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Crispy Parmesan Crusted Chicken – Family Recipes for Dinner

Alright, let me tell you, this Crispy Parmesan Crusted Chicken is the kind of recipe that brightens up any weeknight dinner. I can’t even count how many times I’ve whistled while making this—because the aroma of golden, crunchy parmesan mixed with tender, juicy chicken? Pure magic. It’s seriously addictive! Plus, it’s super straightforward: only a handful of ingredients, and you get that satisfying crunch every bite. If you’re like me and crave that crispy coating on your chicken without the mess of deep-frying, this recipe is your new best friend. Stick with me, and I’ll share all my tips on getting that perfect golden crust that stays crispy even after resting on the plate. Ready to dive in?

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the Main Dish:

4 boneless, skinless chicken breasts (about 6 ounces each)
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp dried Italian seasoning
Salt and freshly ground black pepper, to taste
2 large eggs
2 tbsp olive oil
2 tbsp unsalted butter

How I Make It

Step 1:

First things first, take your chicken breasts and give them a gentle pound to even out the thickness—about ½ inch thick is perfect. This helps them cook evenly and stay juicy inside. Season both sides with a good pinch of salt and pepper.

Step 2:

In one shallow bowl, whisk the eggs until smooth. In another, combine the Parmesan, panko breadcrumbs, garlic powder, and Italian seasoning. This mixture is what’s going to give your chicken that unbeatable crunch and flavor.

Step 3:

Dip each chicken breast into the egg, letting any excess drip off, then press firmly into the Parmesan breadcrumb mixture. Make sure every little nook gets coated – you want a thick, crunchy crust!

Step 4:

Heat a large skillet over medium heat. Add the olive oil and butter, swirling to melt the butter without burning it. Once the fat is hot and shimmering, carefully add your chicken. Cook for about 5–6 minutes per side, or until crust is deep golden and chicken is cooked through (internal temp 165°F).

Step 5:

As the chicken cooks, you’ll smell that amazing Parmesan roasting and see the gorgeous golden crust form. If your crust browns too quickly, turn down the heat a little—patience is key here!

Step 6:

Once done, transfer the chicken to a plate and let it rest for 5 minutes. This lets the juices settle and keeps the chicken moist. Serve it up right away for the crispiest bite.

Variations & Tips

Swap the Italian seasoning for smoked paprika and cayenne for a smoky, spicy kick.
Use crushed cornflakes instead of panko for an even crunchier crust.
Try adding finely chopped fresh herbs like parsley or basil to the breadcrumb mix for freshness.
If you don’t have butter, just use olive oil—though butter adds a delicious richness.
For extra juiciness, brine chicken breasts in saltwater for 15–20 minutes before cooking.
Oven-bake the crusted chicken at 400°F for 20–25 minutes if you want a hands-off option.

How I Like to Serve It

This chicken is a star alongside roasted veggies or a crisp green salad in spring and summer. When it’s chilly out, I love serving it with creamy mashed potatoes or buttery garlic noodles. It also makes for a fantastic lunch the next day—cold slices on a sandwich with some fresh arugula and tomato.

Notes

Store leftovers covered in the fridge for up to 3 days; reheat gently in a toaster oven to keep crispness.
You can use shredded mozzarella or Asiago cheese instead of Parmesan for a different flavor.

Closing: This Crispy Parmesan Crusted Chicken always hits the spot because it’s simple, crispy, and packed with flavor—trust me, your family will ask for it again and again!