Parmesan Crusted Chicken Breast – Crispy, Juicy, and Easy

This is the kind of weeknight dinner that feels special without being fussy. Parmesan crusted chicken breast delivers a golden, crunchy exterior with a tender, juicy center—no deep frying required. It cooks quickly, uses simple pantry ingredients, and pairs well with just about anything.

Serve it with a fresh salad, roasted veggies, or a bowl of buttery noodles, and you’re set. If you’ve been looking for a reliable, crowd-pleasing recipe, this one earns a spot in your regular rotation.

Parmesan Crusted Chicken Breast - Crispy, Juicy, and Easy

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
• 1/2 cup finely grated Parmesan cheese (freshly grated works best)
• 1/2 cup panko breadcrumbs (or regular breadcrumbs)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried Italian seasoning (or a mix of oregano and basil)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1–2 tablespoons chopped fresh parsley (optional, for garnish)
• 2 tablespoons all-purpose flour
• 1 large egg
• 1 tablespoon Dijon mustard (optional, for the egg wash)
• 2–3 tablespoons olive oil, plus more as needed
• Lemon wedges, for serving

Instructions

 

• Prep the chicken: Place each chicken breast between two sheets of parchment or plastic wrap. Pound to an even 1/2-inch thickness with a meat mallet or rolling pin. This ensures quick, even cooking and helps prevent dryness.
• Season and set up dredging: Pat the chicken dry with paper towels. Season both sides with a pinch of salt and pepper. In one shallow bowl, stir together the flour. In a second bowl, whisk the egg with the Dijon (if using). In a third bowl, combine the Parmesan, panko, garlic powder, onion powder, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Dredge: Coat each chicken piece lightly in flour, shaking off excess. Dip into the egg mixture, letting extra drip off. Press into the Parmesan-breadcrumb mixture, coating both sides and pressing to help it stick.
• Preheat and heat the pan: Set your oven to 400°F (200°C). Heat a large oven-safe skillet over medium heat and add 2 tablespoons olive oil. When the oil shimmers, it’s ready.
• Pan-sear: Add the chicken and cook for 2–3 minutes per side until lightly golden. Don’t crowd the pan; cook in batches if needed and add a little more oil between batches.
• Finish in the oven: Transfer the skillet to the oven. Bake for 6–10 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). The crust should be crisp and fragrant.
• Rest and serve: Let the chicken rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges. The lemon brightens the savory crust and keeps it feeling light.

What Makes This Recipe So Good

• Crispy without frying: A mix of Parmesan and breadcrumbs gives you crunch without tons of oil.
• Fast and forgiving: Thin, even chicken cooks quickly and stays juicy with a quick skillet sear and a short bake.
• Bold flavor: Parmesan, garlic, and herbs do the heavy lifting. No heavy sauces needed.
• Versatile: Serve it as a main, slice it over salads, or tuck it into sandwiches.
• Family-friendly: Simple flavors, great texture, and easy to customize.

Ingredients

• 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
• 1/2 cup finely grated Parmesan cheese (freshly grated works best)
• 1/2 cup panko breadcrumbs (or regular breadcrumbs)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried Italian seasoning (or a mix of oregano and basil)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1–2 tablespoons chopped fresh parsley (optional, for garnish)
• 2 tablespoons all-purpose flour
• 1 large egg
• 1 tablespoon Dijon mustard (optional, for the egg wash)
• 2–3 tablespoons olive oil, plus more as needed
• Lemon wedges, for serving

How to Make It

1. Prep the chicken: Place each chicken breast between two sheets of parchment or plastic wrap.

   Pound to an even 1/2-inch thickness with a meat mallet or rolling pin. This ensures quick, even cooking and helps prevent dryness.

2. Season and set up dredging: Pat the chicken dry with paper towels. Season both sides with a pinch of salt and pepper.

   In one shallow bowl, stir together the flour. In a second bowl, whisk the egg with the Dijon (if using). In a third bowl, combine the Parmesan, panko, garlic powder, onion powder, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. Dredge: Coat each chicken piece lightly in flour, shaking off excess.

   Dip into the egg mixture, letting extra drip off. Press into the Parmesan-breadcrumb mixture, coating both sides and pressing to help it stick.

