Hey there food lovers! If you’re on the hunt for a dinner that’s gonna knock everyone’s socks off you’ve landed in the right spot. Today, we’re diving into the world of parmesan crusted chicken—a dish that’s crispy, cheesy, and downright delish. Whether you’re a kitchen newbie or a seasoned cook, I’m here to walk ya through how to make this crowd-pleaser step by step. Trust me, this is one of those recipes that looks fancy but is super easy to whip up on a busy night. So, grab your apron, and let’s get cookin’!
Why Parmesan Crusted Chicken is a Game-Changer
Lemme tell ya, there’s something magical about a golden, crunchy crust paired with tender, juicy chicken. The parmesan adds this nutty, salty kick that just elevates the whole thing. It’s comfort food at its finest—think of it as a grown-up version of chicken nuggets that even picky eaters can’t resist. Plus, you can make it in under 30 minutes with stuff you probably already got in your pantry. Heck yeah, that’s a win in my book!
I’ve made this dish for family dinners date nights, and even when I’m just craving something hearty. Every time it’s a hit. So let’s break down how you can pull off this crispy magic at home.
What You’ll Need to Make Parmesan Crusted Chicken
Before we get to the fun part, let’s round up the goods. I’m gonna give you a simple list for a basic version of this dish that serves about 4 people. No need to overcomplicate things right off the bat.
Ingredients
- Chicken Breasts: 4 boneless, skinless ones (about 1.5 pounds total). If they’re thick, we’ll pound ‘em down for even cooking.
- Parmesan Cheese: ¼ cup, grated. Fresh is best for that real flavor punch, but pre-grated works in a pinch.
- Breadcrumbs: 4 teaspoons of Italian seasoned dry breadcrumbs. If you ain’t got the seasoned kind, toss in a pinch of dried oregano or Italian seasoning.
- Mayonnaise: ½ cup. Yup, this is the secret to keepin’ it moist and helpin’ the crust stick like glue.
- Salt & Pepper: Just a sprinkle to season the chicken. Don’t skip this—it builds flavor.
- Cooking Spray or Olive Oil: If you’re baking, a light spray keeps it from stickin’. If frying, a few tablespoons of oil in the pan.
Tools
- Baking sheet or skillet (depending if you bake or fry)
- Mixing bowl for the crust mix
- Tongs or a fork for handling chicken
- Meat mallet or rolling pin (for pounding, if needed)
- Oven mitts (safety first, y’all)
Got all that? Sweet! If you’re missing something, don’t sweat it—there’s always a workaround, and I’ll toss in some subs later on.
How Do You Make Parmesan Crusted Chicken? Step-by-Step
Alright, let’s get down to business. I’m gonna start with the easiest method I’ve found—using mayo for the crust. It’s quick, needs fewer steps, and still tastes amazin’. Later, I’ll share a more traditional way with a full breading station if you’re feelin’ fancy.
Step 1: Prep Your Chicken
First things first, preheat your oven to 425°F (220°C) if you’re baking. If frying, hold off for now—we’ll heat the pan later. Take them chicken breasts and pat ‘em dry with a paper towel. If they’re super thick, place ‘em between two sheets of plastic wrap and give ‘em a good whack with a meat mallet or even a rolling pin. Aim for about ¼ to ⅓ inch thick. This ain’t just for tenderness—it helps ‘em cook evenly so you don’t got raw spots.
Season both sides with a lil’ salt and pepper. Not too much, since the parmesan and breadcrumbs bring some saltiness already.
Step 2: Mix the Magic Crust
Grab a small bowl and mix up that ½ cup of mayo with the ¼ cup of grated parmesan. Stir it good till it’s smooth. This combo is gonna be your coating—it keeps the chicken juicy and acts like a glue for the breadcrumbs. Smear this mix all over the top of each chicken breast. Don’t be shy; get a nice, even layer.
