Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast
Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast is an absolute delight that brings a comforting Italian-American classic right to your dinner table. The chicken is tender and juicy, enveloped in a golden, crispy coating that boasts layers of flavor thanks to the seasoned Italian breadcrumbs and freshly grated Parmigiano-Reggiano cheese. Served with a squeeze of fresh lemon, every bite bursts with a mouthwatering combination of textures and tastes that make it an irresistibly satisfying meal.
Table of Contents
I first discovered this recipe during a weeknight cooking challenge when I wanted something quick yet impressive for my family. As I watched the chicken transform into a golden delight in the pan, I felt a rush of excitement. It wasn’t just the ease of preparation, but also how a simple combination of ingredients could create flavors that rivaled my favorite Italian restaurant. Now, this easy chicken parmesan is a beloved staple in our household, perfect for everything from casual family dinners to gatherings with friends. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: Takes just about 30 minutes from start to finish—great for a busy weeknight!
- Irresistible Flavor: The combination of crispy chicken and cheesy goodness makes it hard to resist.
- Eye-Catching Appeal: The golden crust and fresh herbs make it a showstopper on any plate.
- Flexible Serving: Perfect for a cozy dinner or as a crowd-pleaser at parties.
- Diet-Friendly Options: You can easily substitute ingredients to make it gluten-free or dairy-free.
Ingredients You’ll Need
- ½ cup all-purpose flour: This creates a light coating for the chicken, giving it an initial crispiness. For gluten-free, use almond flour.
- 2 eggs: They help the breadcrumbs adhere to the chicken, keeping everything juicy. Room-temperature eggs work best.
- ⅔ cup seasoned Italian breadcrumbs: Provides flavor and crunch; I recommend Progresso for consistency. You can also make your own or use plain breadcrumbs with added Italian herbs.
- ⅓ cup freshly grated Parmigiano-Reggiano cheese: Brings a rich, nutty flavor. Freshly grated melts better than pre-grated cheese.
- ¼ teaspoon salt: Essential for enhancing the flavors of the chicken and coating.
- ¼ teaspoon freshly ground black pepper: Adds a hint of spice that complements the other flavors beautifully.
- 1 tablespoon finely chopped fresh herbs (thyme, parsley, chives, rosemary): Fresh herbs add brightness to the dish. Feel free to mix depending on your taste.
- 3-4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼”-thick: Thinner pieces cook faster and remain tender. You can buy pre-pounded or do it at home—just cover and pound evenly for best results.
- Salt and freshly ground black pepper: To season the chicken further, enhancing the overall flavor.
- ¼ cup olive oil: Used for frying, imparting a rich taste and a wonderful crunch. Can substitute with vegetable oil if desired.
- Lemon wedges: For serving, adding a burst of freshness to each bite.
How to Make Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast
Set Up Your Breading Station: Prepare three large shallow bowls in an assembly line to ease the breading process. In the first bowl, pour in the ½ cup all-purpose flour. Beat the 2 eggs in the second bowl until frothy. For the third bowl, mix ⅔ cup seasoned Italian breadcrumbs, ⅓ cup freshly grated Parmigiano-Reggiano cheese, ¼ teaspoon salt, ¼ teaspoon freshly ground black pepper, and the 1 tablespoon finely chopped fresh herbs.
Prepare the Chicken: Season the 3-4 boneless skinless chicken breasts with salt and pepper. Dredge the first chicken breast in the prepared flour, shaking off any excess so that only a light coating remains. Next, dip it into the egg mixture, turning it to ensure an even coat, allowing any extra egg to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to ensure a good coverage. Place the breaded chicken on a plate, and repeat until all pieces are ready.
Fry the Chicken: Heat ¼ cup olive oil in a large sauté pan over medium heat. Once the oil is shimmering, add the breaded chicken breasts to the pan. Cook for 2 to 3 minutes until the first side is a gorgeous golden brown. Carefully flip the chicken and continue to cook for an additional 2 to 3 minutes until cooked through and crispy. These moments are when your kitchen will be filled with delightful aromas!
Serving Suggestion: Serve the golden chicken immediately, alongside lemon wedges. The fresh squeeze of lemon brightens the dish, cutting through the richness beautifully and elevating all those delectable flavors.
Make-Ahead Instructions: If you’re short on time, you can prepare the breaded chicken up to one day in advance. Follow the breading steps, then place the chicken on a parchment-lined baking sheet and tightly cover with plastic wrap. Store it in the fridge until you’re ready to cook. Remember to let the chicken sit at room temperature for about 15 minutes before frying to ensure even cooking.
