Crispy Parmesan Chicken is a delicious dish featuring tender chicken breasts coated in a crunchy, golden crust made from Parmesan cheese and breadcrumbs. The combination of the crispy outer layer and juicy meat inside makes it a favorite for both weeknight dinners and special occasions. It’s simple but feels special with that cheesy flavor shining through each bite.
I always love making this recipe because it’s easy to put together and perfect for when I want something tasty without spending hours in the kitchen. My little trick is to press the Parmesan crust onto the chicken well so it gets that extra crunch. Plus, the smell while it’s cooking is just irresistible!
One of my favorite ways to serve Crispy Parmesan Chicken is with a fresh green salad or some roasted veggies on the side. It’s also great sliced over pasta or tucked into a sandwich for a quick lunch. I find this chicken brings everyone to the table with big smiles, and leftovers heat up wonderfully the next day too.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless breasts ensures quick cooking and tender meat. If you prefer, thighs work too—they stay juicy but need a bit more cooking time.
Parmesan cheese: Freshly grated Parmesan adds great flavor and helps the crust crisp up. Avoid pre-shredded versions, as they don’t stick or brown as well. Pecorino Romano can be a nice substitute for a sharper taste.
Panko breadcrumbs: These make the coating extra crunchy compared to regular breadcrumbs. If you don’t have panko, crushed cornflakes or crackers work fine too.
Eggs: Eggs act as a glue for the crust. For a dairy-free option, try a mixture of mustard and water or aquafaba (chickpea liquid).
Sauce ingredients: Using chicken broth and heavy cream creates a flavorful, creamy sauce. You can swap heavy cream for half-and-half for a lighter version or use a dairy-free cream alternative if needed.
How Do You Get the Crispy Parmesan Crust to Stick and Stay Crunchy?
The key to a crispy crust is a good coating technique and proper pan heat.
- Even thickness: Pound or slice the chicken breasts evenly so they cook uniformly, preventing dryness or undercooking.
- Dry chicken surface: Pat the chicken dry before dipping to help the coating stick better.
- Press well: After dipping in egg and crumb mixture, press the crumbs gently onto the chicken to attach firmly.
- Right skillet heat: Use medium heat; too high will burn the crust, too low makes it soggy. Heat oil and butter until shimmering before adding chicken.
- Don’t crowd the pan: Cook in batches if needed so the chicken crisps instead of steams.
- Rest briefly: After cooking, let the chicken rest on a wire rack or paper towels to keep the crust crisp.
Equipment You’ll Need
- Large skillet – I recommend a non-stick or cast-iron skillet for even browning and easy clean-up.
- Shallow dishes – one for the egg mixture and one for the Parmesan breadcrumb coating, making it easy to dredge the chicken.
- Meat mallet or rolling pin – helps flatten thicker chicken breasts for even cooking.
- Tongs or fork – to handle the chicken without breaking the coating.
- Cooking spoon or spatula – for stirring the sauce and scraping up browned bits from the pan.
- Paper towels or wire rack – to drain the cooked chicken and keep the crust crispy.
Flavor Variations & Add-Ins
- Try adding paprika or cayenne pepper to the breadcrumb mixture for a bit of spice and color.
- Swap lemon juice for a splash of balsamic vinegar in the sauce for a tangy twist.
- Mix chopped sun-dried tomatoes or olives into the sauce for extra flavor and texture.
- Use grated mozzarella or fontina cheese in the sauce for a different cheesy richness.
Crispy Parmesan Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 2 tbsp olive oil (or more, for frying)
- 2 tbsp unsalted butter
For the Creamy Sauce:
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp fresh lemon juice
- 1-2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prepping the chicken, 10 minutes for cooking, plus a few minutes to prepare the sauce and plate. In total, you can have this delicious Crispy Parmesan Chicken ready to enjoy in around 25 minutes.
Step-by-Step Instructions:
1. Prepare the Chicken:
If your chicken breasts are thick, slice each breast horizontally to create two thinner cutlets or gently pound them to an even thickness of about ½ inch. This helps ensure the chicken cooks evenly and stays juicy.
2. Make the Coating Mixture:
In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, dried Italian seasoning, salt, and pepper. In another shallow dish, whisk the eggs until smooth.
3. Coat the Chicken:
Dip each chicken breast first into the whisked eggs, letting any extra drip off. Then press each side into the Parmesan breadcrumb mixture, making sure the coating sticks well. Gently press the crumbs so they adhere firmly.
4. Cook the Chicken:
Heat the olive oil and butter in a large skillet over medium heat until hot and melted. Add the coated chicken breasts and cook for about 4-5 minutes on each side, or until the crust is golden brown and the chicken is cooked through (an internal temperature of 165°F or 74°C).
5. Make the Sauce:
Remove the chicken from the skillet and place it on a plate. Carefully add the chicken broth to the same pan, scraping up any delicious browned bits with a spoon. Stir in the heavy cream and lemon juice. Let the sauce simmer gently for 2-3 minutes until it thickens slightly.
6. Finish and Serve:
Return the chicken to the skillet, spoon some sauce over each piece, and cook for another minute to warm everything through. Transfer the chicken to serving plates, pour the sauce over the top, and sprinkle with chopped fresh parsley. Serve immediately with your favorite sides like a crisp green salad, roasted vegetables, or pasta.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken breasts in the refrigerator overnight before using. Pat them dry with paper towels to remove excess moisture so the coating sticks well.
What Can I Substitute for Parmesan Cheese?
Pecorino Romano is a great alternative if you want a sharper flavor. You can also use Asiago or a mix of grated hard cheeses you have on hand. Avoid pre-shredded cheese for better crust adhesion.
How Should I Store Leftovers?
Keep any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to maintain crispiness.
Can I Make This Recipe Gluten-Free?
Absolutely! Use gluten-free panko breadcrumbs or crush gluten-free crackers in place of the regular panko. Ensure any broth or seasonings you use are also gluten-free.
