What is the recipe for Parmesan crusted chicken?

A classic Parmesan crusted chicken recipe starts with boneless chicken breasts, grated Parmesan cheese, and breadcrumbs. You coat the chicken using a three-step breading process: flour, egg wash, then a mix of Parmesan and breadcrumbs. After coating, you either bake it at 425°F for 20–22 minutes or pan-fry until golden and cooked through. The result is juicy chicken with a crispy, cheesy crust that pairs well with vegetables, pasta, or salad.

What are the three ingredients in Parmesan chicken?

You can make a simple version of Parmesan chicken with just three ingredients: chicken breasts, mayonnaise, and Parmesan cheese. Spread mayonnaise over the chicken, coat with grated cheese, and bake at 400°F for 20–25 minutes. It’s an easy, low-carb option that skips eggs and breadcrumbs but still delivers a golden, savory crust.

How do you get breading to stick to chicken Parmesan?

To keep the breading on your Parmesan chicken, follow this order: flour first, then beaten egg, and finally press into a Parmesan-breadcrumb mixture. Always pat the chicken dry beforehand, and let the coated pieces chill in the fridge for 10 minutes before cooking. This helps the crust stay in place during both pan-frying and baking.

Is it better to fry or bake breaded chicken?

Both methods work for Parmesan coated chicken , and the choice depends on your goal. Frying gives a crunchier, richer crust due to oil searing. Baking is healthier, using less oil while still crisping the crust in a hot oven. For the crispiest texture, frying wins. But for a lighter option, baking is the way to go.

Parmesan Crusted Chicken Recipe

Ingredients

Scale

4 boneless, skinless chicken breasts
1 cup freshly grated Parmesan cheese
1 cup panko or Italian-style breadcrumbs
2 large eggs
1/2 cup all-purpose flour
1 tsp garlic powder
1 tsp Italian seasoning (optional)
Salt and pepper to taste
Olive oil or melted butter for cooking

Instructions

Pat chicken dry and season both sides with salt and pepper.
Set up three bowls: flour in one, beaten eggs in another, and a mix of Parmesan, breadcrumbs, and seasonings in the third.
Dredge chicken in flour, then dip in egg, then press into the breadcrumb-Parmesan mixture until fully coated.

Chicken breasts being coated in Parmesan and breadcrumb mix
Let coated chicken rest in the fridge for 10 minutes.
Heat olive oil in a skillet over medium heat.
Cook chicken for 3–4 minutes per side until golden brown and cooked through (165°F).
Alternatively, bake at 425°F for 20–22 minutes, flipping halfway.
Let rest 5 minutes before slicing and serving.

Notes

For a 3-ingredient version, use just chicken breasts, mayo, and Parmesan—coat with mayo and press into cheese, then bake.
Use freshly grated Parmesan for the best melt and flavor.
Pounding chicken to even thickness helps it cook faster and more evenly.
Air fryer reheating works great for leftovers.

Author: chef Nada
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Bake or Pan-Fry
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 420 kcal
Sugar: 1g
Sodium: 550mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: <1g
Protein: 38g
Cholesterol: 135mg

Keywords: Parmesan crusted chicken recipe, crispy chicken, cheesy chicken