If you’re craving juicy, tender chicken wrapped in a gloriously crisp and cheesy crust, look no further than this Parmesan Crusted Chicken. It’s the kind of dish that instantly wins hearts — perfectly golden on the outside, incredibly moist within, and easy enough for any busy night. Whether you’re new to cooking or hunting for a tried-and-true favorite, this recipe is bound to upgrade your mealtime routine and become a repeat request at your table.
Ingredients You’ll Need
Let’s talk ingredients! Every item in this lineup plays a crucial role, from building big flavors to delivering that irresistible crunch. Simple as they are, these staples transform chicken into a dinner-worthy centerpiece you’ll crave again and again.
- Chicken Breasts: Boneless and skinless, these are perfect for soaking up all the flavor and ensuring a juicy bite every time.
- Parmesan Cheese: Freshly grated is best — it melts beautifully and infuses every bite with savory, nutty richness.
- Breadcrumbs (Italian or Panko): These create the ultra-crispy coating that makes Parmesan Crusted Chicken so irresistible.
- Garlic Powder: Adds a subtle yet punchy flavor that brightens the dish.
- Italian Seasoning: A fragrant blend that brings classic herb notes and depth.
- Salt: Just enough to highlight all the savory components and let the flavors shine.
- Black Pepper: A touch for warmth and gentle heat.
- Egg: Acts as the glue that helps your crispy layer stick to the chicken.
- Milk: Loosens the egg mixture for smooth, even coating.
- Olive Oil: For pan-searing, which starts the crust off with gorgeous color and crunch.
- Fresh Parsley (optional): A sprinkle for brightness and a pop of color to finish things off.
- Lemon Wedges (optional): Squeezed at the table for zippy freshness that cuts through the richness.
How to Make Parmesan Crusted Chicken
Step 1: Prep Your Workspace
Begin by preheating your oven to 400°F (200°C), then lining a baking sheet with parchment paper. This step means easy cleanup and nothing sticks, so your Parmesan Crusted Chicken slides off effortlessly when it’s done.
Step 2: Pound the Chicken
Using a meat mallet or rolling pin, pound out the chicken breasts to an even thickness. This not only helps the chicken cook more quickly, but it ensures perfectly even results — no dry or undercooked spots here!
Step 3: Mix the Dredging Stations
In one shallow bowl, whisk together the egg and milk. In another, combine Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. Laying these out makes the assembly line easy and organized.
Step 4: Coat the Chicken
Dip each chicken breast first in the egg mixture, then press both sides thoroughly into the crumb mixture. Press gently, so the coating really sticks — this guarantees that signature crunch with every bite of Parmesan Crusted Chicken.
Step 5: Sear for Golden Perfection
Heat olive oil in a large skillet over medium-high. Sear each chicken breast for 2 to 3 minutes per side—just until the coating is beautifully golden (don’t cook it through yet; that’ll happen in the oven). This step helps lock in flavor and ensures maximum crunch.
Step 6: Bake and Finish
Transfer your chicken to the prepared baking sheet. Bake for 12 to 15 minutes until cooked through and the internal temperature reaches 165°F (74°C). As the enticing aroma fills your kitchen, you’ll know dinner’s almost ready!
How to Serve Parmesan Crusted Chicken
Garnishes
Finish your Parmesan Crusted Chicken with a generous sprinkle of fresh chopped parsley to add color and a fragrant herbal contrast. For a final flourish, bring lemon wedges to the table so everyone can squeeze a little tangy brightness onto their chicken, elevating each bite.
Side Dishes
This chicken is ultra-versatile. Pair it with a crisp, green salad tossed in a zesty vinaigrette, piled alongside buttery noodles, or served atop garlicky roasted vegetables. If you want a comforting classic, serve it with a side of creamy mashed potatoes or fluffy rice pilaf — the crunchy chicken absolutely sings with all of them.
Creative Ways to Present
Try slicing your Parmesan Crusted Chicken and laying it over a bed of arugula with cherry tomatoes and shaved parmesan for a hearty salad. Or, nestle it onto a toasted brioche bun with lettuce and aioli for a next-level chicken sandwich. For a showstopper dinner, serve it atop pasta with a drizzle of light tomato sauce.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The crust might lose a bit of its initial crispness, but the flavor only gets better!
Freezing
You can freeze fully cooked Parmesan Crusted Chicken in a single layer on a baking sheet, then transfer to a freezer-safe bag or container once solid. They’ll keep for up to 2 months and are perfect for quick lunches or future dinners.
Reheating
To restore some crispiness, reheat your chicken in a 375°F (190°C) oven for about 10 minutes, or until heated through. Avoid microwaving if possible — it will warm the chicken but soften the crust.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are wonderfully juicy and work just as well. You might need to adjust the cooking time slightly since thighs are often thinner or smaller than breasts.
What’s the best way to get the coating to stick?
Make sure to press the chicken well into the breadcrumb and Parmesan mixture, and don’t skip the egg wash — that combination is key for keeping everything snugly in place as the crust crisps up.
Can I make Parmesan Crusted Chicken gluten-free?
Yes! Just substitute your favorite gluten-free breadcrumbs. Everything else in the recipe is naturally gluten-free, so you won’t miss out on any flavor or crunch.
Is there a substitute for Parmesan cheese?
If you can’t use Parmesan, try Pecorino Romano for a similar salty, nutty flavor. Grated Asiago is another tasty alternative, though each cheese will add its own unique character to the crust.
How do I know when the chicken is done?
Use a meat thermometer for best results — you want an internal temperature of 165°F (74°C). The crust should be deep golden, and the juices should run clear when you cut into the thickest part.
Final Thoughts
Once you experience the golden crust and juicy inside of this Parmesan Crusted Chicken, it’s sure to become a staple in your kitchen. Whether you’re cooking for loved ones or treating yourself to a weeknight upgrade, don’t be surprised when everyone asks for seconds — or the recipe! Give it a try and share your own delicious twists.
Print
Parmesan Crusted Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking, Pan-Frying
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Parmesan Crusted Chicken recipe is a delicious and easy way to elevate a simple chicken breast into a flavorful and crispy dish. Coated with a savory Parmesan and breadcrumb mixture, this chicken is perfect for a quick weeknight dinner or a special weekend meal.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (Italian or panko)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons milk
- 2 tablespoons olive oil
For Garnish (optional):
- Fresh parsley
- Lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pound the chicken: Pound the chicken breasts to an even thickness for quicker, even cooking.
- Prepare coating: In one shallow bowl, whisk together the egg and milk. In another shallow bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.
- Coat the chicken: Dip each chicken breast into the egg mixture, then coat fully in the Parmesan breadcrumb mixture, pressing gently so the coating sticks.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until golden brown.
- Bake: Transfer the chicken to the prepared baking sheet and bake for 12 to 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Serve: Garnish with chopped parsley and serve with lemon wedges if desired.
Notes
- For extra crispiness, use panko breadcrumbs.
- You can also add a pinch of paprika or cayenne pepper for a little heat.
- This recipe pairs well with a side salad, roasted vegetables, or pasta.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 150 mg
