I stumbled upon this Parmesan crusted chicken recipe years ago when I was looking for a way to jazz up our weekly chicken dinner rotation. The combination of crispy, savory coating with tender, juicy chicken creates a dish that tastes like it came from a fancy Italian restaurant.
My journey with this Parmesan crusted chicken began on a rainy Sunday afternoon when my kids were complaining about “chicken again” for dinner. I remembered my grandmother’s trick of adding cheese to almost everything to make it more appealing, and decided to create a crispy, cheesy coating that would transform ordinary chicken into something special. The first time I served this, my husband took one bite and declared it better than any restaurant chicken he’d ever tasted!
What makes this recipe so special is how the Parmesan cheese forms a golden crust that seals in all the moisture, while the Italian seasonings add depth of flavor. I’ve been making it monthly ever since, tweaking little details until it reached perfection. It’s become our go-to for everything from casual family dinners to entertaining guests who always ask for the recipe.
Ready to turn ordinary chicken into a meal everyone will rave about? Let’s get cooking!
Why You’ll Love This Parmesan Chicken Masterpiece
I’ve been serving this Parmesan crusted chicken for years, and it never fails to impress even the pickiest eaters in my family. This recipe has been passed down with a few of my own tweaks that make it extra special – the perfect balance of crispy exterior and juicy interior.
- Restaurant-quality results at home: The combination of Parmesan and breadcrumbs creates that perfect golden crust you usually only get at high-end restaurants.
- Family-friendly crowd pleaser: Even my kids who claim to “hate chicken” clean their plates when I serve this – the cheesy crust wins them over every time!
- Quick enough for weeknights: Despite looking fancy, I can have this on the table in about 40 minutes from start to finish.
- Versatile for any occasion: I’ve served this for casual family dinners and dressed it up for dinner parties with more elegant sides.
- Consistently perfect results: My two-step cooking method (stovetop then oven) ensures chicken that’s golden and crispy outside, tender and juicy inside – every single time.
Sometimes the simplest recipes create the most memorable impressions. This crispy Parmesan crusted chicken is one of those dishes that makes everyone think you spent hours in the kitchen, when really, it’s surprisingly simple.
Ingredient Note List
Boneless, skinless chicken breasts: I prefer using medium-sized breasts for this recipe because they cook more evenly and stay tender throughout the cooking process.
Parmesan cheese: I always recommend using freshly grated Parmesan rather than pre-packaged – the flavor is noticeably more intense and it creates a much crispier crust on the chicken.
Breadcrumbs: In my kitchen, I like using Panko breadcrumbs for extra crunch, but regular breadcrumbs work beautifully too if that’s what you have on hand.
Garlic powder: This adds a wonderful depth of flavor to the Parmesan crust without the risk of burning that comes with fresh garlic.
Italian seasoning: I’ve found this herb blend adds the perfect balance of flavors to complement the Parmesan crusted chicken without overwhelming it.
Eggs: These act as the glue that helps all those delicious breadcrumbs and cheese stick to the chicken – I’ve learned that adding a bit of milk creates an even better adhesive.
All-purpose flour: The first layer of the breading station, flour helps the egg mixture stick evenly to the chicken, which then helps the breadcrumb mixture adhere better.
Olive oil: I prefer olive oil for its flavor, but any cooking oil with a high smoke point works well for getting that perfect golden sear on your Parmesan crusted chicken.
How to Cook Parmesan Crusted Chicken
Step 1. I always start by pounding the chicken breasts to an even thickness between two pieces of plastic wrap. My grandmother taught me this trick years ago – it ensures the chicken cooks evenly and makes for the most tender results.
Step 2. For my breading station, I’ve found that setting up three shallow dishes in a row makes the process so much more efficient. I place flour in the first dish, whisk eggs and milk in the second, and mix Parmesan, breadcrumbs, and seasonings in the third.
Step 3. I’ve learned through many trials that the order of breading is crucial – first dredge the chicken in flour (shaking off excess), then dip in egg mixture, and finally coat thoroughly in the Parmesan breadcrumb mixture, pressing gently to help it adhere.
Step 4. My husband prefers when I take the time to heat the oil properly before adding the chicken – a hot pan is the secret to that gorgeous golden crust. I wait until the oil shimmers slightly before adding the breaded chicken breasts.
Step 5. I usually sear each side for exactly 3-4 minutes until golden brown. After years of making this, I’ve found this timing creates the perfect outer crust while sealing in all the juices.
Step 6. My family has learned to be patient during the oven step – transferring the seared chicken to a 400°F oven for 15-20 minutes is what ensures it’s perfectly cooked through while maintaining that crispy exterior.
