Parmesan Crusted Chicken
These Parmesan-crusted chicken are tender chicken breast cutlets coated in a crispy Parmesan-breadcrumbs, then pan-fried until golden. This quick, flavor-packed chicken recipe uses yogurt and mustard for juicy results every time.
This recipe is pure comfort food in my house. It’s the way my mom used to make chicken when I was growing up—using yogurt, mustard, and eggs for a simple marinade that kept everything so moist and flavorful. No fuss, just pantry staples and lots of flavor.
Now my own kids love it just as much. They call it “crispy chicken” and request it again and again—especially when I serve it with rice pilaf or mashed potatoes. It’s not fancy, but it never fails. And that’s exactly why it’s one of our weeknight go-to’s.
Why you’ll love this chicken recipe
- Crispy on the outside, juicy on the inside – Thanks to the yogurt and Dijon batter.
- Pan-fried perfection – No oven, no deep fryer, just a skillet and golden crust.
- Quick and easy – Ready in 25 minutes, with minimal prep.
- Customizable – Great with chicken thighs, turkey, or even a baked version.
- Family favorite – Even picky eaters can’t say no.
Ingredients for Parmesan Crusted Chicken
- Chicken breast – Boneless, skinless, sliced horizontally. Can sub with thighs or turkey.
- Flour – Helps the batter stick. Try GF flour, almond flour, or cornstarch.
Eggs – Bind the batter. Can sub with buttermilk or flax eggs. - Plain yogurt – Adds tang, moisture, and tenderizes the meat. Sub with sour cream or Greek yogurt.
- Dijon mustard – Adds flavor. Yellow mustard or whole grain also work.
- Garlic + onion powder – Flavor boosters. Fresh garlic/onion work in small amounts.
- Paprika – Sweet or smoked for flavor and color. Use cayenne for heat.
- Breadcrumbs – Classic or Panko for extra crunch.
- Parmesan cheese – Adds sharp, savory flavor. Use Romano or Asiago if needed.
- Olive oil + butter – For pan-frying. Or use canola, avocado, or ghee.
Step by step: How to Make Parmesan Crusted Chicken
1. Prepare the Chicken
Slice breasts in half lengthwise. Pound to even thickness. Season both sides with salt and pepper.
2. Make the Batter
In a bowl, whisk flour, eggs, yogurt, Dijon, garlic powder, onion powder, paprika, salt, and pepper.
3. Prepare the Coating
Mix breadcrumbs and Parmesan in a shallow bowl. Season lightly.
4. Bread the Chicken
Dip each piece in batter, let excess drip off, then coat fully in breadcrumb-Parmesan mixture.
5. Pan-Fry
Heat oil and butter in skillet over medium-high. Fry chicken 4–5 mins per side until golden and cooked through (165°F/74°C internal temp).
6. Rest & Serve
Place on paper towels to absorb excess oil. Serve warm with salad, rice, or veggies.
Tips for Success
- Use thin, even pieces – For fast, even cooking and better crust.
- Chill coated chicken before frying – Optional, but helps the coating stick better.
- Don’t overcrowd the pan – Fry in batches to keep the crust crisp.
- Use a meat thermometer – Perfectly juicy at 165°F/74°C.
- Try Panko – For extra crunch.
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Frequently asked questions
This chicken parmesan will keep in the fridge for 3 to 4 days.
Yes! Bread and refrigerate raw for up to 24 hours, or freeze uncooked schnitzels with parchment between layers.
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.
Make sure the chicken is dry before coating it in the batter. Press the breadcrumb-Parmesan mixture firmly onto the chicken, and let the coated chicken rest for a few minutes before cooking.
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, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
Use Panko breadcrumbs, fry in batches, and drain well on paper towels.
Parmesan Crusted Chicken (Pan Fried)
This parmesan crusted chicken recipe features tender chicken in a crispy Parmesan breadcrumb crust. Pan-fried, juicy, and ready in 25 minutes—perfect for weeknight dinners.
Video
Ingredients
- 1 kg (4 med) Chicken breast divide horizontally into 2 each
- ½ tsp Salt
- ½ tsp Black pepper powder
- 2 large Eggs
- ½ cup (120 g) Yogurt plain
- ¼ cup All-purpose flour
- 1 tsp Dijon Mustard paste
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Paprika optional
- ¼ tsp Salt
- ¼ tsp Pepper
- 300 g (3 cups) Dry breadcrumbs
- 100 g (1 cups) Parmesan grated
- ¼ tsp Salt
- ¼ tsp Pepper
- 2 – 4 tbsp Oil
- 2 tbsp Butter
Method
- Prepare the Chicken: Slice breasts in half lengthwise. Pound to even thickness. Season both sides with salt and pepper.1 kg Chicken breast, ½ tsp Salt, ½ tsp Black pepper powder
- Make the Batter: In a bowl, whisk flour, eggs, yogurt, Dijon, garlic powder, onion powder, paprika, salt, and pepper.2 large Eggs, ½ cup Yogurt, ¼ cup All-purpose flour, 1 tsp Dijon Mustard, ½ tsp Garlic powder, ½ tsp Onion powder , ½ tsp Paprika , ¼ tsp Salt, ¼ tsp Pepper
- Prepare the Coating: Mix breadcrumbs and Parmesan in a shallow bowl. Season lightly.300 g Dry breadcrumbs, 100 g Parmesan, ¼ tsp Salt, ¼ tsp Pepper
- Bread the Chicken: Dip each piece in batter, let the excess drip off, then coat it fully in the breadcrumb-Parmesan mixture.
- Pan-Fry: Heat oil and butter in a skillet over medium-high heat. Fry chicken 4–5 minutes per side, until golden and cooked through (internal temperature of 165°F/74°C).2 – 4 tbsp Oil, 2 tbsp Butter
- Rest & Serve: Place on paper towels to absorb excess oil. Serve warm with salad, rice, or veggies.
Notes
- Use thin, even pieces – For fast, even cooking and better crust.
- Chill coated chicken before frying – Optional, but helps coating stick better.
- Don’t overcrowd the pan – Fry in batches to keep the crust crisp.
- Use a meat thermometer – Perfectly juicy at 165°F/74°C.
- Try Panko – For extra crunch.
Equipment you will need
Nutrition
Tried this recipe?
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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