How To Make Parmesan Crusted Chicken That’s Crispy Every Single Time

Are you tired of boring chicken dishes that leave your family yawning at the dinner table? I totally get it! That’s why I’m super excited to share my favorite parmesan crusted chicken recipe that’ll have everyone asking for seconds. This dish is crispy on the outside, tender and juicy on the inside, and packed with amazing cheesy flavor that’ll make your taste buds dance.

The best part? It’s actually pretty simple to make! Whether you’re cooking for a weeknight family dinner or trying to impress some guests, this parmesan crusted chicken recipe is a total winner. I’ve been making this for years, and it never disappoints.

What Makes Parmesan Crusted Chicken So Special?

Before we dive into the recipe let me tell you why this dish deserves a spot in your regular meal rotation

• It’s versatile – dress it up with a fancy arugula salad for adults or keep it simple for the kids
• The crispy coating stays put (no sliding off like some recipes)
• It’s way healthier than deep-fried chicken but still gives you that satisfying crunch
• The parmesan adds amazing flavor without being overwhelming
• It’s ready in about 30 minutes from start to finish

Like my friend Allison would say (who can set a mean table but isn’t much for cooking), “This is one of those recipes that makes everyone think you’re a kitchen wizard!” And she’s right – it’s surprisingly easy for how impressive it looks and tastes

Ingredients You’ll Need

Here’s everything you’ll need to make this delicious parmesan crusted chicken:

For the Chicken:

• 3-4 boneless, skinless chicken breasts (about 1½ pounds)
• Salt and freshly ground black pepper
• ¼ cup olive oil
• Lemon wedges for serving

For the Breading:

• ½ cup all-purpose flour
• 2 eggs
• ⅔ cup seasoned Italian breadcrumbs (I like Progresso)
• ⅓ cup freshly grated Parmigiano-Reggiano cheese
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon finely chopped fresh herbs (thyme, parsley, chives, or rosemary)

You can also add some extra flavor with:

• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (if you like a bit of heat)
• 1 teaspoon garlic powder

Step-by-Step Instructions

Step 1: Prepare the Chicken

First things first, we need to get our chicken breasts to the right thickness. This is actually super important for even cooking and tender meat!

1. Place your chicken breasts on a cutting board and cover with plastic wrap
2. Using a meat tenderizer, rolling pin, or even a heavy pot, pound the chicken until it’s about ¼-inch thick
3. Make sure the chicken is evenly pounded – this ensures it’ll cook evenly
4. Season both sides with salt and pepper

Pro Tip: If your chicken breasts are large (8 ounces or more), consider cutting them in half after pounding or slice them horizontally before pounding to create more manageable portions.

Step 2: Set Up Your Breading Station

Now it’s time to get your breading station ready:

1. Set up three shallow bowls or plates in an assembly line
2. In the first bowl, place ½ cup all-purpose flour
3. In the second bowl, beat 2 eggs
4. In the third bowl, combine the breadcrumbs, grated parmesan, salt, pepper, and your herbs of choice

This three-step breading process is what gives us that perfect crispy coating that won’t fall off during cooking. It’s a game-changer!

Step 3: Bread the Chicken

Now for the fun part – getting that delicious coating on your chicken:

1. Take a chicken breast and dredge it in the flour, making sure it’s fully coated but shake off any excess
2. Next, dip it in the beaten eggs, letting any extra drip off
3. Finally, press it into the breadcrumb mixture, making sure every inch is covered
4. I sometimes use my hands to press the coating onto any spots that might have been missed
5. Place the breaded chicken on a plate and repeat with the remaining pieces

Common Mistake: Don’t skip any of these steps! The flour gives the egg something to grab onto, and the egg acts as the glue for the breadcrumbs. All three are necessary for that perfect crust.

Step 4: Cook the Chicken

Now it’s time to cook your masterpiece:

1. Heat ¼ cup olive oil in a large skillet over medium heat
2. Once the oil is hot, carefully add the chicken breasts
3. Cook for about 3-4 minutes on the first side until golden brown
4. Flip carefully and cook for another 3-4 minutes on the other side
5. The chicken is done when it’s golden and crispy on the outside and reaches an internal temperature of 165°F

Tip: Don’t overcrowd the pan! If necessary, cook the chicken in batches. Overcrowding causes the chicken to steam rather than getting crispy.

