Crispy Parmesan Chicken is a delicious dish where tender chicken breasts get a golden, crunchy coating thanks to a mix of crispy breadcrumbs and flavorful Parmesan cheese. The outside is perfectly crisp while the inside stays juicy and satisfying, making it a great meal for any day of the week.
I love how simple this recipe is to make but still feels a little special. The Parmesan adds a cheesy, salty kick that everyone seems to enjoy, and the crispy texture is such a nice contrast to the softness of the chicken. Whenever I make this, I find myself wanting to eat it right away, even before plating it!
One of my favorite ways to serve Crispy Parmesan Chicken is with a fresh green salad or some roasted veggies on the side. It also pairs wonderfully with a bit of marinara sauce or a squeeze of lemon to brighten up the flavors. This chicken is always a hit at my table, and it’s amazing how just a few ingredients can come together for such a tasty, crunchy treat.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts makes cooking fast and easy. If you’re short on time, thin cutlets cook quickly and evenly. For juicier meat, you can use chicken thighs, but the cooking time will be a bit longer.
Panko breadcrumbs: These give the chicken a light, crisp coating. If you don’t have panko, regular breadcrumbs or crushed crackers can work but might not be as airy and crunchy.
Parmesan cheese: Freshly grated Parmesan adds sharp, cheesy flavor and helps create a golden crust. Pre-grated can be used if needed, but fresh is best. For a dairy-free option, try a sprinkle of nutritional yeast.
Heavy cream and chicken broth: These make the creamy sauce that complements the crispy chicken. If you want a lighter sauce, swap heavy cream with half-and-half or milk, but the sauce will be thinner.
How Do You Get the Chicken Extra Crispy Without Burning?
Getting a crispy crust on chicken without burning it can be tricky. Here’s what works for me:
- Use a mix of oil and butter. Oil handles the heat well, while butter adds flavor and browns nicely.
- Preheat your pan before adding the chicken, so it sizzles on contact and starts crisping immediately.
- Don’t overcrowd the pan—this traps steam and softens the coating. Cook in batches if needed.
- Keep the heat at medium or medium-low after the initial sear. High heat burns the crumbs before chicken cooks through.
- Use a meat thermometer or cut into the thickest part to ensure chicken is fully cooked, about 165°F (74°C).
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed pan like cast iron for even heating and crisp coating.
- Meat tenderizer or rolling pin – helpful if you want to flatten thick chicken breasts for even cooking.
- Three shallow dishes or plates – one for flour, one for beaten eggs, and one for breadcrumb mixture, making coating easier.
- Cooking tongs – they help turn the chicken without breaking the coating or burning your fingers.
- Meat thermometer – ensures the chicken reaches a safe 165°F without overcooking.
- Silicone spatula or wooden spoon – for scraping up browned bits and stirring the sauce.
Flavor Variations & Add-Ins
- Spicy kick: Add red pepper flakes to the breadcrumb mixture or sauce for some heat.
- Cheesy twist: Mix shredded mozzarella or Monterey Jack into the sauce for extra cheesiness.
- Herb boost: Stir chopped fresh basil, thyme, or oregano into the sauce; it adds fresh, vibrant flavor.
- Fruit touch: Serve with a squeeze of lemon or drizzle with balsamic reduction for a tangy contrast to the rich coating.
How to Make Crispy Parmesan Chicken?
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- 3/4 cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (or dried oregano and basil mix)
- 1/4 teaspoon crushed red pepper flakes (optional for a mild heat)
- 3 tablespoons olive oil (or vegetable oil) for frying
- 2 tablespoons unsalted butter
For the Sauce:
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley, for garnish
- Additional grated Parmesan, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, making it a quick and tasty meal for weeknights or special occasions.
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Trim off any fat from your chicken breasts. If they are thick, slice them horizontally to make thinner cutlets so they cook evenly. Sprinkle both sides generously with salt and pepper.
2. Set Up the Breading Station:
Place the flour in the first shallow dish. In the second dish, beat the eggs together with the tablespoon of water. In the third dish, mix the panko breadcrumbs, half of the Parmesan cheese, garlic powder, Italian seasoning, and red pepper flakes if you want a touch of heat.
3. Coat the Chicken:
First, coat each chicken breast in the flour, shaking off any extra. Then dip them into the egg mixture and finally press them into the breadcrumb mix until well coated.
4. Cook the Chicken:
Heat the olive oil and butter together in a large skillet over medium heat. When the pan is hot, place the chicken breasts in a single layer. Don’t crowd the pan; cook in batches if necessary. Cook for 4 to 5 minutes on each side until the coating is golden brown and the chicken is cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the pan and set aside.
5. Make the Creamy Sauce:
Lower the heat to medium-low. Pour chicken broth into the pan, scraping the bottom with a wooden spoon to loosen any browned bits. Stir in the heavy cream and let the sauce simmer for 3 to 4 minutes until it thickens slightly.
6. Combine and Serve:
Return the chicken to the skillet and spoon the creamy sauce over it, warming it for another minute. Sprinkle with the remaining Parmesan cheese and fresh parsley. Serve right away with extra Parmesan cheese if you like.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry to remove excess moisture for a crispier coating.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs or crushed crackers work in a pinch—they just won’t be quite as light and crispy.
How Should I Store Leftover Crispy Parmesan Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the chicken.
Can I Make This Dish Gluten-Free?
Absolutely! Use gluten-free flour and gluten-free breadcrumbs instead of the regular versions. Make sure your seasonings and broth are gluten-free as well.
