Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast
There’s nothing quite like the comforting aroma of freshly cooked chicken wafting through your kitchen. When it’s coated in a crispy, golden layer of seasoned bread crumbs and topped with rich, tangy marinara sauce and gooey cheese, you have a dish that’s unforgettably delicious. This Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast recipe brings those classic Italian-American flavors into your home, all while being simple enough to whip up on a weeknight.
Having made this dish countless times for family gatherings and cozy dinners, I can confidently say it never disappoints. The satisfying crunch of the chicken, the warmth of the herbed breading, and that luscious melt of Parmigiano-Reggiano simply make for an irresistible meal. Honestly, it’s the kind of comfort food that instantly brightens your evening. Grab those pans, and let’s get started on this delightfully crispy chicken masterpiece!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: With just 30 minutes of cooking time, you can have dinner ready in a flash!
- Irresistible Flavor: The combination of fresh herbs and rich cheese makes every bite a taste sensation.
- Eye-Catching Appeal: The golden-brown crust and tempting toppings make for an impressive presentation.
- Flexible Serving: Perfect for family dinners, casual gatherings, or just because you want something delicious.
- Meal Prep Friendly: You can prepare the chicken in advance for a quicker meal later in the week.
Ingredients You’ll Need
- ½ cup all-purpose flour: This helps create a base coating for our chicken. If you’re looking for gluten-free options, you can substitute with a gluten-free flour blend.
- 2 eggs: Beaten to create a binding agent for the breadcrumbs. For a dairy-free option, flaxseed meal mixed with water can act as a substitute.
- ⅔ cup seasoned Italian bread crumbs (I use Progresso): These add a fantastic flavor boost. Plain breadcrumbs can work too but may require extra seasoning.
- ⅓ cup freshly grated Parmigiano-Reggiano cheese: The star of the dish! Freshly grated cheese melts beautifully and delivers a bold flavor.
- ¼ teaspoon salt: Enhances all the flavors; feel free to adjust based on personal preference.
- ¼ teaspoon freshly ground black pepper: Just the right touch of warmth; freshly ground provides the best flavor.
- 1 tablespoon finely chopped fresh herbs (thyme, parsley, chives, or rosemary): Fresh herbs lift the dish with vibrant tastes. Feel free to play with your favorites!
- 3-4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼”-thick: Thin chicken cutlets cook more evenly and soak up more flavor. Pounding them out also helps tenderize the meat.
- ¼ cup olive oil: For pan-frying. You can substitute with canola oil or any high-smoke point oil if desired.
- Lemon wedges, for serving: A splash of fresh lemon juice really brightens the whole dish!
How to Make Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast
Set Up Your Breading Station: First, prepare your assembly line by placing three large shallow bowls on the counter. Fill the first bowl with ½ cup all-purpose flour. In the second bowl, crack and beat the 2 eggs until your mixture is smooth. Then in the third bowl, combine ⅔ cup seasoned Italian bread crumbs, ⅓ cup freshly grated Parmigiano-Reggiano cheese, ¼ teaspoon salt, ¼ teaspoon freshly ground black pepper, and 1 tablespoon finely chopped fresh herbs. Mixing well creates a flavorful coating that clings beautifully to the chicken.
Prep the Chicken: Take your 3-4 boneless skinless chicken breasts, weighing about 1½ pounds in total, and season them with a sprinkle of salt and freshly ground black pepper. To make a uniform thickness, pound the chicken until it’s about ¼” thick. If parts of the chicken are thicker, consider slicing them in half for even cooking.
Coat the Chicken: Begin with the first chicken breast; dredge it in the flour, shaking off any excess. Dip it next into the beaten egg mixture, letting any extra egg drip off. Finally, coat the chicken in the seasoned bread crumb mixture, pressing firmly to ensure it sticks well. Usually, a good turn and a gentle press create a perfect crust. Set the breaded chicken aside on a plate and continue until all pieces are coated.
Pan-Fry the Chicken: Heat ¼ cup olive oil in a large sauté pan over medium heat. Once the oil shimmers, carefully add the breaded chicken breasts. Allow them space to not overcrowd the pan, which keeps them crispy! Cook for 2 to 3 minutes until you see a beautiful golden brown color on the bottom before flipping them over to cook for another 2 to 3 minutes. You’ll know they’re ready when both sides are evenly browned and the chicken is cooked through—check that it reaches an internal temperature of 165°F, if you want to be precise.
Serve with Lemon: Arrange your crispy chicken on plates and serve immediately with fresh lemon wedges on the side. A squeeze of lemon enhances the flavor of the savory chicken and cuts through the richness of the cheese beautifully.
Storing & Reheating
To store, let the chicken cool completely and refrigerate it in an airtight container for up to 3 days. For longer storage, freeze the breaded chicken in a single layer on a parchment-lined baking sheet, then transfer to an airtight container or bag for up to 3 months. To reheat, bake at 375°F until warmed through and crispy, usually about 15-20 minutes. Avoid the microwave to maintain the crunch!
Chef’s Helpful Tips
- Avoid soggy breading: Make sure your oil is hot enough before adding the chicken; if not, the breading can become soggy.
- Temperature matters: If you can, use room temperature eggs for better adherence of the crumb coating.
- Don’t rush cooking: Patience pays off; cook the chicken in batches if needed to give it enough space in the pan.
- Play with flavors: Feel free to experiment with a variety of fresh herbs or spices in the breadcrumb mixture. Adding garlic or onion powder is a simple twist!
- Make-ahead option: You can bread your chicken up to a day in advance; just keep it covered in the fridge and let it come to room temperature for about 15 minutes before frying.
Chicken Parmesan is undeniably a classic and a staple that brings people together around the table. This crispy, flavorful dish is not only easy to make but will also become a favorite in your household. Whether it’s a busy weeknight or an impromptu family gathering, this recipe guarantees satisfied smiles and satisfied stomachs. I hope you embrace the flavors and techniques to create your own Crispy Pan-Fried Chicken Breast tonight. Happy cooking!
Recipe FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to be juicier and have more flavor. Just keep in mind they may need slightly longer cooking time, so ensure they reach 165°F internally.
How can I make this dish healthier?
You can bake the breaded chicken instead of frying it. Lightly spray them with olive oil and bake at 400°F for about 20-25 minutes or until crispy and cooked through.
What type of cheese is best for Easy Chicken Parmesan?
While Parmigiano-Reggiano is recommended for its flavor, mozzarella cheese is often added on top for its melty goodness. Feel free to mix cheeses for a unique taste!
Can I freeze cooked chicken Parmesan?
Yes! Allow the cooked chicken to cool completely, then wrap each piece tightly and freeze for up to 3 months. To enjoy, simply reheat in the oven to keep it crispy.
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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 a crispy breading made from seasoned bread crumbs and Parmigiano-Reggiano. Perfect for a quick dinner, it’s flavorful and simple to prepare, making it a beloved choice for comfort food lovers.
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 (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
- Prepare three shallow bowls. Add flour to the first, beaten eggs to the second, and mix bread crumbs, Parmesan cheese, salt, pepper, and herbs in the third.
- Season chicken breasts with salt and pepper. Coat each breast in flour, dip in egg, and then in the bread crumb mixture. Set aside on a plate.
- Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 2-3 minutes on each side until golden brown and cooked through.
- Serve with lemon wedges.
Notes
Breading can be done a day in advance; refrigerate until ready to cook.
For larger breasts, cut them in half after pounding for smaller portions.
Freeze breaded chicken for up to 3 months; thaw before cooking.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 150mg
