Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast
Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast is more than just another dinner option—it’s a delightful and comforting dish that combines crispy, golden-brown chicken with the rich flavors of Parmesan cheese and fragrant herbs. The satisfying crunch of the crust complements the tender juiciness of the chicken, creating a mouthwatering experience that makes it impossible to eat just one piece. Whether served with a simple salad or a hearty pasta, this dish is destined to be a favorite in your home.
Table of Contents
This recipe has a winning combination of textures and flavors that will impress you and your family. The moment you take a bite, the crispy exterior gives way to moist and juicy chicken, all while being wrapped in a blanket of irresistible Italian seasonings. You can whip this up in about 30 minutes, making it perfect for busy weeknights or cozy family gatherings. I promise once you try this easy chicken Parmesan recipe, you’ll wonder how you ever lived without it!
Why You’ll Love This Recipe
- Simple & Quick: In just 30 minutes, you can prepare a delicious meal that everyone will love.
- Irresistible Flavor: The combination of seasoned bread crumbs and freshly grated Parmigiano-Reggiano creates a flavor explosion in every bite.
- Eye-Catching Appeal: With its golden crust and melty cheese, this dish not only tastes good but looks stunning on a plate.
- Flexible Serving: Perfect for family dinners, weekend gatherings, or even a cozy night in.
- Diet-Friendly Options: Easily adaptable for those needing gluten-free alternatives by choosing the right bread crumbs.
Ingredients You’ll Need
- ½ cup all-purpose flour: This helps create a light coating on the chicken. If you prefer, you can substitute with a gluten-free flour blend to make this dish gluten-free.
- 2 eggs: Eggs are key for binding the crumbs to the chicken. Large eggs are typically used, but you can opt for organic or free-range for superior flavor.
- ⅔ cup seasoned Italian bread crumbs: I recommend Progresso for its flavor and consistency, but you can also use homemade or gluten-free options for a fantastic crust.
- ⅓ cup freshly grated Parmigiano-Reggiano cheese: This cheese adds a sharp, umami flavor that elevates the dish. Make sure to opt for the fresh grated variety for the best results.
- ¼ teaspoon salt & ¼ teaspoon freshly ground black pepper: These foundational seasonings enhance the overall flavor. Feel free to adjust according to your taste.
- 1 tablespoon finely chopped fresh herbs: Using herbs like thyme, parsley, chives, or rosemary adds brightness. Mix and match according to what you have on hand for different flavor profiles.
- 3-4 boneless skinless chicken breasts: Aim for about 1½ pounds total. The breasts should be pounded to about ¼ inch thick, making them even and quick to cook.
- ¼ cup olive oil: This will give the chicken that lovely golden crust. You can substitute with avocado oil if you prefer a higher smoke point.
- Lemon wedges, for serving: A squeeze of lemon adds a wonderful brightness that complements the rich flavors.
How to Make Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast
Set Up Breading Station: Arrange three large shallow bowls in a row. In the first bowl, add ½ cup all-purpose flour. In the second, beat 2 eggs until well combined. In the final bowl, mix ⅔ cup seasoned Italian bread crumbs, ⅓ cup freshly grated Parmigiano-Reggiano cheese, ¼ teaspoon salt, ¼ teaspoon freshly ground black pepper, and 1 tablespoon finely chopped fresh herbs.
Prep Chicken: Take your 3-4 boneless skinless chicken breasts and season both sides with salt and freshly ground black pepper. Dredge the first breast in the flour, shaking off any excess, and then dip it into the egg mixture, ensuring it is evenly coated. Finally, transfer it to the bread crumb mix and press down gently to coat thoroughly. Set the breaded chicken aside on a plate and repeat the process for the remaining breasts.
Cook Chicken: Heat ¼ cup olive oil in a large sauté pan over medium heat. Once the oil is shimmeringly hot, carefully add the breaded chicken breasts one at a time to avoid overcrowding. Cook for about 2 to 3 minutes until the first side is golden brown. Flip the chicken and cook for another 2 to 3 minutes, checking that the chicken is cooked through—no pink should remain in the center.
Serving Suggestions: Serve the chicken immediately, garnished with lemon wedges for an extra zing. The fresh juice will cut through the richness and elevate the meal.
Note: If your chicken breasts are on the larger side (around 8 ounces), you can either slice them crosswise after pounding to create smaller portions or slice them horizontally before pounding to make thinner cutlets. This ensures they fry evenly.
Make-Ahead Instructions: To save time, you can bread the chicken up to a day in advance. Follow the breading steps, then place the chicken on a parchment-lined baking sheet and cover tightly with plastic wrap. Store it in the refrigerator until you’re ready to cook. Be sure to let them sit at room temperature for about 15 minutes before frying so they cook evenly.
