This Parmesan Crusted Chicken is an easy meal idea. We use pounded thin chicken breasts, coat in a delicious Parmesan coating, and then fried to make them crispy. Add this chicken idea to your dinner this week.
This is one of our favorite chicken dinner recipes: crispy chicken breast pan-fried to perfection! Serve up with some Garlic Green Beans and The Best Mashed Potatoes.
Why You’ll Love This Parmesan Crusted Chicken
- It requires only a few ingredients and is a quick chicken recipe.
- It is restaurant quality, yet kid friendly.
- This recipe makes for a tender juicy chicken with a crunchy crust.
- It makes for a super simple weeknight meal. No oven, no baking sheet, no Panko bread crumbs or regular breadcrumbs, no flour.
If there’s one thing everybody hates, it’s bland and boring chicken breast. Chicken is a wonderful bit of poultry that- while lacking in flavor- definitely isn’t lacking in promise! You can use all sorts of different chicken seasoning blends and mixes to make a wide range of delicious chicken recipes. However, one of our favorite ways to make chicken taste better for a chicken dinner is to make some Parmesan Crusted Chicken.
You’ll find plenty of other recipes online for stuff like Longhorn Parmesan Crusted Chicken with mayo or ranch. For us, those recipes never worked as well as this one and they’re nowhere near as easy either. Keeping things simple like us ensures perfect chicken every time! Best of all, this recipe is also gluten-free and keto-friendly for all the folks who want some sort of keto breaded chicken.
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Parmesan Crusted Chicken Ingredients
- Chicken – We use a boneless chicken breast for our Parmesan Crusted Chicken.
- Egg – Mixed with some water, this will make an egg wash- kind of like how you make a breaded chicken.
- Salt & Pepper
- Garlic – Feel free to use minced garlic from the jar here. In a pinch, you could use garlic powder.
- Shredded Parmesan Cheese – We are using shredded parm here and not grated parmesan cheese. You can either shred parmesan by hand or you can find this pre-shredded parmesan in the can at the grocery store.
- Butter & Olive Oil – We really like pan-frying our crusted chicken in this blend of butter and olive oil. Feel free to try using all butter or all olive oil for pan-frying, or mess around with other oils and see if you like the flavor!
How to Make a Parmesan Crusted Chicken
We love this Parmesan Crusted Chicken recipe because it’s so easy to prep and make! To make some for yourself, here’s all you need to do:
- Butterfly larger chicken breasts in half before pounding out to 1/2″ thickness.
- Dredge or dip chicken cutlets in egg wash dish before coating thoroughly with shredded parmesan.
- Pan-fry breaded chicken in oil and butter over medium-high heat for 3 minutes on each side until golden brown. Plate and serve.
Variations for this Chicken Recipe
- Try mixing something like Italian Seasoning in with the parm to make something like a Parmesan Herb Crusted Chicken.
- You can also add onion powder to the parmesan cheese.
- Not into breasts… try boneless chicken thighs for instead. They need to be pounded flat and cook slighly longer.
FAQs about Parmesan Crusted Chicken
The simple answer is no. Most of the recipes that claim to duplicate this aren’t fried at all. They prepare a mixture of ranch dressing, cheese and other ingredients. They then coat the chicken with the mixture and breadcrumbs and bake it.
This recipe is not ideally suited for an air fryer. I would be concerned about the parmesan cheese sticking to the air fryer basket. If you are inclined to try this, I would recommend that you spray the basket with cooking spray or olive oil before you air fry, You might also want to add a 1/4 cup of panko breadcrumbs to enhance the crunch.
Technically, yes. The chicken will not come out as crispy or flavorful. You will need to use a baking sheet with a wire rack. Preheat oven to 400. Prepare as directed and place on prepared rack. Lightly spray chicken with olive oil or cooking spray. Bake until internal temperature reaches 165.
Our Parmesan Crusted Chicken pairs great with all sorts of different side dishes. We recommend some good green vegetables- we love a bit of broccoli, some green beans, or some peas. With that, we also recommend a tasty starch or carbohydrate- maybe some macaroni or some mashed potatoes? You don’t even have to serve it up a dinner: grab a good sandwich roll, some marinara and cheese, and serve your chicken up like a Chicken Parmesan Sandwich.
