Parmesan Crusted Chicken – Crispy, Juicy, and Ready Fast

There’s something magical about the sizzle of chicken hitting a hot skillet—especially when it’s coated in a crispy parmesan crust. This Parmesan Crusted Chicken is my go-to when I want a comforting, golden-crusted dinner that feels fancy but comes together in under 30 minutes. It’s crispy on the outside, juicy inside, and perfect for any weeknight.

Why You’ll Love This Parmesan Crusted Chicken

This recipe brings the best of both worlds: that irresistible crunch from parmesan-panko breading and tender, juicy chicken in every bite. There’s no need to deep fry—just a quick pan-fry and oven finish. It’s family-friendly, picky-eater approved, and great for pairing with anything from a fresh salad to pasta. Best of all? It’s done in about 30 minutes flat.

Ingredients & Substitutions

Core Ingredients

• Chicken breasts: Start with two large breasts, sliced lengthwise into four even cutlets. This helps everything cook faster and more evenly.
• Parmesan cheese: Freshly grated is key here—it melts better and adds a rich, nutty flavor.
• Panko breadcrumbs: For that extra crispy texture. They fry up golden and light.
• Eggs and flour: Classic breading essentials to help the coating stick.
• Garlic powder, salt, and pepper: A simple seasoning base to bring out the chicken’s natural flavor.
• Olive oil: For frying—use just enough to get that crisp without needing to deep fry.

Easy Substitutions

• Breadcrumbs: Swap panko for regular breadcrumbs, but expect a softer crust. For seasoned breadcrumbs, skip the Italian seasoning.
• Parmesan: Pecorino Romano or Asiago work too—just make sure it’s finely grated.
• Gluten-free: Use GF panko-style crumbs and a GF flour like rice or almond flour. The crisp factor stays high if the oil is hot enough.

How to Make Parmesan Crusted Chicken (Step-by-Step)

Prep and Dredge

Preheat your oven to 400°F and position the rack in the top third. Slice each chicken breast horizontally into two thinner cutlets. Pat dry, then season both sides with garlic powder, salt, and pepper.

Set up three shallow bowls:

1. Flour
2. Beaten eggs
3. Panko + parmesan + Italian seasoning

Dredge each cutlet in flour (shake off excess), dip into egg, then press into the parmesan-panko mixture until fully coated.

Pan-Fry and Finish in Oven

Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add two chicken cutlets and cook 2–3 minutes per side, without moving them early—this helps the crust set.

Repeat with remaining cutlets, adding 1 tablespoon of oil as needed.

Transfer all the chicken to the oven and bake for about 5 minutes, or until the internal temp hits 165°F (use an instant-read thermometer for accuracy).

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Serve hot.

Pro tip: This method keeps the crust crisp and the chicken juicy—no dry bits, no soggy coating.

Breading Tips for the Crispiest Crust

Want that shatteringly crisp crust? Here’s how to get it every time:

• Pat the chicken completely dry before breading. Moisture is the enemy of crispiness.
• Firmly press the breadcrumb mixture into the chicken—don’t just lightly coat.
• Don’t crowd the pan—fry in batches so the crust doesn’t steam.
• Let the chicken sit undisturbed for the first minute of frying so the crust sets.
• Use fresh panko and finely grated cheese for the best results.

Recommended Tools

These tools make the process easier and foolproof:

• Tongs: For clean flipping without losing the crust.
• Oven-proof skillet: Cast iron works wonders for even browning.
• Instant-read thermometer: Ensures perfectly cooked chicken every time.
• Wire rack (optional): For reheating without sogginess.

Storage & Reheating Tips

Got leftovers? Here’s how to keep that crispy magic going:

• Store in an airtight container in the fridge for up to 4 days.
• Do not freeze—the breading gets soggy.
• Reheat in the air fryer at 350°F for about 2 minutes per side, or in a skillet over low heat until warmed through. Avoid microwaving—it kills the crisp.

Final Thoughts

This Parmesan Crusted Chicken is simple, satisfying, and totally worth making on repeat. Serve it with pasta, roasted veggies, or a fresh green salad—it plays nice with just about any side. Try it once, and it might just end up in your weekly rotation.

If you love skillet dinners, you’ll probably enjoy this cheesy honey mustard chicken too. And for a hearty pasta pairing, check out this reader-favorite crockpot garlic parmesan chicken pasta.

Looking for a veggie pairing? These garlic herb roasted veggies bring the perfect contrast in color and flavor.

If you try this recipe, leave a comment and rating below—I’d love to hear how it turned out in your kitchen!

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