35 Minute Skillet Parmesan Chicken is a recipe you’ll come back to over and over. You’ve got crispy breaded chicken cutlets coated in Italian seasoned breadcrumbs and Parmesan cheese, fried in a skillet until they’re golden brown.
It’s a High Protein dinner that feels like something from a restaurant, but it’s done in 35 minutes on your stovetop.
This recipe uses pantry staples you probably already have, like flour, eggs, garlic powder, and olive oil. Pound the chicken thin, bread it in three stages, fry it in a hot skillet, and you’re done.
The coating crisps up on the outside while the inside stays juicy, which is exactly what you want from healthy chicken breast recipes.
A large nonstick skillet is what you’ll need here to get that even, golden crust without the chicken sticking.
Whether you’re throwing together a family dinner on a Tuesday night or prepping meals for the week, this one holds up.
Serve it with pasta, a salad, or roasted vegetables and call it a night.
Why You’ll Love This 35 Minute Skillet Parmesan Chicken
It’s on the Table in 35 Minutes
From pounding the chicken to plating it, this recipe takes 35 minutes total. It’s one of those healthy dinner recipes easy enough for any night of the week.
High Protein Dinner
Each serving has 46 grams of protein. That makes it a reliable High Protein option for families who want a filling, nutritious meal without a lot of effort.
Kid-Friendly
The crispy breadcrumb coating makes this a hit with kids. It’s one of those healthy family dinners that doesn’t feel like health food.
Uses Everyday Ingredients
Flour, eggs, breadcrumbs, Parmesan, and olive oil. No specialty items, no hard-to-find ingredients.
Meal Prep Friendly
Make a batch, store it, and reheat throughout the week. It holds up well and fits into your healthy meal prep ideas rotation.
Ingredient Substitutions
All-Purpose Flour
Swap all-purpose flour with almond flour or a gluten-free all-purpose blend to make this one of your gluten free recipes.
Italian Seasoned Breadcrumbs
Use plain breadcrumbs and add 1 teaspoon of Italian seasoning, ½ teaspoon of dried oregano, and a pinch of garlic powder to the mix. Panko breadcrumbs also work and give an extra-crispy texture.
Parmesan Cheese
Pecorino Romano is the closest swap and works in a 1:1 ratio. It has a slightly sharper, saltier flavor.
Olive Oil
Avocado oil or vegetable oil both work for frying. Use any neutral oil with a medium-to-high smoke point.
Eggs
If you don’t have eggs, a thin coating of plain Greek yogurt or buttermilk works as a binder to hold the breadcrumbs in place.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
35 Minute Skillet Parmesan Chicken
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup all-purpose flour
- 3 large eggs
- 2 tablespoon water
- 2 cups Italian seasoned breadcrumbs
- ½ cup grated parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried parsley
- ½ cup olive oil for frying
Instructions
- Place the chicken breasts between two sheets of plastic wrap.
- Using a meat mallet, pound each breast to about ¼ inch thickness.
- Slice the chicken into cutlet-sized pieces if needed.
- Place the flour in the first shallow bowl.
- In the second shallow bowl, add the eggs and water. Using a fork or whisk, mix the eggs and water together.
- In the third shallow bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and dried parsley. Stir until well combined.
- Take one piece of chicken and coat it in the flour, shaking off any excess.
- Dip the floured chicken into the egg mixture, allowing any extra to drip off.
- Press the chicken firmly into the breadcrumb mixture, coating both sides evenly.
- Repeat steps 9 through 11 with the remaining pieces of chicken.
- Pour the olive oil into a large skillet and heat over medium heat. Heat until the oil shimmers but does not smoke.
- Place the breaded cutlets in the skillet in a single layer, without crowding them.
- Cook for 3 to 4 minutes per side, until the coating is a deep golden brown.
- Check that the internal temperature has reached 165°F using an instant-read thermometer.
- Transfer the cooked cutlets to a plate lined with paper towels.
- Repeat with any remaining cutlets, adding more oil to the skillet as needed.
Notes
Tips and Tricks
Pound the Chicken Evenly Make sure each cutlet is close to ¼ inch thick all the way across. Uneven thickness means some parts will overcook before others are done. Don’t Skip the Flour Step Flour helps the egg coating stick to the chicken, which helps the breadcrumbs stick to the egg. Skipping it will cause the breading to fall off during cooking. Press the Breadcrumbs In After pressing the chicken into the breadcrumb mixture, use your hand to firmly press the coating onto both sides. This helps it stay on during frying. Don’t Crowd the Skillet Cook the cutlets in batches if needed. Crowding the pan drops the oil temperature, which leads to soggy breading instead of a crispy crust. Check the Temperature Use an instant-read thermometer to confirm the internal temperature reaches 165°F. This is the most reliable way to make sure the chicken is cooked through without overdoing it. Let the Oil Heat Up First Add the cutlets only after the oil is shimmering. Cold oil leads to greasy chicken.Storing and Reheating
Storing Place leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, freeze individual cutlets in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Reheat in the Oven Place the cutlets on a baking sheet and warm in a 375°F oven for 10 to 12 minutes. This method keeps the coating crispy. Reheat in the Air Fryer Place cutlets in the air fryer basket at 350°F for 4 to 5 minutes. The coating crisps back up nicely. Reheat on Stovetop Place a cutlet in a skillet over medium-low heat with a small drizzle of olive oil. Warm for 2 to 3 minutes per side until heated through. Microwave (Last Resort) Microwave on medium power for 60 to 90 seconds. The breading will soften, but the chicken will still taste fine.Nutrition
Shop our kitchen essentials and favorite cooking tools in our Amazon Storefront.
You May Also Like