Tips for Making the Parmesan Chicken
- Be sure to use shredded Parmesan cheese. Grated Parmesan will NOT work.
- Use butter because it really adds a great flavor to the chicken and allows it to cook so perfectly.
- If your chicken breasts are thick, butterfly them. Butterflying chicken breast is easy: just cut it in half, kind of like a hamburger bun.
- Pounding the chicken reduces cooking time and is they key to perfectly fried chicken.
- When coating in the cheese, give the chicken a firm press before flipping and repeating. This helps the cheesy crust to stick to the chicken.
- When frying chicken, press lightly with a spatula just before flipping.
- If you attempt to peek and flip them too soon, the cheesy coating will not stick to your chicken.
- Top the finished chicken with chopped fresh parsley leaves to dress it up a bit.
Other Delicious Chicken Recipes
- For another tasty crusted chicken recipe, try our Potato Chip Crusted Chicken. These baked chicken cutlets are tenderized and hit with a thick coating of crushed potato chips. A super easy chicken dinner recipe that you can mix and match flavors in- just change the chips!
- If you want something a bit more sweet and spicy, try some Firecracker Chicken- or, as we call it, Red Hot Chicken. Baked chicken strips are basted with a delicious sweet and spicy sauce made from ketchup, sugar, and hot sauce. So simple to make and pretty inexpensive too- this one’s a big family favorite!
- Of course, if you need something warm and comforting, we have to recommend our Chicken Pot Pie Casserole. We keep this recipe simple by using a few choice ready-made ingredients: some canned crescent roll dough, some frozen veggies, and some rotisserie chicken. These ingredients, plus a few others, really help cut down on the prep time and help you get a rich filling meal ready in no time!
Did you make this recipe? If so, be sure to rate with a star rating and drop a comment below.
Parmesan Crusted Chicken
Ingredients
- 2 lb Boneless Skinless Chicken Breast
- 1 Egg
- 1 tbsp Water
- 1 tsp minced Garlic
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 cup Shredded Parmesan Cheese
- 4 tbsp Butter
- 2 tbsp Olive Oil
Instructions
- Cut each breast in half and pound to about 1/2″ thick.
- Beat egg and water in a shallow bowl until blended.
- Add garlic, salt and pepper and whisk to blend.
- Place parmesan in another shallow bowl.
- Dip each piece of chicken in egg mixture making sure to coat.
- Allow excess egg to drip off.
- Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.
- Place butter and oil in a large skillet over medium high heat.
- Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).
- Lightly press with spatula then turn over and again do not move until browned.
- Lightly press with spatula and remove to serving plate.
Notes
- Be sure to use shredded Parmesan cheese. Grated Parmesan will NOT work.
- Use butter because it really adds a great flavor to the chicken and allows it to cook so perfectly.
- If your chicken breasts are thick, butterfly them. Butterflying chicken breast is easy: just cut it in half, kind of like a hamburger bun.
- Pounding the chicken reduces cooking time and is they key to perfectly fried chicken.
- When coating in the cheese, give the chicken a firm press before flipping and repeating. This helps the cheesy crust to stick to the chicken.
- When frying chicken, press lightly with a spatula just before flipping.
- If you attempt to peek and flip them too soon, the cheesy coating will not stick to your chicken.
- Top the finished chicken with chopped fresh parsley leaves to dress it up a bit.
Cheli
Yea this recipe did not work out for us. Followed to a T. Stuck every time. Tried 3 different butterflied chicken breasts at varying degrees. Very unfortunate.
Esme Slabbert
Hi Jen, Love the crust you have here. It must taste amazing
Thank you for sharing your links with us at #274 SSPS Linky. See you again next week.
Amber Temple
Made these and my picky son loved them as well as my husband. Easy to make and not expensive. This recipe has become a regular at our house. Thanks for the recipe.
Carla
Love this recipe! So delicious, easy and quick to make, especially if you can buy chicken already filleted. I use medium-medium high temp; otherwise it burns on my stovetop. Have sometimes substituted buttermilk for the 2T of water.