4. Preheat and heat the pan: Set your oven to 400°F (200°C). Heat a large oven-safe skillet over medium heat and add 2 tablespoons olive oil.

   When the oil shimmers, it’s ready.

5. Pan-sear: Add the chicken and cook for 2–3 minutes per side until lightly golden. Don’t crowd the pan; cook in batches if needed and add a little more oil between batches.
6. Finish in the oven: Transfer the skillet to the oven. Bake for 6–10 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).

   The crust should be crisp and fragrant.

7. Rest and serve: Let the chicken rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges. The lemon brightens the savory crust and keeps it feeling light.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F (175°C) oven or toaster oven for 8–10 minutes until hot and crisp.

  Avoid microwaving if possible—it can soften the crust.

• Freeze: Freeze fully cooled chicken on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F (190°C) for 15–20 minutes.

Health Benefits

• Lean protein: Chicken breast offers high-quality protein to support muscle and satiety without a lot of fat.
• Calcium boost: Parmesan adds a small dose of calcium and a lot of flavor, so you can use less salt.
• Controlled oil: Pan-searing with a light amount of olive oil keeps calories reasonable while delivering a satisfying crunch.
• Oven finish: Baking instead of deep frying reduces excess oil while keeping the texture you want.

Pitfalls to Watch Out For

• Uneven thickness: If the chicken isn’t pounded evenly, thinner areas will dry out before thicker parts cook through.
• Crust not sticking: Skipping the flour or not drying the chicken can cause the coating to slide off. Pat dry and follow the dredging steps.
• Burning the cheese: Parmesan can brown quickly.

  Keep the stove at medium heat and move the chicken to the oven once golden.

• Overcooking: Pull the chicken at 165°F. A few extra minutes can turn juicy into chalky.
• Soggy crust: Overcrowding the pan or reheating in the microwave can soften the coating. Give each piece space and reheat in the oven.

Recipe Variations

• Herb-forward: Add fresh chopped rosemary or thyme to the breadcrumb mixture for an aromatic twist.
• Gluten-free: Use gluten-free panko or crushed gluten-free crackers, and swap the flour for a gluten-free blend or cornstarch.
• Spicy kick: Mix in 1/2 teaspoon red pepper flakes or a pinch of cayenne with the crumbs.
• Lemon-pepper: Add 1 teaspoon lemon zest to the crumb mixture and finish with extra lemon juice.
• Air fryer: Mist the coated chicken with oil and air fry at 380°F (193°C) for 10–12 minutes, flipping halfway, until 165°F.
• Cheesy blend: Swap 1/4 cup of the Parmesan with finely grated pecorino or Romano for a sharper bite.
• Cutlets for speed: Use pre-sliced chicken cutlets to skip pounding and shorten cook time.

FAQ

Can I use pre-grated Parmesan?

Yes, but freshly grated Parmesan melts and crisps better.

Pre-grated can work in a pinch; just make sure it’s finely grated and not powdery.

Do I have to finish it in the oven?

You can cook it entirely on the stove over medium heat, about 4–5 minutes per side, but the oven finish helps set the crust and keeps the cheese from burning.

What’s the best way to keep the crust from falling off?

Dry the chicken well, don’t skip the flour, and press the coating firmly onto the surface. Let the coated chicken rest for 5 minutes before cooking so it adheres.

Can I use chicken thighs?

Absolutely. Use boneless, skinless thighs, pound lightly for even thickness, and cook a bit longer.

Check for 165°F in the thickest part.

How do I know when the oil is ready?

The oil should shimmer and a breadcrumb dropped in should sizzle immediately. If it smokes, the pan is too hot—lower the heat.

What sides go well with it?

Try a simple arugula salad with lemon, roasted asparagus, garlic green beans, mashed potatoes, or buttered noodles. It’s also great with marinara for a lighter chicken Parm feel.

Can I make it ahead?

You can coat the chicken up to 6 hours in advance and refrigerate uncovered on a rack.

Cook just before serving for the best crunch.

Wrapping Up

Parmesan crusted chicken breast is the kind of meal that feels both comforting and fresh. It brings savory flavor, crisp texture, and reliable results without a lot of work. Keep these simple tips in mind—pound evenly, don’t rush the sear, and finish in the oven—and you’ll get juicy chicken with a golden crust every time.

Add a squeeze of lemon, your favorite side, and dinner is done.