Parmesan Crusted Chicken

This Parmesan Crusted Chicken is seasoned, crunchy, cheesy, and juicy and is made without mayonnaise. It's a great 20-minute recipe for lunch or dinner!

Here are a few delicious recipes to serve with this tasty parmesan crusted chicken recipe: Garlic Mash Potatoes, Baked Sweet Potato, Southern Baked Mac and Cheese, Asparagus and Mushroom Risotto, and Southern Green Beans. 

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I first learned how to properly make chicken parmesan in culinary school. I was amazed by how many students struggled to get a fully breaded chicken breast without the crust falling off. Everybody wanted to know what I was doing differently.

Honestly, all I was doing was pressing the chicken into the breadcrumbs so it would stick. I had no idea it would work because I was doing it instinctively.

Fast forward two years ago, one of my NBA clients wanted to start doing a pre-game dinner ritual. I whipped up a chicken parmesan recipe, and this is the exact chicken that I use.

A little insider about being a private chef, my goal is to serve my clients high-quality food that would compete with them going out to eat. While simultaneously infusing as much flavor into the meal without spending hours in the kitchen.

That's what I want for you!

What is Parmesan Crusted Chicken made of?

Parmesan crusted chicken is made with boneless chicken breasts coated in breadcrumbs, grated Parmesan cheese, garlic powder, dried basil, and oregano. It can be baked or fried until golden brown and served with vegetables or salad.

Parmesan Crusted Chicken Ingredients

Here are the ingredients needed for this easy parmesan crusted chicken.

Chicken Breasts

You'll need 4 boneless skinless chicken breasts.

Panko Bread Crumbs

I love the texture panko bread crumbs provide to this chicken.

Garlic

I love using fresh garlic to provide tons of garlic flavor.

Seasonings

You'll need kosher salt, Savory Cajun seasoning, and dried oregano.

Fresh Parsley

Fresh chopped Italian parsley adds a nice refreshing bite.

Milk

I love using half and half for this recipe, but any milk will work.

All-Purpose Flour

This will help the breading stick to the chicken.

Shredded Parmesan Cheese

Long strings of shredded parmesan create an incredible cheesy crust.

How to Make the Best Parmesan Crusted Chicken Recipe

I want this chicken dinner to be fun, taste good, and not as complicated as you think. I do not use an egg wash or mayonnaise because it's unnecessary.

Chicken Breasts

Preheat oven to 400°F. Place 2 boneless skinless chicken breasts in a storage bag and pound the chicken out until flattened; repeat with the other breasts. This will help the chicken cook faster and evenly and help maintain moist chicken cutlets.

Place Cajun seasoning, kosher salt, and oregano in a small bowl. Season both sides of the chicken and set aside.

Parmesan Mixture

Add milk to a medium bowl. Mix flour, panko bread crumbs, shredded parm, garlic slices, and Cajun seasoning in a separate large plate or shallow dish.

Dredge a chicken breast in milk, then press both sides in the parmesan mixture; repeat with the other breast. Heat a large skillet over medium heat; add the olive oil and butter. Cook chicken for 3 minutes; flip and cook for another 2 minutes.

Bake in the oven for 6 minutes, until golden brown and bubbling. Chicken is done when you press it, and it's firm. Garnish with fresh parsley and lemon wedges, and serve with marinara sauce over pasta or your favorite sides.

Pro Recipe Tips & Tricks

Here are a few notes I had from making this moist chicken dinner.

• Pounding the chicken helps it cook faster and stay moist.
• You can use boneless chicken thighs instead of chicken breasts.
• Feel free to swap Italian seasoning for dried oregano.
• Fresh herbs have more flavor than dried. If you have some, use them instead of the dried herbs.
• All shredded parmesan cheese is not created equal. Use any pre-shredded parmesan available in your local market.
• The best parmesan cheese is Parmesan Reggiano. 
• You can use grated parmesan cheese instead of shredded parm.
• You can use regular breadcrumbs or Italian breadcrumbs instead of panko breadcrumbs.
• For a healthier option, swap olive oil spray for olive oil.
• Feel free to use gluten-free flour instead of all-purpose flour.
• You can use your favorite all-purpose seasoning as a substitute for Savory Cajun seasoning.
• Feel free to add garlic powder to the seasoning mix for more flavor.
• Chicken is done when a meat thermometer is inserted in the thickest part of the breast and reads 165°F.
• If you're cooking a large batch of chicken, transfer them to a baking sheet when it's time to go in the oven.