Lori
Sooooo gooood
Ari
So I’ve been making this for about a year now. We love it. And I just want to say, grated parmesan DOES work!! I kinda prefer the grated over the shredded it just works better for me and personally Fry’s better. I do use a nonstick pan though so that might be why. Thank you so much for this recipe!
Dina
Won’t let me print the receipe
Jhoney C Borni
It was extraordinary when we made it for dinner. It’s the best chicken that we have eaten in a long time. This is going to be made again by datememe. This dish is definitely a hit with the family! We loved how it was so easy to make and the flavor was outstanding. Thanks for sharing this delicious recipe!
Lynn
I found this recipe when I ran out of heavy cream for chicken francaise. I’ve got to say-this is now a Favorite. My kids loved it and my daughter insists I make it when she comes home from college each time.
Chris
We made this for dinner and it was OUTSTANDING. Best chicken that we have eaten in a long time. DEFINITELY will make this again.
Donna
I never leave reviews but this is easy to make and delicious. A friend and family favorite!
Scott
I tried to make this for Sunday lunch. I like to cook but definitely not an expert. 3 minutes on HIGH heat burnt my chicken black when I went to flip it. I followed the directions EXACTLY and thought this would be a good and easy recipe. What did I do wrong? Had to make an emergency trip to KFC for a bucket of chicken.
Wendy Gahles
I am taking a guess that you should have put the chicken in the pan on high and then turned it down a bit. Just a guess. That’s what I would do.
Gretchen
Put the chicken in over medium heat. Your pan was too hot. Then sit and watch it for four minutes on first side and then however long it takes to brown and cook thru in the other side. Adjust the heat if it is browning too fast. Then done!
Rene
This was really good my husband asked me to make it. again!!!
Peggi
My sister passed this recipe on to me and my family can’t get enough. So easy, and so so so delicious! When she says 3 minutes per side without peeking, she means it. I actually set the timer so I wouldn’t lose track. I’ve used tenderloins and breasts and both were wonderful. I’m not following keto so served with buttered egg noodles, just like Noodles & Co.
jassica
Want to try this during the weekend.
Most stores, like Walmart, sell the thin sliced chicken breast that
I use for chicken Marsala. No need pounding your chicken
and a great time saver.
Hopefully the cheese sticks. Sounds yummy!
Tracy
What are the green flecks? I don’t see that it calls for parsley or basil so I’m just curious…
Theresa M Hallman
I never leave reveiws, although I should. But this is by far the best Parmesan Crusted Chicken I’ve ever made. Follow the instructions before you alter or add something different. And be sure to the 1st time use fresh grated Parmesan Cheese, it is the deal breaker. I made this today along with a ceasar salad, the Tik Tok Feta Cheese, Bowtie Pasta, and tomatoes recipe, with garlic bread. This was a meal meant for a king. Thank you very much for sharing this and this is going in my recipes to keep.
Stacey Louderback
This was an amazing dinner. I paired it with garlic Parmesan rice and snow peas. I loved every cheesy bite of it. I didn’t make any adjustments to the instructions given and I ended up with perfectly golden pieces of chicken. My entire family loved it!
Brooke
I made this recipe by slicing chicken breast sliced into two filets. From there I put paper towels on top and I hit it with a hand can opener lol I didn’t have anything else to use. It worked really well. After that I used the same ingredients and added panko bread crumbs with the cheese. I had happened to have shaved parm so I put it in a baggie and broke it up some. I followed all other instructions and ingredients. I served it over a small amount of spaghetti and topped with marinara sauce I added some mozzarella on top. Oh my gosh my new best favorite meal ever. Thank you for this recipe my bf is won over along with me. I had to use what was in hand but it is legit lascari’s or authentic restaurant style I’m in heaven thank you. My fav new recipe making it again tonight 😋
Louise Krech
Can this be baked in an oven rather than frying?
Christine Daiber
Yes. Made it the first time tonight. Oven cooked. Olive oil and margarine. 420 degrees. Cooked until it started to brown.
Kim Connor
Can you make this chicken ahead and freeze for a later time?
Angela
I would love to make this but need to keep up with calories fat etc so could you tell me that please
Karen
I made this chicken tonight and it turned out delicious. I did every step exactly like in the recipe and it turned out perfect. No butter burning and the cheese crisped up nice. Will def. make it again👍
Teresa
I made the recipe today. It is a hit at my house. Thanks for sharing.
