Parmesan Crusted Chicken – Crispy & Flavorful
This parmesan crusted chicken is crispy on the outside, tender on the inside, and bursting with flavor. Coated with a golden parmesan-breadcrumb crust, this easy recipe can be pan-fried, baked, or air-fried for a perfect meal. It’s great for weeknight dinners, served with pasta, salad, or roasted veggies!
Equipment
- Large skillet (for pan-frying)
- Baking sheet with wire rack (for baking)
- Air fryer (optional)
- Meat mallet (to flatten chicken, optional)
- Three shallow bowls (for breading process)
- Tongs (for flipping the chicken)
- Paper towels (to pat chicken dry)
Ingredients
- For the Chicken:
- 2 boneless skinless chicken breasts (pounded to ½-inch thickness)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- For the Breading:
- ½ cup all-purpose flour
- 2 large eggs beaten
- ¾ cup grated parmesan cheese freshly grated
- ½ cup panko breadcrumbs for extra crispiness
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika optional, for color and mild spice
- For Cooking:
- 2 tablespoons olive oil for pan-frying
- 1 tablespoon butter for added flavor, optional
- For Garnish & Serving:
- Fresh parsley chopped
- Lemon wedges
- Marinara sauce optional, for dipping
Instructions
- Step 1: Prepare the Chicken
- If the chicken breasts are thick, place them between plastic wrap and pound to ½-inch thickness using a meat mallet.
- Pat dry with paper towels, then season both sides with salt, black pepper, and garlic powder.
- Step 2: Set Up the Breading Station
- In the first bowl, place flour.
- In the second bowl, whisk eggs until smooth.
- In the third bowl, mix parmesan cheese, panko breadcrumbs, Italian seasoning, and paprika.
- Step 3: Bread the Chicken
- Dredge each chicken breast in flour, shaking off excess.
- Dip into egg wash, coating thoroughly.
- Press into parmesan-breadcrumb mixture, ensuring an even, thick coating.
- Step 4: Cook the Chicken
- Pan-Frying Method:
- Heat olive oil and butter in a skillet over medium heat.
- Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through.
- Remove and drain on paper towels.
- Baking Method:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place chicken on a wire rack, lightly spray with olive oil.
- Bake for 20-25 minutes, flipping halfway, until crispy and cooked through.
- Air Frying Method:
- Preheat air fryer to 375°F (190°C).
- Spray the air fryer basket with cooking spray and place the chicken inside.
- Air fry for 10-12 minutes, flipping halfway through, until crispy and fully cooked.
- Step 5: Serve & Enjoy
- Sprinkle with fresh parsley and serve with lemon wedges.
- Pair with pasta, salad, or roasted vegetables.
- Enjoy with marinara sauce or garlic aioli on the side.
Notes
For extra crispiness, double dip the chicken in egg wash and parmesan-breadcrumb mixture.
If baking, broil for 2-3 minutes at the end for a golden crust.
Can be stored in the refrigerator for 3 days or frozen for up to 2 months.
Reheat in the oven at 375°F (190°C) for 10 minutes or in the air fryer for 5 minutes.
If baking, broil for 2-3 minutes at the end for a golden crust.
Can be stored in the refrigerator for 3 days or frozen for up to 2 months.
Reheat in the oven at 375°F (190°C) for 10 minutes or in the air fryer for 5 minutes.