Crispy Parmesan crusted chicken is one of those dinners you make once and then repeat. It uses simple ingredients. It cooks fast. And it tastes good without extra work. At homeandfiesta, we focus on recipes that fit real kitchens and busy days. This one does that well.
In this guide, I’ll explain what this dish is, how to make it, why it works, and how to adjust it. I’ll also answer common questions that show up in Google’s related searches.
Baked Parmesan Crusted Chicken
What Is Crispy Parmesan Crusted Chicken
Crispy Parmesan crusted chicken is chicken coated in cheese and breadcrumbs, then cooked until golden.
The Parmesan melts as it cooks.
The breadcrumbs crisp on the outside.
The chicken stays juicy inside.
You can pan fry it.
You can bake it.
You can use an air fryer.
It’s often served as a main dish with simple sides. Pasta, salad, or roasted vegetables work well.
Ingredients You Need
This recipe keeps things basic. You don’t need special tools or hard to find items.
- 2 large boneless skinless chicken breasts
- 1 cup grated Parmesan cheese
- ½ cup breadcrumbs or panko
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil or butter
Use freshly grated Parmesan if you can. It melts and browns better than shelf-stable cheese.
How to Make Crispy Parmesan Crusted Chicken
This is a simple process. Set up your station first. Then cook.
Step 1: Prep the Chicken
Cut each chicken breast in half lengthwise.
You’ll get four thinner cutlets.
Place them between parchment or plastic wrap.
Pound gently until even in thickness.
This helps them cook at the same rate.
Step 2: Set Up the Breading Station
In one bowl, beat the eggs.
In another bowl, mix Parmesan, breadcrumbs, garlic powder, salt, and pepper.
Keep paper towels nearby. It gets messy.
Step 3: Coat the Chicken
Dip one piece of chicken into the egg.
Let excess drip off.
Press it into the Parmesan mixture.
Turn and press again so it sticks.
Repeat with all pieces.
Step 4: Cook the Chicken (Pan Method)
Heat oil or butter in a large skillet over medium heat.
Add chicken in a single layer.
Don’t crowd the pan.
Cook for 4 to 5 minutes per side.
Flip once the bottom turns golden.
Chicken is done when the inside reaches 165°F.
Step 5: Rest Before Serving
Move chicken to a plate.
Let it rest for 2 minutes.
This keeps the crust set and the meat juicy.
Baked and Air Fryer Options
You don’t have to pan-fry.
To Bake
- Heat oven to 400°F
- Place chicken on a lined baking sheet
- Lightly spray with oil
- Bake 18 to 22 minutes
- Flip halfway for even color
To Air Fry
- Heat air fryer to 375°F
- Spray basket lightly
- Cook chicken for 10 to 12 minutes
- Flip once
Pan-frying gives the crispiest crust.
Baking and air frying are lighter and hands-off.
Why This Recipe Works
This recipe works because of balance.
Parmesan adds fat and salt. It browns fast.
Breadcrumbs add crunch and structure.
Egg helps everything stick.
Thin chicken cooks fast.
Medium heat prevents burning.
Resting time locks in moisture.
Each step supports the next one.
Variations and Simple Swaps
You can adjust this recipe without breaking it.
- Add Italian seasoning for more flavor
- Use panko for extra crunch
- Add paprika for color
- Use chicken thighs instead of breasts
For gluten free, use gluten free breadcrumbs.
For low carb, skip breadcrumbs and use only Parmesan.
What to Serve With Parmesan Crusted Chicken
This chicken pairs well with simple sides.
- Mashed potatoes
- Roasted broccoli or carrots
- Garlic pasta
- Green salad with lemon dressing
If the plate feels heavy, add something fresh.
Storage and Reheating Tips
Store leftover Parmesan crusted chicken in an airtight container.
Keep it in the fridge for up to 3 days.
Place parchment between pieces if stacking.
This helps protect the crust.
How to Reheat Without Losing the Crust
Oven reheating works best.
Heat the oven to 375°F.
Place chicken on a wire rack or baking sheet.
Warm for 8 to 10 minutes.