Jane R
The recipe looks great, and I’m trying it out tonight, but I’m sorry to say that your website has way too many adverts and pop-ups. I was interrupted five times whilst trying to read the ‘deeds’. I gave up and went straight to the recipe but, even then, they kept flashing away. Not great for those of us who suffer from epilepsy. Had to screen-shot the recipe and copied it into a Word document. User experience of your site is what will bring people back!!
Michelle
Let me just say, although I always read them, I never leave reviews on recipes, but this chicken was sooo delicious. I followed the advice of some of the other reviewers and made a few tweaks. I did about 1 1/2 cups of shredded cheese and made up the other half cup with grated Parmesan and then added about a tablespoon of fine Italian breadcrumbs to this mixture. I cooked on medium heat and ended up with perfectly crisp pieces. Definitely going in my recipe inventory.
Jasmin
My oil/butter mixture burnt. I should have read the reviews and cooked on medium heat! Ill have to try again.
K McFarland
Yummy and healthy! The whole family enjoyed it. Easy enough that my girls helped with dinner.
Diane
I was looking for a quick chicken dish and this one came up on Pinterest. It was delicious and very easy to make! My family loved it and I will be making it again. Thank you so much for posting!
Cheryl
I found this recipe and tried it with not only breasts but also legs. I have a total of ten people in my family that I feed and they loved it! Thank you so much for the delicious recipe. I have to cook such that I baked it. Thanks again!
Stephanie
Really tasty! I used my air fryer and it worked pretty well, albeit a little messy. They turned out best when I used a rack (sprayed with oil), not the grate on the bottom of the fryer. I tried both, but the bottom rack had more cheese stuck to it. I fried them at 400 degrees for 8 minutes and flipped them half way through. They turned out moist and delicious.
Patrice E.
It was quick and easy. It was good but it needed just a little something more so I added a bit of warmed ranch dressing which made it perfect for me and my family. Thanks so much for this recipe, it made it less intimidating to prepare. I’ve loved Parmesan Crusted Chicken in various restaurants for years but never attempted it at home because I thought it was too complicated. Thanks again for making it simple and delicious at home.
Jan G. C.
Jen, this a wonderful dish… endless sides to accompany it. Thank You.
Made this for dinner this evening. We loved it. I needed to tweak the shredded parmesan cheese, due to a lower salt diet.
I used approx. 3/4C. of shredded parmesan cheese. Then to the cheese, I added, 1/3 C. of AP flour and 1/3 C. of Italian Breadcrumbs.
The pounded down chicken breasts, brown nicely frying just a few minutes on each side. After browning them, I needed to cook them a little longer, to allow the chicken to be cooked all through. I turn down the heat considerably and put a lid on the skillet, sitting it askew, to keep the crust crunchy!! They are super Yummy!
Nicole Ketzenberger
Last night was the second time I made this recipe, since the first time I made it, my family raved about it! I don’t know what was different this time, but the oil/butter mixture in the pan began to burn and filled our house with smoke. I used the combo of olive oil and butter at first, and then switched to a veg oil/butter mixture (since veg oil has a higher smoke point), and after the first batch, it did the same.
I’m not quite sure what went wrong this time… The chicken was really good, like last time, but it had a burnt aftertaste unfortunately. I’ll still continue to make this recipe more in the future, since it’s so good, but I’ll have to see if I have the same issue.
(Cooked over Med/High heat – we have a gas stove – and butterflied/pounded chicken breasts thin, followed everything in the recipe to a T… If anyone can let me know what happened, that would be greatly appreciated!!
J. G. Capp
Nicole, On different occasions, I have had this happen to me too.
Each time it happened to me, I know that I just let my skillet get too hot! I have been trying on a new way heating of the oil/butter process. I start my skillet on low and then added the oil/butter to my skillet. Once melted, I turned up the heat to just past medium. I have an electric stove. I add my food and S-L-O-W-L-Y turn up my skillet. Once my food begins to brown; I don’t usually turn the burner up any more.
All of our stoves heat differently. Try starting from a medium heat. Hopefully no smoke or overly heated butter or oil! :)
Therese
Use the lighter olive oil which states for frying not xtra virgin as it does burn
Connie
Yes I heard that somewhere the clearer the olive oil color the higher you can go with the heat.
