This crispy Parmesan Crusted Chicken is the easy, family-friendly dinner you’ll want to make on repeat. Juicy on the inside, golden and cheesy on the outside—ready in 30 minutes! #EasyDinner #ChickenRecipes #FamilyMeals
Parmesan Crusted Chicken
This is one of those dinners that feels like something you’d order from a nice little bistro—but it’s secretly ridiculously easy to make at home. Parmesan Crusted Chicken is crispy, juicy, and cheesy in the best possible way. You don’t need any fancy ingredients or deep frying—just a few pantry staples and about 30 minutes.
It’s one of my go-to “everyone’s happy” meals. The crispy coating is packed with flavor, it pairs well with just about anything, and even picky eaters tend to clean their plates. Plus, if you’ve got leftovers, they make a seriously good chicken sandwich the next day.
1. Yield, Time & Tools
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Chill Time: None
- Tools Needed:
- 3 shallow bowls or plates
- Meat mallet or rolling pin (for flattening the chicken)
- Large skillet (non-stick or stainless)
- Tongs or spatula
- Paper towels for draining (if pan-frying)
2. Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour
For the Egg Wash:
- 2 large eggs
- 2 tablespoons milk (or water)
For the Parmesan Coating:
- ¾ cup finely grated Parmesan cheese
- ¾ cup breadcrumbs (Panko gives extra crunch)
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 2–3 tablespoons olive oil (for frying, or drizzle if baking)
3. Preparation Steps
A. Preheat & Prep
If you’re baking the chicken, preheat your oven to 400°F (200°C). If you’re pan-frying, you can skip this part for now. Line a baking sheet with parchment if you’re going the oven route, or just set up your skillet ready for later.
B. Flatten the Chicken
Pound the chicken breasts to an even thickness—around ½ inch is perfect. You don’t have to go wild here, just enough so they cook evenly and stay nice and juicy. If your chicken is very thick, you can also slice it horizontally into cutlets.
Season both sides with a little salt and pepper.
C. Set Up Your Dredging Station
This is the fun, slightly messy part. Grab three shallow bowls or plates:
- Flour – plain flour helps the coating stick
- Egg wash – beat the eggs and milk together
- Parmesan coating – mix the cheese, breadcrumbs, garlic powder, and seasoning
D. Bread the Chicken
Dip each piece of chicken into the flour first, shaking off any excess. Then into the egg wash—let it drip a bit—then press it firmly into the Parmesan breadcrumb mixture. Make sure each piece is fully coated and press down a little so the crust sticks.
E. Cook the Chicken
Pan-Fry Method:
Heat the olive oil in a large skillet over medium heat. Once the oil is hot (but not smoking), add the chicken. Cook for about 4–5 minutes per side until the coating is golden brown and the chicken is cooked through (internal temp 165°F/74°C). You might need to do this in two batches depending on your pan size.
Oven-Baked Method:
Place the breaded chicken on a parchment-lined tray, drizzle lightly with olive oil, and bake for 18–20 minutes, flipping once halfway through. The coating should be golden and crispy and the chicken fully cooked.
F. Rest & Serve
Let the chicken rest for a few minutes after cooking so the juices settle. This also helps the coating crisp up even more. Then slice and serve!
4. Tips & Variations
- Use thighs instead of breasts if you prefer darker meat—they stay super juicy and are hard to mess up.
- Out of breadcrumbs? Crushed cornflakes, crackers, or even pretzels work as a fun swap.
- Add a little zest – lemon zest or a tiny bit of chili flakes in the coating can brighten things up.
- Make it gluten-free by using GF breadcrumbs and flour.
- Want it cheesier? Stir a bit of shredded mozzarella into the breadcrumb mix before coating.
5. Troubleshooting FAQ
Why is my crust not sticking?
Make sure your chicken is dry before dredging, and don’t skip the flour—it helps the egg grab on.
My coating’s falling off in the pan—what gives?
You may be flipping it too early. Let it form a golden crust before turning.
Can I make this in the air fryer?
Yes! Spray the coated chicken lightly with oil and air fry at 400°F for 14–16 minutes, flipping once.
Can I use grated Parmesan from a tub?
It works in a pinch, but freshly grated melts better and gives a more even golden finish.
6. Serving Suggestions
This is a “goes with everything” kind of dinner! Here are a few of our favorite ways to serve it:
- With buttery mashed potatoes and green beans for classic comfort food vibes
- Sliced over pasta tossed in olive oil or lemon butter
- On top of a Caesar salad for a restaurant-style lunch
- With a big squeeze of lemon and roasted veggies on the side
- Tucked into a crusty roll with lettuce and mayo for a killer chicken sandwich
7. Storage and Make-Ahead Instructions
Storage:
Leftovers keep well in the fridge for up to 3 days. Store in an airtight container.
Reheating:
The best way to reheat is in a hot oven (around 375°F) or in the air fryer to get that crispy crust back. Avoid the microwave unless you’re okay with a slightly soggier result.
Make-Ahead Tips:
You can bread the chicken earlier in the day and keep it in the fridge on a baking tray until you’re ready to cook. If you want to freeze it, it’s best to do so after it’s been cooked—just wrap well and freeze for up to a month.
