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An extreme close-up of crispy parmesan chicken, showing the detailed texture of the golden Panko and cheese crust.

Parmesan Crusted Chicken (The Ultimate Crispy & Juicy Recipe)

This Parmesan Crusted Chicken recipe delivers a restaurant-quality meal in under 30 minutes. Featuring a crispy Panko-Parmesan coating and a juicy, tender interior, it's the perfect easy weeknight dinner that your whole family will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each, pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 2 large eggs lightly beaten
  • 1 cup Panko breadcrumbs
  • 3/4 cup grated Parmesan cheese freshly grated is best
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil for frying
  • 2 tablespoons unsalted butter for frying

Equipment

  • 1 Large Skillet
  • 3 Shallow Dishes (for breading)
  • 1 Meat Mallet

Instructions
 

  1. Pound the chicken breasts to an even 1/2-inch thickness. Pat dry with paper towels and season lightly with salt and pepper.
  2. Arrange three shallow dishes. Place the flour in the first, the beaten eggs in the second, and combine the Panko, Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper in the third.
  3. Dredge each chicken breast in the flour, then dip in the egg wash, and finally press firmly into the Panko-Parmesan mixture to coat completely.
  4. For Pan-Frying: Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken for 4-6 minutes per side until golden brown and cooked through (165°F). For Baking: Preheat oven to 400°F (200°C). Place chicken on a wire rack on a baking sheet. Bake for 20-25 minutes until golden and cooked through.
  5. Let the chicken rest for a few minutes before slicing and serving. This helps the juices redistribute, keeping the meat moist.

Notes

Tip 1: Use freshly grated Parmesan for the best flavor and melting quality. The pre-shredded kind won't give you the same crispy, golden crust.
Tip 2: Don't overcrowd the pan when frying. This ensures the oil temperature stays high, which is the key to a crispy, not soggy, coating.
Tip 3: A meat thermometer is your best friend for perfectly cooked chicken. Cook until the internal temperature reaches 165°F (74°C).
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