When comfort food meets crunch, it looks a lot like this Parmesan Crusted Chicken. Golden and crisp on the outside, juicy and tender on the inside, this dish brings the irresistible flavor of Parmesan and panko together in a fast, family-friendly dinner.
It’s a recipe I’ve made countless times for weeknights when I crave something satisfying yet simple. The crispy coating seals in flavor and texture, while the oven finish ensures a perfectly cooked, juicy center. It’s so easy, you’ll wonder why you ever settled for store-bought cutlets.
Why You’ll Love This Chicken
- Crispy parmesan crust – Golden, crunchy, and flavor-packed
- Quick and easy – 30 minutes start to finish
- Oven-finished – Juicy, tender, and perfectly cooked
- Versatile – Serve with pasta, salad, or veggies
Ingredients
- 2 large chicken breasts
- ½ tsp garlic powder
- Salt & pepper, to taste
- ¼ cup all-purpose flour
- 2 eggs, beaten
- ⅔ cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- ½ heaping tsp Italian seasoning
- 3 tablespoons olive oil, divided
Equipment
- Oven-proof skillet (cast iron recommended)
- 3 shallow bowls
- Tongs
- Instant-read thermometer (optional, but helpful)
Instructions
1. Preheat Oven
Preheat your oven to 400°F. Position the rack in the top third of the oven.
2. Prep the Chicken
Slice the chicken breasts lengthwise to create four thinner cutlets. Pat them dry with a paper towel. Season both sides with garlic powder, salt, and pepper.
3. Set Up Breading Station
Prepare three shallow bowls:
- One with flour
- One with beaten eggs
- One with a mix of panko, Parmesan, and Italian seasoning
4. Bread the Chicken
Dip each chicken piece in the flour (shake off excess), then in the egg, and finally in the breadcrumb mixture. Press gently to adhere the coating.
5. Sear in Skillet
Heat 2 tablespoons of olive oil in an oven-proof skillet over medium heat. Add 2 chicken cutlets and sear for 2–3 minutes per side until golden. Remove and repeat with the remaining oil and chicken.
6. Finish in the Oven
Return all chicken to the skillet and transfer to the oven. Bake for about 5 minutes or until the internal temperature reaches 165°F.
7. Serve
Serve immediately with your favorite sides.
Tips and Variations
- No oven-proof skillet? Transfer seared chicken to a baking sheet for the oven step.
- Make it spicy: Add red pepper flakes to the breadcrumb mix.
- Use chicken tenders: They cook even faster and are kid-friendly.
- Reheat leftovers: Pop in the air fryer or oven for crispy results.
What to Serve With
- Lemon garlic pasta
- Arugula salad with balsamic vinaigrette
- Roasted vegetables or garlic mashed potatoes
- Marinara or creamy mushroom sauce for dipping
Frequently Asked Questions
Can I use regular breadcrumbs instead of panko?
Yes, but panko gives a much crispier finish. Regular breadcrumbs will work in a pinch.
Can I make this gluten-free?
Yes! Use gluten-free flour and panko alternatives.
How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat in the oven at 375°F or in an air fryer for best texture.
Final Thoughts
This Parmesan Crusted Chicken is everything you want in a classic comfort food dish—crispy, cheesy, tender, and ready in no time. Whether it’s a casual weeknight dinner or a special meal for guests, it’s sure to impress without stress. One bite and you’ll know why this is a forever favorite.
The Goods
Parmesan Crusted Chicken
We appreciate you taking the time to rate!
Recipes
- 2 large chicken breasts
- ½ tsp garlic powder
- Salt & pepper to taste
- ¼ cup all-purpose flour
- 2 eggs beaten
- ⅔ cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- ½ heaping tsp Italian seasoning
- 3 tablespoons olive oil divided
Instructions
Preheat Oven
- Preheat your oven to 400°F. Position the rack in the top third of the oven.
Prep the Chicken
- Slice the chicken breasts lengthwise to create four thinner cutlets. Pat them dry with a paper towel. Season both sides with garlic powder, salt, and pepper.
Set Up Breading Station
Prepare three shallow bowls:
- One with flour
- One with beaten eggs
- One with a mix of panko, Parmesan, and Italian seasoning
Bread the Chicken
- Dip each chicken piece in the flour (shake off excess), then in the egg, and finally in the breadcrumb mixture. Press gently to adhere the coating.
Sear in Skillet
- Heat 2 tablespoons of olive oil in an oven-proof skillet over medium heat. Add 2 chicken cutlets and sear for 2–3 minutes per side until golden. Remove and repeat with the remaining oil and chicken.
Finish in the Oven
- Return all chicken to the skillet and transfer to the oven. Bake for about 5 minutes or until the internal temperature reaches 165°F.
Serve
- Serve immediately with your favorite sides.
Leave a Reply