Crispy Parmesan chicken is one of those dinners that instantly feels special.
As the chicken cooks in butter and olive oil, the coating turns beautifully golden
and the kitchen fills with the savory aroma of toasted breadcrumbs and Parmesan.
Serve it hot with a little extra Parmesan on top, and you have a meal that’s crispy, fresh, and incredibly satisfying.
For Parmesan Chicken
- Chicken Breasts – Boneless, skinless chicken breasts are pounded thin so they cook quickly and evenly while staying tender inside.
- All-Purpose Flour – The first coating layer that helps the egg and breadcrumbs stick to the chicken.
- Kosher Salt and Black Pepper – Used to season the flour mixture and add balanced flavor to the chicken.
- Eggs – Beaten with a little water to create the second layer that binds the breadcrumb coating.
- Seasoned Dry Bread Crumbs – These create the crispy outer crust when the chicken cooks in the pan.
- Parmesan Cheese – Finely grated Parmesan is mixed with the breadcrumbs to add a rich, nutty flavor and extra crunch.
- Unsalted Butter – Used with olive oil in the pan to give the chicken a golden, flavorful crust.
- Olive Oil – Helps cook the chicken evenly and prevents the butter from burning.
- Baby Salad Greens – Light, fresh greens that balance the richness of the crispy chicken.
For Lemon Vinaigrette
- Fresh Lemon Juice – Adds a bright, tangy flavor that pairs perfectly with the crispy chicken.
- Olive Oil – Whisked with the lemon juice to create a smooth, simple dressing.
- Kosher Salt and Black Pepper – Enhances the vinaigrette and balances the acidity of the lemon.
The Ultimate Parmesan Chicken Recipe
Golden, crispy Parmesan chicken with a nutty, crunchy coating, served with a bright lemony salad. Quick to make, elegant enough for guests, and perfect for weeknight dinners.
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Servings: 6
Notes
Ingredients
- 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 extra-large eggs
- 1¼ cups seasoned dry bread crumbs
- ½ cup finely grated Parmesan cheese, plus extra for serving
- Unsalted butter
- Good olive oil
- Baby salad greens for 6, washed and spun dry
- Lemon Vinaigrette (recipe below)
Instructions
- Flatten the chicken breasts to a thickness of ¼ inch. A meat mallet works well, but a rolling pin can also be used.
- On a dinner plate, mix the flour, 2 teaspoons salt, and 1 teaspoon pepper.
In a wide shallow bowl, whisk the eggs with 1 tablespoon water.
On another dinner plate, stir together the bread crumbs and the ½ cup grated Parmesan cheese. - Coat each chicken breast in the flour mixture on both sides and shake off any excess. Next, dip both sides into the egg mixture. Finally, press the chicken into the breadcrumb mixture so both sides are fully coated.
- In a large 12-inch sauté pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-low heat. Cook 2 chicken breasts at a time for 2–3 minutes per side, until they are just cooked through. Transfer the finished chicken to a plate (or keep warm in the oven; see notes). Add more butter and olive oil as needed and repeat with the remaining chicken.
- Toss the salad greens with the lemon vinaigrette. Place one chicken breast on each plate and arrange a mound of salad greens on top. Finish with shaved or grated Parmesan and serve hot.
Notes
- The chicken can be pounded between two sheets of wax paper, plastic wrap, or directly on a cutting board.
- To hold the cooked chicken warm, place it on a sheet pan in a 200°F oven for up to 15 minutes.
Lemon Vinaigrette
Makes: ¾ cup Ingredients- ¼ cup freshly squeezed lemon juice (2 lemons)
- ½ cup good olive oil
- Kosher salt and freshly ground black pepper
- Pour the lemon juice into a 1-cup glass measuring cup.
- Add the olive oil, 1 teaspoon salt, and ½ teaspoon pepper, then whisk until blended.
Calories: 926 kcal | Carbohydrates: 50.5 g | Protein: 76 g | Fat: 44.9 g | Saturated Fat: 18.1 g | Cholesterol: 297 mg | Sodium: 1063 mg | Potassium: 568 mg | Fiber: 2.3 g | Sugar: 3 g | Calcium: 397 mg | Iron: 4 mg
- How do I stop the breading from falling off the chicken?
The trick is the coating order: flour → egg → breadcrumbs. The flour helps the egg stick, and the egg acts like glue for the breadcrumbs. Press the breadcrumb mixture gently onto the chicken so it forms a nice even crust. - Do I really need to pound the chicken?
Yes, it’s worth the extra minute. Pounding the chicken to about ¼-inch thickness helps it cook evenly and quickly. Thick chicken can burn on the outside before the inside is cooked through. - How do I get the chicken really crispy?
Use both butter and olive oil in the pan and cook over medium-low heat. The butter adds flavor while the oil prevents burning. Let the chicken cook undisturbed so the crust has time to turn golden and crisp. - Can I make this ahead of time?
Yes! Cook the chicken and keep it warm in a 200°F / 95°C oven for up to 15 minutes while you finish the remaining batches. It’s a handy trick when cooking for a crowd. - What’s the best way to reheat leftover Parmesan chicken?
Skip the microwave if you can. Reheat the chicken in a 375°F / 190°C oven for about 8–10 minutes so the coating crisps up again instead of turning soft.
