Crispy Parmesan Crusted Chicken Recipe (2024)

This crispy Parmesan crusted chicken is made with just a handful of simple ingredients and only takes about 15 minutes to throw together! It's a great way to take a boring chicken breast and transform it into a flavorful protein that your whole family will love. My secret ingredient keeps the chicken moist, tender, and juicy on the inside while it gets a super crispy, crunchy, delicious Parmesan crust on the outside!

Easy Parmesan Crusted Chicken Recipe

• Herby, crispy, and crunchy, yet juicy, tender, and moist. This Parmesan crusted chicken breast is truly an adventure for your tastebuds. The tender chicken is perfectly balanced with a delicious crispy crust that stays in place and seals in the moisture.
• The secret ingredient to the juiciest breaded chicken is mayonnaise! Hear me out, here! The mayo combines with Dijon mustard and spices to perfectly coat the chicken breasts and allow the seasoned Parmesan and breadcrumb mixture to evenly adhere to the chicken. Now don't worry - the chicken won't taste like mayo at all, or Dijon mustard for that matter! You'll just taste beautifully seasoned chicken with a crispy Parmesan crust. The best part is it will save you some prep time compared to the traditional flour, egg, and breadcrumb dredging preparation.

Ingredients to Make Crispy Parmesan Chicken

Chicken Breasts

Boneless, skinless chicken breasts work best for this recipe. Slice them in half lengthwise creating thinner pieces of chicken. This allows more surface area for the Parmesan crust and ensures the chicken will cook through right along with the breading. You can also pound the thinly sliced chicken out for more of a chicken cutlet-style preparation.

Mayonnaise

I recommend full-fat mayo for this recipe. The mayonnaise is the secret ingredient to getting the breading to stick and keeping the chicken moist and juicy. Also, remember that fat equals flavor so low-fat mayo just isn't going to have as much flavor!

Dijon Mustard

Dijon mustard has a tangy, complex flavor that compliments the Parmesan and breadcrumbs really beautifully. It adds flavor to the chicken without making it taste like mustard. You can use spicy brown mustard or whole-grain mustard in place of the Dijon.

Parmesan Cheese

Grate a wedge of Parmesan and then give it a whiz in the food processor until it's super fine. Otherwise, you can use grated Parmesan cheese - like the kind you shake over pizza - also.

Panko Breadcrumbs

Panko breadcrumbs are the best option for breading. They get super crunchy when fried and turn a beautiful dark golden brown color in the pan of oil and butter. You can also substitute with regular breadcrumbs or Italian-seasoned breadcrumbs.

Herbs + Seasoning

Italian seasoning, garlic powder, and paprika are the three spices I like to use in this breading mixture. They work really well with the nutty flavor of the Parmesan. Feel free to use your favorite dried spices like dried oregano, dried thyme, dried basil, or dried rosemary in place of the Italian seasoning. You could also use chili powder instead of paprika and add a pinch of cayenne if want to add a little kick.

Olive Oil + Butter

Olive oil and butter are the one-two punch that makes this Parmesan crusted chicken super crispy and flavorful. The butter adds delicious flavor and the olive oil increases the butter's smoke point giving you plenty of time to cook the chicken until it's crispy.

How to Make Parmesan-Crusted Chicken

Slice chicken in half lengthwise, creating thinner pieces of chicken. You can also pound out the chicken breasts to create a chicken cutlet.

In a shallow bowl, combine mayo with Dijon mustard and a couple pinches of salt and pepper.

In another shallow bowl, combine Panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, paprika, and a couple large pinches of salt and pepper.

Add chicken to the mayonnaise mixture and toss to coat evenly on all sides.

Dredge chicken in the Parmesan/breadcrumb mixture, gently pressing it into the chicken.

Heat butter and oil in a large saute pan over medium heat. Add chicken and cook for 3-5 minutes on each side. Sprinkle with finishing salt (or Kosher salt) and chopped parsley and serve with lemon wedges!

