Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast
Crispy on the outside, tender and juicy on the inside, Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast is a dish that truly captures the heart of Italian-American cooking. Each bite introduces a delightful crunch from the perfectly seasoned breading, while the rich flavor of Parmigiano-Reggiano cheese elevates the simple chicken breast into something spectacular. If you’ve ever dined in a bustling Italian bistro and savored a classic Chicken Parmesan, then you’ve experienced the joy this recipe brings right to your kitchen.
Table of Contents
I first stumbled upon this recipe during a cozy Sunday dinner at home. My family was hit with a craving for something comforting yet impressive, and this dish was the answer. It’s incredibly easy to prepare, making it a go-to favorite for weeknight meals or celebrations alike. Being budget-friendly and quick to whip up, this dish makes a delightful addition to any menu. So, let’s roll up our sleeves and create this fantastic cheesy delight!
Why You’ll Love This Recipe
- Simple & Quick: Made in just 30 minutes, this dish is perfect for busy weeknights.
- Irresistible Flavor: The combination of buttery chicken and savory cheese is downright addicting.
- Eye-Catching Appeal: Presentation is so easy! You’ll want to share photos of this dish right away.
- Flexible Serving: Enjoy it with pasta, salad, or just by itself for a delicious dinner any day of the week.
- Diet-Friendly Options: With easy substitutions, you can make this recipe gluten-free or dairy-free if needed!
Ingredients You’ll Need
- ½ cup all-purpose flour: This forms the first layer of coating that helps keep the chicken moist.
- 2 eggs: Beaten and ready to help the breadcrumbs adhere for that delightful crunch.
- ⅔ cup seasoned Italian bread crumbs: I recommend using Progresso for convenience and flavor!
- ⅓ cup freshly grated Parmigiano-Reggiano cheese: Freshly grated adds much better flavor compared to pre-grated versions.
- ¼ teaspoon salt: Enhances the overall flavor profile of the chicken.
- ¼ teaspoon freshly ground black pepper: Adds a warm hint of spice without overwhelming the dish.
- 1 tablespoon finely chopped fresh herbs (thyme, parsley, chives, or rosemary): For a touch of freshness; I love the flavor of thyme here!
- 3-4 boneless skinless chicken breasts (about 1½ pounds), pounded to ¼-inch thickness: This ensures quick, even cooking.
- Salt and freshly ground black pepper: For seasoning the chicken before frying.
- ¼ cup olive oil: Perfect for frying and adds a delicious richness to the chicken.
- Lemon wedges: A fresh squeeze right before serving brightens the dish perfectly.
How to Make Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast
Set up your assembly line: Gather three large shallow bowls. In the first, place the ½ cup all-purpose flour. Whisk together the 2 beaten eggs in the second bowl. In the third bowl, mix ⅔ cup seasoned Italian bread crumbs with ⅓ cup freshly grated Parmigiano-Reggiano cheese, ¼ teaspoon salt, ¼ teaspoon freshly ground black pepper, and 1 tablespoon finely chopped fresh herbs.
Season the chicken: Take your pounded chicken breasts and sprinkle them lightly with salt and freshly ground black pepper, ensuring an even flavor throughout.
Dredge in flour: Individually take each chicken breast and lightly coat it in the flour, shaking off any excess flour. This thin layer helps set up a crispier finish later.
Coat in egg mixture: Move the flour-coated chicken into the bowl with the beaten eggs, making sure to turn it to coat evenly. Allow any excess egg to drip off, so it doesn’t weigh down the breadcrumbs.
Bread the chicken: Next, place the egg-coated chicken breast into the breadcrumb mixture. Gently press it in, ensuring the crumbs cover every surface evenly. Set the breaded chicken aside on a plate and repeat the process for each piece.
Heat the oil and cook: In a large sauté pan, heat ¼ cup of olive oil over medium heat. Once hot, carefully add the breaded chicken breasts to the pan, ensuring not to overcrowd them. Cook for 2 to 3 minutes on one side until golden brown, then flip and continue cooking for an additional 2 to 3 minutes on the other side until fully cooked.
Serve with freshness: As soon as the chicken is done, transfer it to a serving platter. Serve immediately with fresh lemon wedges on the side. A little squeeze of lemon brings out the flavors beautifully!
Make-Ahead Instructions: If you’re planning ahead, feel free to bread the chicken one day before cooking. Simply follow all the steps up until coating and then store them on a parchment-lined baking sheet covered with plastic wrap in the refrigerator.
Freezing Instructions: To freeze before cooking, place the breaded chicken in a single layer on a parchment-lined baking sheet and freeze until solid, about 1 to 2 hours, then transfer to a freezer-safe bag or container, separating layers with parchment. They will stay good for up to 3 months! For cooking, thaw overnight in the refrigerator.
Storing & Reheating
Once cooked, store any leftovers at room temperature for up to 2 hours or refrigerate in an airtight container for up to 3 days. If you’re looking to pop them in the freezer post-cooking, wrap each piece in plastic or foil before placing it into a freezer-safe bag — they can last for up to 3 months. For reheating, bake at 375°F for about 15 minutes until warmed through and crispy again, avoiding the microwave for the best texture.
Chef’s Helpful Tips
- Avoid sogginess: Ensure the oil is hot before adding the chicken to create that perfect crispiness.
- Temperature matters: Use chicken breasts at room temperature for even cooking; take them out of the fridge about 15 minutes before you start.
- Timing is key: Don’t overcrowd the pan; give each piece space to fry properly.
- Herb power: Experiment with different herbs to find your favorite flavor combination!
Visualize whipping up this scrumptious dish, the aroma filling your kitchen as you enjoy an easy yet visually stunning meal. Don’t shy away from making this dish your own—feel free to experiment with flavors or sides. Everybody will want to enjoy the fruit of your labor!
Recipe FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will provide a juicier outcome due to their higher fat content. Just ensure that they’re pounded to a similar thickness for even cooking.
How can I make this recipe gluten-free?
For a gluten-free version, substitute the all-purpose flour with your preferred gluten-free flour blend and use gluten-free breadcrumbs.
Can I use other cheeses for this recipe?
Sure! While Parmigiano-Reggiano is traditional, you can experiment with mozzarella for that gooey, melty texture. Just keep in mind to reduce the cooking time to prevent it from burning.
What are some good sides to serve with chicken parmesan?
Great sides include garlic bread, a simple green salad, or pasta tossed in marinara sauce. Pairing with lemony veggies enhances the dish’s freshness perfectly!
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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 crispy, pan-fried chicken breasts breaded in seasoned Italian bread crumbs and Parmesan cheese. It’s a delightful comfort food that’s quick to prepare and perfect for a delicious family dinner.
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, such as 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: place the flour in the first, beat the eggs in the second, and mix the bread crumbs, Parmesan cheese, salt, pepper, and herbs in the third.
- Season the chicken breasts with salt and pepper. Dredge each chicken breast in the flour, shaking off any excess. Dip it in the egg mixture and let the excess drip off, then coat with the bread crumb mixture. Set on a plate and repeat for all chicken breasts.
- Heat olive oil in a large sauté pan over medium heat. When hot, add the chicken breasts and cook for 2-3 minutes or until the first side is golden brown. Flip and cook for another 2-3 minutes until fully cooked. Serve with lemon wedges.
Notes
For larger chicken breasts, consider slicing them for more manageable portions.
You can prep the chicken a day in advance and store it in the fridge before cooking.
For freezing, bread the chicken and freeze until solid before transferring to a freezer-safe bag.
Nutrition
- Serving Size: 1 breast
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg
