Parmesan Crusted Chicken
Crispy, golden, and packed with flavor, this Parmesan Crusted Chicken is the ultimate easy and delicious meal. Each piece is coated in a perfectly seasoned, cheesy breadcrumb crust, then pan-fried until irresistibly crunchy on the outside and juicy on the inside. This dish comes together in under 30 minutes, making it perfect for a busy weeknight or an effortless dinner that feels extra special.
Serves: 4-6
Time: 25 minutes
1 cup seasoned breadcrumbs
1 cup grated Parmesan cheese
2–3 large eggs
1 ½ cups flour
2 tbsp dried parsley
1 tbsp garlic powder
1 tbsp onion powder
2 tsp oregano
Salt and pepper, to taste
1.5 lbs chicken (thinly sliced if using breasts)
Olive oil (enough to coat the pan)
Ingredients
In a small bowl, mix all the seasonings together.
Set up a breading station with three rimmed plates and an extra plate for the coated chicken:
Plate 1: Flour mixed with half of the seasonings.
Plate 2: Beaten eggs.
Plate 3: Bread crumbs and Parmesan mixed with the remaining seasonings.
Add a pinch of salt and pepper to each plate and mix well.
Pat the chicken dry with a paper towel.
Working one piece at a time:
Coat the chicken in flour, shaking off the excess.
Dip into the egg mixture, ensuring full coverage.
Press into the breadcrumb mixture, coating evenly.
Heat a pan over medium heat and add enough olive oil to lightly coat the surface.
Once the oil is hot, cook the chicken for 3–4 minutes per side, or until golden brown and fully cooked through.
Transfer to a paper towel-lined plate to absorb any excess oil.
Let cool slightly, then dig in!
Serving Suggestions
This crispy chicken is versatile and pairs well with just about anything:
On a Caesar salad – adds the perfect crunch!
With creamy tomato orzo – for a comforting meal.
Alongside crispy French fries – because who doesn’t love that?
With a side of carbonara – the ultimate Italian-inspired combo.
Tips from My Kitchen
Season generously! Never hesitate—flavor is everything!
Keep the oil at the right temp. Too hot, and the crust burns; too low, and it won’t crisp up properly.
Work in batches. Avoid overcrowding the pan for the crispiest results.
Make extra! This chicken is just as good the next day in a sandwich or wrap
Storage
For the best flavor/texture, keep in an airtight container for 5 days in the fridge.
Reheat in the oven to make sure it stays crispy.
Dietary Restrictions:
Dairy-Free: Replace the parmesan with nutritional yeast!
Gluten-Free: Use any gluten-free flour and gluten-free bread crumbs! Or toast any gluten-free bread pretty well and grate it!
Vegetarian: Add your favorite chicken replacements would also be amazing