Step 7. I always let the Parmesan crusted chicken rest for about 5 minutes after taking it out of the oven. My mother always said this step was non-negotiable, and she was right – it allows the juices to redistribute throughout the meat.
How to Store & Reheat
In my experience, this Parmesan crusted chicken stays remarkably crispy when stored properly. I place completely cooled leftovers in an airtight container with paper towels between layers to absorb excess moisture, then refrigerate for up to 3 days.
For freezing, I’ve found it’s best to freeze the chicken pieces individually on a baking sheet first, then transfer them to a freezer bag once solid. This prevents them from sticking together and allows you to grab just what you need. They’ll keep well in the freezer for up to 2 months.
When it comes to reheating, I always recommend using the oven rather than the microwave to maintain that crispy exterior. I place the chicken on a wire rack over a baking sheet and heat at 350°F for about 10-15 minutes. My neighbor once told me adding a light spritz of olive oil before reheating helps restore that fresh-made crunch, and she was absolutely right!
What to Serve with Parmesan Crusted Chicken
Roasted Garlic Mashed Potatoes: The creamy, buttery texture of homemade mashed potatoes creates the perfect contrast to the crispy chicken. I’ve found that adding roasted garlic to the potatoes complements the Parmesan flavors beautifully.
Lemon Butter Asparagus: My family loves when I pair this chicken with bright, tender-crisp asparagus. The slight acidity from the lemon cuts through the richness of the Parmesan crust and brings a fresh element to the plate.
Classic Caesar Salad: There’s something magical about the combination of Parmesan crusted chicken and a crisp Caesar salad. I often slice the chicken and serve it right on top of the salad for a complete meal.
Garlic Butter Pasta: On busy weeknights, I toss some angel hair pasta with garlic butter and fresh herbs for a simple side that soaks up any chicken juices on the plate. My kids always ask for seconds of this combination!
Roasted Cherry Tomatoes: When tomatoes are in season, I roast cherry tomatoes until they burst, creating a sweet-savory side that brings a pop of color and acidity that balances the richness of the Parmesan crusted chicken perfectly.
FAQs
How do I know when the chicken is cooked through?
I always use an instant-read thermometer to check that the internal temperature has reached 165°F – it’s the most reliable way to ensure perfectly cooked chicken.
Can I use chicken thighs instead of breasts?
Absolutely! I’ve made this with thighs many times and they turn out deliciously juicy, though they may need a few extra minutes in the oven.
Why did my breading fall off during cooking?
In my experience, this happens when the oil isn’t hot enough before adding the chicken or when the breading isn’t pressed firmly onto the meat.
Can I make this gluten-free?
I’ve successfully used gluten-free breadcrumbs and a one-to-one gluten-free flour substitute with almost identical results to the original recipe.
Is there a way to make this healthier?
I sometimes use an air fryer instead of pan-searing and baking – spray both sides with olive oil spray and cook at 375°F for about 12-15 minutes, flipping halfway through.
Can I prep this ahead of time?
I’ve found you can bread the chicken up to 3 hours ahead and refrigerate it uncovered (for crispier results) until you’re ready to cook.
Parmesan Crusted Chicken
Equipment
- oven
- skillet
- Plastic wrap
- Shallow dishes
Ingredients
- 4 pieces Boneless, skinless chicken breasts Provides the main protein for the dish.
- 1 cup Grated Parmesan cheese Adds a rich, cheesy flavor and crispy texture.
- 1 cup Breadcrumbs Provides the crunchy coating.
- 1 teaspoon Garlic powder Enhances flavor.
- 1 teaspoon Onion powder Adds depth to the flavor.
- 1 teaspoon Italian seasoning Brings a blend of herbs to the dish.
- to taste Salt Enhances overall flavor.
- to taste Pepper Adds a bit of spice.
- 2 large Eggs Used for binding the breadcrumbs.
- 1/4 cup Milk Adds moisture to the egg mixture.
- 1/4 cup All-purpose flour Used for dredging the chicken.
- 2 tablespoons Olive oil For cooking the chicken.
- to taste Fresh parsley, chopped For garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- Place each chicken breast between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch.
- In a shallow dish, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- In another bowl, whisk together the eggs and milk until well combined.
- Place the flour in a separate shallow dish.
- Take each chicken breast and first coat it in flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, coat the chicken in the Parmesan breadcrumb mixture, pressing gently to adhere.
- In a large oven-safe skillet, heat the olive oil over medium-high heat.
- Once the oil is hot, add the breaded chicken breasts to the skillet. Cook for about 3-4 minutes on each side until golden brown.
- Once browned, transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove the chicken from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.
