Parmesan Crusted Chicken

Make this crispy Parmesan Crusted Chicken for an easy and delicious weeknight dinner! With golden panko breadcrumbs, freshly grated Parmesan, and a perfect blend of Italian seasoning, this recipe delivers juicy chicken with a crunchy coating. Serve with your favorite sides for a quick and flavorful meal. Ready in under 30 minutes, it’s perfect for busy families looking for a satisfying meal.

The Best Parmesan Crusted Chicken

Discover the ultimate recipe for crispy, golden Parmesan Crusted Chicken that’s full of flavor. With tender chicken cutlets coated in Parmesan and panko breadcrumbs, this dish is perfect for a quick weeknight dinner or an elegant meal. Serve it with your favorite sides for a crowd-pleasing hit.

How to Make Parmesan Crusted Chicken

Follow these simple steps to prepare perfectly crispy Parmesan Crusted Chicken every time:

1. Set up your breading stations with flour, beaten eggs, and a mix of panko, Parmesan, and seasoning.
2. Coat the chicken in flour, dip it in the egg, and press into the panko mixture.
3. Cook in a skillet with vegetable oil and butter until golden brown and cooked through.

Recipe Tips

• For even cooking, cut thick chicken breasts in half or pound them to ½ inch thickness.
• Use freshly grated Parmesan for the best flavor and texture.
• Panko breadcrumbs add extra crispiness, but you can substitute with regular breadcrumbs if needed.
• Let the chicken rest before serving to keep it juicy and tender.

How to Air Fry Parmesan Crusted Chicken

For a healthier version, you can air fry Parmesan Crusted Chicken:

1. Preheat the air fryer to 400°F.
2. Prepare the chicken as usual, coating it in the panko-Parmesan mixture.
3. Lightly spray the chicken with cooking oil and place it in the air fryer basket.
4. Cook for 10-12 minutes, flipping halfway through, until the chicken is crispy and reaches 165°F internally.

How to Bake Parmesan Crusted Chicken

To bake your Parmesan Crusted Chicken:

1. Preheat your oven to 400°F.
2. Line a baking sheet with parchment paper or lightly grease it.
3. Place the breaded chicken on the sheet and lightly spray with oil.
4. Bake for 18-20 minutes, flipping halfway, until golden brown and fully cooked (165°F internally).

Store and Reheat

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: For longer storage, freeze the chicken for up to 2 months. Reheat directly from frozen in a 425°F oven for 15-18 minutes.
• Reheat: Reheat refrigerated chicken in a preheated oven at 375°F for 10-12 minutes, or until heated through and crispy again.

 Parmesan Crusted Chicken

Recipe by 50Krecipes

0.0 from 0 votes

Course: MainCuisine: Italian

Servings

4

servings

Prep time

15

minutes

Cooking time

6

minutes

Make this crispy Parmesan Crusted Chicken for an easy and delicious weeknight dinner! With golden panko breadcrumbs, freshly grated Parmesan, and a perfect blend of Italian seasoning, this recipe delivers juicy chicken with a crunchy coating. Serve with your favorite sides for a quick and flavorful meal. Ready in under 30 minutes, it’s perfect for busy families looking for a satisfying meal.

Ingredients

• ½ cup all-purpose flour

• 2 large eggs, beaten

• ⅔ cup panko breadcrumbs

• ⅔ cup freshly grated Parmesan cheese

• 1 teaspoon Italian seasoning

• ¼ teaspoon sea salt

• ¼ teaspoon freshly ground black pepper

• 2 boneless, skinless chicken breasts (halved lengthwise) or 4 chicken cutlets

• 2 tablespoons vegetable oil

• 1 tablespoon unsalted butter

• Fresh parsley, chopped (optional, for garnish)

Directions

• Prep the Breading Stations: Set up three shallow bowls or plates with raised edges. Place flour in the first. Beat the eggs in the second. In the third, mix together the panko breadcrumbs, grated Parmesan, Italian seasoning, salt, and pepper.
• Coat the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Next, dip the chicken into the beaten eggs, then press it into the panko-Parmesan mixture, ensuring both sides are evenly coated.
• Cook the Chicken: Heat the vegetable oil and melt the butter in a large skillet over medium heat. Place the breaded chicken breasts in the skillet and cook for about 3 minutes on each side, or until golden brown and crispy. Make sure the internal temperature of the chicken reaches 165°F for doneness.
• Rest the Chicken: Remove the chicken from the skillet and allow it to rest under a loose foil tent for 5 minutes. Garnish with fresh parsley, if desired.

Notes

• For more even cooking, halve thick chicken breasts lengthwise or pound them to about ½ inch thick.
  Using freshly grated Parmesan is key to enhancing the flavor. Avoid pre-packaged grated cheese if possible.
  While regular breadcrumbs can be substituted in a pinch, panko breadcrumbs give a superior crunch.
  Feel free to experiment with fresh herbs like rosemary, basil, or thyme. The Italian seasoning offers convenience for busy weeknights.
  When cooking, avoid moving the chicken too much—let the breading crisp up before flipping for the best texture.
  Pro-Tip: Use one hand for handling the flour and the other for the egg to prevent “breading fingers.”
  Storage:
  Refrigerate: Store leftovers in an airtight container for up to 3 days.
  Freeze: Freeze for up to 2 months. Reheat directly from frozen at 425°F for 15-18 minutes or until fully heated through.