Parmesan Crusted Chicken
This parmesan crusted chicken recipe is a comfort food classic with tender chicken breasts nestled inside crispy breading. It’s ready in just 30 minutes, and the parmesan and panko breadcrumb coating is easier to make than you think!
Why you’ll love it
If you’ve made my Chicken Parmesan recipe, you might have thought that the breaded chicken would be fantastic on its own. And you’d be right! Learning how to bread chicken is a great kitchen skill to have, and it’s easy to make golden, ultra crispy chicken that uses only a handful of pantry ingredients.
In my home this is one of our favorite ways to jazz up chicken since it has a tasty crunch from the crispy parmesan coating yet stays juicy and tender on the inside. The kids will love it too since it’s basically the restaurant quality, dressed-up version of chicken tenders!
What you’ll need
- Chicken breasts – cutting them into four smaller cutlets keeps them juicy, and they cook faster and more evenly
- Garlic powder – you’re not going to want to leave out this extra burst of seasoning!
- Flour – to dredge the chicken cutlets
- Egg – the egg mixture is for binding the parmesan breading to the chicken
- Panko breadcrumbs, Italian seasoning, and parmesan cheese – this delicious trio makes up the crispy breading. Make sure to grate your own parmesan.
- Olive oil – for frying up to dreamy, crispy perfection
Pro tip
I like using panko breadcrumbs to make it extra crispy. If you can find Italian seasoned ones, no need to add the extra Italian seasoning. You can make this with regular breadcrumbs if that’s all you’ve got on hand.
How to make parmesan crusted chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat oven. Cut the chicken in half lengthwise so that you end up with four smaller cutlets. Season them on both sides with salt & pepper and garlic powder.
Dredge each chicken cutlet in flour, followed by dipping into the egg wash.
Finally, dip each piece into the panko breadcrumbs and parmesan mixture. Cooking the chicken in two batches, pan fry until golden brown. Arrange all four cutlets in the oven-proof skillet, and finish them off in the oven.
