Desserts
Parmesan Crusted Chicken
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Tongs make flipping the chicken in the skillet really easy.
- This recipe uses an oven-proof skillet. It’s something that I think every cook should own. They’re very versatile and come in a range of price points. For this recipe I used my 10.25″ Le Creuset. You can see it was a little small since I happened to buy rather large pieces of chicken, but a little overlap for the last part of the recipe is fine. I also love my Lodge cast iron (a more affordable option).
- If you don’t own an oven-proof skillet, transfer the chicken to a baking dish for the last step.
- Use an instant read meat thermometer to quickly check if chicken is done.
What to serve with parmesan crusted chicken
- Try Fettuccine with Alfredo Sauce, my Garlic Mashed Potatoes, or Pesto Gnocchi.
- A side of vegetables works great too! I used broccolini in the first photo.
- You can’t go wrong with a simple salad. Try dressing it up with this homemade Olive Garden Salad Dressing.
Leftovers and storage
- Leftovers of this chicken can be kept in the fridge in a covered container for 3-4 days, but the parmesan breading will soften up a bit.
- I don’t recommend freezing leftovers.
- To reheat, try crisping them up again in an air fryer. A couple of minutes/side at 350F should do the trick. You could also microwave them in 30-second increments or heat in a skillet on low until warmed through.
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!