Then, sprinkle about a teaspoon of them Italian breadcrumbs over each piece. Press ‘em down lightly so they stick. If you want extra crunch, toss on a bit more, but don’t go overboard or it won’t cook right.
Step 3: Cook It Up
Now you got two options—bake or fry. I’m a fan of baking for this method ‘cause it’s less mess, but I’ll lay out both.
- Baking: Lay the coated chicken on a baking sheet (line it with foil or parchment for easy cleanup). Give it a quick spritz of cooking spray on top to help it brown. Pop it in that preheated 425°F oven for about 20 minutes. Check the internal temp—it should hit 165°F to be safe. The top should be golden and crispy. If it ain’t brown enough, broil it for a minute or two, but watch it like a hawk so it don’t burn.
- Frying: Heat a big skillet over medium heat with a couple tablespoons of olive oil. Once it’s hot (you’ll see it shimmer), lay the chicken in, crust side down first. Cook for 3-4 minutes till it’s golden, then flip and do another 3-4 minutes. Again, check that internal temp is 165°F. Frying gives a bit more crunch, but ya gotta deal with the oil splatter. Your call!
Step 4: Serve and Savor
Once it’s cooked, let it rest for a couple minutes so the juices settle. Then, plate it up! This chicken is fab on its own, but I’ll give ya some serving ideas in a sec. For now, just admire that crispy, cheesy goodness. You did that!
Alternative Method: Traditional Breading for Extra Crisp
If you got a bit more time or just love that classic breaded vibe, here’s how I do it the old-school way. This is perfect if you wanna impress someone or turn it into a full-on Chicken Parmesan with sauce and all.
Ingredients (Extra for This Method)
- Flour: ½ cup, for dredging.
- Eggs: 2 large ones, beaten.
- Breadcrumbs: ⅔ cup Italian seasoned (or mix plain with some dried herbs).
- Parmesan Cheese: ⅓ cup grated, mixed with the breadcrumbs.
- Fresh Herbs: 1 tablespoon chopped (like parsley or thyme), if you got ‘em. Totally optional.
- Olive Oil: ¼ cup, for frying.
Steps
- Prep Chicken: Same as before—pound to ¼-⅓ inch thick, season with salt and pepper.
- Set Up Breading Station: Get three shallow bowls. First one’s flour with a pinch of salt and pepper. Second is them beaten eggs. Third is breadcrumbs mixed with parmesan and herbs if using. Line ‘em up like an assembly line.
- Bread the Chicken: Take a piece, dredge it in flour, shake off extra. Dip it in egg, let the excess drip off. Then press it into the breadcrumb-parmesan mix, makin’ sure it’s coated good. Set aside on a plate and do the rest. Let ‘em sit 5 minutes so the coating sticks better.
- Fry or Bake:
- Frying: Heat that ¼ cup olive oil in a big skillet over medium. When hot, add chicken (don’t crowd it). Cook 2-3 minutes per side till golden and crispy. Check temp at 165°F.
- Baking: Spray a baking sheet, lay the breaded chicken down, spray tops lightly with oil. Bake at 400°F for 15 minutes or till 165°F internal. Less oil, still crispy if you do it right.
- Serve: Same deal—rest a couple minutes, then dig in.
This way takes a bit more effort with the breading, but man, the crunch is next level. I use this when I got guests over and wanna look like a pro.
Turn It Into Chicken Parmesan: Take It Up a Notch
Wanna go full Italian restaurant vibes? Turn your parmesan crusted chicken into Chicken Parmesan by adding marinara sauce and melty cheese. Here’s the quick how-to:
- After cooking the chicken (either method), spoon a couple tablespoons of marinara sauce over each piece. I make my own with canned tomatoes, garlic, and basil, but store-bought works fine too.
- Sprinkle on some shredded mozzarella—about ¼ cup per piece.
- Pop it back in the oven at 425°F for 3-5 minutes till the cheese is bubbly and golden in spots. If you baked the chicken, just crank to broil for a minute to get that melty top.
