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.
Parmesan Crusted Chicken
Tired of the same old chicken breast recipes? If so, you are going to want to make this Parmesan Crusted Chicken recipe. I normally make chicken recipes for dinner a couple of times per week. My family loves it when I make some of our favorites like Easy Chicken Pot Pie Casserole or our Red Hot Chicken. Those are go to chicken recipes.
Lately, I have been trying to introduce some new chicken recipes. I always find chicken breasts for a great price at Kroger. So last week, I made our Potato Chip Chicken that the entire family really enjoyed. I made it again the very next evening with sour cream and cheddar chips and it was also a hit.
I never use to pound my chicken to make it thinner. I have changed my ways. When I butterfly our chicken breasts and pound them flat, they cook so much quicker. When we have a busy evening, time saving recipes are always a must. For this Parmesan Crispy Chicken, the pounding method saves me from spending way too much time in the kitchen.
I knew this chicken breast recipe was going to be a favorite with my family. They love crispy coated chicken. Every one of them came back for seconds. I am super happy to have another chicken recipe to add to our dinner rotations.
The breasts fried so perfectly. They all kept their coating because I was careful to allow them to get cooked well before attempting to even peek at them. If you attempt to peek and flip them too soon, the coating will not stick to your chicken. Be sure to wait until you know the parm has had enough time to cook on to your chicken.
This Parmesan Crusted Chicken requires only a few ingredients. It makes for a super simple weeknight meal. Be sure to use shredded Parmesan cheese. Grated Parmesan will NOT work. I used butter to coat my pan. The butter really adds a great flavor to the chicken and allows it to cook so perfectly.
INGREDIENTS TO MAKE PARMESAN CRUSTED CHICKEN
- Boneless Skinless Chicken Breast
- Egg
- Water
- Minced Garlic
- Salt
- Black Pepper
- Shredded Parmesan Cheese
- Butter
- Olive Oil
HOW TO MAKE PARMESAN CRUSTED CHICKEN
First, cut each breast in half and pound to about 1/2″ thick.
Then, in a large shallow dish, beat egg and water until blended.
Now, add the garlic, salt, and pepper. Whisk to blend. Next, place parmesan in another shallow bowl or plate.
For the next step, dip each piece of chicken into the egg mixture coating the entire chicken breast piece. Then, allow excess egg to drip off.
Place the egg coated chicken into the parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on the other side. Shake off excess. Repeat with the remaining chicken.
Place butter and oil in a large skillet over high heat.
Now, add the coated chicken to the hot pan. Do not move until edges brown (so that cheese sticks to chicken, about 3 minutes). Lightly press with a spatula then turn over and again do not move until browned.
Now, again lightly press with a spatula and remove to a serving plate.
Do you have a favorite chicken breast recipe that you make frequently?
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 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.
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👍
I made the recipe today. It is a hit at my house. Thanks for sharing.
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!!
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.
My oil/butter mixture burnt. I should have read the reviews and cooked on medium heat! Ill have to try again.
Yummy and healthy! The whole family enjoyed it. Easy enough that my girls helped with dinner.
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!
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!
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.
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.
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!
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!!
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! :)
Use the lighter olive oil which states for frying not xtra virgin as it does burn
Yes I heard that somewhere the clearer the olive oil color the higher you can go with the heat.
How would I do this in the air fryer? What temperature for how long?
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!
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!
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.
Delicious!!! My kids said it’s their new favorite!
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!!
how many servings is this?
Tried this recipe this week, both my husband and I loved it. Thanks for sharing
how do you keep the cheese from sticking to the pan?
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!
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!
I was wondering if I could bake this on low. I have to watch my cholesterol as I am a heart patient. Thanks!
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.
Me too Lars!!
OMGosh! I can’t even describe how much we LOVED this recipe! SO tasty!
Hi, is there anyway I can cook this in the oven? If so, what temperature? Thank you
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!
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.
Followed direction as written and used a cast iron skillet. The results were amazing and will be making this again!
Is that parsley or basil on the chicken
I made this for Sunday dinner and it was perfect, everyone loved it!!
I made this and it was delish.
Going to be a staple for dinner. Yum, was so delicious and simple.
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!
Do you know what the nutritional value is on Parmesan chicken
Yum yum YUM!!!! Thankyou for this recipe. Absolutely love this and so healthy ❤
Hands down the best!!!!!
Very delicious! Everyone loved it. I like how easy it was to make. Step by step instructions and pictures were helpful. Thank you!
Can I make this with grated parmesan cheese instead of shredded?
This looks so crispy and delicious – pinned!
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 :)
This was great. My family loved it. I was worried about it sticking, but I followed the directions and it came out really good.
Could this recipe be done in a deep fryer Fry Daddy??
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.
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.
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.
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!
So easy to make and simply delicious.
Are there air fryer directions for this recipe?
Made this exact to the recipe and it turned out perfect! My family has a new favorite chicken meal.
I cooked this for dinner tonight and we loved it. I will definitely be making this again and again.
Looks delicious! Has anyone tried without egg? I have an egg allergy, wondering if coating it with oil would work? Or butter?
Try with mayo in place of eggs
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
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!
How you made this in an air fryer? Any tips for that?
I love this recipe! this will be in my go to. I have very picky children & they loved it too!
thanks!
how many servings does this make? wanting to make this for 1 and not sure how to divide the amounts of ingredients!
This recipe sounds yummy. However, my tummy doesn’t do well with fried foods. Can and how can it be made in the oven?
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!
How many carbs? I am on Keto diet.
Same here! Would really love to know numbers!!!! Thank you!!!
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.
It would be nice if you would LEAVE the website.
Seriously Tammi? I thought that this was a helpful response from Sassy!??
Is 2 cups of cheese needed for 4/5 chicken breast
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 :-)
Hi,
Your pictures of the chicken show a green seasoning but you don’t mention this in the ingredients. What is it?
Thank you!
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
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?
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
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!
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?
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.
Heat up cast iron pan first. When hot add oil and the butter
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.
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.
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!!
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?
Make sure your pound the chicken thin. (Cook 3-5 mins).. If you cook it too long it’ll dry out the meat ..
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.
HI Peggy! Sorry for the confusion with that. Updating this right now.
Can you use mozzarella instead of parmesan
Hi Maeve! I do not think mozzarella would work. If you give it a try, be sure to let us know.
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!
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.
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.
How much oil do I use in the pan? Thank you.
This was great! Will definitely be making it again. Great recipe, thanks!
This is an excellent recipe and it’s easy!!! Win Win 😊
One question. In the d.c. directions you said to place oil and butter in the pan. What kind of oil and how much?
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
Totally adding this to our meal rotation! Thanks for sharing at #HomeMattersParty
that looks so deelish!
b
Do you know if this can be made in the oven. I am trying to stop eating fried foods.
I made it in the oven last night.. it was sooooooo gooooood! 45 min at 400°!!!
Did you follow the directions but just put it in the oven?
That seemed like it would overcook, if your chicken is pounded to 1/2″ like it says to do in the recipe?
This is one of my favorite chicken recipes. Pinning to try! Thanks for sharing at Merry Monday.
Can this be made in a air fryer?
I am guessing that you can because an airfryer is very compatible.
Can I finish this off in the oven? How would I do that?
This would perfect on top of a pasta with marinara sauce! Yum!