A perfect Parmesan crusted chicken is a weeknight dinner hero. It’s a dish that feels special and indulgent but comes together with minimal effort and common pantry ingredients. The magic of this recipe is the incredible contrast of textures: a juicy, tender chicken breast on the inside, and a beautifully golden, crunchy, and savory crust on the outside.

This recipe is designed to deliver a foolproof, crispy crust without any fuss. The secret lies in a simple breading station and a quick, hot cooking method that ensures the cheese melts and crisps up to form a flavorful shell, while the chicken remains perfectly moist. It's a quick, family-friendly meal that’s so delicious, it’s sure to become a regular in your dinner rotation.

Parmesan Crusted Chicken

This recipe uses a simple pan-searing and oven-finishing method for a perfect result.

Yields: 4 servings

Prep time: 15 minutes

Cook time: 15-20 minutes

Ingredients

  • 4 boneless, skinless chicken breasts (about 6-8 oz each)

  • For the Breading:

    • ½ cup all-purpose flour

    • 2 large eggs, lightly beaten

    • ½ cup grated Parmesan cheese

    • ½ cup Panko breadcrumbs (for extra crispiness)

    • 1 teaspoon garlic powder

    • ½ teaspoon dried Italian herbs (oregano, basil, or a mix)

    • ½ teaspoon salt

    • ¼ teaspoon black pepper

  • 2 tablespoons olive oil

  • 2 tablespoons butter

Instructions

1. Prepare the Chicken and Breading Station

  1. Prep the Chicken: Place a chicken breast between two pieces of plastic wrap. Using a meat mallet or a rolling pin, gently pound the chicken to a uniform thickness of about ½-inch. This ensures even cooking. Pat the chicken dry with a paper towel.

  2. Set up the stations: Set up three shallow dishes or plates for your breading station.

    • Dish 1: The all-purpose flour.

    • Dish 2: The lightly beaten eggs.

    • Dish 3: The Parmesan cheese, Panko breadcrumbs, garlic powder, Italian herbs, salt, and black pepper. Stir to combine.

2. Coat the Chicken

  1. Working with one chicken breast at a time, dredge it first in the flour, shaking off any excess.

  2. Next, dip the floured chicken into the beaten egg, making sure it’s fully coated.

  3. Finally, press the chicken into the breadcrumb-Parmesan mixture, pressing firmly to ensure the coating sticks well to both sides. Place the coated chicken on a clean plate or a wire rack.

3. Cook the Chicken

  1. Heat the pan: Heat the olive oil and butter in a large skillet or frying pan over medium-high heat until the butter is melted and the pan is hot.

  2. Pan-Sear: Carefully place the chicken breasts in the hot skillet. Cook for 3-4 minutes per side, or until the Parmesan crust is a beautiful golden brown and crispy.

  3. Finish in the oven (optional but recommended): This step ensures the chicken is cooked through without burning the crust. Transfer the entire oven-safe skillet to a preheated oven at 375°F (190°C). Bake for 5-10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). If you don't have an oven-safe skillet, simply transfer the chicken to a baking sheet.

  4. No oven? If you are not using an oven, you can cover the pan with a lid, reduce the heat to medium-low, and continue cooking for 5-7 minutes, or until the chicken is cooked through.

4. Rest and Serve

  1. Remove the chicken from the skillet and place it on a clean cutting board. Let it rest for 2-3 minutes. This allows the juices to redistribute and keeps the chicken moist.

  2. Serve the Parmesan crusted chicken immediately with a side of pasta, a fresh salad, or roasted vegetables.

Pro-Tips for Perfection

  • Panko for the Win: Using Panko breadcrumbs is the key to a super crispy, light crust. Regular breadcrumbs tend to be heavier and denser.

  • The Right Cheese: Finely grated Parmesan works best. Avoid pre-shredded cheese with anti-caking agents, as it may not melt smoothly and can burn.

  • Don't Rush the Sear: A hot pan and a patient sear are crucial for a golden-brown crust.

  • The Power of Pounding: Pounding the chicken to an even thickness ensures every part of the meat cooks at the same rate, preventing one end from being dry while the other is undercooked.