Crispy Parmesan Chicken is a simple and tasty dish that’s all about that golden, crunchy coating with a cheesy twist. The outside gets wonderfully crispy thanks to the Parmesan cheese, while the inside stays juicy and tender. It’s one of those dishes that looks like you spent hours in the kitchen but is actually quite easy to make.
I love making this chicken when I want something quick but still a little special. The key for me is not to skip the Parmesan in the breading—it adds such a nice flavor and crunch. Sometimes, I even mix a little garlic powder into the coating to give it an extra kick. Plus, it’s fun to hear that satisfying crunch when you bite into it!
For serving, I usually pair this crispy chicken with a fresh salad or some roasted veggies to keep things balanced. Leftovers are great too and make a perfect filling for sandwiches or wraps. I think everyone appreciates a dish that’s both easy and delicious, and this chicken definitely fits the bill.
Key Ingredients & Substitutions
Chicken Breasts: Even thickness is key for cooking evenly. If you don’t have breasts, thighs work too but cook time varies. Pounding them gently helps get that crispier crust.
Parmesan Cheese: Freshly grated Parmesan adds great flavor and crispiness. Pre-grated works in a pinch, but avoid powdery kinds. You can swap for Pecorino Romano if you want a sharper taste.
Panko Breadcrumbs: These give an extra crunch compared to regular breadcrumbs. If unavailable, use regular breadcrumbs mixed with a little crushed cornflakes or crackers for crispiness.
Heavy Cream & Chicken Broth: These make the sauce rich and smooth. For a lighter sauce, use half and half or milk, but it won’t be as thick or creamy.
How Do You Get That Perfectly Crispy Coating?
A crispy crust starts with the right layering: flour, egg, then Parmesan-panko mix. Here’s how to nail it:
- Pat your chicken dry before breading—wet chicken won’t crisp up well.
- Don’t rush when pressing the chicken into the breadcrumb mix; press firmly so it sticks well.
- Cook on medium heat so the crust browns evenly without burning.
- A mix of oil and butter adds flavor and helps with browning.
- Flip carefully with tongs to keep the crust intact.
Rest the chicken briefly after cooking for juicy meat inside while keeping that crispy outside. I find these small steps make a big difference!
Equipment You’ll Need
- Large skillet – I like a heavy-duty one because it heats evenly and gives that nice crust.
- Three shallow bowls or plates – perfect for setting up your breading station: flour, eggs, and Parmesan-panko mixture.
- Meat mallet or rolling pin – helps pound the chicken to an even thickness for uniform cooking.
- Tongs – make flipping the chicken easy and keep the crust intact.
- Wooden spoon or spatula – for stirring the sauce without damaging the chicken.
- Kitchen thermometer – ensures your chicken reaches the safe internal temp of 165°F.
Flavor Variations & Add-Ins
- Cheese & Herbs: Sprinkle shredded mozzarella or chopped basil on top before serving for extra flavor.
- Spicy Kick: Add a pinch of red pepper flakes to the breadcrumb mix for some heat.
- Different Proteins: Use pork cutlets or firm fish fillets instead of chicken for variety.
- Veggie Boost: Serve alongside roasted cherry tomatoes or sautéed spinach for a veggie boost.
How to Make Crispy Parmesan Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil (or vegetable oil)
- 3 tablespoons unsalted butter
- ½ cup chicken broth
- ½ cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
- Flaky sea salt, for finishing (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to cook, so you’ll have a delicious crispy chicken dinner ready in around 25 minutes total. It’s quick and great for a weekday meal!
Step-by-Step Instructions:
1. Prepare the Coating:
Combine the Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper in a shallow bowl. Beat the eggs in a separate shallow bowl. Place the flour in a third shallow bowl ready for breading.
2. Bread the Chicken:
Pat each chicken breast dry with paper towels. Lightly coat the chicken in flour, shaking off any extra. Then dip each piece in the beaten eggs, and finally press into the Parmesan-panko mixture to coat well. Set them aside for cooking.
3. Cook the Chicken:
Heat the olive oil in a large skillet over medium heat. Add the breaded chicken and cook for 4-5 minutes on each side. Cook until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). Take the chicken out and place it on a plate.
4. Make the Creamy Sauce:
Reduce the heat to medium-low in the same skillet. Add the butter and scrape up any browned bits stuck to the pan. Pour in the chicken broth and simmer for 2 minutes. Stir in the heavy cream and cook for another 3-4 minutes until the sauce thickens a bit.
5. Combine and Warm:
Put the chicken back into the skillet and spoon the creamy sauce over the top. Let the chicken warm in the sauce for 1-2 minutes.
6. Serve:
Sprinkle chopped fresh parsley over the chicken and, if you like, some flaky sea salt for extra flavor. Serve right away with your favorite side dishes.
Can I Substitute the Chicken Breasts with Thighs?
Yes, boneless skinless chicken thighs work well and will be extra juicy. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.
What Can I Use Instead of Heavy Cream?
You can substitute heavy cream with half-and-half or whole milk for a lighter sauce. Just keep in mind the sauce won’t be as thick or rich.
How Do I Keep the Coating Crispy After Cooking?
Let the chicken rest on a wire rack instead of a plate after cooking to prevent sogginess. Avoid covering it tightly while hot, which traps steam and softens the crust.
Is It Okay to Use Regular Breadcrumbs Instead of Panko?
Regular breadcrumbs are fine, though panko gives a lighter, crunchier texture. If using regular breadcrumbs, consider mixing in a bit of crushed cornflakes for extra crispiness.
