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 into 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
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
HOW TO MAKE PARMESAN CRUSTED CHICKEN
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.
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.
This would perfect on top of a pasta with marinara sauce! Yum!
This is one of my favorite chicken recipes. Pinning to try! Thanks for sharing at Merry Monday.
that looks so deelish!
b
Totally adding this to our meal rotation! Thanks for sharing at #HomeMattersParty
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
This is an excellent recipe and it’s easy!!! Win Win 😊
This was great! Will definitely be making it again. Great recipe, thanks!
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 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!
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.
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.
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 ..
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 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.
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
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
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 :-)
Is 2 cups of cheese needed for 4/5 chicken breast
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.
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 servings does this make? wanting to make this for 1 and not sure how to divide the amounts of ingredients!
I love this recipe! this will be in my go to. I have very picky children & they loved it too!
thanks!
How you made this in an air fryer? Any tips for that?
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!
Looks delicious! Has anyone tried without egg? I have an egg allergy, wondering if coating it with oil would work? Or butter?
I cooked this for dinner tonight and we loved it. I will definitely be making this again and again.
Made this exact to the recipe and it turned out perfect! My family has a new favorite chicken meal.
Are there air fryer directions for this recipe?
So easy to make and simply delicious.
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!