicken breasts for this recipe. If yours are on the larger side, butterfly them so they’re not quite as thick.
- Eggs – These act as a binder for the other ingredients.
- Breadcrumbs – I love the crunch that breadcrumbs create! I use regular bread crumbs rather than Panko for a full coverage coating.
- Parmesan – Freshly grated right off the block is preferred for the best flavor and consistency.
- Flour – All-purpose flour helps give more substance to the coating.
- Seasonings – You’ll need paprika, Italian seasoning, salt and pepper.
How to Make Parmesan Crusted Chicken
This easy recipe has become a weeknight staple with my family! Scroll to the bottom of this page to find the recipe card with more detailed info.
- Pound the chicken so the breasts are all about the same thickness.
- Prepare your dredging stations. One bowl with seasoned flour, another with whisked eggs, and a third with breadcrumbs and parmesan.
- Dip the chicken breasts first in flour.
- Then, coat them with the whisked eggs.
- Coat the chicken breast in the parmesan/breadcrumb mixture.
- Cook the coated chicken breasts in a pan over medium heat for 4-5 minutes per side or until fully cooked (always use a meat thermometer to check!)
How to Store Parmesan Crusted Chicken
Let your chicken cool off prior to storing! Once cooled, you can keep leftover parmesan crusted chicken in an airtight container in the fridge for 3-4 days.
I recommend storing on paper towel to keep it from getting soggy, then reheating back in the pan, oven or in your air fryer.
Can I freeze parmesan crusted chicken?
Yes! You can easily freeze this recipe before or after cooking.
To freeze before cooking, finish coating the chicken breasts and flash freeze for 1-2 hours on a sheet pan before freezing in a zip-top freezer bag. You can cook them right from frozen like you would other frozen, breaded chicken. Keep in mind that the air fryer or oven is best!
To freeze cooked chicken, first let it cool to room temperature. Then, flash freeze on a baking sheet for 1-2 hours or until firm. Place the chicken in a zip-top freezer bag and keep stored for up to 3 months. Reheat in the oven or air fryer.
Serving suggestions:
There are a TON of different side dishes to try with this chicken entree! Here are just a few of my favorites:
- Baked Cheese Risotto — I love the creamy and crunchy combo!
- Cheesy Baked Asparagus
- Instant Pot Mashed Potatoes — a classic pair!
- Roasted Green Beans
More Chicken Recipes You’ll Love
Winner winner, chicken dinner! Here are some of our favorite chicken dinner recipes:
- Baked Chicken Drumsticks — inexpensive and full of flavor!
- Boneless Air Fryer Chicken Thighs — SO juicy!
- Spinach Stuffed Chicken Breast — perfect for date night 😉
- Creamy Garlic Chicken — I could eat that sauce with a spoon!
Parmesan Crusted Chicken Recipe
written by Ashley Fehr
Ingredients
- 4 small boneless skinless chicken breasts (or 2 large, butterflied and split)
- ½ cup all purpose flour 65 grams
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- 2 large eggs
- ½ cup seasoned dry bread crumbs (60 grams)
- ½ cup finely shredded Parmesan cheese (40 grams)
- 2 tablespoons canola oil
Instructions
- Place chicken breasts on a large cutting board and cover with plastic wrap. Use a rolling pin or heavy pan to pound the thicker end of the chicken breasts until they are an even size from one end to the other (about ¼-⅓ inch)
- Gather 3 shallow dishes to bread your chicken.
- In another dish, stir together your flour, Italian seasoning, salt, paprika, and black pepper.
- In the second dish, whisk your eggs.
- In the third dish, combine your bread crumbs and ½ cup Parmesan cheese.
- Dip your chicken in the flour and shake off any excess. Coat the chicken in the egg, and then coat well in the bread crumb mixture, pressing so that it adheres well. Repeat with the remaining chicken.
- Heat a large pan over medium heat and add the oil.
- When the oil is hot, add the chicken breasts and cook for about 4 minutes per side, until golden. Flip and cook another 4-5 minutes on the other side, until golden and an internal temperature of 165 degrees F is reached.
- Remove from the pan and serve.
Notes
Nutrition Information
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Lee Dillard says
Anymore I’ve found the chicken breast halves are too large for me to eat at one sitting so I’ve used turkey scallops. If they’re too big I cut them in half. I usually omit the flour and the breadcrumbs, season the beaten egg w a fair amount of pepper, dip them in the egg and then straight grated Parmesan. I prefer to sauté them in butter and serve with lemon wedges. Yummmy! LD
Kelli says
This sounds delicious! Instead of pan frying in oil, would you think I could air fry them?
The Recipe Rebel says
Hi Kelli, you can! It would be similar to this air fryer chicken breast recipe: https://www.thereciperebel.com/air-fryer-chicken-breast/ Enjoy!