Freezing Instructions: To freeze before cooking, lay the breaded chicken 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. Store for up to 3 months. When ready to cook, thaw overnight in the refrigerator and pan-fry as instructed. If you choose to freeze after cooking, let the chicken cool completely, then wrap each piece individually and store in a freezer-safe bag for up to 3 months. To reheat, bake at 375°F until heated through and crispy—rather avoid the microwave, as it will make the coating soggy.
Storing & Reheating
You can store leftovers at room temperature for up to 2 hours. For longer enjoyment, place in an airtight container in the fridge for up to 3 days. If you’re freezing, ensure the chicken is layered in parchment in a sealed bag for up to 3 months. When reheating cooked chicken, a quick bake at 375°F helps restore its crispiness, providing a deliciously satisfying bite once again.
Chef’s Helpful Tips
- Avoid the pesky sogginess: Allow the breaded chicken to rest for a while to help the coating stick better.
- When frying, don’t overcrowd the pan! Cook in batches if necessary to maintain the temperature of the oil and ensure even cooking.
- For added flavor, marinate the chicken in lemon juice or Italian dressing for a couple of hours before coating.
- Using fresh herbs like thyme or parsley can elevate the dish—it adds a touch of freshness and color.
- You can swap out the olive oil for avocado oil if you prefer a neutral flavor.
- Make it a full meal by serving alongside a simple salad or pasta tossed with a light sauce.
The perfect blend of crispy pan-fried chicken, savory cheese, and zesty lemon transforms an ordinary dinner into something extraordinary. This easy chicken parmesan is not only a joy to make but a pleasure to eat. Don’t hesitate to add your personal twist on this recipe—whether it’s extra herbs or a splash of hot sauce to the breadcrumbs, the possibilities are endless. Enjoy creating and sharing this delightful dish with friends and family!
Recipe FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will yield even juicier results and add a different texture to the dish. Just make sure to adjust cooking times slightly since thighs can take a minute longer depending on their size.
What can I serve with Easy Chicken Parmesan?
This dish pairs beautifully with a crisp green salad, garlic bread, or a pasta tossed with marinara or a light olive oil sauce. The fresh flavors complement each other wonderfully!
Can this dish be made gluten-free?
Yes, you can use gluten-free breadcrumbs in place of the Italian bread crumbs and almond flour or gluten-free flour for dredging. Just ensure all pre-packaged ingredients are labeled gluten-free.
How do I keep the chicken crispy after cooking?
To maintain that glorious crunch, try to avoid stacking the chicken on top of each other post-cooking. Instead, serve immediately or keep it on a wire rack in the oven at a low temperature to keep warm and airy.
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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-Fried
- Cuisine: Italian
Description
This Easy Chicken Parmesan features tender chicken breasts coated in a crispy, flavorful crust. Perfect for busy weeknights or cozy dinners, it’s made with simple ingredients like parmesan cheese and herbs, resulting in a delicious meal that everyone will love.
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 in an assembly line: Place flour in the first bowl, beaten eggs in the second, and mix bread crumbs, Parmesan cheese, salt, pepper, and chopped herbs in the third bowl.
- Season the chicken breasts with salt and pepper. Dredge each breast in flour, shaking off the excess. Dip in the egg mixture, letting excess drip off, then coat with the bread crumb mixture. Set on a plate and repeat with all chicken breasts.
- Heat olive oil in a large sauté pan over medium heat. When oil is hot, add chicken breasts and cook for 2-3 minutes until golden brown. Flip and cook an additional 2-3 minutes until fully cooked. Serve immediately with lemon wedges.
- For larger chicken breasts, either cut in half crosswise after pounding or slice in half horizontally before pounding for thinner cutlets that will cook evenly.
- Breading can be done a day in advance; place breaded chicken on a parchment-lined baking sheet, cover, and refrigerate until ready to cook. Let sit at room temperature for 15 minutes before frying for even cooking.
- To freeze before cooking, place breaded chicken on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, separating layers with parchment. Store for up to 3 months. Thaw overnight in the refrigerator before cooking.
Notes
Make sure to pound the chicken breasts evenly to ensure they cook through.
Feel free to customize the herb mixture to add your favorite flavors.
This dish pairs well with a simple green salad or pasta.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 220mg