Freezing Instructions: For longer storage, freeze the breaded chicken. Arrange the pieces in a single layer on a parchment-lined baking sheet and freeze until solid, about 1 to 2 hours. Transfer the chicken to a freezer-safe bag or airtight container, separating layers with parchment paper. It can be stored for up to 3 months. Simply thaw overnight in the refrigerator and pan-fry as directed. If freezing after cooking, let the chicken cool completely, wrap each piece in plastic wrap or foil, and store for up to 3 months. To reheat, bake at 375°F until hot and crispy, avoiding the microwave for the best texture.
Storing & Reheating
To store your chicken, let it cool completely and place it in an airtight container. It’ll keep well in the refrigerator for 3 to 4 days. If you’re thinking of freezing the breaded or cooked chicken, make sure it’s in a single layer and use parchment paper to prevent sticking. Both variations will last for up to 3 months in the freezer. To reheat, bake the chicken pieces at 375°F for about 15-20 minutes until heated through, allowing it to regain its crispiness.
Chef’s Helpful Tips
- Make sure your chicken breasts are of even thickness for consistent cooking.
- Room temperature eggs ensure better coating absorption; take them out of the fridge beforehand.
- Avoid flipping the chicken too early; let the crust set to maintain that crispy exterior.
- Add a pinch of red pepper flakes to the bread crumb mixture if you enjoy a spicy kick.
- Consider mixing in different cheese varieties for a flavor twist; mozzarella or Pecorino Romano can add delightful changes.
The beauty of making Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast is that it’s a meal you can feel good about, blending simplicity, flavor, and satisfaction into one dish. Whether it’s a family dinner or a cozy meal for one, this recipe shines on any table. Take a chance to personalize it as you go along, and savor the experience. Enjoy all the lovely flavors you’ve brought together—it’s all about the joy of good food!
Recipe FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer rich flavor and remain juicy during cooking. Just adjust the cooking time slightly, as thighs may take a bit longer to ensure they’re cooked through.
What can I serve with this chicken?
This crispy pan-fried chicken pairs wonderfully with spaghetti, a fresh salad, steamed vegetables, or even garlic bread. You could also nestle it between a crusty bun for a tasty sandwich!
Can I prepare this dish ahead of time?
Definitely! You can bread the chicken a day ahead and keep it in the fridge. Just bring it to room temperature before frying for the best results.
What if I don’t have fresh herbs?
No problem! You can use dried Italian seasoning or Italian herbs instead. Just reduce the quantity slightly, as dried herbs are more concentrated in flavor compared to fresh ones.
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📖 Recipe Card
Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast
- Prep Time: N/A
- Cook Time: 30 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Pan-Frying
- Cuisine: Italian
Description
This Easy Chicken Parmesan features crispy pan-fried chicken breasts coated in seasoned breadcrumbs and Parmesan cheese, creating a delightful meal that’s simple to prepare and bursting with flavor. Perfect for a quick weeknight dinner or any night you’re craving comfort food!
Ingredients
- ½ cup all purpose flour
- 2 eggs
- ⅔ cup seasoned italian bread crumbs
- ⅓ cup freshly grated parmigiano-reggiano cheese
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh herbs, such as thyme, parsley, chives or rosemary
- 3–4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼"-thick
- salt and freshly ground black pepper
- ¼ cup olive oil
- lemon wedges, for serving
Instructions
- Set up three large shallow bowls: Place flour in the first bowl, beaten eggs in the second, and a mixture of bread crumbs, Parmesan cheese, salt, pepper, and herbs in the third bowl.
- Season the chicken breasts with salt and pepper. Dredge each breast in the flour, shaking off excess. Dip in eggs to coat, letting the excess drip off. Finally, dredge in the breadcrumb mixture, ensuring an even coat. Set on a plate and repeat for all breasts.
- Heat olive oil in a large sauté pan over medium heat. Once hot, add the chicken breasts. Cook for 2 to 3 minutes until golden brown, then flip and cook for an additional 2 to 3 minutes until done. Serve immediately with lemon wedges.
- Note: If the chicken breasts are large, cut them in half crosswise or horizontally to create thinner portions for even cooking.
Notes
Breaded chicken can be prepared a day in advance; store covered in the refrigerator until ready to cook.
To freeze before cooking, bread the chicken and freeze until solid, then store in a freezer-safe bag. Cook directly from frozen after thawing.
For reheating cooked chicken, bake at 375°F until heated through, avoiding microwave to keep the crust crispy.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 0g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 180mg
