Name: Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast
Prep time: PT-492145H37M55S
Cook time: 30 min
Cuisine: Italian
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

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Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast is a dish that beautifully marries the crispy texture of golden chicken with the rich flavors of Parmesan cheese. This crowd-pleaser is perfect for a family dinner or a cozy night in, transforming simple ingredients into a restaurant-quality meal right at home. The melting cheese combined with a crunch that sings when you take a bite? Pure bliss!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast

Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast

I first tasted chicken Parmesan at a charming little Italian bistro that quickly became my go-to spot. With its intoxicating aroma and alluring golden crust, it wasn’t long before I decided to recreate the magic myself. This version is all about being easy and accessible, so you won’t need any complex kitchen skills to whip it up. Trust me, once you try this Easy Chicken Parmesan, you’ll be inviting friends over just to impress them with your culinary prowess!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in just about 30 minutes, making it perfect for a weeknight meal.
Irresistible Flavor: The combination of seasoned Italian breadcrumbs and Parmigiano-Reggiano creates a beautifully savory crust.
Eye-Catching Appeal: Serve it with lemon wedges, and you’ll have a plate that’s as inviting as it is delicious!
Flexible Serving: Perfect for dinner parties, casual family meals, or even as a tasty snack.
Diet-Friendly Options: Easily adjustable for gluten-free diets by using gluten-free breadcrumbs.

Ingredients You’ll Need

½ cup all-purpose flour: Used for dredging the chicken, creating a light coating that helps the egg wash stick.
2 eggs: Beat these to help the breadcrumbs adhere to the chicken for that coveted crispy crust.
⅔ cup seasoned Italian breadcrumbs: I personally recommend Progresso for its flavor. This is the heart of that delightful crunch.
⅓ cup freshly grated Parmigiano-Reggiano cheese: The star ingredient that lends a nutty, savory flavor.
¼ teaspoon salt: Essential for enhancing overall taste.
¼ teaspoon freshly ground black pepper: Adds a bit of warmth to the seasoning.
1 tablespoon finely chopped fresh herbs: My favorites are thyme and parsley, which brighten up the dish.
3-4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼”-thick: Thinner cutlets cook faster and are easier to bread evenly.
Salt and freshly ground black pepper: For seasoning the chicken before cooking.
¼ cup olive oil: This will give our chicken that perfect golden sear.
Lemon wedges: A fresh squeeze before serving adds a zesty brightness to the dish.

How to Make Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast

Prepare Your Breading Setup: Start by setting up three large shallow bowls in an assembly line. Place the ½ cup of all-purpose flour in the first bowl, beat the 2 eggs in the second bowl, and mix the ⅔ cup of seasoned Italian breadcrumbs, ⅓ cup of grated Parmigiano-Reggiano cheese, ¼ teaspoon salt, ¼ teaspoon freshly ground black pepper, and 1 tablespoon of finely chopped fresh herbs in the third bowl. This makes for easy dredging!

Season the Chicken: Take your 3-4 boneless skinless chicken breasts and season them with salt and freshly ground black pepper, ensuring that each piece is well-coated. This will help to intensify the flavors in the finished dish.

Dredge the Chicken: Begin with the first chicken breast, dredging it in the flour; shake off the excess until you have a light coating. Move on to the egg wash, turning the chicken to coat evenly and allowing any excess egg to drip off. Finally, dip it into your breadcrumb mixture, turning a few times to ensure every inch is coated well. Place the breaded chicken on a plate and repeat this for each piece.

Pan-Fry to Perfection: Heat the ¼ cup of olive oil in a large sauté pan over medium heat. Once the oil is shimmering, carefully add the breaded chicken breasts. Cook for about 2 to 3 minutes on one side until golden brown. Flip the chicken and continue to cook for another 2 to 3 minutes until cooked through and both sides are deliciously crispy. The smell will be heavenly!

Helpful Tip for Chicken Size: If your chicken breasts are large (8 ounces or more), consider either cutting them in half crosswise after pounding or slicing them horizontally before pounding. This gives you thinner cutlets, ensuring they cook evenly and don’t spread too much.

Make-Ahead Instructions: Bread your chicken up to one day in advance to save time. Simply follow the breading steps and place the chicken on a parchment-lined baking sheet, then cover it tightly with plastic wrap and refrigerate until you’re ready to cook. Just let them sit at room temperature for about 15 minutes before frying.

Freezing Instructions: If you want to freeze it before cooking, lay the breaded chicken in a single layer on a parchment-lined baking sheet and freeze until solid (about 1 to 2 hours). Then transfer them to a freezer-safe bag or airtight container, separated with parchment paper, where they can stay for up to 3 months. To cook, thaw overnight in the refrigerator and pan-fry as directed. For cooked chicken, freeze it after completely cooling, wrapping each piece individually. Reheat by baking at 375°F until hot and crispy.

Storing & Reheating

Store any leftovers at room temperature for no more than 2 hours, or refrigerate in an airtight container for up to 3 days. For freezing, place the chicken flat in a freezer-safe bag or container, separating layers with parchment and keeping it for up to 3 months. To reheat, bake at 375°F for 15-20 minutes until warmed through, ensuring to maintain that delightful crispiness.

Chef’s Helpful Tips

Prevent Soggy Coating: Make sure your chicken breasts are well-pounded to an even thickness for uniform cooking.
Egg Temperature: Use eggs at room temperature for better mixing.
Don’t Crowd the Pan: Fry the chicken in batches if needed to prevent steaming and ensure a crispy finish.
Baking Option: If you prefer to bake, place the breaded chicken on a greased baking sheet and bake at 400°F for about 20 minutes, flipping halfway.
Flavor Boost: Feel free to add Italian seasoning or garlic powder to the breadcrumbs for extra flavor.
Enjoy Fresh Herbs: Fresh herbs not only enhance the taste but also add a pop of color!

Eating Easy Chicken Parmesan | Crispy Pan-Fried Chicken Breast is truly a delight that combines crunch, flavor, and an unmistakable sense of home-cooked love. This recipe’s simplicity makes it approachable and enjoyable for cooks of all skill levels. So gather your ingredients and bring this dish to your table soon – your friends and family will thank you!

Recipe FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs would work wonderfully. They may have a slightly different flavor, but they tend to stay juicier due to their higher fat content. Just be sure to adjust cooking times if they’re thicker.

What can I serve with Easy Chicken Parmesan?

This dish pairs beautifully with a simple green salad, pasta marinara, or even steamed vegetables. You can also serve it with garlic bread for that authentic Italian bistro experience!

Can I make this gluten-free?

Definitely! Simply replace the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs. This way, everyone can enjoy the crispy, savory goodness without worry.

Why does my coating fall off?

This can happen if the chicken isn’t patted dry enough before coating or if it’s not allowed to rest after breading. Make sure you have a light application of flour and let the chicken sit for a few minutes after breading to help the coating adhere better while cooking.

Now that you’re armed with all the tips, tricks, and deliciousness, it’s time to get cooking! Enjoy the crispy goodness and the smiles it brings to your table!