Crispy Parmesan-Crusted Chicken

Parmesan crusted chicken is a simple, flavorful dish that’s crispy on the outside and tender inside. Boneless, skinless chicken breasts are sliced into cutlets, coated in an egg wash, then dredged in a mixture of grated Parmesan and breadcrumbs before being pan-fried or baked to golden perfection.

What is Parmesan Crusted Chicken?

Parmesan crusted chicken features thin chicken cutlets coated in a crunchy mixture of grated Parmesan and breadcrumbs. The result is a satisfying contrast of a crisp, savory exterior and a juicy interior. You can cook these cutlets in a skillet for the best crust or bake them for an easier, hands-off approach.

What you need for Parmesan Crusted Chicken

Main ingredients: boneless, skinless chicken breasts and grated Parmesan cheese. The rest of the ingredients round out the coating and cooking process:

• Boneless skinless chicken breasts: Slice large breasts lengthwise to create cutlets; recipe assumes 3 large breasts (about 2 lbs) for 6 cutlets.
• Bread crumbs: Plain breadcrumbs work well; you may use Italian, whole wheat, gluten-free, or panko for variation.
• Grated Parmesan cheese: Use finely grated Parmesan (not shredded) for a better, more even crust.
• Garlic powder: Adds savory depth without fresh garlic’s moisture.
• Egg: One large egg makes the egg wash; add another if needed to coat all cutlets.
• Olive oil or butter: Used for frying; both yield excellent results depending on preference.

How to Make Parmesan Crusted Chicken

Prep the Chicken

Slice each chicken breast lengthwise to make two thin cutlets, turning three large breasts into six cutlets. Place the cutlets between plastic wrap and pound them gently with a meat mallet until they are about 1/2 inch thick. Even thickness ensures quick, uniform cooking.

Make the Parmesan Coating

In a shallow bowl, combine finely grated Parmesan, breadcrumbs, garlic powder and salt. A wide, shallow dish makes it easy to press the cutlets into the coating and evenly cover both sides.

Dredge the Chicken

Dredging gives the chicken its crisp exterior. Use an egg wash and then the dry coating:

1. Whisk one large egg in a shallow bowl to create an egg wash.
2. Dip each cutlet into the egg, allowing excess to drip off, then press both sides into the Parmesan-breadcrumb mixture until fully coated. For less mess, spoon the coating over the cutlet while it rests on a plate.

Cook — Fry or Bake

Both pan-frying and baking work; frying yields a superior crust and is highly recommended if you want maximum crispness.

To Pan Fry (recommended)

1. Heat 1/2 tablespoon olive oil or a small amount of butter in a large nonstick skillet over medium heat.
2. Add 1–2 cutlets at a time, depending on pan size, and cook about 5 minutes per side, or until the coating is golden brown and the internal temperature reaches 165ºF.
3. Wipe the pan between batches to remove browned bits, then continue cooking remaining cutlets. Serve with fresh lemon and chopped parsley if desired.

To Bake

1. Preheat oven to 400ºF. Place a metal rack on a baking sheet and arrange the coated cutlets so they don’t touch.
2. Lightly spray or brush the tops with olive oil, bake for 10 minutes, flip and bake another 10 minutes, or until the internal temperature reaches 165ºF.
3. Finish with lemon and parsley before serving.

Common Questions

Do you cover chicken when baking? Typically you do not need to cover the chicken while baking; leaving it uncovered helps the crust crisp.

Should you sear chicken before baking? Searing is optional but will help develop a crisp, browned exterior before finishing in the oven.

How do you know when chicken is fully cooked? Use a meat thermometer: the internal temperature should be 165ºF for safe consumption.

Top Tips for the Perfect Crusted Chicken

1. Slice and tenderize: Halve large breasts and pound to an even thickness for consistent cooking.
2. Choose grated Parmesan: Finely grated cheese adheres better and creates a uniform crust.
3. Fry for best texture: Pan-frying produces the crispiest exterior; baking is a convenient alternative.

Recipe Variations

Make chicken tenders: Cut breasts into strips and follow the same method to create Parmesan chicken tenders.

Try different breadcrumbs: Swap plain crumbs for panko, Italian seasoned, whole wheat, or gluten-free crumbs for texture and flavor differences.

Add heat: Stir in a pinch of cayenne or red pepper flakes into the coating for a spicy kick.

Air fryer option: This recipe adapts well to an air fryer; use the same preparation and air fry at 400ºF for 7–9 minutes, flipping once.

Serving Suggestions

This chicken pairs well with a variety of sides. Consider serving with mac and cheese, roasted asparagus, sweet potato fries, or roasted Brussels sprouts for a balanced meal.

Storage

Cool cooked chicken completely, then store in an airtight container in the refrigerator for 3–5 days.

How to Freeze Parmesan Crusted Chicken

To freeze, let cutlets cool fully, wrap each piece tightly in foil or plastic wrap to remove air, then freeze for up to 3 months. Reheat gently in the oven to preserve crispness.