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Parmesan Crusted Chicken – chicken breasts are halved into thin chicken cutlets, dredged in an herb seasoned parmesan and breadcrumb coating, and then pan fried in olive oil until golden brown and crispy. A easy way to prepared chicken, simple enough for a quick weeknight dinner, and fancy enough for company.
Parmesan Crusted Chicken Recipe
There is nothing quite like a crispy golden brown piece of tender chicken breast – especially when paired with the bold flavors of parmesan cheese, garlic salt, and Italian seasoning. You get tender & moist chicken surrounded by a crunchy, cheesy exterior that’s been pan fried in olive oil.
Though this recipe may require a few extra dishes for the dredging process, it is easily worth it! It’s a restaurant quality dish that any home cook can make in the comfort of their own kitchen.
Simple Ingredients For This Easy Chicken Recipe
- Boneless Skinless Chicken Breast – The chicken breasts will be pounded thin or can be cut horizontally into thinner chicken cutlet pieces. it just depends on the size of chicken pieces you want and how many servings you need. See the recipe notes for tips.
- Grated Parmesan Cheese
- Plain Breadcrumbs
- Garlic Salt
- Italian Seasoning
- Black Pepper
- Olive Oil – I use a ‘light tasting’ extra-virgin olive oil for this recipe. But if you prefer the rich tase of olive oil then use that.
- Large Eggs
How To Make This Easy Parmesan Chicken With Crispy Crust (Printable Recipe Card)
Using a meat mallet/meat tenderizer, pound each chicken breast to a 1/2-inch thickness. Or you can cut each chicken breast in half horizontally to form two thinner pieces of chicken.
In a shallow dish, add the parmesan cheese, breadcrumbs, garlic salt, Italian seasoning, and black pepper and stir until combined well.
Heat the olive oil, inside a large skillet pan or cast iron skillet, over medium-high heat.
Crack the eggs into a shallow dish and whisk them with a fork. Coat each chicken breast evenly into the beaten egg mixture on both sides. Dredge the chicken in the bread crumb mixture, pressing gently to adhere the coating to both sides of the chicken pieces.
Place the coated chicken breasts into the skillet pan and cook for 4-5 minutes on each side until the crust turns a golden brown color and the chicken is cooked through and reaches an internal temperature of 165 degrees F.
Transfer the chicken to a plate lined with paper towels to remove excess oil once cooked and before serving.
How To Store Leftover Parmesan Crusted Chicken
Any leftovers of this parmesan chicken should be stored in an airtight container, inside the refrigerator, for 3-4 days. To maintain it’s crispy texture, it’s best to reheat the chicken in the oven, air fryer, or stove top in a skillet pan, rather than the microwave.
To freeze leftovers, wrap each cooked piece of chicken tightly in plastic wrap and then again in aluminum foil. Place the wrapped chicken inside a freezer safe container or bag and freeze for up to 2-3 months. Thaw in the fridge overnight and reheat.
What Are Substitutions I Can Make?
- Chicken Breasts : You can use chicken thighs or chicken tenders instead of boneless chicken breasts.
- Parmesan Cheese : If you don’t have parmesan cheese, you can use grated Pecorino Romano or a combination of Parmesan and another hard cheese like Asiago.
- Bread Crumbs : You can use finely crushed crackers, panko breadcrumbs, or even crushed cornflakes for a crispy chicken coating.
- Garlic Salt : Use a combination of garlic powder + kosher salt, or fresh chopped garlic and kosher salt to taste.
- Olive Oil : You can substitute vegetable oil, canola oil, or melted butter instead of olive oil.
What Should I Serve With Crusted Parmesan Chicken?
Pasta : Serve the crispy chicken with a side of spaghetti or fettuccine tossed in marinara sauce or alfredo sauce. You can also make it a chicken parmesan type meal and serve the chicken over top the spaghetti.
Roasted Vegetables : Serve alongside some healthy roasted vegetables. For potato sides try these Parmesan Roasted Potatoes, Roasted Red Potatoes, Roasted Rosemary Potatoes, or Roasted Sweet Potatoes. For vegetable sides try Roasted Parmesan Brussels Sprouts or Roasted Root Vegetables.
Salad : Serve the chicken on top of a bed of mixed green with tomatoes, cucumbers, and your favorite dressing – try making my Homemade Ranch Dressing.
Rice : Make steamed white rice, brown rice, or cauliflower for a simple and satisfying meal.
Can I Make This Recipe Gluten-Free?
Yes, you can use gluten-free breadcrumbs or crushed gluten-free crackers instead of regular breadcrumbs.
How Do I Prevent The Chicken From Becoming Dry?
To prevent dry chicken avoid overcooking it. Ensure that you have an Instant-Read Thermometer and only cook the chicken until it reaches a safe internal temperature of 165 degrees F. Using chicken thighs instead of skinless chicken breasts can also help prevent dry chicken.
Can I Use Bone-In Chicken Pieces For This Recipe?
While boneless chicken breast are recommend for this recipe, you can use bone-in chicken thighs or breasts. You will need to adjust the cooking time to ensure they are fully cooked as bone-in meat takes longer to cook.
What Are Chicken Cutlets?
A chicken cutlet is simply a chicken breast that has been cut in half horizontally to make two thinner pieces. Often, the cutlet is also pounded out to make it even thinner so it cooks even quicker and more evenly.
More Delicious Recipes That Use Chicken Breast
- Sheet Pan Teriyaki Chicken & Vegetables
- Lemon Parmesan Chicken
- Slow Cooker Zesty BBQ Chicken
- Cornflake Chicken
- Baked Garlic Parmesan Chicken
- Baked Honey Mustard Chicken
Parmesan Crusted Chicken
- 3 boneless, skinless chicken breasts
- 1 cup grated parmesan cheese (see notes)
- 1/2 cup plain breadcrumbs
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1/4 cup olive oil
- 2 large eggs
- Prep Chicken (2 options) :Option 1 – Using a meat mallet/meat tenderizer, pound each chicken breast to a 1/2-inch thickness. This way yields 3 larger pieces of parmesan crusted chicken. Option 2 – Cut each chicken breast in half horizontally to form two thinner pieces of chicken. This way yields 6 thin pieces of parmesan crusted chicken. You may need to cook the chicken in two batches (depending on pan size) with new olive oil for each batch.3 boneless, skinless chicken breasts
- In a shallow dish add the parmesan cheese, breadcrumbs, garlic salt, Italian seasoning, and black pepper and stir with a fork until combined.1 cup grated parmesan cheese, 1/2 cup plain breadcrumbs, 1 teaspoon garlic salt, 1 teaspoon Italian seasoning, ¼ teaspoon black pepper
- Heat the olive oil, inside a large skillet pan or cast iron skillet, over medium-high heat.1/4 cup olive oil
- Dredge Chicken While Oil Is Heating :Crack the eggs into a shallow dish and whisk them with a fork. Coat each chicken breast evenly into the beaten egg mixture on both sides. Dredge the chicken in the bread crumb mixture, pressing gently to adhere the coating to both sides of the chicken pieces.2 large eggs
- Place the coated chicken breasts into the skillet pan and cook for 4-5 minutes on each side until the crust turns a golden brown color and the chicken is cooked through and reaches an internal temperature of 165 degrees F. *If you have 6 pieces of chicken (from cutting the chicken horizontally) then you may need to cook the chicken in two batches with new olive oil for each batch if necessary.
- Transfer the chicken to a plate lined with paper towels to remove excess oil once cooked and before serving.