Heather
How would I do this in the air fryer? What temperature for how long?
Tara
I’m not the author, but this is what I’m planning. I usually do chicken breasts at 380-390 and for about 12-15 minutes depending on thickness. I usually keep them simple with just a few spices and they come out insanely delicious. Looking forward to trying this. Surely it can’t go wrong! I find nearly everything tastes better in there!
Tara
My daughter made me these for Mother’s Day. Delicious! She did them in air fryer for 12 minutes total, flipping after 8. So good!
Carole
This is very similar to a dish served at Coopers Hawk restaurant, only they garnish their chicken breast with sautéed halved grape tomatoes, fresh basil, garlic, maybe a splash of olive oil and bit of acid (lemon? vinegar?). I’m going to try that the next time I make Parmesan Crusted Chicken, because there definitely will be a next time! Thanks for an easy and delicious recipe.
Cat
Delicious!!! My kids said it’s their new favorite!
KLT
I made this Parmesan Crusted Chicken tonight and it was delicious! I used my Graniterock Non-stick pan, making sure it was extremely hot. I followed the directions given and had no problem with the chicken sticking at all. The only thing I did a little different was to mix about 1/4 cup of Grated Parmesan with the Shredded Parmesan before coating the chicken (We love cheese!!) and it was absolutely DELICIOUS!! My family thoroughly enjoyed it. Thank you!!
Gabriela
how many servings is this?
Stacy Roman
Tried this recipe this week, both my husband and I loved it. Thanks for sharing
toni
how do you keep the cheese from sticking to the pan?
Jan G. C.
I used a teflon skillet. I didn’t add the chicken till the butter was close to the proper temperature to brown the eat. I didn’t try to turn the chicken over for 3-4 minutes. I also used a spatula that the lifting area is longer than normal. Somewhat slowly, work it under the chicken loosen it and turn over. Hope it helps.. I’ve had prety good success!
Stacy
I made this for dinner tonight, and it’s definitely a keeper!! I did make it in the oven. 350 for 20 mins, then convection bake at 375 for 25 mins. I melted the butter and drizzled it over the chicken before baking. The convection baking gave it a good crisp golden brown finish. And the chicken stayed moist!
Tina
I was wondering if I could bake this on low. I have to watch my cholesterol as I am a heart patient. Thanks!
Lisa Q Maynard
Thank you for that tip for convection ovens.
Lars
Great recipe. Please reconsider your website advertiser, the constant pop ups made it very difficult to read. If it wasn’t such a short recipe I would have given up and chosen a different website.
Jane R
Me too Lars!!
Marietta Ashcraft
OMGosh! I can’t even describe how much we LOVED this recipe! SO tasty!
Alyson
Hi, is there anyway I can cook this in the oven? If so, what temperature? Thank you
Kim Marie
This was so simple, but delicious. The only change I made was that I used grated Parmesan rather than shredded. Served with a simple pasta and fresh tomato, basil side dish. Yum!
Janice
This recipe called for shredded parmesan and I believe should be grated instead. I am going to try with grated next time and also baked. It does have a very good taste! I will cook again.
Michelle R
Followed direction as written and used a cast iron skillet. The results were amazing and will be making this again!
Alisha
Is that parsley or basil on the chicken
Melanie
I made this for Sunday dinner and it was perfect, everyone loved it!!
Melissa Creekmore
I made this and it was delish.
Phyllis
Going to be a staple for dinner. Yum, was so delicious and simple.
Lynn
Made this tonight and everyone liked it. I used a fork help with the sticking cheese and it came out great. Thank you for sharing this recipe!
Mary
Do you know what the nutritional value is on Parmesan chicken
Rosie
Yum yum YUM!!!! Thankyou for this recipe. Absolutely love this and so healthy ❤
Alicia
Hands down the best!!!!!
Nicole Mattson
Very delicious! Everyone loved it. I like how easy it was to make. Step by step instructions and pictures were helpful. Thank you!
Sara
Can I make this with grated parmesan cheese instead of shredded?
Sarah @ The DIY Mommy
This looks so crispy and delicious – pinned!
