This Parmesan Crusted Chicken is a delicious cheesy spin on a classic breaded chicken dish. Juicy chicken breasts are coated in a panko parmesan crust to create a mouthwateringly crispy chicken that is perfect for any meal.
Delightfully cheesy and ready in under 30 minutes, this easy recipe is a weeknight dinner the whole family will love!
I love finding ways to sneak in some cheesy goodness into my meals, and parmesan-crusted chicken is one of the simplest ways to do so! It’s now one of my family’s favorite chicken dinner recipes, and I honestly can’t complain because it’s quick, easy, and I am personally OBSESSED.
To make this crispy parmesan chicken, just prep your chicken breasts, make your bread crumb mixture, dip, and cook over a cast iron skillet to golden brown perfection.
Parmesan Crusted Chicken – What You’ll Need
- Chicken breast: We used boneless, skinless chicken breasts for this recipe as we want the chicken to cook evenly and have a nice crispy crust all over.
- All-purpose flour: This helps the egg stick to the chicken and creates an even base for the breadcrumb mixture.
- Italian panko bread crumbs: These are larger and crispier than traditional breadcrumbs, giving the chicken that good ol’ crunch.
- Grated parmesan cheese: We recommend freshly grated parmesan cheese for the best flavor and texture.
- Eggs: You’ll need eggs to make an egg wash, which helps the parmesan panko breadcrumbs stick to the chicken.
- Fresh parsley: This adds a nice pop of color and freshness to the dish.
- Cast iron skillet: Cooking with a cast iron skillet will allow the chicken to cook quickly and evenly, as well as make the crust extra crispy!
Variations & Substitutions
These cheesy breadcrumbs would taste delish on other proteins besides chicken. Try this recipe out with pork chops, fish fillets, or even tofu for a vegetarian option! You could also switch up the cheese and use a sharp cheddar, gruyere, or mozzarella for a different flavor profile.
If you’d like to make this recipe gluten-free, simply swap out the all-purpose flour for a gluten-free substitute and use gluten-free breadcrumbs instead of panko. You could also try using almond meal or crushed pork rinds instead of breadcrumbs.
Pro Tips for the Best Parmesan Crusted Chicken
Use a cast iron skillet: Cooking the chicken in a cast iron skillet helps create a crispy crust and evenly cooks the chicken.
Don’t overcrowd the pan: Make sure to leave enough space between each chicken breast in the skillet so that they can crisp up properly.
Serve with a lemon wedge: Squeezing fresh lemon juice over the chicken adds a bright and tangy flavor that pairs perfectly with the cheesy crust.
How to Store
If you have leftovers, store in an airtight container in the fridge for up to 3 days. To reheat, place the chicken on a baking sheet and bake in the oven at 375°F for about 10-15 minutes or until heated through.
You can also reheat in the microwave for a quicker option.
What to Serve with Parmesan Crusted Chicken
There really is no limit to what you can serve with this delicious parmesan crusted chicken! I personally LOVE it with our Cheesy Broccoli, Cheesy Rice, and English Pea Salad!
For dessert, you can’t go wrong with this Easy Ricotta Pie or Cream Cheese Chocolate Chip Cookies for a sweet and satisfying end to your meal.
Parmesan Crusted Chicken Recipe
Ingredients
- 1.5 lbs. boneless skinless chicken breast (~4 breasts)
- ½ cup all-purpose flour divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup Italian panko bread crumbs
- 2 oz. grated parmesan cheese ~⅓ cup
- 3 large eggs
- 3 tablespoons olive oil
- ¼ cup fresh parsley minced
- 1 large lemon 8 wedges
Instructions
- Place the chicken on a cutting board and half them lengthwise. Using a meat tenderizer, pound until the chicken flattens out and is roughly the same thickness all around, about ¼ inch thick. Set aside.
- To make the breading, place ¼ cup of flour on one plate and set aside. On a different plate, add the remaining flour, bread crumbs, parmesan cheese, salt, and pepper. Using a fork, mix and set them aside.
- Add 3 eggs to a bowl or plate with high sides and whisk to combine. Set aside.
- To prepare the chicken, dredge each breast in flour. Using a fork or tongs, place the chicken into the eggs, making sure that the egg sticks to all sides. Then, firmly press each piece into the panko breading. Lay the chicken on a cutting board to set aside. Continue this process until all the chicken is coated.
- Heat the olive oil in a large cast iron skillet. When the oil has become fragrant, add 3-4 chicken breasts to the pan. Cook for 3 minutes, flip, and cook for an additional 2-3 minutes. Or until fully cooked. Continue this process until all chicken has been cooked.
- Garnish with fresh parsley and a squeeze of lemon.
Tips & Notes
- Serve with pasta, on a bun, or by itself.