FAQs

Here are the top questions readers have about parmesan crusted chicken. 

More Chicken Recipes

If you love chicken as much as I do, I know you'll enjoy these recipes too!

• White Wine Chicken Pasta
• Blackened Chicken
• Chicken Madiera
• New Orleans Chicken and Sausage Gumbo
• Mediterranean Stuffed Chicken Breast
• Garlic Parmesan Chicken Thighs
• Fried Chicken Sandwich with Kale Slaw

Before You Begin

Before getting started, here are the steps I use to get organized. 

Step 1: Preheat oven to 400°F before pulling the ingredients out.

Step 2: Put everything measured into individual bowls.

Step 3: Follow the best parmesan crusted chicken recipe and get ready to eat an absolutely delicious good dinner tonight.

I hope you enjoy this crispy and flavorful chicken recipe tonight. It's always a hit with my clients and family.

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📖 Recipe

Parmesan Crusted Chicken

Kenneth Temple

This Parmesan Crusted Chicken is seasoned, crunchy, cheesy, and juicy. It's a great 20-minute recipe for lunch or dinner!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Main Course

Cuisine Cajun, Creole, Italian

Servings 4 persons

Calories 567 kcal

Ingredients

  

1x2x3x

Chicken:

• 4 chicken breasts boneless, skinless, pounded thin
• 4 tablespoons Savory Cajun Seasoning
• 2 teaspoons kosher salt
• 1 teaspoon dried oregano
• 4 tablespoons oil
• 2 tablespoons unsalted butter
• 2 tablespoons chopped Italian parsley

Dredge:

• ½ cup milk
• ½ cup unbleached all-purpose flour
• ½ cup panko bread crumbs
• ¼ cup shredded Parmesan
• 4 garlic cloves thinly sliced
• 2 teaspoons Savory Cajun Seasoning

Instructions

 

Chicken:

• Preheat oven to 400°F. Place 2 chicken breasts in storage bag or cover with plastic wrap and use a mallet or a heavy skillet and pound chicken out until flatten about ¼ inch thick; repeat with the other breast. Place Savory seasoning, salt and oregano in a bowl. Evenly season both sides of chicken set aside for 10 minutes.

Dredge:

• In a medium bowl add milk. On a large plate mix together the flour, panko, parmesan, garlic slices and Savory. Dredge a chicken breast in milk, then press both sides in flour mixture; repeat with the other breast. Heat a large skillet over medium heat; add the oil and butter. Once butter is melted, add breasts to skillet, cook for 3 minutes on one side and 2 minutes on the other side.
• Bake in the oven for 6 minutes, until golden brown and bubbling. Chicken is done when a meat thermometer is inserted in the thickest part of the breast and reads 165°F. Garnish with Italian parsley before serving.

Notes

Pro Recipe Tips & Tricks

Here are a few notes I had from making this moist chicken dinner.

• Pounding the chicken helps it cook faster and stay moist.
• You can use boneless chicken thighs instead of chicken breasts.
• Feel free to swap Italian seasoning for dried oregano.
• Fresh herbs have more flavor than dried. If you have some, use them instead of the dried herbs.
• All shredded parmesan cheese is not created equal. Use any pre-shredded parmesan available in your local market.
• The best parmesan cheese is Parmesan Reggiano. 
• You can use grated parmesan cheese instead of shredded parm.
• You can use regular breadcrumbs or Italian breadcrumbs instead of panko breadcrumbs.
• For a healthier option, swap olive oil spray for olive oil.
• Feel free to use gluten-free flour instead of all-purpose flour.
• You can use your favorite all-purpose seasoning as a substitute for Savory Cajun seasoning.
• Feel free to add garlic powder to the seasoning mix for more flavor.
• Chicken is done when a meat thermometer is inserted in the thickest part of the breast and reads 165°F.
• If you're cooking a large batch of chicken, transfer them to a baking sheet when it's time to go in the oven.

 

Storage:

Parmesan Crusted Chicken is best eaten immediately but will remain fresh for 3 days in the fridge.

You can freeze them in a freezer-safe airtight container for 2 months. 

To reheat, place in the air-fryer at 400°F for 5-8 minutes or until hot. 

Nutrition

Calories: 567kcalCarbohydrates: 25gProtein: 55gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 168mgSodium: 1600mgPotassium: 1133mgFiber: 4gSugar: 3gVitamin A: 4459IUVitamin C: 6mgCalcium: 176mgIron: 4mg

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