Marie
This sounds really good! I definitely want to try this recipe over the weekend. Thanks for sharing your recipe with us at the Talk Of The Town party. Pinned :)
Candy A
This was great. My family loved it. I was worried about it sticking, but I followed the directions and it came out really good.
Carla
Could this recipe be done in a deep fryer Fry Daddy??
Jill Hassing
Such a delicious flavor! Everyone loves it. The chicken was ultra moist too. I threw in zucchini after chicken was done. Tasted so good in the browned butter and bits of parmesan.
Judy Reynolds Javens
This was so easy to fix and delicious. I would fix again but add to the parmesan cheese some panko breads crumbs. The cheese wanted to stick to the pan more than the chicken.
Mollee
I made this recipe tonight. Unfortunately, the butter and oil burn too easily on high heat. I cleaned out the pan and used ghee instead (clarified butter). That saved the day. The cheese coating stayed on much better, too. I will definitely make this dish again! Thank you.
Meredith
This recipe was a hit at my dinner table. My fiance is a SUPER picky eater which makes it hard to find something new & good to cook, and he loved it! It was absolutely delicious and we will definitely be adding it as a regular meal for us!
Diann
So easy to make and simply delicious.
Heidi Stahi
Are there air fryer directions for this recipe?
Melissa
Made this exact to the recipe and it turned out perfect! My family has a new favorite chicken meal.
Michelle
I cooked this for dinner tonight and we loved it. I will definitely be making this again and again.
Lindsay
Looks delicious! Has anyone tried without egg? I have an egg allergy, wondering if coating it with oil would work? Or butter?
Edna
Try with mayo in place of eggs
Lenny K
There are eggs in mayo. Someone with egg allergies cannot use mayo (found that out the hard way myself).
Some alternatives to eggs:
* if you have a can of chickpeas (aka garbanzo beans, use some of the liquid instead of the egg and skip the tbsp of water
* try using plain yogurt, milk or buttermilk instead of egg/water mixture
Debbie
Want to try this during the weekend.
Most stores, like Walmart, sell the thin sliced chicken breast that
I use for chicken Marsala. No need pounding your chicken
and a great time saver.
Hopefully the cheese sticks. Sounds yummy!
Kellie
How you made this in an air fryer? Any tips for that?
Tee
I love this recipe! this will be in my go to. I have very picky children & they loved it too!
thanks!
paula r
how many servings does this make? wanting to make this for 1 and not sure how to divide the amounts of ingredients!
JoyJoy
This recipe sounds yummy. However, my tummy doesn’t do well with fried foods. Can and how can it be made in the oven?
Sassy
I LOVED the recipe as is and honestly there isn’t that much for being used to cook it in the skillet. I am not sure I would consider it fried. It is just cooked on the stove top. Although I haven’t tried this recipe in the oven yet…I always make as recommended first and then play and make it my own. But if you have a nonstick oven mat, I would say use that on your baking sheet, make the recipe as above, but then bake in the oven as you would normally bake your chicken until cooked through. Not sure how long you would need to cook it for as it has been cut in half horizontally, so you wouldn’t want to overcook it. Play around though, watching it carefully, I am sure it will be delicious!
Sue
How many carbs? I am on Keto diet.
Jenna
Same here! Would really love to know numbers!!!! Thank you!!!
Sassy
For the folks asking about carb numbers…There are websites to work out the carbs in recipes you can use to find the info. Just google it and then put the recipe in, it will do the work of figuring out. Hope this helps.
Tammi
It would be nice if you would LEAVE the website.
Jane R
Seriously Tammi? I thought that this was a helpful response from Sassy!??
BRI
Is 2 cups of cheese needed for 4/5 chicken breast
Diana
I’m making this for the first time. It turned out good, but the cheese doesn’t stick to the chicken. I cooked it a little longer than 3 minutes. Will definitely make it again :-)
Alyse
Hi,
Your pictures of the chicken show a green seasoning but you don’t mention this in the ingredients. What is it?
Thank you!
Jen
Hi Alyse! I use store bought flaked parsley that can be found in the spice aisle. It is not needed for the recipe, just gives a bit of color for the photos I share. I hope that helps – Jen
Pam OConnor
Hi: did you slice the breasts so they are thinner or just cut in half each breast. Thank you. Also do you use oil AND BUTTER?
