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This Parmesan Crusted Chicken is pan-fried until golden and crispy on the outside while remaining tender and juicy inside. The chicken breasts are sliced into thin cutlets, coated with Parmesan and panko breadcrumbs, and cooked in a skillet for an easy dinner.
The crisp coating adds plenty of flavor without requiring a complicated list of ingredients. Serve the chicken with garlic butter pasta, balsamic glazed Brussels sprouts, or mashed red potatoes.
Crispy-coated chicken breasts
I’ve been cooking these Parmesan-crusted chicken breasts regularly along with my chicken cutlets. They’re easy to make ahead and keep in the refrigerator for quick meals throughout the week.
One of my favorite ways to use them is for lunch. I slice a cold or reheated piece and add it to a salad for extra flavor, crunch, and protein.
Key ingredients
- Chicken breasts: Slice each breast in half horizontally to make four thin cutlets.
- Flour: Helps the egg adhere to the chicken.
- Eggs: Bind the crispy coating to the chicken.
- Panko breadcrumbs: Create a light, crunchy coating.
- Parmesan cheese: Use finely grated Parmesan so it blends evenly with the breadcrumbs. Seasonings: Garlic powder, onion powder, salt, and pepper add flavor throughout the coating.
- Olive oil: Used to pan-fry the chicken until golden and crisp.
- Flaky salt: Optional, but adds a final touch of seasoning after cooking.
Step-by-step directions
- Set up the breading station. Add eggs to one bowl, flour to another, and the breadcrumbs, Parmesan, and seasoning to the third bowl.
- Working with one cutlet at a time, dip the cutlet first into the flour. Shake off any excess flour.
- Then place the floured chicken cutlet into the eggs.
- Then place the chicken into the bowl with the breadcrumbs. Press firmly into the breadcrumbs, making certain the chicken is well coated.
- Place chicken on a single layer on a plate and continue with remaining pieces.
- Place 2 tablespoons of oil into a large heavy-duty pan over medium-high heat. When the oil is hot, but not smoking, add the chicken.
- You might need to work in batches, so you don't overcrowd the pan.
- Cook for 4-5 minutes until golden and flip. Continue cooking until the 2nd side is golden and the chicken is fully cooked through (165°F).
- If cooking in batches, place the first batch on a cookie sheet lined with a baking rack and place in a 250°F oven to keep warm.
- Add more oil to the pan and repeat with the remaining chicken.
- Serve hot with a sprinkle of flaky sea salt (optional).
Recipe tips
- Cut the chicken into evenly sized cutlets so they cook at the same rate.
- Pat the chicken dry before breading to help the coating adhere.
- Use finely grated Parmesan so it mixes evenly with the panko breadcrumbs.
- Press the breadcrumb mixture firmly onto both sides of the chicken.
- Make certain the oil is hot before adding the chicken. If it isn’t hot enough, the coating may absorb excess oil.
- Avoid moving the chicken while the first side cooks. Allow the coating to become golden before flipping.
- Add the remaining oil between batches and let it heat before adding more chicken.
- Check the temperature at the thickest part of each cutlet. The chicken is done when it reaches 165°F.
- For meal prep, let the chicken cool before refrigerating so condensation doesn’t soften the coating.
More easy chicken recipes
For more easy chicken recipes, try my Honey Dijon Chicken, Apricot Chicken, or Creamy Tuscan Chicken. My Baked Chicken Nuggets are another family-friendly option made with a crispy panko coating.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious chicken recipes!
Parmesan Crusted Chicken
Ingredients
- 2 chicken breasts (cut in half horizontally)
- ½ cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 tablespoons olive oil
- ¼ teaspoon flaky salt (optional)
Instructions
- Slice chicken breasts horizontally in half so you have two thin cutlets from each breast. Pat dry with a paper towel.2 chicken breasts
- Set up the breading station. Add eggs to one bowl, flour to another, and the breadcrumbs, Parmesan, and seasoning to the third bowl.½ cup flour, 2 eggs, 1 cup panko breadcrumbs, ¼ cup grated Parmesan, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon pepper
- Working with one cutlet at a time, dip the cutlet first into the flour. Shake off any excess flour.
- Then place the floured chicken cutlet into the eggs.
- Then place the chicken into the bowl with the breadcrumbs. Press firmly into the breadcrumbs, making certain the chicken is well coated. Place chicken on a single layer on a plate and continue with remaining pieces.
- Add 2 tablespoons of oil to a large, heavy-duty skillet over medium-high heat. Once the oil is hot but not smoking, add the chicken in a single layer. Cook in batches if needed to avoid overcrowding the pan.4 tablespoons olive oil
- Cook for 4-5 minutes until golden and flip. Continue cooking until the 2nd side is golden and the chicken is fully cooked through (165°F).
- If cooking in batches, place the first batch on a cookie sheet lined with a wire baking rack and place in a 250°F oven to keep warm. Add more oil to the pan and repeat with the remaining chicken.
- Serve hot with a sprinkle of flaky sea salt (optional).¼ teaspoon flaky salt
Notes
- Cut the chicken into evenly sized cutlets so they cook at the same rate.
- Pat the chicken dry before breading to help the coating adhere.
- Use finely grated Parmesan so it mixes evenly with the panko breadcrumbs.
- Press the breadcrumb mixture firmly onto both sides of the chicken.
- Make certain the oil is hot before adding the chicken. If it isn’t hot enough, the coating may absorb excess oil.
- Avoid moving the chicken while the first side cooks. Allow the coating to become golden before flipping.
- Add the remaining oil between batches and let it heat before adding more chicken.
- Check the temperature at the thickest part of each cutlet. The chicken is done when it reaches 165°F.
- For meal prep, let the chicken cool before refrigerating so condensation doesn’t soften the coating.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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