- Garnish with a lil’ chopped basil or parsley if you’re feelin’ fancy.
This version is killer over spaghetti or with a side of garlic bread. It’s like a hug on a plate, I swear.
Tips for the Crispiest Chicken Ever
I’ve messed this up plenty of times, so lemme save you the headache with some pro tips I’ve picked up:
- Pound Evenly: If your chicken’s uneven, some parts cook faster and dry out. Take the time to flatten ‘em out.
- Don’t Skip Resting: Let the breading sit on the chicken a few minutes before cooking. It sticks better, trust me.
- Hot Pan, Hot Oil: If frying, make sure the oil’s hot before adding chicken. Cold oil = soggy crust. You want that sizzle!
- Don’t Overcrowd: Cook in batches if needed. Too many pieces drop the temp, and you get mushy results.
- Wire Rack Trick: If baking and you want max crisp, set a wire rack over your baking sheet. Air gets under the chicken, no soggy bottom.
- Less Sauce for Crunch: If doing the full Parm version, go light on sauce under the chicken in the dish. Too much makes it soft.
What to Serve With Parmesan Crusted Chicken
This dish is versatile as heck. Here’s some ideas to round out your meal, based on what I usually pair with it:
- Pasta: Spaghetti or fettuccine with a simple butter sauce or marinara if you ain’t already loaded the chicken with it.
- Veggies: Roasted broccoli, asparagus, or a fresh green salad with a zesty dressing cuts through the richness.
- Potatoes: Mashed with garlic or roasted with rosemary. Comfort food overload!
- Bread: Garlic bread or a crusty roll to sop up any sauce if you went the Parm route.
- Sandwich Style: Slap a piece on a toasted bun with some lettuce and mayo for a killer lunch.
Mix and match based on what you got in the fridge. Half the fun is makin’ it your own.
Variations to Spice Things Up
If you’re like me, you get bored doin’ the same thing every time. Here’s a couple twists to keep things fresh:
- Spicy Kick: Mix a pinch of cayenne or red pepper flakes into the breadcrumb mix. Gives it a lil’ heat without burnin’ your face off.
- Herb Blast: Add chopped fresh rosemary or thyme to the crust. Smells amazing while it cooks.
- Panko Swap: Use panko breadcrumbs instead of regular for extra crunch. I’ve done this when I’m out of the Italian kind, and it’s legit.
- Mayo Mix-Ins: Stir a bit of garlic powder or Dijon mustard into the mayo for a flavor boost. Just a half teaspoon does wonders.
Play around with these and see what your fam likes best. Cooking’s all about experimentin’!
Storing and Reheating Like a Boss
Made too much? No worries, this stuff keeps great. Here’s how I handle leftovers:
- Fridge: Let it cool to room temp, then cover or toss in a container. Stays good for 3 days. Don’t leave it out too long or it’ll get funky.
- Freezer: Wrap each piece tight in plastic wrap or foil, then into a freezer bag. Good for 2-3 months. Thaw in the fridge overnight before reheating.
- Reheat: Oven’s your friend here. Pop it in at 375°F for 10-15 minutes till hot and crispy again. Microwave works if you’re desperate, but it’ll be soggy. Don’t say I didn’t warn ya.
I’ve also prepped this ahead by breading or coating the chicken, then stashing it in the fridge for a day. Just cook when ready—saves time on busy nights.
Why You’ll Keep Making This Over and Over
By now, you’ve got the lowdown on how to make parmesan crusted chicken like a total pro. Whether you go with the quick mayo method or the classic breading, you’re in for a treat that’s crispy outside, juicy inside, and packed with cheesy goodness. I’ve been making this for years, and it never gets old—my crew begs for it weekly.