Jen
Hi Pam! I used both butter and oil for the pan. I butterflied the chicken so it was thinner and cooks quicker. Hope that helps- Jen
Frogsmom
I tried this tonight and unfortunately all the cheese is stuck in the pan. I cooked them for at least 4 minutes before turning over. Rats! I’ll try the flour suggestion next time. I really want this to work! It sounds so yummy!
heather
Same for me! The cheese came off the chicken and stuck to the pan. I used a cast iron….maybe I need to try something different?
Brenda
Make sure your oil is hot before you place the meat in the pan. If it’s not hot enough it can cause the coating to come off when you turn it.
Elena
Heat up cast iron pan first. When hot add oil and the butter
Dawn
I am going to try this in my cast iron pan but haven’t yet. I don’t heat it long before adding the oil but when I am cooking chicken that is likely to stick I make sure that my oil is hot before adding. You also will see the butter (if using real butter) start to brown and you know that it is the time to add chicken. It needs to sizzle when your chicken touches the pan :)
When it is ready to flip, it should flip easy. Especially if you have a well seasoned pan.
Le
I had to cook my chicken about 6 min each side and before i flipped press down on it and if it slides you can turn it. If it seems like it wont nudge even a little then wait and cook longer.
Beth
SO I saw a video the other day with chef Tyler. He said to heat your skillet first. Then add the butter/oil. I did that tonight & it worked!!
Kinga
Hi! A question. Are you sure 3 min is enough for the chicken to cook through? Mine never cooks well, maybe finish it in the oven for ten min?
LLthatsMe
Make sure your pound the chicken thin. (Cook 3-5 mins).. If you cook it too long it’ll dry out the meat ..
Peggy kosog
Your recipe did not show oil in the ingredients? But then you say to put butter and oil into a large skillet. Am I missing something.
Jen
HI Peggy! Sorry for the confusion with that. Updating this right now.
maeve kilroy
Can you use mozzarella instead of parmesan
Jen
Hi Maeve! I do not think mozzarella would work. If you give it a try, be sure to let us know.
Crissy
This was incredible! Great flavor from the parmesan, didn’t have to add any salt! I cooked the chicken about 5 minutes per side on medium high! Served this with brown rice and carrots. Cant wait to make this again! So yummy!
Jane
Great recipe. I added a bit by using gluten free plain flour with some mixed herbs. I coat the chicken in flour then the egg and then the cheese. I find that using a flour mix first seems to prevent the final coating (cheese, breadcrumbs etc) from falling off so much. Really tasty and a big hit with the other half. Will definitely make again, thank you for sharing.
Ilene Pipes
This sound good but in the in the Instructions you said add butter and oil. There i no amount how much oil. How much oil are you talking about. 1 tablespoon are two tablespoons.
Zunilda
How much oil do I use in the pan? Thank you.
Beth
This was great! Will definitely be making it again. Great recipe, thanks!
Esther
This is an excellent recipe and it’s easy!!! Win Win 😊
Chip
One question. In the d.c. directions you said to place oil and butter in the pan. What kind of oil and how much?
Le
Shouldnt matter. I used a little more oil and butter. I live in CO so everything just evaporates lol but it came out great and I use country crock and vegetable oil
Emily
Totally adding this to our meal rotation! Thanks for sharing at #HomeMattersParty
the cape on the corner
that looks so deelish!
b
Jane
Do you know if this can be made in the oven. I am trying to stop eating fried foods.
Savannah Beck
I made it in the oven last night.. it was sooooooo gooooood! 45 min at 400°!!!
Isabel
Did you follow the directions but just put it in the oven?
Jeanne
That seemed like it would overcook, if your chicken is pounded to 1/2″ like it says to do in the recipe?
Jenny
This is one of my favorite chicken recipes. Pinning to try! Thanks for sharing at Merry Monday.
Margarita
Can this be made in a air fryer?
Ash
I am guessing that you can because an airfryer is very compatible.
Melissa
Can I finish this off in the oven? How would I do that?
Jhuls @ The Not So Creative Cook
This would perfect on top of a pasta with marinara sauce! Yum!