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Crispy Parmesan Crusted Chicken
4.8 from 121 votes

Crispy Parmesan Crusted Chicken

Crispy Parmesan Crusted Chicken coats flattened chicken breasts with shredded Parmesan cheese, creating a golden, crunchy crust after pan-frying in butter and oil. The crust adheres firmly, enhancing the tender chicken beneath with a savory, cheesy texture. The garlic in the egg wash adds subtle flavor while careful cooking preserves crispness and juiciness.

Prep Time
7 mins
Cook Time
8 mins
Total Time
15 mins
Servings: 4
Calories: 378 kcal
Course: Main Course, Dinner
Cuisine: gluten-free

Ingredients

  • 500 g / 1 lb chicken breast Note 1, 2 pieces
  • 1 egg
  • 1 garlic minced (optional, clove
  • salt
  • black pepper
  • 125 g / 4 oz / 1 1/4 cups Parmesan Cheese Note 2, shredded
  • 2 tbsp butter (or more oil)
  • 1 tbsp olive oil

Instructions

    Cup of Yum
  1. Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4" thick (at the thickest point), pound a bit.
  2. Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.
  3. Place parmesan in a shallow bowl.
  4. Dredge chicken in egg, then place in parmesan CUT SIDE DOWN (Note 3). Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.
  5. Melt butter and heat oil in a large skillet over high heat.
  6. Place chicken in non-stick skillet (or well seasoned cast iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! It adheres once it turns crispy.
  7. Press down lightly with spatula. Lift a corner to take a peek and turn with tongs when it's deep golden brown (3 minutes for me).
  8. Cook the other side for 3 minutes or until also deep golden brown and crispy (again, do not move until golden). Lightly press down with spatula. Don't cook longer than 6 minutes in total - dries out the chicken.
  9. Serve immediately! I served mine with lemon slices, Cauliflower Mash and a Fennel Slaw with Yoghurt Dressing (Note 5).

Notes

  • Use store-bought shredded Parmesan for best crust texture; avoid finely grated or sandy types.
  • Flatten chicken breasts evenly and press extra Parmesan on the flat cut side for a thicker, crispier crust.
  • Cook without moving the chicken initially to let the crust adhere and brown properly.
  • Serve with a fresh fennel slaw dressed with yogurt and lemon to balance the rich crust flavor.
  • Do not bake the chicken as moisture prevents the Parmesan crust from crisping effectively.
  • The recipe suits cuts with flat surfaces; thighs or tenderloins don’t develop the crust as well.

Nutrition Information

Serving 164g Calories 378cal (19%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 378

% Daily Value*

Serving 164g
Calories 378cal 19%

* Percent Daily Values are based on a 2,000 calorie diet.