Oven Baked Parmesan Chicken Instructions

• While I do recommend pan-frying this Parmesan-crusted chicken for the very best crispy, crunchy crust, you can bake this chicken too!
• Preheat oven to 425 degrees. Place a cooling rack on top of a baking sheet.
• Follow the recipe instructions for breading chicken. Place breaded chicken on the cooling rack.
• Bake for 20-25 minutes or until the internal temperature reaches 165 degrees and the chicken is cooked through.

Air Fryer Instructions

• The air fryer is another great alternative for cooking these Parmesan-crusted chicken cutlets.
• Heat air fryer to 400 degrees. Follow recipe instructions for breading chicken.
• Place chicken about an inch apart on the air fryer tray or in the basket. Carefully spray the chicken with olive oil cooking spray.
• Air fry for 10-12 minutes or until chicken reaches an internal temp of 165 degrees and is cooked through in the center, with a crispy golden brown crust on the outside.

Tips for Making The Best Crispy Parmesan Chicken

• Make sure the chicken breasts are similar in size. This will ensure that they cook through and brown evenly.
• If the chicken pieces are still thick after cutting them in half, feel free to pound them out to make them thinner.
• Use one hand for the wet ingredients and one for the dry ingredients. This is the easiest way to ensure that the breading gets onto the chicken evenly and doesn't just clump on the end of your fingers.
• Cook chicken cutlets in batches if necessary. Overcrowding the pan will lead to a soggy breading, so be sure the chicken has plenty of room to breathe and create a crispy crust.
• Add more butter/oil as needed when you start the second batch of chicken. If the pan seems dry after the first batch of chicken, add some butter and oil before frying the second batch.
• Let the crust on the chicken form before you flip it. Once you notice the edges of the underside of the chicken turning brown that's usually a good indication that they're ready to flip. If you get impatient and peek before they're ready, the breading will stick to the pan and not the chicken. So be patient, and use a spatula to gently check the progression of the crust once you notice it starting to get brown around the edges.
• Serve with lemon wedges! A quick squeeze of lemon juice just before serving is a delicious way to add fresh flavor.

Variations

• Substitute the Parmesan for other cheeses like Asiago or Romano.
• Switch up the dried herbs and replace the Italian seasoning with your favorite blend.
• Add lemon zest or lemon pepper to the Parmesan mixture to add fresh, zesty flavor.
• Use the crispy chicken in place of meatballs in my meatball sub recipe and create a tasty chicken Parmesan sub sandwich!

FAQ

What is Parmesan-crusted chicken?

It's tender chicken breast that is coated in a crispy, crunchy, Parmesan crust. It takes just 15 minutes to throw together and requires only a handful of simple ingredients including mayo, Dijon mustard, Parmesan cheese, Panko breadcrumbs, Italian seasoning, garlic powder, and paprika along with olive oil and butter.

What is Parmesan crust made of?

Parmesan crust for chicken is made with finely grated Parmesan cheese, Panko breadcrumbs, Italian seasoning, garlic powder, and paprika. For this recipe, we use a mayo and Dijon mustard mixture to help the breading stick and also add some delicious flavor.

Is chicken Parmesan baked or fried?

This Parmesan-crusted chicken is pan-fried in olive oil and butter which gives it a delicious, super crispy crust. Alternately, you can bake this Parmesan chicken in the oven as well.

Making Parmesan Crusted Chicken Ahead of Time

You can make these parmesan chicken breasts ahead of time and easily reheat. Simply assemble and fry them as directed and then let them cool before storing them in the refrigerator. Then reheat throughout the week as needed to add to pasta, salad, or flatbread!

Storing Leftover Parmesan Chicken

Store leftover Parmesan chicken breasts in an airtight container in the fridge for up to a week.

Freezing Parmesan Crusted Chicken

Freeze Parmesan chicken in an airtight container or freezer-safe Ziploc bag for up to three months. Thaw overnight in the fridge before reheating.

