If you’re on the hunt for a dish that’s crispy on the outside, tender and juicy on the inside, and bursting with flavor, look no further than this Parmesan Panko Chicken Recipe. With its irresistible crunch from golden panko and the rich, savory notes of Parmesan cheese, this recipe transforms simple chicken breasts into a spectacular meal. Whether you’re craving a quick weeknight dinner or a dish impressive enough for guests, this recipe hits all the right notes and is destined to become a new favorite in your kitchen.
Ingredients You’ll Need
Gathering ingredients for this Parmesan Panko Chicken Recipe is refreshingly straightforward. Each item plays an important role, from creating the flavorful crust to tenderizing the chicken, ensuring the final dish is tasty, golden, and perfectly crisp.
- ½ cup flour: This forms the initial coating, helping the egg mixture stick to the chicken perfectly.
- 2 tablespoons herbes de Provence: Adds a fragrant blend of herbs that elevate the flavor without overpowering.
- 3 chicken breasts (skinless, boneless): The star of the dish, butterflied and pounded thin for even cooking.
- 3 large eggs: Beaten with water, they act as the glue for the crispy coating.
- 1 cup panko: These Japanese-style breadcrumbs deliver an unbeatable crunch.
- ½ cup Parmesan cheese: Infuses a salty, nutty depth right into the crispy coating.
- Salt and pepper: Essential for seasoning each bite perfectly.
- ¼ cup frying oil: Provides the beautiful golden color and crispness when frying.
- Lemon wedges: Offered on the side, they add a bright, zesty finish that cuts through the richness.
How to Make Parmesan Panko Chicken Recipe
Step 1: Prepare the Chicken
Start by butterflying each chicken breast into two even pieces, giving you six total portions. Lay them flat and gently pound to about ¼ inch thickness. This ensures quick, even cooking and a tender bite every time.
Step 2: Mix the Flour and Herbs
Combine the flour with the herbes de Provence in a shallow dish. This simple but flavorful flour mix will season the exterior and set the stage for the layers of texture to come.
Step 3: Whisk the Eggs
In a separate dish, whisk the eggs with a tablespoon of water until smooth and well blended. This mixture helps the coating stick to the chicken, making every crumb count.
Step 4: Combine Panko and Parmesan
Toss together the panko breadcrumbs and Parmesan cheese in a third dish. This mixture is your secret weapon for that show-stopping, crunchy crust packed with cheesy goodness.
Step 5: Season and Coat
Generously season each cutlet with salt and pepper on both sides. Then, dredge the chicken in the flour and herb mixture, followed by the egg wash, letting any excess drip off. Finally, press the cutlets firmly into the panko-Parmesan mix. Make sure they’re well coated on both sides for maximum crispiness.
Step 6: Fry the Chicken
Heat oil in a large non-stick skillet over medium-high heat. Fry two pieces at a time, allowing them to cook undisturbed for about 4 minutes until the bottom turns golden brown. Flip the cutlets and cook the other side for another 4 minutes. Repeat this process with the remaining pieces, making sure all are beautifully crisped and cooked through.
Step 7: Drain and Serve
Once done, transfer the chicken to a plate lined with paper towels to absorb any excess oil. Serve immediately while the crust is at its crispiest, paired with fresh lemon wedges to brighten every bite.
How to Serve Parmesan Panko Chicken Recipe
Garnishes
Simple garnishes like fresh lemon wedges add a wonderful citrusy note that balances the richness of the Parmesan and the crispy panko crust. A light sprinkle of chopped fresh parsley or basil can also add a pop of color and fresh flavor.
Side Dishes
This Parmesan Panko Chicken Recipe shines alongside classic sides such as roasted vegetables, a fresh green salad, or creamy mashed potatoes. For something lighter, serve it with steamed asparagus or a tangy coleslaw to complement the crunchy coating and tender chicken.
Creative Ways to Present
Looking to impress? Slice the chicken into strips and arrange over a bed of arugula with a drizzle of balsamic glaze for a casual yet elegant presentation. Alternatively, turn it into a sandwich with crisp lettuce, sliced tomatoes, and a generous smear of garlic aioli on a toasted bun for a delicious handheld meal.
Make Ahead and Storage
Storing Leftovers
Leftover Parmesan Panko Chicken can be stored in an airtight container in the refrigerator for up to three days. To keep that crispiness as best as possible, avoid stacking pieces directly; instead, separate layers with parchment paper.
Freezing
For longer storage, freeze cooked chicken pieces individually on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. They will keep well for up to one month, making meal prep a breeze on busy days.
