Parmesan Crusted Chicken

This Parmesan Crusted Chicken is a true comfort food favorite, featuring juicy, tender chicken breasts coated in a crispy, golden parmesan-panko crust. It’s easy enough for busy weeknights and ready in just 30 minutes!

If you love this recipe, try my Chicken Milanese or Boursin Stuffed Chicken Breast for more simple, delicious chicken dinners.

![Crispy parmesan crusted chicken on a plate with Fettuccine Alfredo and broccolini]

Why You’ll Love This Recipe

If you’ve ever made my Chicken Parmesan, you know how amazing crispy breaded chicken is—even without the marinara and cheese topping! Learning how to properly bread chicken is a great kitchen skill that’ll help you whip up restaurant-quality meals at home with just a handful of ingredients.

This recipe gives you tender, juicy chicken with an irresistible crunchy coating, perfect for kids and adults alike. Think of it as a fancier version of your favorite chicken tenders—grown-up, but still totally comforting!

Ingredients You’ll Need

Chicken Breasts – Sliced into thinner cutlets for faster, more even cooking
Garlic Powder – Adds an extra layer of savory flavor
Flour – For dredging and helping the breading stick
Eggs – Binds the breading to the chicken
Panko Breadcrumbs – For that ultra-crispy texture
Parmesan Cheese – Freshly grated is best for maximum flavor
Italian Seasoning – For a hint of herby goodness
Olive Oil – Used for pan-frying to crispy perfection

Pro Tip:

Use panko breadcrumbs for extra crunch! If you can find seasoned panko, you can skip adding extra Italian seasoning.

Breading Tips for Perfect Crispy Chicken

Dry your chicken: Patting the chicken dry helps the coating stick better.
Coat evenly: Shake off any excess at each step—flour, egg, and breadcrumb mixture.
Don’t overcrowd the pan: Fry two cutlets at a time for best browning.
Resist flipping too soon: Let the chicken get a golden crust before turning it over.

How to Make Parmesan Crusted Chicken

Prep the chicken:
Preheat your oven to 400°F and position the rack in the top third. Slice each chicken breast in half lengthwise to create four thinner cutlets. Season with garlic powder, salt, and pepper.
Set up the dredging station:
Place flour in one bowl, beaten eggs in a second, and a mix of panko, parmesan, and Italian seasoning in a third.
Bread the chicken:
Dredge each piece in flour, dip into the egg wash, and then coat in the breadcrumb mixture, gently pressing to adhere.
Pan-fry:
Heat olive oil in an oven-proof skillet over medium heat. Fry two pieces of chicken at a time for about 2–3 minutes per side until golden brown. Repeat with the remaining chicken.
Finish in the oven:
Arrange all four cutlets in the skillet (a little overlap is fine) and bake for about 5 minutes, or until the internal temperature reaches 165°F.

What to Serve with Parmesan Crusted Chicken

Pasta: Pair it with Fettuccine Alfredo or Garlic Butter Pasta.
Veggies: Roasted Broccolini or simple sautéed greens are perfect.
Salad: Freshen up the plate with a crisp green salad and Olive Garden-style dressing.

Storing and Reheating

Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Reheating: To keep them crispy, reheat in the air fryer at 350°F for a few minutes per side. Alternatively, warm gently in a skillet.

Note: Freezing is not recommended, as the breading will soften.

Tools You’ll Find Helpful

Tongs: Make flipping chicken easier.
Oven-proof skillet: Like a cast iron or enameled skillet. (If you don’t have one, transfer the chicken to a baking dish for the oven step.)
Instant-read thermometer: Quickly check if your chicken is cooked through.

More Chicken Recipes to Try

Santa Fe Chicken Skillet
Cheesy Mozzarella Chicken Bake
Lemon Parmesan Chicken Alfredo
Creamy Garlic Parmesan Chicken
Creamy Southwest Chicken