This recipe ain’t just about food; it’s about makin’ memories at the table, impressin’ your peeps, or just treatin’ yourself after a long day. So next time you’re wonderin’ what’s for dinner, don’t overthink it. Grab some chicken, a bit of parm, and get to work. You got this!
Got questions or a cool twist on this dish? Drop a comment below—I’m all ears for new ideas. And if you try it out, lemme know how it went. Happy cooking, y’all!
How to Make Chicken Parmesan
- Cut 2 chicken breasts in half length-wise for 4 cutlets. Put them between plastic wrap and use a meat mallet (or rolling pin, or heavy saucepan) to pound them to an even 1/3″ thickness and season. Pounding the cutlets tenderizes them and helps them cook faster and evenly. If you skip the pounding, you’ll want to sauté for longer to ensure they cook through properly.
- For the dredging station – Set up 3 shallow bowls: In the first bowl, combine flour, salt, and pepper; in the second bowl, beat together eggs; and in the third bowl, combine parmesan and bread crumbs. Coat the chicken in flour, dusting off excess, then dip it in eggs and turn to coat in breadcrumbs.
- Pan-fry – Once all chicken is breaded, heat a large non-stick skillet with enough oil to lightly coat the bottom and saute 3-4 minutes per side – it doesn’t have to be cooked through at this point. You’re looking for a golden breading and to remove surface moisture. It will finish cooking through in the oven.
- Assemble and bake – Pour half of your marinara sauce in a casserole dish. Arrange chicken pieces over the marinara in a single layer. Spoon on marinara sauce and sprinkle with cheese, then bake in a casserole dish at 425˚F for 15 minutes or until just cooked through (165˚F on an instant-read thermometer), the cheese is melted and browned in spots, and the sauce is bubbling.
Can I Make Baked Chicken Parm Instead of Frying?
While we prefer sautéing the chicken lightly in oil because it is faster and yields a uniformly golden result, you can skip the pan-frying step and make this a healthier Baked Chicken Parmesan.
To make baked chicken parm, complete steps 1 and 2. Then, coat breaded chicken breasts with cooking spray on all sides, and bake the chicken on a baking sheet at 400˚F for 15 minutes or until the center reaches a safe internal temperature of 165˚F. Remove from the oven, add 2-3 tablespoons of marinara sauce over each cutlet, and top with cheese. Then, return to the oven for another 3-5 minutes, or until the cheese is melted.
I love re-creating my favorite Italian restaurant dishes like Zuppa Toscana, Smashburgers, and of course, this Italian Chicken Parmigiana. I even have an entire category on my blog for restaurant copycat recipes, and homemade is fresher and usually healthier with better ingredients than going out.
The BEST Way To Cook Chicken Breast (Parmesan Crusted Chicken Recipe) | Make It Happen At Home
FAQ
What is the secret to crispy chicken parmesan?
The secret to ultra crispy chicken parmesan lies in the breading. Anytime you are frying chicken, here is the order of events: marinate chicken in buttermilk/egg mixture, dip in seasoned flour and cornstarch, then egg mixture again, then breadcrumbs. Panko breadcrumbs, if you know what’s good for you.
How to make a crust for chicken?
So here it goes as follows: Dredge raw chicken in flour (your dry), then in egg (your wet), then in another dry (I personally prefer Panko Bread crumbs, but you can do it in flour again, or potato flakes, the choice is absolutely yours.
How to get Parmesan to stick to chicken?
The flour helps the egg stick, which in turn ensures the crispy Parmesan coating stays put. Next, dip the chicken into the egg mixture, turning to coat it evenly. Let any excess drip off—this creates a sticky surface that helps the Parmesan coating cling perfectly.
What are the three ingredients in Parmesan chicken?
Salt and pepper the chicken breasts and lay in a baking dish. In a small bowl mix together the mayo, parmesan cheese, and optional seasonings* if adding. Evenly coat chicken with mayo mixture and bake at 375 for 30 minutes or until the temperature reaches 160 degrees in the thickest part of the breast.