Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast
When it comes to a cozy weeknight dinner, few things satisfy the soul like crispy, golden chicken topped with rich marinara sauce and gooey cheese. This Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast is just what your craving calls for, featuring succulent boneless skinless chicken breasts elegantly coated in seasoned Italian bread crumbs and Parmigiano-Reggiano cheese. Each bite is a delightful blend of crunch and flavor that’ll have your taste buds singing!
Table of Contents
I first made this recipe on a rainy evening when I wanted something comforting yet simple to whip up. After just 30 minutes of cooking, I pulled out a golden-brown chicken masterpiece that outshone any delivery. What I love most is how versatile this dish is. Whether paired with a side of pasta or tossed in a fresh salad, this chicken is a showstopper, right from your kitchen. You’ll want to make it again and again—trust me on this!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 30 minutes, it’s perfect for a busy weeknight dinner.
- Irresistible Flavor: The combination of crunchy bread crumbs and sharp Parmesan creates a taste you’ll crave.
- Eye-Catching Appeal: Golden, crispy chicken looks as good as it tastes, making it a great choice for entertaining.
- Flexible Serving: Enjoy it as a main dish or slice it into strips for a delightful salad topping.
- Make-Ahead Friendly: Bread the chicken in advance—the flavors only get better!
Ingredients You’ll Need
- ½ cup all-purpose flour: This light coating helps the egg wash adhere to the chicken, forming a perfect base for the crispy crust.
- 2 large eggs: These act as the glue, helping the breadcrumbs and cheese stick to your chicken.
- ⅔ cup seasoned Italian bread crumbs: I recommend Progresso for the best flavor, but you can opt for plain breadcrumbs and add your own Italian herbs.
- ⅓ cup freshly grated Parmigiano-Reggiano cheese: Freshly grated cheese melts better and offers a richer flavor than pre-grated versions.
- ¼ teaspoon salt: Enhances the overall taste and draws out the chicken’s natural flavors.
- ¼ teaspoon freshly ground black pepper: Adds a slight kick that complements the cheese and breadcrumbs wonderfully.
- 1 tablespoon finely chopped fresh herbs (thyme, parsley, chives, or rosemary): Fresh herbs add a burst of flavor and freshness; feel free to mix or match based on your preference.
- 3-4 boneless skinless chicken breasts (about 1½ pounds), pounded to ¼-inch thickness: Pounding ensures even cooking and tenderness.
- Salt and freshly ground black pepper, for seasoning the chicken.
- ¼ cup olive oil: The oil is key for frying; it creates a crispy exterior that’s hard to resist.
- Lemon wedges, for serving: Fresh lemon zest adds brightness, perfectly balancing the flavors.
How to Make Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast
Set up your dredging station: Prepare three large shallow bowls. In the first bowl, place the ½ cup of all-purpose flour; in the second, beat the 2 large eggs. In the third, mix together the ⅔ cup of seasoned Italian bread crumbs with the ⅓ cup of freshly grated Parmigiano-Reggiano cheese, ¼ teaspoon of salt, ¼ teaspoon of freshly ground black pepper, and your choice of 1 tablespoon finely chopped fresh herbs.
Season the chicken: Take the 3-4 boneless skinless chicken breasts and season them generously with salt and freshly ground black pepper on both sides. This will help enhance the flavor of the chicken beneath the crust.
Dredge the chicken: Start with one chicken breast and dredge it in the flour, shaking off any excess. Next, dip it into the egg mixture, turning to ensure it’s well coated, and let any excess egg drip off. Finally, coat the chicken in the bread crumb mixture, pressing down gently to adhere the crumbs well. Place the breaded chicken on a plate and repeat this process with the remaining breasts.
Fry the chicken: Heat ¼ cup of olive oil in a large sauté pan over medium heat. Once the oil is shimmering, carefully add the breaded chicken breasts to the pan. Cook for 2 to 3 minutes without moving them until the first side turns golden brown. Flip the chicken and continue cooking for an additional 2 to 3 minutes until golden and cooked through, with the internal temperature reaching 165°F.
Serve hot: Serve immediately with fresh lemon wedges on the side. The citrus adds a refreshing tang that brightens the dish beautifully!
Storing & Reheating
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the breaded chicken for up to 3 months. To reheat, bake at 375°F until warmed through and crispy, about 15-20 minutes. While reheating may alter the crispiness slightly, adding a squeeze of fresh lemon can help refresh the flavors.
Chef’s Helpful Tips
- Be sure to pound the chicken breasts to an even thickness for consistent cooking.
- If you like extra crunch, use panko breadcrumbs instead of traditional ones.
- Avoid overcrowding the pan while frying; this will lower the oil temperature and result in soggy chicken.
- Let the chicken sit for a few minutes after frying before serving—it allows the juices to redistribute for moistness.
- Consider adding a splash of white wine to the pan after cooking to create a simple sauce!
This Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast is not just a meal; it’s an experience that invites you to savor every bite. The beauty lies in its simplicity yet profound flavor, making it a dish that both novices and seasoned cooks will cherish. Feel free to experiment with sides and sauces; the key is to enjoy the cooking process!
Recipe FAQs
Can I use skin-on chicken for this recipe?
Yes! While boneless skinless chicken breasts are recommended for even cooking and a lighter result, you can absolutely use skin-on chicken. Just adjust the cooking time to ensure the skin is crispy and the chicken is fully cooked.
What can I serve with Easy Chicken Parmesan?
This chicken pairs beautifully with a variety of sides. Classic options include spaghetti marinara, a fresh garden salad, or creamy mashed potatoes. For a lighter meal, serve it over zoodles (zucchini noodles) or sautéed veggies.
How can I make this recipe gluten-free?
To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour mix and use gluten-free breadcrumbs. This will ensure everyone can enjoy this delicious treat!
Can I prep the chicken in advance?
Absolutely! You can bread the chicken up to one day in advance. Just store it in the refrigerator on a parchment-lined baking sheet covered tightly with plastic wrap until you’re ready to fry it. This not only saves time but allows flavors to meld beautifully!
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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: Dinner
- Method: Pan-Fried
- Cuisine: Italian
Description
This Easy Chicken Parmesan features juicy chicken breasts coated in seasoned breadcrumbs and Parmesan cheese. It’s a flavorful, straightforward dish, great for quick dinners and family meals.
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
- 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
- Prepare three large shallow bowls: place the flour in the first, beat the eggs in the second, and mix bread crumbs, Parmesan, salt, pepper, and herbs in the third.
- Season chicken with salt and pepper. Coat each chicken breast in flour, shaking off excess. Dip in eggs, allowing extra to drip off, then coat in the bread crumb mixture. Set aside on a plate after breading all chicken breasts.
- Heat oil in a large sauté pan over medium heat. Cook chicken breasts for 2-3 minutes until golden brown, flip, and cook for another 2-3 minutes until fully cooked. Serve with lemon wedges.
Notes
For large chicken breasts, cut them in half crosswise or slice horizontally for thinner cutlets.
Breading can be prepared a day ahead. Store covered in the refrigerator until ready to cook.
Freezing breaded chicken for later use is possible; just ensure to thaw before cooking.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 500
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg
