Recipe

Effortless Parmesan Crusted Chicken

Crispy, golden Parmesan chicken with a zippy lemony finish. Weeknight easy, restaurant-feeling, and fresh enough to keep you coming back.

By Matt Campbell

•

4.8

Golden Parmesan crusted chicken cutlets on a white plate with lemon wedges and a small bowl of bright green herb sauce, shot in natural window light

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Some nights you want a dinner that feels like you tried, without actually turning it into a whole production. This Parmesan crusted chicken is my go-to for that mood. It is crispy on the outside, juicy in the middle, and finished with a fast lemony herb drizzle that tastes like you just walked out of a cozy bistro.

Best part: we are not deep frying, we are not doing a three hour marinade, and we are not hunting down obscure ingredients. Just chicken, Parmesan, breadcrumbs, a hot pan, and a quick zippy sauce that wakes the whole thing up. Crisp edges, bright finish, minimal fuss.

Parmesan and breadcrumb mixture in a shallow bowl next to beaten eggs and raw chicken cutlets on a cutting board

Why It Works

Crunchy, cheesy crust: A Parmesan and panko coating that browns fast and stays crisp.
Juicy chicken every time: Thin cutlets cook quickly, so you get golden outside without drying out.
Zippy and fresh finish: A quick lemon, Dijon, and herb sauce cuts the richness and makes the whole plate feel bright.
Weeknight flexible: Works in a skillet or the oven, and it reheats better than you would expect.

Pairs Well With

Storage Tips

Refrigerate: Store chicken in an airtight container for up to 3 days. If you can, keep the sauce separate so the crust stays crisp.

Reheat (best method): Warm on a sheet pan at 400°F for 8 to 12 minutes, or until hot and re-crisped. For best accuracy, reheat until the thickest part reaches 165°F. A toaster oven works great.

Reheat (fast method): Air fryer at 375°F for 4 to 6 minutes, or until hot. Aim for 165°F internal if you can.

Microwave note: It will still taste good, but the crust will soften. If you microwave, hit it with a quick pan crisp afterward if you have 2 extra minutes.

Freezing: Freeze cooked cutlets (no sauce) up to 2 months. Reheat from frozen at 400°F for 15 to 22 minutes, flipping once, until hot and the center reaches 165°F.

Common Questions

Can I use chicken thighs instead of breasts?

Yes. Use boneless, skinless thighs and pound them to an even thickness so they cook evenly. Expect a slightly longer cook time, and keep an eye on browning.

Why is my crust falling off?

Usually it is one of three things: the chicken was wet, the pan was not hot enough, or you flipped too soon. Pat the chicken dry, press the coating firmly, and let it cook until the crust is deeply golden before you turn it.

Do I have to use panko?

No, but panko gives the crispiest texture. Regular breadcrumbs work, just expect a slightly tighter, less crunchy crust.

Is it okay to use the green shaker Parmesan?

In a pinch, yes. Freshly grated Parmesan melts and browns better, so the crust tastes cheesier and looks more golden. If using the shelf-stable kind, reduce the salt a touch and watch browning closely.

How do I know the chicken is done?

The most reliable way is an instant-read thermometer. Aim for 165°F in the thickest part. If you do not have a thermometer, slice the thickest piece. The juices should run clear and the meat should be opaque.

My Parmesan is browning too fast. What now?

Turn the heat down to medium and add a small splash of oil if the pan looks dry. Parmesan can go from golden to scorched quickly, so lower heat is your friend if the crust is ahead of the chicken.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or nonstick both work)
Two shallow bowls or pie plates (for egg and coating)
Tongs
Cutting board and knife
Meat mallet or rolling pin (optional, for thinning cutlets)
Instant-read thermometer (highly recommended)

This is the chicken I make when I want to impress someone but also want to sit down before my drink gets warm. The first time I tested it, I went heavy on the Parmesan and told myself it was for science. Then I added lemon and herbs at the end and everything snapped into place. Crispy, savory, bright, and kind of impossible not to keep picking at straight off the cutting board. If your kitchen gets a little chaotic while you chase the perfect golden crust, you are in good company.

Effortless Parmesan Crusted Chicken

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 4

Ingredients

Chicken

2 large boneless, skinless chicken breasts (about 1 1/2 pounds total)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 large eggs
1 tablespoon Dijon mustard
3/4 cup grated Parmesan (preferably freshly grated)
3/4 cup panko breadcrumbs
1 teaspoon Italian seasoning (optional)
Zest of 1 lemon
3 to 4 tablespoons olive oil (for pan frying, total as needed)

Zippy Lemon Herb Drizzle

2 tablespoons olive oil
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon Dijon mustard
1 teaspoon honey (optional, for balance)
1 small garlic clove, finely grated or minced
2 tablespoons chopped fresh parsley or basil, or a mix
Pinch of salt and black pepper

For serving (optional)

Lemon wedges
Extra chopped herbs

Diet notes

Contains dairy, egg, and gluten (use gluten-free panko if needed)

Instructions

Make cutlets (or buy them). Slice each chicken breast in half horizontally to make 2 cutlets per breast (4 total). Pound gently if needed so they are an even thickness, about 1/2 inch. Pat dry.
Season. Sprinkle both sides of the chicken with salt, pepper, and garlic powder.
Set up your breading station. In one shallow bowl, whisk eggs with 1 tablespoon Dijon. In a second shallow bowl, mix Parmesan, panko, Italian seasoning (if using), and lemon zest.
Coat. Dip a cutlet in the egg mixture, let excess drip off, then press into the Parmesan panko mixture. Really press so it sticks. Repeat with remaining chicken.
Pan fry until crisp. Heat a large skillet over medium to medium-high heat. Add about 2 tablespoons olive oil. When the oil shimmers, add chicken (work in batches if needed). Cook about 2 to 4 minutes per side, until deeply golden and the chicken reaches 165°F. If the crust is browning too fast, reduce heat to medium so the chicken can catch up. Add more oil between batches as needed (up to 3 to 4 tablespoons total).
Drain briefly. Transfer to a wire rack or paper-towel-lined plate. Lightly sprinkle with a pinch of salt while hot.
Whisk the zippy sauce. In a small bowl, whisk olive oil, lemon juice, Dijon, honey (if using), garlic, and herbs. Season with salt and pepper to taste.
Serve. Spoon a little sauce over the chicken right before serving, and pass lemon wedges at the table. Keep extra sauce on the side so everyone can choose their own level of zing.

Optional oven method: Heat oven to 425°F. Place a wire rack on a sheet pan and lightly oil or spray it. Arrange breaded cutlets on the rack and mist the tops with cooking spray (or drizzle with a little olive oil). Bake 12 to 16 minutes, flipping at the halfway mark, until crisp and the thickest part hits 165°F.

Parmesan crusted chicken cutlet being flipped in a skillet with a golden brown crust

Nutrition information is estimated.

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