Parmesan Crusted Chicken – Crispy Outside, Juicy Inside, and Full of Flavor!
If you’re craving a chicken dinner that’s both easy and restaurant-quality, this Parmesan Crusted Chicken is your answer. With a crispy golden crust and tender, juicy center, it pairs perfectly with veggies, pasta, or even a fresh salad. The best part? You can have it on the table in under 30 minutes!
Ingredients
2 boneless, skinless chicken breasts
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (Panko for extra crunch)
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 egg
2 tbsp milk
2–3 tbsp olive oil (for frying)
Instructions
- Slice each chicken breast horizontally to create 4 thin cutlets. Pound lightly for even thickness if needed.
- In a shallow bowl, beat egg with milk.
- In another bowl, mix Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
- Dip each chicken cutlet in the egg mixture, then coat fully in the breadcrumb-Parmesan mix.
- Heat olive oil in a large skillet over medium heat.
- Cook chicken for 4–5 minutes per side until golden brown and cooked through.
- Let rest for 2 minutes before serving. Garnish with parsley or lemon wedges for extra zest.
Serving Ideas
- Serve over garlic butter spaghetti or creamy mashed potatoes.
- Slice it over Caesar salad or stuff in wraps.
- Add a drizzle of honey mustard or marinara for dipping.
Nutrition Estimate (Per serving – based on 2 servings)
| Calories | 420 kcal |
| Protein | 40 g |
| Carbs | 12 g |
| Fat | 25 g |
| Fiber | 1 g |
FAQs
Q: Can I bake instead of fry?
Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, or until golden and cooked through.
Q: Can I use chicken thighs?
Boneless thighs work great too—just adjust cooking time for thickness.
Q: How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in a pan or air fryer to keep the crust crispy.
