This Parmesan crusted chicken is tender and juicy inside with a crispy, golden Parmesan-panko coating. Thin chicken breast cutlets are seasoned, dipped in a simple yogurt and egg mixture, coated with seasoned panko and Parmesan, then pan-fried until beautifully crisp.
Ready in about 25 minutes, it’s an easy chicken dinner made with simple ingredients and plenty of flavor. Serve it with mashed potatoes, rice, vegetables, or a fresh salad for a quick family meal.
This recipe is pure comfort food in my house. My mom used to make breaded chicken with a mixture of yogurt and eggs when I was growing up, and I’ve continued using that method because it keeps the chicken wonderfully moist and gives the breadcrumb coating something to cling to.
Over the years, I’ve changed the coating and seasonings a little, and this Parmesan-panko version has become a favorite. I season the chicken itself first, then add seasoning to both the yogurt mixture and the breadcrumb coating. That little bit of layering makes such a difference because the chicken has flavor all the way through, not just in the crust.
My kids have always called this simply “crispy chicken,” and it remains one of those easy dinners that disappears quickly whenever I make it.
Why You’ll Love This Chicken Recipe
- Crispy outside, juicy inside – Panko and Parmesan create a crunchy golden crust while the yogurt mixture helps keep the chicken moist.
- Quick and easy – Thin chicken cutlets cook quickly, so dinner can be on the table in about 25 minutes.
- Packed with flavor – Seasoning the chicken, yogurt mixture, and breadcrumb coating builds flavor in every layer.
- Family-friendly – Simple enough for a weeknight dinner and easy to pair with almost any side dish.
Ingredients for Parmesan Crusted Chicken
- Chicken breast – Use boneless, skinless chicken breasts and slice them horizontally into thin cutlets. Keeping them fairly even in thickness helps them cook quickly without drying out.
- All-purpose seasoning – I season the chicken cutlets before breading with my homemade all-purpose seasoning, which contains salt, black pepper, garlic powder, onion powder, and paprika. You can use your favorite seasoning blend or season with the individual spices.
- Eggs – Help bind the yogurt mixture and allow the breadcrumb coating to stick to the chicken.
- Plain yogurt – Adds moisture and a slight tang while helping the coating adhere to the chicken. Greek yogurt also works, although a very thick yogurt may need to be loosened slightly.
- Garlic and onion powder – I use both in the yogurt mixture and the breadcrumb coating for flavor throughout.
- Paprika – Adds mild flavor and gives the finished crust a lovely golden color.
- Panko breadcrumbs – Panko gives the chicken a lighter, crispier coating than fine breadcrumbs. Regular breadcrumbs will work if that’s what you have, but the texture will be slightly different.
- Parmesan cheese – Adds a salty, savory flavor to the crust and helps it brown beautifully. Finely grated Parmesan mixes most evenly with the panko.
- Dried parsley – Adds mild herb flavor and a little color to the Parmesan-panko coating.
- Oil and butter – Used for pan-frying. The oil handles the heat while a little butter adds flavor and helps give the crust a beautiful golden finish.
Step by Step: How to Make Parmesan Crusted Chicken
Prepare the chicken
Slice each chicken breast horizontally into two thin cutlets.
If necessary, gently pound any thicker areas so the pieces are relatively even.
Make the yogurt mixture
In a shallow bowl, whisk the eggs and yogurt until smooth. Add garlic powder, onion powder, paprika, salt, and black pepper and mix well.
Marinate the chicken
Season both sides of the chicken with all-purpose seasoning. Then add them to the yogurt mixture, coating both sides.
If you have time, leave them on the counter for 15 minutes or up to 12 hours in the fridge.
Prepare the Parmesan coating
In another shallow bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, paprika, dried parsley, salt, and black pepper.
Mix well so the Parmesan and seasonings are evenly distributed throughout the breadcrumbs.
Bread the chicken
Lift it out and allow the excess mixture to drip back into the bowl.
Transfer the chicken to the Parmesan-panko mixture. Coat both sides and gently press the breadcrumbs onto the chicken so they adhere well.
Repeat with the remaining chicken.
Pan-fry the chicken
Heat the oil and butter in a large skillet over medium to medium-high heat.
Add the chicken in a single layer without overcrowding the pan. Cook for about 4 to 5 minutes on the first side, or until the bottom is crisp and golden.
