Parmesan Crusted Chicken – Crispy, Juicy, and Easy

The first time I made this Parmesan crusted chicken, it was a cold Tuesday night and I was staring into the fridge, tired and hungry. I wanted something crispy and golden, but not fussy. I threw a few things together, and to my surprise, it turned into one of those meals that makes the whole table go quiet. Crunchy, juicy, cheesy — it hit every note. Now it’s a favorite we make often, especially when we need something cozy and quick.

Why You’ll Love This Parmesan Crusted Chicken

This Parmesan crusted chicken checks all the boxes: crispy outside, juicy inside, and ready in about 30 minutes. It’s perfect for busy weeknights, but feels fancy enough for a sit-down family dinner.

You only need a few simple ingredients, and the flavor payoff is huge. Plus, the process is straightforward — no marinating, no special tools, just pantry staples and a skillet. If you’re looking for something both comforting and easy, this one’s for you.

Ingredients You’ll Need

Chicken – Why thinner cutlets work best

Start with two large chicken breasts. Slice them lengthwise to make four thin cutlets. This helps them cook faster and more evenly, and also keeps the crust from burning before the chicken is done. Thinner pieces mean more golden crunch in every bite.

Parmesan & Panko – The secret to crunch

Panko breadcrumbs bring the signature crispiness, while freshly grated Parmesan adds sharp, nutty flavor. When combined, they create a coating that fries up golden and delicious. For extra ease, you can swap in Italian seasoned panko and skip the herbs.

Seasonings & Oil – Flavor and texture boosters

We season the chicken with garlic powder, salt, and pepper. Italian seasoning adds warmth to the breadcrumb mix. A little flour and egg help the coating stick, and olive oil gives the chicken that beautiful sear in the skillet.

Tips for the Best Crispy Crust

Here’s how to keep that coating crispy and stuck where it belongs:

• Pat your chicken dry before you start. This helps the coating grip the surface.
• Shake off any excess flour and egg during dredging. Too much causes clumps.
• Press each cutlet firmly into the breadcrumb mix. This helps everything stay put.
• Use panko, not regular breadcrumbs. Panko fries up lighter and crunchier.

And always use tongs when flipping! It’s neater and helps keep the crust intact.

Step-by-Step: How to Make Parmesan Crusted Chicken

Prepare the Chicken

Start by preheating your oven to 400°F with the rack in the top third. Slice your chicken breasts into four thin cutlets, then pat each one dry. Season both sides with garlic powder, salt, and pepper.

Dredging Stations

Set up three bowls:

1. Flour in the first
2. Beaten eggs in the second
3. Panko, Parmesan, and Italian seasoning in the third

Use one hand for wet ingredients and one for dry to keep the mess down.

Pan Fry to Golden

Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Coat each piece of chicken in flour, then egg, then breadcrumb mixture. Press gently to help the coating stick.

Fry two cutlets at a time, about 2–3 minutes per side, until golden. Flip carefully with tongs. Add the last tablespoon of oil for the second batch if needed.

Finish in the Oven

Once all four pieces are browned, return them to the skillet. Place the skillet in the oven and bake for about 5 minutes, or until the internal temperature reaches 165°F. Serve hot and crispy.

Recommended Tools for Success

Use an oven-proof skillet if you have one — cast iron works great. If not, simply transfer the browned chicken to a baking dish.

Tongs make flipping so much easier and keep the crust in place. And an instant-read thermometer helps you know when the chicken is cooked through without cutting it open.

For reheating leftovers, an air fryer is a great trick. It brings the crisp right back in minutes.

Storage and Reheating Tips

Leftovers? No problem.

Store any extras in the fridge for 3–4 days in an airtight container. The breading may soften a bit, but you can bring it back.

To reheat, try:

• Air fryer: 2 minutes per side at 350°F
• Skillet: warm on low with a splash of oil
• Microwave: 30-second intervals (though it won’t stay crispy)

Avoid freezing — the texture just doesn’t hold up well after thawing.

Parmesan Crusted Chicken Recipe Card

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Related Recipes to Try

If you love crispy chicken, check out this crispy parmesan chicken sheet pan dinner — it’s everything in one pan.

Or keep things juicy with this juicy baked chicken breasts for easy dinners.

You might also enjoy the rich, cheesy flavor of this garlic parmesan chicken with creamy flavor, or the indulgent million dollar baked chicken breast recipe for a dinner that feels extra special.

Final Thoughts

This Parmesan crusted chicken is one of those recipes that just works. It’s fast, it’s tasty, and it makes everyone at the table happy. We come back to it again and again.

Serve it with a crisp salad or roasted vegetables, and you’ve got a cozy, satisfying dinner. I’d love to hear how it turns out for you — leave a comment or snap a photo to share with us. You can also find more comfort food inspiration over on Pinterest.

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