For the air fryer, heat to 350°F.
Reheat for 4 to 6 minutes.
Avoid the microwave if you can.
It softens the coating and dries the chicken.
Can You Freeze It?
Yes, but freeze after cooking.
Let the chicken cool first.
Wrap each piece tightly.
Freeze for up to 2 months.
Reheat straight from frozen in the oven.
Add a few extra minutes.
Recipe FAQ,s
Why is my Parmesan crust falling off?
The pan may be too cold.
Or the chicken was too wet.
Press the coating firmly and wait to flip.
Can I make this ahead of time?
Yes. Bread the chicken and refrigerate for up to 8 hours.
Cook just before serving.
Can I freeze Parmesan crusted chicken?
Freeze after cooking.
Reheat in the oven, not the microwave.
How do I reheat without losing crispiness?
Use the oven or air fryer.
Heat at 375°F until warm.
Can I use pre shredded Parmesan?
You can.
But fresh Parmesan gives better texture.
Tips for Best Results
- Always pound chicken evenly
- Don’t flip too soon
- Use medium heat
- Let the crust form before moving
Small steps matter here.
Conclusion
Crispy Parmesan crusted chicken is a reliable dinner. It’s quick. It uses pantry items. And it works for weeknights or guests.
Once you make it, you’ll see why it shows up so often on homeandfiesta. Try it once. Adjust it to your taste. And keep it in your rotation.
Related Recipes
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Crispy Parmesan Crusted Chicken
Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup grated Parmesan cheese
- ½ cup breadcrumbs or panko
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil or butter
Instructions
Step 1: Prep the Chicken
- Cut each chicken breast in half lengthwise.
- You’ll get four thinner cutlets.
- Place them between parchment or plastic wrap.
- Pound gently until even in thickness.
- This helps them cook at the same rate.
Step 2: Set Up the Breading Station
- In one bowl, beat the eggs.
- In another bowl, mix Parmesan, breadcrumbs, garlic powder, salt, and pepper.
- Keep paper towels nearby. It gets messy.
Step 3: Coat the Chicken
- Dip one piece of chicken into the egg.
- Let excess drip off.
- Press it into the Parmesan mixture.
- Turn and press again so it sticks.
- Repeat with all pieces.
Step 4: Cook the Chicken (Pan Method)
- Heat oil or butter in a large skillet over medium heat.
- Add chicken in a single layer.
- Don’t crowd the pan.
- Cook for 4 to 5 minutes per side.
- Flip once the bottom turns golden.
- Chicken is done when the inside reaches 165°F.
Step 5: Rest Before Serving
- Move chicken to a plate.
- Let it rest for 2 minutes.
- This keeps the crust set and the meat juicy.
Baked and Air Fryer Options
- You don’t have to pan-fry.
To Bake
- Heat oven to 400°F
- Place chicken on a lined baking sheet
- Lightly spray with oil
- Bake 18 to 22 minutes
- Flip halfway for even color
To Air Fry
- Heat air fryer to 375°F
- Spray basket lightly
- Cook chicken for 10 to 12 minutes
- Flip once
- Pan-frying gives the crispiest crust.
- Baking and air frying are lighter and hands-off.
Video
Notes
📝 Notes
- Use fresh Parmesan for the crispiest coating.
- Flatten chicken breasts to even thickness for uniform cooking.
- Pat chicken dry before coating to help breadcrumbs stick.
- Season the breadcrumb mixture with herbs and spices for extra flavor.
- Cook in a hot skillet or oven until golden brown and fully cooked inside.
- Serve immediately for best crispiness.
- Store leftovers in an airtight container in the fridge up to 2 days.
- Reheat gently in the oven to maintain the crispy crust.
🍽️ Nutrition Facts (Per Serving)
Calories: 350 kcal;Carbohydrates: 12 g;
Fiber: 1 g;
Sugars: 1 g;
Protein: 38 g;
Fat: 18 g;
Saturated Fat: 7 g;
Cholesterol: 110 mg;
Sodium: 520 mg;
Potassium: 500 mg;
Calcium: 120 mg;
Iron: 2 mg.