Step 5: Serve and Enjoy!

Remove the chicken from the pan and let it rest for a few minutes. Serve with lemon wedges for squeezing over the top – the acidity of the lemon juice really brightens up the flavors!

Oven-Baked Option

If you prefer to bake your parmesan crusted chicken rather than pan-fry it, here’s an easy alternative:

1. Preheat your oven to 350°F
2. Follow the same steps for breading the chicken
3. Place the breaded chicken in a 9×13 baking dish
4. Bake for about 35-40 minutes, or until a meat thermometer reads 165°F when inserted into the thickest part of the chicken

This method is a bit less hands-on and might be easier if you’re making a large batch. The coating won’t be quite as crispy as the pan-fried version, but it’ll still be delicious!

Variations to Try

Want to switch things up? Here are some tasty variations:

Alternative Coating Options

• Panko Breadcrumbs: For an extra crispy coating, substitute panko for regular breadcrumbs
• Gluten-Free: Use gluten-free breadcrumbs if needed
• Butter Coating: Instead of dipping in egg, try melting 1/4 cup butter and mixing it with 3 tablespoons fresh lemon juice and 2 minced garlic cloves for dipping

Flavor Boosters

• Add 1 teaspoon of Italian seasoning to the breadcrumb mixture
• Mix in 1 tablespoon of grated lemon zest for a citrusy kick
• Include 1-2 tablespoons of finely chopped sun-dried tomatoes in the breadcrumb mixture

Serving Suggestions

This parmesan crusted chicken pairs well with so many sides! Here are some of my favorites:

• For a light meal: Top with a lemony arugula salad dressed with olive oil and lemon juice
• For a heartier dinner: Serve with roasted potatoes or a side of pasta
• For veggie lovers: Pair with roasted Brussels sprouts, broccoli, or a zucchini and squash gratin

Make-Ahead and Storage Tips

Life gets busy, so here are some tips for planning ahead:

Make-Ahead Instructions

You can bread the chicken up to one day in advance. Just follow the breading steps, place the chicken on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate. Let it sit at room temperature for about 15 minutes before cooking.

Freezing Instructions

To freeze before cooking:

1. Place breaded chicken in a single layer on a parchment-lined baking sheet
2. Freeze until solid (1-2 hours)
3. Transfer to a freezer-safe bag, separating layers with parchment paper
4. Store for up to 3 months
5. Thaw overnight in the refrigerator before cooking

To freeze after cooking:

1. Let chicken cool completely
2. Wrap each piece individually
3. Store in a freezer-safe bag for up to 3 months
4. Reheat in a 375°F oven until heated through and crispy

Tip: Don’t microwave to reheat – it’ll make the coating soggy!

Common Mistakes to Avoid

Even I make mistakes sometimes! Here are some common ones to watch out for:

1. Not pounding the chicken: This leads to uneven cooking and tough meat
2. Skipping steps in the breading process: All three steps are necessary for the coating to stick
3. Cooking at too high heat: This burns the outside before the inside is cooked
4. Flipping the chicken too often: Let it develop a crust before flipping
5. Using pre-shredded parmesan: Always grate your own for better flavor and texture

Why My Recipe Works Every Time

I’ve been making this parmesan crusted chicken for years, and I’ve learned a few secrets along the way:

1. Pounding the chicken: This tenderizes the meat and ensures even cooking
2. Three-step breading method: This ensures the coating sticks to the chicken
3. Using fresh parmesan: The flavor is so much better than pre-packaged
4. Adding fresh herbs: They make a huge difference in the final flavor

Final Thoughts

Parmesan crusted chicken is one of those dishes that looks and tastes like you spent hours in the kitchen, but it’s actually pretty simple to make. It’s become a staple in my house because it pleases everyone – kids love the crispy coating, and adults appreciate the sophisticated flavors.

Whether you’re serving it with a simple side or dressing it up for company, this dish is sure to impress. And the best part? You’ll feel like a kitchen superstar when you see how much everyone loves it!

Chicken parmesan includes chicken breasts, which are pounded thin and dredged in flour, beaten eggs, and a mixture of breadcrumbs (like panko and Italian-style) with grated Parmesan cheese. It’s pan-fried, then baked or simmered with marinara sauce and topped with mozzarella cheese and fresh basil, before being served, often with spaghetti.