A simple and tasty dinnertime recipe, this Parmesan Crusted Chicken is a family favorite with minimal and tasty ingredients.

Parmesan Crusted Chicken on white plate with green beans, bread and lemon slice.

Coated in freshly grated parmesan cheese, egg, seasonings and panko breadcrumbs, this Parmesan Crusted Chicken is a hit.

This is one of those dinnertime recipes that you can make on a whim because it takes no time at all.

It is a simple recipe with great flavor and goes with so many of your favorite side dishes.

Chicken is one of our families go-to meals and this has always been on the top of our list.

With a subtle parmesan flavor, crunch and some herbs, this is really a flavorful recipe that is great for kids and adults alike.

If you are wanting to switch up your chicken routine, you absolutely cannot go wrong with this Parmesan Crusted Chicken.

Some of our other favorite chicken recipes that we have on our site include: Marry Me Chicken, Roasted Chicken Thighs and Brown Sugar Bacon Wrapped Chicken.

Overhead of layered Parmesan Crusted Chicken on white plate topped with parsley and lemon slices.

WHY THIS RECIPE WORKS:

With minimal ingredients, this comes together in less than 30 minutes.
This makes 4 large servings, but you can easily double to to serve more.
Serve this with any side as it is so versatile.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Chicken breasts
Salt
Parmesan
Eggs
Panko breadcrumbs
Italian seasoning
Black pepper
Oil for frying
Parsley for garnish
Lemon, for serving

Step by step photos on how to make Parmesan Crusted Chicken.

HOW TO MAKE PARMESAN CRUSTED CHICKEN, STEP BY STEP:

Slice each chicken breast horizontally so you have 4 pieces total. Salt each side.
Wrap in plastic wrap and pound until even width using a meat mallet (about ½+ inch wide).
Add breadcrumbs, Italian seasoning, and black pepper to a small bowl and mix until combined.
Set up a workstation with the parmesan in one shallow dish, eggs in another, and breadcrumb mixture to a third.
Press both sides of each chicken breast into the parmesan, then into the egg mixture, allowing excess to drip off, then press each side into breadcrumbs.
Line a clean plate with double layer of paper towels, set aside.
Add oil to a pan and heat over medium heat, about 350 degrees F.
In batches, heat each coated chicken piece in pan for about 3-4 minutes per side or until golden brown and cooked through (165 degrees F internally).
Remove from oil and place on paper towel lined plate.
To serve, top with fresh parsley and lemon wedges (optional ) and your favorite sides.

WHAT IS THE BEST CHICKEN TO USE?

We prefer to use large boneless skinless chicken breasts for this. We cut them down the center and the pound them out.

If you want to save yourself the hassle of that you can use thin sliced chicken breasts/cutlets and then pound them to the thickness per the recipe.

DO I HAVE TO USE FRESHLY SHREDDED PARMESAN CHEESE?

While this is what we use and I feel like it produces the best amount of flavor, you can use grated parmesan from the jar.

It will save you some time, but the texture will be a little off, but it will still have the flavor and crunch that you are looking for.

CAN I USE SEASONED BREADCRUMBS?

If you don’t want to season your own breadcrumbs for this recipe, you can buy Italian Seasoned Panko Breadcrumbs instead.

We like to use panko for this recipe for the extra crispness, we have not attempted to use regular breadcumbs for this recipe.

CAN I ADD OTHER SEASONINGS?

If you want to make this taste different than just the Italian seasoning you absolutely can do that.

Switch it up to whatever flavor that you like, this is a very versatile recipe that would go with so much.

You can try rosemary, thyme, lemon pepper, etc. Try out different seasonings and see what one you like the best.

Cut up Parmesan Crusted Chicken on white plate with green beans, bread and lemon slice.

HOW TO STORE:

These can be stored in an airtight container in the refrigerator where they will keep for up to 3-4 days.

They can also be frozen, place in a freezer bag or container and they will keep frozen for up to 2-3 months.

To defrost remove to the refrigerator until thawed. To reheat, place in the oven at 350 degrees until heated through or reheat in the air fryer until heated through.

TIPS AND TRICKS:

If you don’t want to use large chicken breasts you can use thin cut chicken breasts or cutlets.
Grated parmesan from the can can be substituted.
You can use Italian Seasoned Panko Breadcrumbs.
This recipe can be frozen, see above on how to do that.
Easily double this recipe to serve more people.
Use other seasonings in your breadcrumb mixture, see above for some ideas.
Make sure that your chicken is cooked to 165 degrees F internally.
Excellent side ideas include potatoes (fried, mashed, baked), salad with Italian or balsamic dressing, dinner rolls, steamed green vegetable (green beans, broccoli, broccolini), mushroom rice, etc.

Close up of sliced chicken showing the inside.

Love a good crispy chicken recipe? You will not be able to pass up this Parmesan Crusted Chicken, so versatile and tasty.

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If you’ve tried this PARMESAN CRUSTED CHICKEN or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Parmesan Crusted Chicken