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Parmesan Crusted Chicken Breasts Recipe – How to Make it in 8 Simple Steps

Who says that boneless skinless chicken breasts have to be overcooked, dry, and boring? Our recipe for Parmesan Crusted Chicken Breasts takes this popular cut of chicken from dull to delicious. Encrusted in a layer of crunchy Parmesan cheese breading, your family will love this easy-to-cook and delicious dinner entrée.

A close look at a piece of parmesan crusted chicken breast on a plate.

A low-fat, nutritious source of protein, everyone loves boneless skinless chicken breasts because they are quick and easy to prepare, and they are rather inexpensive meat to serve to the family. However, many people do get tired of cooking and eating boneless skinless chicken breasts.

A close look at a piece of parmesan crusted chicken breast on a plate.

Parmesan Crusted Chicken Breasts Recipe

April Freeman
Often the same recipes are served again and again, and the whole family just gets burned out on the same old thing. This recipe for Parmesan Crusted Chicken is a new way for you to serve chicken to the family. With a lightly seasoned, cheesy crust, everyone will enjoy this recipe.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Cuisine American
Servings 6 Servings


  • Rolling Pin or Meat Mallet
  • Small bowl
  • Fork
  • Plate
  • Large skillet
  • Spatula
  • Meat thermometer


  • 1 pc Egg
  • 1 tbsp Minced Garlic
  • cups Parmesan Cheese
  • pounds Chicken Breasts or chicken tenders
  • ½ teaspoon Salt
  • Cooking Oil for Frying


  • Take your chicken breasts and place them in a layer of plastic wrap, folding the plastic wrap around the chicken. Using a rolling pin or a meat mallet, pound the chicken until it is flattened into a chicken piece that is about a half-inch thick. Do this to each chicken breast.
  • Into a small bowl, crack the egg. Use a fork to beat it, and then add the garlic. Set this aside.
    The egg and garlic are mixed in a bowl.
  • Put the Parmesan cheese on a plate and sprinkle the salt in with the cheese. Use a fork to combine the cheese and salt. Then, spread the cheese in an even layer on the plate.
  • In a large skillet, heat a thin layer of oil over medium heat. The oil should be about ⅛ of an inch deep, covering the whole bottom of the pan. The oil is hot enough when it sizzles if you flick a few drops of water into the oil. Do not try to add the chicken until the oil is hot enough or the chicken and breading will stick to the pan.
  • As the oil is heating, put the pounded chicken breasts in the egg and garlic mixture. Roll them around to thoroughly coat the chicken. Add the meat to the Parmesan cheese mixture and roll it around to coat it in the cheese mixture on all sides.
    The mixture and coating are prepared first.
  • Add the chicken breasts to the hot oil, working carefully. Be sure that you leave at least an inch of space between each piece of chicken to keep the crust from getting soggy. Let the chicken cook for about five minutes before you try to turn it with a spatula. Don’t try to turn it too soon, or the breading will stick to the bottom of the pan.
    The pieces of chicken breast are fried in a skillet.
  • Flip the chicken breasts and cook them on the other side for about five to seven minutes. Test the temperature of the chicken on an instant read meat thermometer. It should be at least 165 degrees to be completely done. Remove the chicken breasts from the pan and drain them on paper towels. Repeat this with the rest of the chicken pieces.
  • Serve the chicken breasts hot. Store leftovers in the refrigerator and microwave them for about 60 seconds covered with a paper towel to reheat.


One reason that many people shy away from frying chicken is that it can be difficult to determine when the inside of the chicken is fully cooked. Since boneless skinless chicken breasts have no bone, that task is made a bit simpler. However, for those who are worried, it can still be nerve-wracking to think, “Is it done? Are we all going to get sick?”
There are two things that you can do to ensure that the chicken is fully cooked. First, make cooking chicken breasts easier by pounding them thinner. When you wrap a chicken breast in plastic wrap and pound the fat parts thin, not only will it cook faster, but it will cook more evenly.
The thin parts of the breast won’t dry out while you are waiting for the thicker parts to be fully cooked. If your chicken breasts are very thick, you may want to slice them in half horizontally to make a pair of chicken cutlets that will cook quickly.
The second thing that will ease your mind about cooking boneless skinless chicken is to have an instant read meat thermometer available. These nifty kitchen gadgets can give you a sneak peek at what is happening inside the chicken breast as it is cooking. This will help you cook the chicken to doneness without drying it out. Many people are so worried about cooking the chicken fully that they cook it too long and dry it out. Having a meat thermometer handy can help you avoid that.
When you fry the chicken, make sure that the oil is already hot before you drop the chicken in the pan. This will keep the breading from sticking to the bottom of the pan. Do not try to turn the chicken breast until the breading is golden brown on the bottom, or you risk losing the breading as you try to turn it.
Keyword Main Course, Parmesan Crusted Chicken Breasts, Recipe

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