Crispy, flavorful Parmesan Crusted Chicken makes an easy, impressive weeknight dinner everyone will enjoy. This simple, tested recipe takes about 20 minutes and can be cooked in a skillet on the stove or prepared in an air fryer — both methods produce a golden, crunchy crust and juicy interior.
Table of contents
- Ingredients
- Instructions
- How to make it in an air fryer
- Recipe notes
- Storage and reheating
- Ways to serve it
- More chicken recipes
I love a chicken dish that’s crisp on the outside, juicy inside, and full of bright savory flavor. This Parmesan crusted version checks every box: well seasoned, extra-crispy thanks to panko and Parmesan, and fast to prepare. It’s a versatile recipe that pairs beautifully with pasta, mashed potatoes, vegetables, or a fresh salad.
Because it takes about 20 minutes from start to finish, this recipe is ideal for busy weeknights. It’s also an economical alternative to many restaurant-style chicken dishes and is easy to double or freeze for later meals.
Ingredients
- Chicken breasts – 2 large boneless, skinless breasts, each sliced in half lengthwise to make 4 thinner pieces.
- All-purpose flour – for the initial dredge.
- Salt & black pepper – to season the chicken.
- Eggs – 2 large eggs, beaten for an egg wash.
- Panko breadcrumbs – for an extra-crispy crust.
- Parmesan cheese – grated Parmesan blends well with the breadcrumbs and helps the crust brown and stick.
- Italian seasoning – a blend of dried basil, oregano, thyme, and rosemary works great. Use store-bought or a homemade mix.
- Unsalted butter – allows better control of salt; it also helps the breading brown.
- Olive oil – or another mild vegetable oil to fry the chicken.
Instructions
Step-by-step photos are included below to guide you through the process. For best results, follow the order below from pounding to frying.
- Pound the chicken. Slice each breast in half lengthwise to create four thin cutlets. Place the pieces between plastic wrap on a cutting board and gently pound them to about ¼-inch thickness with a meat mallet or rolling pin so they cook evenly.
- Prepare the breading station. Use three shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with panko mixed with grated Parmesan and Italian seasoning.
- Season and coat. Season each cutlet with salt and pepper. Dredge in flour, shake off excess, dip into the egg, then press into the panko-Parmesan mixture until well coated. Place breaded pieces on a cutting board while you finish the rest.
- Pan-fry the chicken. In a large skillet over medium-high heat, heat the olive oil and melt the butter until the fat is hot and shimmering. Add the breaded cutlets (work in batches if necessary) and cook 4–5 minutes per side, until the crust is golden and the internal temperature reaches 165°F (74°C). Transfer cooked pieces to a wire rack to keep them crispy.
How to make it in an air fryer
Bread the chicken as instructed above. Arrange the breaded cutlets in a single layer with space for air to circulate; you may need to cook in two batches. Lightly spray the tops with cooking spray and air fry at 400°F (204°C) for about 12 minutes. Avoid flipping during cooking to prevent the breading from falling off — the circulating air will crisp all sides.
Recipe notes
- Heat the fat first. Make sure the butter and oil are hot before you add the chicken. If the pan isn’t hot, the crust will absorb oil and become soggy. A drop of water should sizzle when the pan is ready.
- Use separate hands. When breading, use one hand for the wet ingredients (egg) and the other for the dry (flour/breadcrumbs). This keeps the coating from clumping and keeps your hands cleaner.
- Gluten-free option. Substitute a gluten-free flour and gluten-free panko if you need a gluten-free version.
- Oven-baked option. To bake instead of fry, preheat the oven to 425°F (218°C). Place breaded chicken on a wire rack set over a foil-lined baking sheet, spray with cooking spray, and bake for about 15 minutes, or until golden and cooked through. Use convection if your oven has that setting for extra crisping.
Storage and reheating
This recipe yields 4 pieces of chicken. To freeze uncooked breaded chicken, place pieces in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Cook from frozen in an air fryer at 400°F for about 16 minutes (add 4 minutes to the cook time), or thaw overnight in the refrigerator and pan-fry as directed.
Store cooked leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in an air fryer at 400°F for 4–6 minutes to restore crispiness, or reheat on a wire rack over a baking sheet in a 400°F oven for 6–8 minutes.
Ways to serve it
Serve Parmesan crusted chicken with lemon wedges for a bright finish and garnish with chopped fresh parsley or basil. This chicken is highly versatile — try it with:
- Pasta: Toss your favorite pasta with marinara or a garlic Parmesan sauce and top with a sliced cutlet.
- Mashed potatoes: Create a comforting plate by pairing the chicken with creamy mashed potatoes and green vegetables.
- Roasted vegetables: Serve with oven-roasted zucchini, asparagus, or baby potatoes for an easy balanced meal.
- Salad: Slice and serve over a hearty salad, such as Caesar, Italian-style greens, or a spinach and berry salad for a lighter option.
More chicken recipes
Here are a few ideas if you’d like to try other chicken dinners:
Lemon Pepper Chicken
Honey Mustard Chicken Marinade
Air Fryer Chicken Thighs
Chicken Birria
Chicken Quesadilla
Alice Springs Chicken
Parmesan Crusted Chicken
A quick, crispy Parmesan-crusted chicken that’s ready in about 20 minutes. Cook in a skillet or air fryer for an easy, flavorful dinner.
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Whitney Bond
Ingredients
- 2 boneless, skinless chicken breasts, sliced in half lengthwise into 4 pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 eggs, whisked
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons Italian seasoning
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
- Slice each chicken breast in half lengthwise to make four pieces. Pound each piece to 1/4-inch thickness between plastic wrap.
- Season chicken with salt and pepper on both sides.
- Set up three shallow bowls: flour, whisked eggs, and a mixture of panko, Parmesan, and Italian seasoning.
- Dredge each piece in flour, dip in egg, then press into the breadcrumb mixture until well coated. Place on a cutting board while you finish all pieces.
- Heat butter and olive oil in a large skillet over medium-high heat until hot. Fry chicken 4–5 minutes per side until golden brown and cooked through. Transfer to a wire rack to keep crisp.
Notes
- To air fryer: place breaded chicken in a single layer, spray lightly with cooking spray, and air fry at 400°F for 12 minutes.
- If pan-frying, ensure the oil/butter is hot before adding the chicken to avoid a soggy crust.
- To bake: preheat oven to 425°F, place on a wire rack over a baking sheet, spray with cooking spray, and bake 15 minutes or until golden.
- Store cooked leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the air fryer for best crispiness.
Nutrition Facts (per serving)
Calories: 384 kcal | Carbohydrates: 26 g | Protein: 22 g | Fat: 21 g | Saturated Fat: 8 g | Sodium: 1053 mg