Dredged in a flavorful parmesan and panko bread crumb coating, these homemade Crispy Parmesan Crusted Chicken Breasts are pan-fried to golden perfection! Juicy on the inside and so crispy on the outside, this easy chicken recipe is going to be your new household favorite! Even better, it’s ready to eat in around 30 minutes!
You will love how a few simple pantry ingredients will transfer boring chicken breasts into this mouthwatering crispy parmesan crusted chicken recipe. It comes together so quickly and easily that it’s the perfect weeknight meal for when you’re craving something crunchy. Tender, moist, and juicy on the inside, crispy, golden, and crunchy on the outside, these parmesan chicken breasts are a guaranteed hit.
Want another crispy and delicious chicken recipe? Try my Crispy Honey Chicken or Sweet and Spicy Asian Chicken! They are such easy chicken recipes that come together in less than an hour.
Why You’ll Love This Low Carb Parmesan Crusted Chicken
- It’s fast! You can have everything done in around 30 minutes for a quick and easy weeknight meal. As we are shallow frying and not deep frying the chicken, it takes less time to bring the oil up to temperature too.
- An easy chicken recipe. Made with kitchen staples, these crunchy and crispy parmesan chicken breasts are so simple to whip up.
- So delicious! The chicken is tender and juicy on the inside and golden brown on the outside. You’ll want to have seconds.
Crispy Parmesan Chicken Ingredients
- Chicken breasts: try to buy similar-sized chicken breasts whenever possible.
- Seasoning: you will need garlic powder, Italian seasonings, salt, and ground pepper.
- All-purpose flour: coating the chicken in flour helps the egg and panko stick to the chicken.
- Eggs: you’ll need eggs to help the panko stick to the popcorn chicken.
- Panko bread crumbs: for crispyparmesan chicken, you’ll need some panko bread crumbs. Skip the pre-seasoned ones since the flour is already seasoned.
- Parmesan cheese: I recommend you use freshly grated parmesan for the best results.
- Olive oil: you can also use vegetable or canola oil.
- Lemon wedges: to serve
- Chopped parsley: to garnish.
How To Make Parmesan Crusted Chicken Breast
- Prepare the chicken: Cover the chicken breasts with plastic wrap and pound them to make them even and flat. Season the chicken breasts with garlic powder, Italian seasonings, salt, and pepper.
- Prepare the coating: Whisk the eggs in a wide bowl. To another separate bowl combine panko bread crumbs and parmesan cheese and keep it ready.
- Coat the chicken: Dredge the chicken in flour and then egg and then to the breadcrumbs mixture.
- Fry the chicken: Heat a skillet with oil to shallow fry the chicken. Slowly add the chicken breasts and cook until crispy and golden on both sides for about 9-10 minutes on medium flame. Repeat the same with the remaining chicken breasts.
- Garnish and serve: Garnish the parmesan chicken with chopped parsley and lemon wedges to serve.
Tips to Make this Easy Crusted Parmesan Chicken Recipe
- Do not skip pounding the chicken to even thickness as you do not want the crispy exterior to burn before the inside cooks through.
- Since you’re cooking chicken breasts coated with parmesan cheese, you need to use a non-stick frying pan or skillet.
- Use a rack instead of paper towels to drain the chicken breasts as you cook them in batches. If you let the chicken sit on paper towels to drain the oil, the paper towel will trap the steam. The rack will ensure your chicken stays crispy.
- The chicken is done when the internal temperature is 165F degrees.
- Make sure there isn’t some moisture on the chicken pieces before dredging them. This will help the flour stick better.
- If you prefer chicken thighs, this recipe can be made with thighs instead.
- Avoid adding extra cheese to the bread crumbs such as mozzarella or cheddar. While adding more cheese always seems like a good idea, for this parmesan chicken, adding extra cheese can make the crust mushy as the cheese melts.
- If you have a splatter guard, I recommend using it to keep the oil splatters to a minimum.
Frequently Asked Questions
If you have leftover chicken, it can be kept in the fridge for up to 3 days in an airtight container. When ready to eat, reheat them in an oven or air fryer at a low temperature until warmed through.
You can freeze this crispy parmesan chicken once they’ve been baked. Freeze them in a single layer on a lined sheet pan and then transfer them to a freezer-safe bag. Freeze for up to 3 months and reheat from frozen.
Serve your chicken with some Mashed Potatoes, Crispy Air Fryer Roasted Potatoes, Cheesy Cauliflower Bread Sticks, Crispy Air Fryer French Fries, or Crispy Potato Wedges.
To store, store in an air tight container for up to 3 days. To reheat, I recommend using an air fryer at low temperature, around 325 F to reheat until warmed and crispy or 325 F in an oven until warmed through.
You can marinate the chicken overnight in the egg wash for a better flavor. Cover with saran wrap and refrigerate, then take it out at least 20 minutes before cooking to help get it to room temperature. Then dredge in the bread mix and cook accordingly.
More Chicken Dinner Recipes
- Chicken Broccoli and Rice Casserole
- Chicken Caesar Pasta Salad
- Oven Baked Popcorn Chicken
- Grilled Cilantro Lime Chicken
- Grilled Greek Chicken Skewers
I hope you enjoy all the recipes I share with you, including this delicious Parmesan Crusted Chicken Breast recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Parmesan Crusted Chicken Breast
Ingredients
- 4 whole chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasonings
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ⅓ cup all-purpose flour
- 2 whole eggs
- 1 cup panko bread crumbs
- ⅓ cup parmesan cheese grated
- ¼ cup olive oil
- Lemon wedges to serve
- Chopped parsley to garnish
Instructions
- Cover the chicken breasts with a plastic wrap and pound them to make it even and flat.
- Season the chicken breasts with garlic powder, Italian seasonings, salt and pepper.
- Whisk the eggs in a wide bowl. To another separate bowl combine panko bread crumbs and parmesan cheese and keep it ready.
- Dredge the chicken in flour and then egg and then to the breadcrumbs mixture.
- Heat a skillet with oil to shallow fry the chicken. Slowly add the chicken breasts and cook until crispy and golden on both the sides for about 9-10 minutes on medium flame.
- Repeat the same with the remaining chicken breasts. Garnish the parmesan chicken with chopped parsley and lemon wedges to serve.
Notes
- Do not skip pounding the chicken to even thickness as you do not want the crispy exterior to burn before the inside cooks through.
- Use a rack instead of paper towels to drain the chicken breasts as you cook them in batches. If you let the chicken sit on paper towels to drain the oil, the paper towel will trap the steam. The rack will ensure your chicken stays crispy.
- The chicken is done when the internal temperature is 165F degrees.
- Make sure there isn’t some moisture on the chicken pieces before dredging them. This will help the flour stick better.
- If you prefer chicken thighs, this recipe can be made with thighs instead.
- Avoid adding extra cheese to the bread crumbs such as mozzarella or cheddar. While adding more cheese always seems like a good idea, for this parmesan chicken, adding extra cheese can make the crust mushy as the cheese melts.
- If you have a splatter guard, I recommend using it to keep the oil splatters to a minimum.
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