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Parmesan Crusted Chicken

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5 from 1 review

This crispy Parmesan crusted chicken is made with just a handful of simple ingredients and only takes about 15 minutes to throw together! It's a great way to take a boring chicken breast and transform it into a flavorful protein that your whole family will love. My secret ingredient keeps the chicken moist, tender, and juicy on the inside while it gets a super crispy, crunchy, delicious Parmesan crust on the outside!

Ingredients

Units Scale
  • 1 pound (2 breasts) boneless, skinless chicken breasts, cut into 4 cutlets
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Kosher salt
  • freshly cracked pepper
  • 1 tablespoon olive oil + more as needed
  • 1 tablespoon unsalted butter + more as needed
  • fresh chopped parsley and lemon wedges for serving

Instructions

  1. Slice 2 chicken breasts in half lengthwise, creating 4 thinner pieces of chicken. You can also pound out the chicken breasts to create a chicken cutlet.
  2. In a shallow bowl, combine 1/4 cup mayo with 1 teaspoon Dijon mustard and a couple pinches of salt and pepper.
  3. In another shallow bowl combine 1/2 cup finely grated Parmesan cheese, 1/2 cup Panko breadcrumbs, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon paprika, and a couple large pinches of salt and pepper.
  4. Add chicken to the mayonnaise mixture and toss to coat evenly on all sides.
  5. Dredge chicken in the Parmesan/breadcrumb mixture, gently pressing it into the chicken.
  6. Heat a large saute pan over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter has melted and the oil is shimmering, add chicken.
  7. Cook each side for 3-5 minutes or until a dark golden brown crust forms on each side and the chicken is cooked through in the center. You may need to cook the chicken in batches depending on the size of your pan. Add more oil and butter as needed during the cooking process if the pan gets too dry.
  8. Sprinkle with finishing salt (or Kosher salt) and chopped parsley and serve with lemon wedges!
  9. If you liked this recipe, leave a 5-star rating and review below!

Equipment

Notes

  • Make sure the chicken breasts are similar in size. This will ensure that they cook through and brown evenly.
  • If the chicken pieces are still thick after cutting them in half, feel free to pound them out to make them thinner.
  • Use one hand for the wet ingredients and one for the dry ingredients. This is the easiest way to ensure that the breading gets onto the chicken evenly and doesn't just clump on the end of your fingers.
  • Cook chicken cutlets in batches if necessary. Overcrowding the pan will lead to a soggy breading, so be sure the chicken has plenty of room to breathe and create a crispy crust.
  • Add more butter/oil as needed when you start the second batch of chicken. If the pan seems dry after the first batch of chicken, add some butter and oil before frying the second batch.
  • Let the crust on the chicken form before you flip it. Once you notice the edges of the underside of the chicken turning brown that's usually a good indication that they're ready to flip. If you get impatient and peek before they're ready, the breading will stick to the pan and not the chicken. So be patient, and use a spatula to gently check the progression of the crust once you notice it starting to get brown around the edges.
  • Serve with lemon wedges! A quick squeeze of lemon juice just before serving is a delicious way to add fresh flavor. 

Nutrition