Reheating
To reheat and preserve the crispiness, place the chicken on a baking sheet and warm in a preheated oven at 375°F (190°C) for about 10-15 minutes. Avoid microwaving if possible, as it will make the coating soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay very juicy, though their shape and thickness mean you might want to adjust cooking time slightly to ensure they’re cooked through.
Is it possible to bake the chicken instead of frying?
Yes, you can bake the coated chicken at 425°F (220°C) on a lightly greased baking sheet for about 20 minutes, flipping halfway through. Baking is a great option for a lighter version, though the crust may be a bit less crispy.
What can I do if I don’t have herbes de Provence?
No worries! You can substitute with a mix of dried rosemary, thyme, oregano, and basil for a similar aromatic blend that complements the Parmesan and chicken beautifully.
How do I prevent the crust from falling off while cooking?
Press the panko and Parmesan mixture firmly onto each side of the chicken and make sure to let excess egg drip off before coating. Frying on medium-high heat and avoiding frequent flipping also helps maintain a sturdy crust.
Can I make this recipe gluten-free?
Yes, simply swap the all-purpose flour and panko breadcrumbs for gluten-free versions. There are many gluten-free panko alternatives available that work just as well to create that amazing crunch.
Final Thoughts
This Parmesan Panko Chicken Recipe truly encapsulates the joy of home cooking—simple ingredients coming together to create something scrumptious that feels special every time. Whether you’re making it for a cozy dinner or a gathering, it’s guaranteed to bring smiles around the table. So go ahead, try this recipe, and savor every crunchy, cheesy bite with friends and family!
Print
Parmesan Panko Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 29 minutes
- Total Time: 39 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Parmesan Panko Chicken is a crispy, golden-brown skillet-fried chicken dish with a flavorful herb-infused breadcrumb crust. Juicy and tender chicken breasts are butterflied, pounded thin, coated with a seasoned flour mix, dipped in egg wash, then coated with a parmesan-panko mixture before being perfectly pan-fried. This easy and delicious recipe is perfect for a weeknight dinner and is served with fresh lemon wedges for a bright finish.
Ingredients
Chicken and Coating
- 3 chicken breasts (skinless and boneless), butterflied into 6 pieces
- ½ cup all-purpose flour
- 2 tablespoons herbes de Provence
- 3 large eggs
- 1 tablespoon water (to whisk with eggs)
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- Salt and pepper to taste
For Cooking
- ¼ cup frying oil (vegetable or canola oil recommended)
To Serve
- Lemon wedges
Instructions
- Prepare Chicken: Butterfly each chicken breast into two even pieces, making six total. Place the chicken flat on a cutting board and pound each piece to about ¼ inch thickness using a mallet or rolling pin to ensure even cooking.
- Mix Flour and Herbs: In a shallow dish, combine the flour and herbes de Provence to create a seasoned dredging mixture.
- Prepare Egg Wash: In a second shallow dish, whisk the eggs together with 1 tablespoon of water until fully blended. This helps in coating the breadcrumbs evenly.
- Combine Panko and Parmesan: In a third dish, mix the panko breadcrumbs and parmesan cheese thoroughly.
- Season and Dredge Chicken: Generously season each chicken cutlet with salt and pepper on both sides. First, dredge the cutlet in the flour-herb mixture, shaking off any excess. Then dip into the egg wash, letting any extra drip off.
- Coat with Panko-Parmesan: Press both sides of the egg-coated chicken into the panko and parmesan mixture, ensuring a good, even coating.
- Heat Oil: In a large 12-inch non-stick skillet, heat ¼ cup frying oil over medium-high heat until shimmering but not smoking.
- Cook Chicken: Add two chicken cutlets at a time to the skillet, cooking each side for about 4 minutes or until golden brown and crispy. Flip carefully to cook the other side for an additional 4 minutes until fully cooked through.
- Drain Excess Oil: Remove cooked chicken from skillet and place on a plate lined with paper towels to absorb any excess oil. Repeat with remaining cutlets.
- Serve: Serve the crispy parmesan panko chicken warm with fresh lemon wedges to squeeze over the top for added brightness.
Notes
- For even cooking, make sure all chicken pieces are pounded to uniform thickness.
- You can substitute herbes de Provence with Italian seasoning if unavailable.
- Use freshly grated parmesan cheese for the best flavor and texture.
- Be cautious of oil temperature to avoid burning the crust while ensuring the chicken cooks through.
- Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
