Crispy Parmesan Chicken is a crunchy, cheesy delight that never fails to please. The outside is perfectly golden and crispy thanks to a coating of breadcrumbs and sharp Parmesan cheese, while the inside stays juicy and tender. It’s a simple dish that feels extra special with its cheesy crust and satisfying texture.
I love making this chicken when I want something tasty but not complicated. The Parmesan adds a nice punch of flavor, and it’s so fun to hear that crispy crunch as you take a bite. A little trick I use is to lightly spray the chicken with oil before baking to help it get that golden crisp without frying.
This chicken is great served with a fresh salad or steamed veggies for a quick weeknight dinner. I also like to pair it with a bit of pasta or mashed potatoes to round things out. It’s always a hit with guests or family because it’s familiar but feels a bit fancy thanks to the Parmesan crust.
Key Ingredients & Substitutions
Chicken breasts: Thinner cutlets cook evenly and quickly. If you can’t find breasts, boneless thighs also work well for juicy results.
Panko breadcrumbs: These give a light, crispy coating. Regular breadcrumbs can be used but expect a denser crust. Also, gluten-free panko works for gluten-free diets.
Parmesan cheese: Freshly grated Parmesan adds great flavor and crispness. Pre-grated is fine but avoid powdered varieties. You can swap for Pecorino Romano for a sharper taste.
Olive oil and butter: A mix gives great flavor and helps the crust brown nicely. You can cook with just olive oil or use a neutral oil if you prefer.
How Do You Get That Perfect Crispy Coating on Chicken?
To get a crunchy, golden crust that sticks well:
- Pat the chicken dry first — moisture stops crisping.
- Dredge chicken in flour first to help egg stick.
- Use beaten eggs as a glue layer.
- Press the chicken firmly into the Parmesan-panko mix, don’t just dip.
- Fry on medium heat so the crust browns without burning before chicken cooks through.
- Use a mix of oil and butter for flavor and better color.
- Flip gently once the bottom side turns golden to avoid losing coating.
Equipment You’ll Need
- Heavy skillet or frying pan – I recommend a sturdy pan for even heat and easy flipping.
- Mixing bowls – for preparing flour, eggs, and breadcrumb coating.
- Tongs or a slotted spoon – to flip and remove the chicken safely without breaking the coating.
- Meat pounder or rolling pin – to flatten chicken if needed, for even cooking.
- Knife and cutting board – for slicing chicken breasts and lemon wedges.
Flavor Variations & Add-Ins
- Swap Parmesan for Pecorino Romano for a sharper, saltier crust.
- Add a pinch of crushed red pepper flakes to the breadcrumb mixture to give it a little heat.
- Mix in chopped sun-dried tomatoes or olives for a Mediterranean twist.
- Use fresh basil or oregano instead of dried herbs for a fresher flavor.
How to Make Crispy Parmesan Chicken
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried Italian herbs (basil, oregano, thyme)
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- ¼ cup olive oil, for frying
- 2 tbsp unsalted butter
- ½ cup chicken broth
- ½ cup heavy cream
- 1 lemon, halved (for juice and garnish)
- Additional grated Parmesan for garnish
Time You’ll Need
This recipe takes about 10 minutes of prep and 15 minutes of cooking. Total time is roughly 25 minutes, making it a quick and tasty meal for any day!
Step-by-Step Instructions:
1. Prepare the Chicken
Slice each chicken breast horizontally to create two thinner cutlets, about ½ inch thick. If needed, gently pound them for even thickness. Season both sides with salt and freshly ground black pepper.
2. Set Up Dredging Stations
On a shallow plate, spread the flour. In a bowl, beat the eggs. In another plate, mix panko breadcrumbs, grated Parmesan, garlic powder, dried Italian herbs, and chopped parsley.
3. Coat the Chicken
Dredge each chicken piece in flour, shaking off the excess. Dip into beaten eggs, then press firmly into the Parmesan-panko mixture so every side is coated well.
4. Fry the Chicken
Heat olive oil in a heavy skillet over medium heat, then add butter. Once it melts and starts to foam, carefully add the chicken cutlets. Cook for 3–4 minutes per side until golden brown and crispy. Remove and place on a warm plate.
5. Make the Sauce
Reduce heat to medium-low. Pour chicken broth into the skillet and scrape up any browned bits with a wooden spoon. Stir in heavy cream and cook for 2–3 minutes until slightly thickened. Squeeze juice from half the lemon into the sauce and stir well.
6. Finish Cooking
Return the chicken to the skillet and spoon the sauce over. Cook for 1–2 minutes to warm through and let the flavors blend.
7. Serve
Place the chicken on plates, spoon extra sauce on top, and garnish with chopped parsley, extra grated Parmesan, and lemon halves on the side. Enjoy your crispy, cheesy, and delicious Parmesan chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before preparing. Pat it dry well to avoid excess moisture that can prevent a crispy crust.
Can I Bake Instead of Frying the Chicken?
Absolutely! Preheat your oven to 425°F (220°C). Place the coated chicken on a baking sheet lined with parchment paper, spray lightly with oil, and bake for about 20 minutes, flipping halfway through until golden and cooked through.
How Should I Store Leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the crust crispy, or warm briefly in the oven.
What Can I Serve with Crispy Parmesan Chicken?
This chicken pairs wonderfully with pasta, mashed potatoes, or a fresh green salad. Steamed or roasted vegetables also make great, light sides.
