My Crispy, Golden Chicken Obsession
This is one of those recipes I’ve made countless times, because it’s easy, foolproof, and we love it! It’s golden, crispy, and loaded with flavor — the kind of meal that looks like you put in extra effort (even when you didn’t).
I’ve made Parmesan Crusted Chicken so many times I could practically do it with my eyes closed. It starts with pantry staples — panko, Parmesan, eggs, and a few simple spices — and turns into one of the juiciest, crunchiest chicken dinners you’ll ever make. Whether it’s a busy weeknight or a casual dinner with friends, this recipe always earns a spot on my table.
XOXO,
Donya’s Tips and Things To Know
- Pound it thin. Chicken breasts cook more evenly when they’re the same thickness. I like to pound them between parchment paper gently — it keeps them juicy and cooks fast.
- Dry before dipping. Patting the chicken dry with paper towels helps the egg wash and breadcrumbs stick for that perfect crisp coating.
- Use fresh Parmesan. Grating it yourself (it makes all the difference!) gives the best flavor and helps the breading brown beautifully.
- Don’t crowd the pan. Give each chicken cutlet room to cook so the crust stays crisp, not soggy.
Ingredients You’ll Need
- Chicken breasts: Slice in half lengthwise for quick, even cooking.
- Parmesan cheese: Freshly grated makes all the difference.
- Panko breadcrumbs: For that signature golden crunch.
- Eggs: Help the coating stick to the chicken.
- Garlic powder, paprika, salt, and pepper: Simple seasoning that packs a punch.
- Olive oil + butter: A mix of both gives the best flavor and golden color.
- Lemon wedges + parsley (optional): Add brightness and a little extra polish when serving.
Switch It Up With These Variations
- Swap the protein. Boneless pork chops or turkey cutlets work beautifully with this same coating — just adjust the cooking time.
- Breadcrumb options. Out of panko? Use crushed crackers, cornflakes, or regular breadcrumbs for a softer crust.
- Cheese twist. Try Asiago, Romano, or a blend of Italian cheeses for a slightly different flavor.
- Make it lighter. Skip the frying and bake on a wire rack at 400°F for 20–25 minutes until golden and crisp.
- Add herbs. Fresh parsley, thyme, or Italian seasoning in the breadcrumb mix adds a pop of flavor and color.
Love easy weeknight dinners? Try my homemade spaghetti sauce or oven-baked BBQ chicken next.
How To Make This Quick Chicken Recipe
- Prep: Slice chicken breasts in half lengthwise and pound to even thickness (about ½ inch).
- Coat: Dip each piece in beaten eggs, then into a mix of Parmesan, panko, and seasonings. Press lightly so the coating sticks.
- Cook: Heat olive oil and butter in a skillet over medium heat. Cook the breaded chicken on each side until golden brown and internal temp hits 165°F.
- Serve: Let rest a few minutes on a serving platter, then squeeze fresh lemon over the top and sprinkle with parsley if you like.
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Ingredients
- 2 large boneless skinless chicken breasts, sliced in half lengthwise
- ½ cup grated Parmesan cheese freshly grated is best
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs beaten
- 1 tablespoon butter and 1 tablespoon olive oil
- Lemon wedges and chopped parsley for serving (optional)
Instructions
- Place chicken between two pieces of parchment and gently pound to an even thickness (about ½ inch thick).
- In a shallow bowl, mix Parmesan, panko, garlic powder, paprika, salt, and pepper.
- In another bowl, beat the eggs.
- Dip each piece of chicken in the egg, then coat in the Parmesan mixture, pressing it on to help it stick.
- Heat olive oil and butter in a large skillet over medium heat. Add chicken and cook for 4–5 minutes per side, until golden brown and cooked through (internal temp should be 165°F).
Frequently Asked Questions
Yes! Spray your air fryer basket with oil and cook at 375°F for 8–10 minutes, flipping halfway through.
Absolutely. They cook quickly and don’t need to be sliced — just bread and fry as directed.
Yes — bake at 400°F for 20–25 minutes on a wire rack over a sheet pan for even browning.
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven so the crust stays crisp.
What To Serve With Parmesan Crusted Chicken
We love this chicken as an easy dinner with Skillet Green Beans and Baked Sweet Potatoes. If you’re serving guests, add Stuffed Baked Potatoes, Spinach Salad with Warm Bacon Dressing, and Million Dollar Pound Cake for dessert.
If you tried this Parmesan Crusted Chicken Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Can you use a different cheese??
Great question! You can use a different cheese, but it will change the flavor and texture a bit. Parmesan is drier and crisps up beautifully, so if you swap it out, go for something similar — like Romano or Asiago for a similar salty bite.
~Donya