If you're looking for the perfect crispy Parmesan chicken recipe that takes less than 30 thirty minutes to make, this is the one. And, you can cook it all on the stovetop; no baking required.
Ooooh, this chicken recipe is so good (like restaurant-quality good!) There are a few steps involved to bread the chicken, but trust me when I say that they're all super easy and the effort is SO worth it. If you want your family to love you a little more after tonight's dinner, this could do the trick. 😉
If you love this Parmesan recipe and want even more recipe ideas, you have to try these easy Parmesan scrambled eggs or these scrumptious Parmesan crusted Brussels sprouts. Or for other chicken dinner ideas, try this creamy chicken pasta for one, these pan-seared chicken thighs or this easy walnut chicken.
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❤️ Why you'll love this recipe
- Takes just 30 minutes to make
- Delicious weeknight dinner idea
- Pairs well with salad recipes or veggie sides like steamed broccoli
- Great for meal prep; saves and freezes well
- Kid-friendly and approved
🌿 Ingredients
The ingredients you'll need are all easily found at a large grocery store. It's best to use freshly grated Parmesan from the produce section rather than shelf-stable Parmesan (but that would work fine in a pinch.) If you can't find seasoned breadcrumbs, you can just use plain and mix in a little Italian seasoning spice.
See recipe card below for exact quantities.
📝 Instructions
Step 1: Wash and finely chop the parsley, slice the lemon, and set aside. If necessary, slice the chicken breasts in half lengthwise unless you are starting with thin-sliced chicken breasts. Make sure the pieces are as uniformly even as possible and no more than ¼" to ½" thick. If needed, use a meat tenderizer to pound them into thinner pieces with even thickness. Season with salt and pepper and set aside.
Step 2: Pour out the flour onto a large plate.
Step 3: Whisk the eggs in a medium bowl. You can use a fork here; they don't need to be perfectly whisked.
Step 4: Combine the breadcrumbs, cheese and parsley on another separate plate. Save aside a small amount of parsley to sprinkle on the chicken before serving.
Step 5: Place one chicken piece at a time onto the flour. Make sure to coat both top and bottom.
Step 6: Dip into the egg mixture briefly to coat both sides.
Step 7: Place each piece of chicken into the breadcrumb mixture to coat. Make sure to bread the ends and sides of the chicken too.
Step 8: Set the breaded chicken aside.
Step 9: Heat the olive oil in a large skillet over medium heat until it shimmers, and then place two of the crusted chicken slices in the skillet at a time. Cook for 3-4 minutes on each side, making sure the chicken is cooked through before removing from the pan. (You can slice into the thickest section to check for doneness and make sure the juices run clear when you press on the chicken.) Depending on the thickness of your chicken slices, you may need slightly less or slightly more time.
Step 10: When all of the chicken breasts are cooked, sprinkle with the remaining parsley and serve with the lemon slices.
📋 Substitutions
If necessary, feel free to make any of the following substitutions for this Parmesan chicken.
- Thin-sliced chicken breasts - use regular boneless, skinless chicken breasts and slice in half lengthwise; just make sure they are fairly uniformly sliced, and no more than ½ inch thick
- All-purpose flour - use GF all-purpose flour instead to make gluten free (and also use GF breadcrumbs)
- Eggs - substitute with some milk or buttermilk instead; if you don't have an egg allergy, you can also substitute mayonnaise if you don't have any fresh eggs on hand
- Italian style breadcrumbs - use GF Italian style breadcrumbs to make gluten free (also use GF flour); you can also use regular or GF plain breadcrumbs and season them yourself with a little Italian seasoning
- Grated Parmesan - freshly grated Parmesan from the produce section is best, but shelf-stable Parmesan can work in a pinch; just don't use shredded Parmesan as it won't stick well enough to the breading mixture
- Olive oil - use avocado oil or canola oil instead
- Fresh parsley and lemon - feel free to leave either out if you don't have on hand; they are largely just garnishes
🔪 Equipment
I used the following equipment to make this recipe:
- cutting board
- chef's knife
- meat tenderizer (if needed, to thin the slices)
- mixing bowls
- large skillet
🍱 Storage
Parmesan crusted chicken will stay fresh in an airtight container in the fridge for up to four days, or in the freezer for up to two months.
🎉 Top tip
The key to this easy chicken recipe is to make sure you start with thin (¼" to ½" thick) chicken breast pieces that are as uniformly thick as possible. If necessary, slice thicker breasts lengthwise first or use a meat tenderizer to thin. That way, they'll cook quickly and evenly and still be nice and juicy with a crispy crust of Parmesan.
Enjoy!
💭 FAQ
Freshly grated Parmesan works best for this recipe, either grated at home or found in the produce section of the grocery store. Shelf-stable Parmesan cheese will work too, but keep in mind that the additives might alter the flavor of the dish slightly.
Yes! Simply replace the flour with all-purpose gluten free flour, and substitute Italian seasoned gluten-free breadcrumbs for the wheat breadcrumbs.
You can substitute the eggs with milk or buttermilk instead. If you don't have an egg allergy, you can also substitute mayonnaise in case you don't have any fresh eggs on hand.
Yes. Parmesan crusted chicken will stay fresh in an airtight container in the freezer for up to two months.
🍳 Recipe
Parmesan Crusted Chicken
Ingredients
Equipment
Method
- Prep: Wash and finely chop the parsley, slice the lemon, and set aside. If necessary, slice the chicken breasts in half lengthwise unless you are starting with thin-sliced chicken breasts. Make sure the pieces are as uniformly even as possible and no more than ¼" to ½" thick. If needed, use a meat tenderizer to pound them into thinner pieces with even thickness. Season with salt and pepper and set aside.
- Assemble: Pour out the flour onto a large plate, whisk the eggs in a medium bowl, and combine the breadcrumbs, cheese and parsley on another separate plate. Save aside a small amount of parsley to sprinkle on the chicken before serving.
- Dredge: Place one chicken piece at a time onto the flour (top and bottom), then dip into the egg mixture briefly to coat both sides, and finally into the breadcrumb mixture to coat well; set aside.
- Cook: Heat the olive oil in a large skillet over medium heat until it shimmers, and then place two of the crusted chicken slices in the skillet at a time. Cook for 3-4 minutes on each side, making sure the chicken is cooked through before removing from the pan. (You can slice into the thickest section to check for doneness and make sure the juices run clear when you press on the chicken.) Depending on the thickness of your chicken slices, you may need slightly less or slightly more time.
- Enjoy: When all of the chicken breasts are cooked, sprinkle with the remaining parsley and serve with the lemon slices.
Nutrition
Notes
Did you make this recipe?
I'd absolutely love for you to leave a review!🌡️ Food safety tips
- Cook poultry until the internal temperature reaches 165°F (74°C); use a food thermometer to check the thickest part.
- Do not rinse raw poultry; washing can spread bacteria around the sink and countertops.
- Use separate cutting boards and utensils for raw poultry and other ingredients.
- Wash hands, knives, and surfaces with warm, soapy water after handling raw poultry.
- Refrigerate leftovers within 2 hours (or within 1 hour if it's very warm).
For more food safety guidance, visit foodsafety.gov.
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