Turn the chicken and cook for another 3 to 5 minutes, depending on the thickness of the cutlets, until golden and cooked through.
The internal temperature should reach 165°F/74°C.
Rest and serve
Transfer the cooked chicken to a wire rack or paper-towel-lined plate. Let it rest for a few minutes before serving.
How to Get a Crispy Parmesan Crust
For crispy Parmesan crusted chicken, start with thin, evenly sized chicken cutlets and use panko rather than fine breadcrumbs. Let excess yogurt mixture drip off before breading, then gently press the Parmesan-panko mixture onto the chicken.
Make sure the pan is hot before adding the chicken and avoid overcrowding it, which lowers the temperature and can make the coating soggy. Once the chicken is in the skillet, leave it alone until the first side is golden and releases easily before turning.
Storage and Make Ahead
- Refrigerator – Store leftover Parmesan crusted chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating – Reheat in the oven or air fryer until hot and crisp. The microwave works for reheating, but the coating will become softer.
- Make ahead – You can bread the chicken a few hours ahead and keep it covered in the refrigerator until you’re ready to pan-fry it.
- Freezing – I would leave raw-freezing instructions out unless you’ve tested this new yogurt/panko version. We don’t need to answer every query the SEO tool dreams up.
Parmesan Crusted Chicken (Pan Fried)
This Parmesan crusted chicken features juicy chicken breast cutlets coated in seasoned yogurt, Parmesan, and crispy panko breadcrumbs, then pan-fried until golden. An easy family dinner ready in about 25 minutes.
Video
Ingredients
- 1 kg (4 med) Boneless skinless chicken breasts sliced horizontally into 8 cutlets
- 1 tsp All Purpose Seasoning (salt, pepper, garlic powder, onion powder, and paprika)
- 2 large Eggs
- ½ cup (120 g) Yogurt Plain or Greek
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Paprika optional
- ¼ tsp Salt
- ¼ tsp Pepper
- 1 tsp Dijon Mustard paste
- ¼ cup All-purpose flour
- 300 g (3 cups) Dry breadcrumbs
- 100 g (1 cups) Parmesan grated
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Paprika
- ¼ tsp Salt
- ¼ tsp Pepper
- 2 – 4 tbsp Oil
Method
- Prepare the chicken: Slice each chicken breast horizontally into two thin cutlets. Pound thicker areas to an even thickness if necessary. Season both sides with all-purpose seasoning.1 kg Boneless skinless chicken breasts, 1 tsp All Purpose Seasoning
- Prepare the yogurt mixture: Whisk the eggs and yogurt until smooth. Add garlic powder, onion powder, paprika, salt, and pepper.2 large Eggs, ½ cup Yogurt, ½ tsp Garlic powder, ½ tsp Onion powder , ½ tsp Paprika , ¼ tsp Salt, ¼ tsp Pepper, 1 tsp Dijon Mustard, ¼ cup All-purpose flour
- Prepare the coating: Combine panko, Parmesan, garlic powder, onion powder, paprika, dried parsley, salt, and pepper in a shallow dish.300 g Dry breadcrumbs, 100 g Parmesan, ½ tsp Garlic powder, ½ tsp Onion powder, ½ tsp Paprika, ¼ tsp Salt, ¼ tsp Pepper
- Bread the chicken: Dip each chicken cutlet into the yogurt mixture and allow the excess to drip off. Coat thoroughly in the Parmesan-panko mixture, gently pressing the crumbs onto the chicken.
- Heat the skillet: Heat the oil in a large skillet over medium to medium-high heat.2 – 4 tbsp Oil
- Pan-fry: Add the chicken without overcrowding the skillet. Cook for 4–5 minutes on the first side, then turn and cook for another 3–5 minutes, or until golden and the internal temperature reaches 165°F/74°C.
- Rest and serve: Transfer to a wire rack or paper-towel-lined plate and rest briefly before serving.
Notes
- Use thin, evenly sized chicken cutlets for quick and even cooking.
- Let excess yogurt mixture drip off before adding the breadcrumb coating.
- Press the panko mixture gently onto the chicken so it adheres.
- Don’t overcrowd the skillet; fry the chicken in batches if necessary.
- Wait until the first side is golden before flipping.
- Parmesan browns quickly, so adjust the heat if necessary.
