May 28 2025

Parmesan Crusted Chicken

Name: Parmesan Crusted Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 chicken breasts (halved); ½ cup Parmesan; ½ cup Italian breadcrumbs; Garlic powder, onion powder, salt, pepper; 2 eggs + 2 tbsp milk; ¼ cup flour; Olive oil (or oil + butter)

Khemit Chicken Recipes 0

Have you ever bite into something so crispy, juicy, and cheesy that you just pause mid-bite and go, “Oh yeah, this one’s a keeper”?

That’s exactly what this Parmesan Crusted Chicken is.

Golden and crunchy on the outside, super tender on the inside, and packed with cheesy goodness in every single bite.

It’s the kind of dinner that looks fancy but is secretly super easy — and I’m walking you through the whole thing like we’re cooking it side by side.

Why You’ll Love This Recipe

✔️ Crispy, golden crust that doesn’t fall off
✔️ No deep frying — just a good pan sear
✔️ Parmesan flavor in every bite
✔️ Ready in under 30 minutes
✔️ Kid-approved, picky-eater-proof
✔️ Goes with pretty much any side

Ingredients List

Here’s what you need for this chicken magic:

2 large boneless, skinless chicken breasts (cut in half horizontally to make 4 thin cutlets)
½ cup grated Parmesan cheese (freshly grated is best)
½ cup Italian-style breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper
2 eggs
2 tablespoons milk
¼ cup all-purpose flour
3 tablespoons olive oil (or a mix of oil + butter for max flavor)
Fresh lemon wedges (optional, but highly recommended)

Preparation Tips

Pound the chicken if needed to get even thickness — helps it cook evenly.
Use freshly grated Parmesan for better flavor and crispiness.
Let the breaded chicken rest 5 minutes before cooking — helps the coating stick.
Don’t crowd the pan, or your crust will steam, not crisp.
Medium heat is key. Too high and the crust burns before the chicken cooks.

Step-by-Step Cooking Instructions

Step 1: Prep the Chicken

Slice your chicken breasts in half horizontally to get 4 thinner pieces. Pat them dry with paper towels and season both sides with salt and pepper.

Step 2: Set Up the Breading Station

Grab 3 shallow bowls:

Bowl 1: flour
Bowl 2: eggs + milk (whisked together)
Bowl 3: breadcrumbs, Parmesan, garlic powder, onion powder

Step 3: Bread the Chicken

Dredge each piece of chicken in the flour (shake off extra), dip in the egg mix, then press into the Parmesan-breadcrumb mix. Make sure it’s coated all over.

Step 4: Cook the Chicken

Heat olive oil (or oil + butter) in a large nonstick or cast-iron pan over medium heat. Once hot, add 2 cutlets at a time.

Cook 4–5 minutes per side until golden, crispy, and cooked through (internal temp should hit 165°F).
Transfer to a paper towel-lined plate and repeat with the rest.

Step 5: Serve

Squeeze a little lemon over the top and you’re done. Crispy. Cheesy. Juicy. You did it!

Pro Tips for the Best Parmesan Crusted Chicken

Press the bread on firmly so it sticks and crisps up nicely.
Use a mix of oil + butter for a golden color and flavor.
If using pre-shredded cheese, make sure it’s finely shredded (not the thick stuff).
Want extra crunch? Add a few crushed cornflakes or panko to the breadcrumb mix.
Slice it over pasta, salads, or even stuff it in a sandwich.

How to Best Serve Parmesan-Crusted Chicken

Over spaghetti with marinara or Alfredo
With mashed potatoes and green beans
Sliced into a Caesar salad
On top of a grain bowl with roasted veggies
As a killer sandwich with lettuce, tomato, and a swipe of mayo

Common Mistakes to Avoid & How to Perfect the Recipe

Too thick chicken – it won’t cook through before the crust burns.
Skipping the flour – helps the coating stick, don’t skip it.
The pan is too hot – the crust will burn fast. Medium heat is your friend.
Old Parmesan – if it’s dry and flavorless, your crust will be too.
Overcrowd the pan – cook in batches so the chicken gets crispy, not soggy.

Best Side Dishes for Parmesan Crusted Chicken

Garlic butter pasta
Creamy mashed potatoes
Roasted asparagus or broccoli
Caesar salad
Buttered corn or green beans
Lemon-herb couscous

Storage and Reheating Instructions

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat or in the oven at 375°F until hot and crispy again.
Avoid the microwave if you want to keep that crust crispy.

FAQs

Q: Can I bake this instead of pan-frying?
A: Yes! Spray with cooking oil and bake at 425°F for 18–20 minutes, flipping halfway.

Q: Can I use chicken thighs instead?
A: Totally. Just make sure they’re boneless and thin so they cook evenly.

Q: Is it gluten-free?
A: Not as written, but you can use almond flour and GF breadcrumbs.

Q: Can I air fry it?
A: Yes! 375°F for 12–14 minutes, flipping once. Spray both sides with oil first.

Q: Do I need to marinate the chicken first?
A: Nope! The seasoning and coating pack in plenty of flavor.

Q: What can I use instead of breadcrumbs?
A: Crushed cornflakes or panko work great too.

Q: Can I freeze it?
A: Yes — bread, cook, cool completely, then freeze. Reheat in the oven for best results.

Conclusion

That’s it, friend. You just made Parmesan Crusted Chicken that’s crunchy, cheesy, and seriously hard to stop eating.

Let me know how it went for you, and if you added your own twist.

I love seeing what you come up with.

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