Reheating Leftover Crispy Chicken

My favorite way to reheat this Parmesan chicken is in the air fryer. It's the quickest way to bring back that crispy crust without much effort on your part. Air fry at 375 degrees for 3-5 minutes or until heated through and crispy. You can also reheat chicken in a 350-degree oven for 7-10 minutes or until warmed through and crisp. You can also reheat them in a skillet or large saute pan with a little oil over medium heat. Cook until warmed through and crispy.

Side Dishes to Serve with Parmesan Crusted Chicken

More Easy Chicken Dinner Recipes

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Parmesan Crusted Chicken

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This crispy Parmesan crusted chicken is made with just a handful of simple ingredients and only takes about 15 minutes to throw together! It's a great way to take a boring chicken breast and transform it into a flavorful protein that your whole family will love. My secret ingredient keeps the chicken moist, tender, and juicy on the inside while it gets a super crispy, crunchy, delicious Parmesan crust on the outside!

• Author: Kylie
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 pieces of chicken 1x
• Category: Main Dish
• Method: Stove Top
• Cuisine: American

Ingredients

UnitsScale

• 1 pound (2 breasts) boneless, skinless chicken breasts, cut into 4 cutlets
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• ½ cup finely grated Parmesan cheese
• ½ cup Panko breadcrumbs
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Kosher salt
• freshly cracked pepper
• 1 tablespoon olive oil + more as needed
• 1 tablespoon unsalted butter + more as needed
• fresh chopped parsley and lemon wedges for serving

Cook ModePrevent your screen from going dark

Instructions

1. Slice 2 chicken breasts in half lengthwise, creating 4 thinner pieces of chicken. You can also pound out the chicken breasts to create a chicken cutlet.
2. In a shallow bowl, combine ¼ cup mayo with 1 teaspoon Dijon mustard and a couple pinches of salt and pepper.
3. In another shallow bowl combine ½ cup finely grated Parmesan cheese, ½ cup Panko breadcrumbs, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon paprika, and a couple large pinches of salt and pepper.
4. Add chicken to themayonnaisemixture and toss to coat evenly on all sides.
5. Dredge chicken in the Parmesan/breadcrumb mixture, gently pressing it into the chicken.
6. Heat a large saute pan over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter has melted and the oil is shimmering, add chicken.
7. Cook each side for 3-5 minutes or until a dark golden brown crust forms on each side and the chicken is cooked through in the center. You may need to cook the chicken in batches depending on the size of your pan. Add more oil and butter as needed during the cooking process if the pan gets too dry.
8. Sprinkle with finishing salt (or Kosher salt) and chopped parsley and serve with lemon wedges!
9. If you liked this recipe, leave a 5-star rating and review below!

Equipment

large saute pan

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Notes

• Make sure the chicken breasts are similar in size. This will ensure that they cook through and brown evenly.
• If the chicken pieces are still thick after cutting them in half, feel free to pound them out to make them thinner.
• Use one hand for the wet ingredients and one for the dry ingredients. This is the easiest way to ensure that the breading gets onto the chicken evenly and doesn't just clump on the end of your fingers.
• Cook chicken cutlets in batches if necessary. Overcrowding the pan will lead to a soggy breading, so be sure the chicken has plenty of room to breathe and create a crispy crust.
• Add more butter/oil as needed when you start the second batch of chicken. If the pan seems dry after the first batch of chicken, add some butter and oil before frying the second batch.
• Let the crust on the chicken form before you flip it. Once you notice the edges of the underside of the chicken turning brown that's usually a good indication that they're ready to flip. If you get impatient and peek before they're ready, the breading will stick to the pan and not the chicken. So be patient, and use a spatula to gently check the progression of the crust once you notice it starting to get brown around the edges.
• Serve with lemon wedges! A quick squeeze of lemon juice just before serving is a delicious way to add fresh flavor.

Nutrition

• Serving Size: 1 piece of chicken
• Calories: 390
• Sugar: 1.1 g
• Sodium: 751 mg
• Fat: 23.3 g
• Saturated Fat: 6.5 g
• Carbohydrates: 12.1 g
• Fiber: 1.4 g
• Protein: 31.6 g
• Cholesterol: 103.3 mg