This Parmesan Herb Crusted Chicken Recipe is inspired by classic Italian-American bistro cooking. It is a crispy and savory recipe, which uses Parmesan cheese and Italian breadcrumbs. It’s a restaurant-quality dish, ready in about 35 minutes.
Jump to RecipeParmesan Herb Crusted Chicken Recipe Ingredients
Chicken:
- 3–4 boneless skinless chicken breasts (about 1½ lbs)
- Salt
- freshly ground black pepper
- ⅛ cup olive oil (30 ml)
- 2 tbsp unsalted butter
Breading:
- ½ cup all-purpose flour
- 2 large eggs
- 1 tsp garlic powder
- 1 cup Italian breadcrumbs
- ½ cup finely grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 tsp Italian seasoning
How To Make Parmesan Herb Crusted Chicken
- Flatten the chicken: Begin by placing your chicken breasts between two sheets of plastic wrap or inside a large zip-top bag. Using a meat mallet—or a heavy-bottomed skillet if you don’t have one—gently pound the meat until it is an even ¼ inch thickness. This step is vital because it ensures the chicken cooks at the same speed as the breading browns, preventing the outside from burning before the inside is done.
- Set up your dredging station: Grab three shallow bowls or plates to create an organized assembly line. In the first bowl, add the all-purpose flour. In the second, beat the two eggs thoroughly with the garlic powder until combined. In the third, whisk together the Italian breadcrumbs, finely grated Parmesan, salt, black pepper, and Italian seasoning. Having this ready before you touch the raw chicken makes the process much cleaner.
- Season the meat: Before you start breading, generously season both sides of the flattened chicken breasts with salt and freshly ground black pepper. Skipping this layer of seasoning is a common mistake; you want the meat itself to be flavorful, not just the crust.
- Complete the breading steps: Working with one piece at a time, dredge the chicken in the flour, shaking off any excess. Next, dip it into the egg mixture until fully coated, and finally, press it firmly into the breadcrumb and Parmesan mix. You want to really push the breadcrumbs into the meat so that the crust sticks perfectly and creates a thick, crunchy shell. Set the breaded pieces aside on a clean plate.
- Heat up your skillet: Set a large non-stick or cast-iron skillet over medium heat. Add the olive oil and the unsalted butter together. Wait for the butter to melt and the mixture to become hot and shimmering—it should be hot enough to sizzle immediately when the chicken hits the pan, but not so hot that it begins to smoke.
- Cook the chicken to golden perfection: Place one or two chicken breasts in the pan, being careful not to crowd them. Cook for about 4 minutes on the first side until deep golden brown, then flip and cook for another 3–4 minutes. You are looking for an internal temperature of 165°F (74°C) to ensure the chicken is juicy and safe to eat.
- Rest for maximum crunch: Once cooked, transfer the chicken to a wire cooling rack set over a baking sheet. Resting it on a flat plate can trap steam underneath the chicken, which leads to a “soggy bottom.” Letting it sit for 2–3 minutes on a rack allows the crust to set and stay crispy all the way around.
- Serve and enjoy: Garnish your crispy chicken with a sprinkle of fresh parsley and a squeeze of fresh lemon juice if you want to brighten up the flavors. It is best served immediately while the Parmesan crust is at its peak crunchiness.
Recipe Tips
- How to get the breading to stick: After breading the chicken, let it sit on a plate for 5–10 minutes before frying. This “set time” helps the flour and egg hydrate, creating a stronger bond between the meat and the crust.
- Why use oil and butter together: The olive oil has a higher smoke point which prevents the butter from burning, while the butter provides that rich, nutty flavor that makes the Parmesan crust taste incredible.
- Can I bake this chicken instead of frying: Yes, you can bake it at 400°F (200°C) for about 15–20 minutes. Just be sure to spray the breaded chicken with a little oil before putting it in the oven to help it brown.
- How to keep the chicken warm: If you are cooking in batches, keep the finished chicken on a wire rack in a 200°F (95°C) oven while you finish the rest of the meat.
What To Serve With Parmesan Herb Crusted Chicken?
This Parmesan Herb Crusted Chicken Recipe is a crispy, savory main dish that needs a fresh or saucy pairing! A big pile of Spaghetti with Marinara Sauce is the quintessential choice for a classic Italian-style dinner at home. For a balanced meal, a Fresh Caesar Salad adds a lovely creamy crunch that pairs perfectly with the herb-infused breading! A side of Garlic Butter Broccolini or a bowl of Creamy Polenta pairs wonderfully with the salty, cheesy notes of the Parmesan crust.
How To Store Parmesan Herb Crusted Chicken
- Refrigerate: Place leftovers in an airtight container for up to 3 days. To maintain the crunch, avoid stacking the pieces directly on top of each other if possible.
- Freeze: You can freeze the cooked chicken for up to 2 months. Reheat it directly from frozen in an air fryer or oven at 375°F to ensure the crust crisps back up.
Parmesan Herb Crusted Chicken Nutrition Facts
- Calories: 480
- Total Fat: 22g
- Cholesterol: 145mg
- Sodium: 890mg
- Total Carbohydrates: 24g
- Dietary Fiber: 2g
- Protein: 46g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely! Panko will give you an even crunchier texture. Just be sure to add an extra teaspoon of Italian seasoning since panko is usually unseasoned.
This usually happens if the chicken was too wet before the flour step or if you flipped the chicken too early. Let the first side develop a solid crust before trying to turn it.
Finely grated Parmesan (the kind that looks like sand) works best for breading because it distributes evenly. Avoid the thick “shredded” cheese as it may melt off the chicken rather than forming a crust.
Parmesan Herb Crusted Chicken Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy4
servings15
minutes10
minutes480
kcalThis Parmesan Herb Crusted Chicken Recipe is a crispy and savory dish featuring a golden-brown shell made with Parmesan cheese and aromatic Italian herbs.
Ingredients
3–4 boneless skinless chicken breasts (1½ lbs)
Salt and freshly ground black pepper
⅛ cup olive oil
2 tbsp unsalted butter
½ cup all-purpose flour
2 large eggs
1 tsp garlic powder
1 cup Italian breadcrumbs
½ cup finely grated Parmesan cheese
2 tsp Italian seasoning
Directions
- Pound the chicken breasts to an even ¼ inch thickness using a mallet or heavy pan.
- Season both sides of the flattened chicken generously with salt and pepper.
- Set up three bowls: one with flour, one with beaten eggs and garlic powder, and one with the breadcrumb-Parmesan mixture.
- Dredge each piece of chicken in flour, dip in the egg wash, and then press firmly into the breadcrumb mix.
- Heat olive oil and butter in a large skillet over medium heat until shimmering.
- Fry the chicken for 4 minutes per side until the internal temperature reaches 165°F.
- Transfer to a wire rack to rest for a few minutes before serving.
Notes
- Freshly pounding the chicken ensures the meat stays incredibly tender while allowing the crust to get perfectly crispy.
- Using a mixture of both butter and olive oil provides the best flavor and prevents the breading from burning too quickly.
- Resting the cooked chicken on a wire rack is the secret to preventing a soggy crust.
