Parmesan Crusted Chicken: 3 Delicious Ways to Make It at Home

There’s something irresistible about Parmesan Crusted Chicken—a golden, crispy exterior, tender juicy meat inside, and the rich, savory flavor of real Parmesan. Whether you’re cooking for a busy weeknight or impressing guests, this versatile chicken dish never disappoints.

In this guide, you’ll find three distinct approaches: a classic crispy cutlet, a gooey extra-cheesy version, and a restaurant-style LongHorn Steakhouse copycat. Each one delivers its own unique texture and flavor, giving you plenty of options for your next meal.

Classic Crispy Parmesan Crusted Chicken

The classic version is perfect when you want a quick, dependable, and delicious meal. It’s golden, crunchy, and perfectly seasoned without any fuss.

Ingredients

• 2 boneless, skinless chicken breasts
  
• ½ cup flour, seasoned with salt, pepper, and garlic powder
  
• 2 eggs, beaten and seasoned with salt, pepper, paprika, and dried herbs
  
• 2 cups panko breadcrumbs
  
• Freshly grated Parmesan cheese
  
• Olive oil or avocado oil for frying
  

Instructions

1. Slice the chicken breasts in half lengthwise and pound them between plastic wrap until even in thickness.
   
2. Season both sides generously.
   
3. Mix grated Parmesan into the panko breadcrumbs.
   
4. Dredge the chicken in flour, dip in the seasoned eggs, then coat thoroughly with the Parmesan-panko mixture.
   
5. Heat oil in a skillet over medium-high heat and cook chicken 5 minutes per side until golden and fully cooked.
   
6. Transfer to a rack or paper towel, sprinkle with extra Parmesan, and serve immediately.
   

Extra-Cheesy Parmesan Crusted Chicken

If you love cheese, this version takes things up a notch. It combines multiple types of Parmesan and layers the coating for a thicker, crunchier, more indulgent crust.

Ingredients

• 2 boneless, skinless chicken breasts
  
• ½ cup flour, seasoned
  
• 2 eggs
  
• Garlic and herb seasoning or Italian seasoning
  
• Panko breadcrumbs
  
• Regular breadcrumbs
  
• Grated Parmesan
  
• Shredded Parmesan
  
• Olive oil
  
• Optional: red chili flakes
  

Instructions

1. Slice and pound chicken to ensure even cooking. Season well.
   
2. In one bowl, mix panko, regular breadcrumbs, and grated Parmesan. In another, combine shredded and grated Parmesan. In a third bowl, whisk eggs with seasoning and chili flakes.
   
3. Dip each chicken cutlet in the cheese mixture, then the egg mixture, and finally into the breadcrumbs. Repeat until fully coated.
   
4. Pan-fry in olive oil over medium-high heat for 3–5 minutes per side until golden and crispy.
   
5. Serve hot for the ultimate cheesy crunch.
   

LongHorn Steakhouse Copycat Parmesan Crusted Chicken

For a restaurant-style experience at home, this copycat version features a ranch-based marinade, layered cheeses, and broiled breadcrumb topping for maximum flavor and indulgence.

Ingredients

Chicken & Marinade

• 2 large chicken breasts (halved) or 4 thin cutlets
  
• Ranch dressing
  
• Italian dressing
  
• Garlic powder
  
• Onion powder
  
• Dried basil
  
• Black pepper
  
• Juice of 1 lemon
  

Cheese Topping

• ½ cup ranch dressing
  
• 2½ ounces shredded Parmesan
  
• 1 slice provolone per chicken piece
  
• ½ slice mozzarella per piece
  

Breadcrumb Topping

• 1 cup Italian-style panko
  
• 1 cup grated Parmesan
  
• 4 tablespoons melted butter
  

For Cooking

• Avocado oil
  
• Butter
  

Instructions

1. Combine ranch, Italian dressing, garlic powder, onion powder, basil, black pepper, and lemon juice. Pour over chicken and marinate 30 minutes to overnight.
   
2. Mix ranch and Parmesan in one bowl; in another, combine panko, Parmesan, and melted butter.
   
3. Cook chicken in a skillet with avocado oil and butter over medium heat until fully cooked.
   
4. Layer each piece with provolone, mozzarella, and the ranch-Parmesan mixture. Broil on low for 5 minutes until cheese melts.
   
5. Sprinkle with breadcrumb mixture and bake another 5 minutes until golden and crispy. Serve immediately.
   

Tips for the Best Parmesan Crusted Chicken

• Always use freshly grated Parmesan for maximum flavor and melt.
  
• Pound chicken evenly so it cooks consistently.
  
• Avoid overcrowding the pan; cook in batches if necessary.
  
• Keep the heat at medium-high to achieve a golden crust without burning the cheese.
  
• Let chicken rest briefly after cooking to retain juices.
  
• Serve immediately to maintain crispiness.
  

If you enjoyed this Parmesan Crusted Chicken, here are a few more flavorful chicken and dinner recipes from Balsam Kitchen that readers often explore next:

• Chile Ground Beef – A bold, comforting dish packed with spices and perfect for quick weeknight dinners.
• Classic Chicken Noodle Soup – A warm, nourishing soup made with tender chicken, vegetables, and rich broth.
• Mediterranean Chicken Bowl – A fresh, balanced bowl with juicy chicken, Mediterranean flavors, and wholesome ingredients.

Serving Suggestions

• Pair with a crisp green salad, roasted vegetables, or garlic butter pasta.
  
• Serve alongside mashed or roasted potatoes for a hearty meal.
  
• Ideal for lunchboxes, weeknight dinners, or dinner parties.
  

Storage

• Refrigerator: Store cooked chicken in an airtight container for up to 3 days.
  
• Freezer: Wrap individually and freeze for up to 2 months; reheat in an oven or air fryer to keep crispiness.
  
• Tip: Avoid microwaving, as it softens the crust.
  

Final Thoughts

Whether you choose the classic, extra-cheesy, or LongHorn copycat version, Parmesan Crusted Chicken is a guaranteed crowd-pleaser. Each method delivers juicy chicken, a golden crust, and that irresistible cheesy flavor. With these recipes in your kitchen, you’ll always have a reliable, flavorful dish ready for weeknights or special occasions.