Description
Crispy Parmesan Crusted Chicken with Italian herbs—easy to make, juicy inside, perfect for quick weeknight dinners.
Ingredients
For Breading:
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½ cup all-purpose flour
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2 eggs
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⅔ cup seasoned Italian bread crumbs (e.g., Progresso)
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⅓ cup freshly grated Parmigiano-Reggiano cheese
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¼ teaspoon salt
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¼ teaspoon freshly ground black pepper
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1 tablespoon finely chopped fresh herbs (thyme, parsley, chives, or rosemary)
For Chicken:
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3–4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼” thick
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Salt and freshly ground black pepper, to taste
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¼ cup olive oil
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Lemon wedges, for serving
Instructions
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Prepare the Breading Station
In one shallow bowl, place the flour. In a second bowl, whisk the eggs until smooth. In a third bowl, combine the Italian bread crumbs, grated Parmesan, salt, pepper, and chopped herbs. -
Season the Chicken
Lightly season both sides of the pounded chicken breasts with salt and pepper. -
Bread the Chicken
Coat each chicken breast in flour, shaking off any excess. Next, dip it in the egg mixture, making sure it’s fully coated. Finally, press it into the breadcrumb mixture, ensuring an even, thick crust. -
Heat the Olive Oil
In a large skillet over medium heat, warm the olive oil until shimmering but not smoking. -
Cook the Chicken
Carefully place the breaded chicken breasts into the hot skillet. Cook for about 4-5 minutes per side, or until the crust is golden brown and the chicken is cooked through (internal temperature 165°F or 74°C). -
Rest and Serve
Remove the chicken to a plate and let it rest for a few minutes. Serve warm with fresh lemon wedges to squeeze over the top.
Notes
Pounding chicken breasts to an even thickness ensures they cook uniformly and stay juicy.
Use freshly grated Parmesan for the best flavor and crust texture.
If you want a crispier crust, finish the chicken in a 400°F oven for 5 minutes after frying.
Avoid overcrowding the skillet; cook in batches if necessary.
Fresh herbs add brightness; feel free to customize with your favorites.
Keywords: Parmesan Crusted Chicken