Parmesan Crusted Chicken

Juicy, golden and crispy, this parmesan crusted chicken is a light and vibrant way to prepare simple chicken breasts. Kissed with a hint of lemon and garlic, then coated in a crispy mixture of parmesan cheese and panko breadcrumbs and seared until golden, this savory chicken recipe is the perfect healthy and easy weeknight meal!

Chicken that's crispy, golden and delicious

Chicken is one of my favorite quick and easy proteins to cook with, especially since I often have a package or two of chicken thighs or breasts stashed in my freezer, begging to be used in some interesting way.

Because chicken is so very versatile, simple to prep, and relatively inexpensive, it's the star in dishes that I often love to prepare, such as my sheet pan chicken thighs, my grilled chicken sandwich with pesto, my shells and cheese with chicken and broccoli, my chicken and potatoes, or my salsa verde chicken enchiladas.

But when I'm craving thinly sliced chicken breasts that are deliciously crispy and shallow fried, one of my favorite recipes is my parmesan crusted chicken. It's wonderfully juicy, savory and scrumptious.

When topped with a sprinkle of fresh greens and juicy cherry tomatoes dressed simply with some lemon juice, olive oil and sea salt, this parmesan crusted chicken makes for a wonderfully light and healthy recipe, perfect as a healthy and easy weeknight meal!

My recipe for parmesan crusted chicken

I'll let you in on one of my little secrets to help make the flavors “pop” when it comes to preparing my parmesan crusted chicken: I always reach for good olive oil, lemon, and garlic, and a hefty sprinkle of salt and pepper to create lots of savoriness.

These simple ingredients add a lot in terms of flavor when it comes to chicken breasts, and pair deliciously with a crispy crust!

And speaking of that crispy crust…

To create that lovely crispy-crunchy exterior, I use a combination of both panko breadcrumbs and grated parmesan cheese, which work wonderfully well together for maximum texture and golden-brown color.

And when it comes to coating the chicken, for this particular recipe, I don't even use the typical dredging method that also calls for flour and eggs. I just press the marinated chicken breast cutlets into the combo of breadcrumbs and parmesan enough for it to stick, which helps to keep the list of ingredients to a minimum.

Here's a sneak peek at how I make my parmesan crusted chicken recipe:

(or just jump to the full recipe...)

1. To get started, I marinate my chicken breast cutlets in olive oil, lemon zest and lemon juice, garlic, plus salt and pepper for roughly 20 minutes.
2. Next, I mix together my grated parmesan cheese and my panko breadcrumbs in a large, shallow bowl.
3. I then press each chicken cutlet firmly into the parmesan cheese and my panko breadcrumbs mixture to coat each piece well.
4. Once all of the chicken is coated, I heat some olive oil in a shallow pan and sear each cutlet for about 3 minutes per side, or until golden-brown, crispy and cooked through.
5. Finally, I serve the parmesan crusted chicken on a platter topped with some lemon slices and greens tossed with olive oil, lemon juice, salt and pepper, plus some quartered cherry tomatoes, shaved parmesan and pine nuts, if desired.

Recipe

Parmesan Crusted Chicken

by Ingrid Beer

Print Recipe

Crispy, golden and deliciously juicy, this parmesan crusted chicken is marinated in lemon, garlic and olive oil for bright, savory flavor!

Category: Entree
Cuisine: American

Yield: Serves 4

Nutrition info: 396 calories (per serving, or two cutlets)

Prep time: 35 minutes (includes marination time)
Cook time: 15 minutes
Total time: 50 minutes

Ingredients:

• 4 skinless, boneless chicken breasts, cut in half lengthwise to create 8 thinner cutlets
• 2 cloves garlic, pressed through a garlic press
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ cup grated parmesan cheese
• ½ cup panko breadcrumbs
• Olive oil (or avocado oil), for searing
• Lemon slices or wedges, optional
• 2 cups arugula, spinach or kale greens, optional topping/side
• Shaved parmesan, optional
• ½ cup halved cherry tomatoes, optional topping
• Pine nuts, optional garnish

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. To prepare the chicken, place the chicken breast cutlets in a large bowl with all of the ingredients up to and including the black pepper, toss to coat the chicken, and marinate for about 20 minutes.
3. Meanwhile, in a large, shallow bowl, mix together the parmesan cheese with the panko breadcrumbs.
4. Once the chicken has marinated, dredge each chicken cutlet in the parmesan and panko coating mixture by firmly pressing it into the mixture on both sides. Place the coated chicken onto a plate to hold.
5. Then, place a large, non-stick skillet over medium-high heat, and add a few drizzles of oil to coat the bottom of the pan, roughly ¼ cup worth.
6. Once the oil is hot, work in batches, searing the chicken, allowing the cutlets to become golden-brown on each side, roughly 3 minutes per side. Place the seared parmesan crusted chicken onto a plate to hold, until all the chicken is seared.
7. If serving with some greens over top, add the greens to a bowl, drizzle in about 1 tablespoon of olive oil, a squeeze of lemon, plus salt and pepper, and toss together.
8. Serve the parmesan crusted chicken on a platter (or 2 cutlets per person on an individual plate), topped with lemon slices and the dressed greens, plus cherry tomatoes and pine nuts, if desired.

Tips & Tidbits for parmesan crusted chicken recipe:

• Skinless, boneless chicken breasts sliced into cutlets: I use four skinless, boneless chicken breasts for this recipe. And because I like thin chicken cutlets, I slice the breasts in half lengthwise to create 8 thinner cutlets. They're much easier and quicker to cook that way, roughly 3 minutes per side.
• Marination is your friend: I recommend that you marinate the chicken in the olive oil, lemon and garlic for at least 20 minutes, or even for a few hours. Marinating the chicken helps to impart more flavor and juiciness!
• Choice of breadcrumbs: I love the crisp crunch that panko breadcrumbs offer, and in combination with the parmesan, it makes the chicken really tasty! But feel free to use traditional breadcrumbs, or even your favorite seasoned crumbs.
• Grated, fresh parmesan cheese: The flavor of freshly grated parmesan, or the pre-grated parmesan that you find in the refrigerated section of the market, is what I prefer. But you can also use any kind of grated parmesan you have on hand.
• Good oil for searing: I use a light olive oil for the shallow searing here, but you can also use avocado oil, safflower oil, or even vegetable oil.
• Healthy greens: If you'd like to serve some greens with this recipe, then arugula is great. You could also use watercress, julienned kale, rainbow chard, or even mixed greens. Dress your greens with some lemon and oil, plus shaved parmesan, for even more flavor!

Craving more cozy chicken recipes like this one? Check out my Grilled Chicken Sandwich with Pesto recipe, my recipe for Sheet Pan Chicken Thighs, Salsa Verde Chicken Enchiladas, Chicken Meatballs with Peppers and Onions, Chicken Provencal, or even my recipe for Grilled Chicken Breasts with Tomato-Basil Salsa!

Cook's note: Originally updated in 2019, this recipe is back with a fresh look and even more love!