- For the crispiest leftovers, reheat in an oven or air fryer rather than the microwave.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use thin chicken cutlets – They cook quickly and evenly before the Parmesan crust gets too dark.
- Season in layers – Seasoning the chicken as well as both coating mixtures prevents bland chicken beneath a flavorful crust.
- Let excess yogurt drip off – Too much wet mixture can make the breading thick and more likely to fall off.
- Don’t overcrowd the skillet – Cook in batches so the chicken fries rather than steams.
- Don’t flip too soon – Once the first side has developed a proper crust, it will release from the pan much more easily.
- Adjust the heat as needed – Parmesan can brown quickly. If the crust is getting dark before the chicken cooks through, lower the heat slightly.
more recipes with parmesan
- Crispy Chicken Parmesan Recipe
- Parmesan Crispy Potato Stacks
- and Parmesan Crusted Salmon Recipe
- Parmesan Roast Sweet Potato
- Homemade Parmesan Garlic Rolls
- Sheet Pan Chicken and Parmesan Smashed Potatoes
What to Serve with Parmesan Crusted Chicken
This chicken works with almost any simple side dish. For an easy family dinner, serve it with mashed potatoes, rice pilaf, roasted potatoes, or pasta, along with a salad or cooked vegetables.
For something lighter, pair it with a crisp green salad, roasted vegetables, steamed green beans, or sautéed vegetables. A squeeze of fresh lemon over the chicken just before serving is also delicious.
Frequently asked questions
This chicken parmesan will keep in the fridge for 3 to 4 days.
Thin chicken breast cutlets generally take about 4 to 5 minutes on the first side and 3 to 5 minutes on the second side over medium to medium-high heat. The exact time depends on the thickness of the chicken. Cook until golden and the internal temperature reaches 165°F/74°C.
Too much yogurt mixture can make the coating heavy and cause it to separate. Let the excess drip off before adding the panko mixture, gently press the breadcrumbs onto the chicken, and avoid moving or flipping the chicken before the first side has formed a crust.
Yes. Regular breadcrumbs work, but panko gives Parmesan crusted chicken a lighter, crunchier texture. I prefer panko for this recipe.
Yes. You can season and bread the chicken a few hours ahead, cover it, and refrigerate until you’re ready to cook. Pan-fry it just before serving for the best crispy texture.
Yes, chicken thighs can be used as an alternative to chicken breasts. They tend to be juicier and more flavorful. Adjust the cooking time, as thighs take a bit longer to cook.
Yes, you can bake the chicken. Preheat the oven to 400°F (200°C) and place the coated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
Yes. Plain Greek yogurt works well. If yours is extremely thick, loosen it slightly so you can easily coat the chicken without creating an overly thick layer.
Parmesan crusted chicken is coated with Parmesan and breadcrumbs and cooked until crisp. Chicken Parmesan typically takes breaded chicken a step further by adding tomato sauce and mozzarella. This recipe is served as a crispy Parmesan-coated chicken cutlet without the sauce and mozzarella.
more chicken breast recipes
- Chicken Schnitzel Recipe (Pan-Fried, Not Deep-Fried)
- Crispy Pan-Fried Breaded Chicken Breast
- Chicken Francese Recipe
- Pesto Chicken Breast Recipe
- Air Fryer Chicken Breast
- Cheese Stuffed Chicken Breast Recipe
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
This Parmesan-crusted chicken is definitely going on the regular rotation! It was so simple, and the texture came out perfectly crispy.
Thank you, Amanda. I am so happy you enjoyed it
I love a good simple chicken recipe like this! I make something similar but bake it. I like the idea of flattening the chicken out with a mallet to ensure even cooking.
Thank you, David. I hope you try this soon
That looks delicious! I love that you’ve used a nice amount of Parmesan. And, wow, I can taste that crispy crunch already. Yum!
Thank you, Kim. Yes, I do love my parmesan
That parmesan crust looks amaaaazing! And i Bet the meat underneath is super tender
Yes, Marie-Charlotte. The meat stays tender and moist
I’m always looking for new ways to serve chicken. Going to try this. Loving that crispy exterior!
Thanks, Jill
Love this version of chicken parmesan! Turned out so moist and flavorful. My kids gobbled it up! Thanks so much for sharing.
Thank you so much for the feedback, Angela. So, happy your family loved it