Description
Crispy, juicy Parmesan Crusted Chicken coated in Parmesan and breadcrumbs, baked or pan-fried for a golden crust and tender inside—perfect for weeknight dinners or special occasions.
Ingredients
4 boneless, skinless chicken breasts (butterflied or pounded to ¼-inch thickness)
1 cup freshly grated Parmesan cheese
1 cup panko breadcrumbs (or regular/Italian breadcrumbs)
2 large eggs (or ½ cup mayonnaise as binder)
½ cup all-purpose flour
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
2 tbsp olive oil (plus more for brushing or frying)
Lemon wedges and fresh parsley for garnish (optional)
Instructions
Preheat oven to 400°F if baking. Pat chicken dry and pound to even thickness.
Set up three bowls: flour with salt/pepper, beaten eggs (or mayonnaise), and breadcrumbs mixed with Parmesan, garlic powder, and Italian seasoning.
Dredge chicken in flour, dip in eggs, then press into breadcrumb-Parmesan mix until coated.
For baking: Place on a wire rack over a sheet pan, spray or brush lightly with olive oil, and bake for 18–22 minutes or until internal temperature reaches 165°F.
For pan-frying: Heat olive oil in a skillet over medium heat, cook chicken 3–4 minutes per side until golden brown and cooked through.
Let rest for 3–5 minutes. Garnish with parsley and lemon wedges. Serve hot.
Notes
Use freshly grated Parmesan for the best flavor and crispiness.
For extra-crispy crust, chill breaded chicken for 10–15 minutes before cooking.
Air fryer option: Cook at 375°F for 10–12 minutes, flipping halfway.
Do not overcrowd the skillet or pan—work in batches to prevent steaming.
Resting the chicken preserves juiciness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking or Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: ~420 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 140 mg