Parmesan Crusted Chicken

Name: Parmesan Crusted Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup grated parmesan cheese; 1 cup breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 eggs; 1/4 cup olive oil

Author: Tessa

Published: July 26, 2025

Jump to Recipe·Print Recipe

Oh my gosh, you guys – this Steakhouse Parmesan Crusted Chicken is my absolute go-to when I want something fancy but don’t feel like spending hours in the kitchen. It’s got that crispy, golden crust you’d expect from a high-end steakhouse, but guess what? You can make it right at home with just a handful of ingredients. I first tried this recipe when I was craving something indulgent but didn’t want to deal with deep frying. The combination of nutty parmesan and savory herbs creates this magical crust that stays crunchy even after baking. My family goes crazy for it – even my picky nephew asks for seconds!

Why You’ll Love This Steakhouse Parmesan Crusted Chicken

Trust me, this isn’t just another boring chicken recipe. Here’s why it’s become my weeknight hero:

That CRUNCH: The parmesan crust bakes up so crispy you’d swear it’s fried – but without all the grease
Faster than takeout: From fridge to table in under 40 minutes (yes, really!)
Flavor bomb: Nutty parmesan + garlic + oregano tastes like your favorite steakhouse came to your kitchen
Always a hit: Works for date nights, kids’ dinners, and impressing your in-laws equally well

The best part? You probably have most ingredients in your pantry right now. Let’s get cooking!

Ingredients for Steakhouse Parmesan Crusted Chicken

Here’s everything you’ll need to make that magical crispy crust happen:

4 boneless, skinless chicken breasts (about 6 oz each, pounded to ½-inch thickness – trust me, this matters!)
1 cup freshly grated parmesan (the good stuff from the refrigerated section, not that powdery stuff in the green can)
1 cup Italian-style breadcrumbs (or plain with extra herbs if that’s what you’ve got)
1 teaspoon garlic powder (or 2 fresh cloves minced super fine if you’re feeling fancy)
1 teaspoon dried oregano (rub it between your fingers to wake up the oils)
½ teaspoon each salt & black pepper
2 large eggs (room temp helps them stick better)
¼ cup olive oil (for that perfect golden sear)

Steakhouse Parmesan Crusted Chicken - detail 1

Ingredient Substitutions & Notes

No stress if you need to swap things! Chicken thighs work great (just bake 5 mins longer). Gluten-free? Use GF breadcrumbs or crushed pork rinds for extra crunch. Fresh herbs? Double the amount if using instead of dried. And listen – pre-grated parmesan works in a pinch, but fresh really does make the crust extra special. Oh, and panko gives a different (but still delicious) texture if that’s your jam!

How to Make Steakhouse Parmesan Crusted Chicken

Okay friends, let’s get to the good stuff! This recipe comes together so easily once you get going. Just follow these simple steps and you’ll have restaurant-quality chicken in no time.

Prep the Coating

First things first – grab two medium bowls (I like shallow ones for easy dipping). In the first bowl, whisk together your parmesan, breadcrumbs, garlic powder, oregano, salt, and pepper until everything’s evenly mixed. In the second bowl, beat those eggs until they’re nice and smooth – no streaks of white left! Pro tip: I always add a tiny splash of water to my eggs to help them coat better.

Coat and Brown the Chicken

Now the fun part! Take each chicken breast and dunk it first in the egg wash, letting any excess drip off. Then press it firmly into the parmesan mixture, making sure every inch gets coated. Don’t be shy – really pack that coating on there!

Heat your olive oil in a large skillet over medium heat. When it shimmers, add your chicken (don’t crowd the pan – do batches if needed). Cook for 2-3 minutes per side until you get that gorgeous golden crust. Listen for that satisfying sizzle – that’s how you know it’s working!

Bake to Perfection

Transfer your browned chicken to a baking sheet lined with parchment (easy cleanup!). Pop it in your preheated 375°F oven for 20-25 minutes. Want extra crispiness? Broil for the last 2 minutes – just watch it like a hawk!

The chicken’s done when it reaches 165°F inside (meat thermometer for the win!) and the crust is deep golden brown. Let it rest for 5 minutes before serving – I know it’s hard to wait, but this keeps all those juices inside where they belong!

Steakhouse Parmesan Crusted Chicken - detail 2

Tips for the Best Steakhouse Parmesan Crusted Chicken

After making this recipe more times than I can count, I’ve picked up some game-changing tricks:

Pound it right: Seriously, take the extra minute to pound your chicken to even thickness – no more dry edges with raw centers!
Fresh is best: That jar of oregano in your spice rack? Rub it between your palms before adding – it wakes up the oils for maximum flavor.
Patience pays: Letting the chicken rest after baking keeps that crust crunchy instead of soggy. I know it’s tempting to dig in right away!
Golden rule: If your crust isn’t browning enough in the oven, a quick 2-minute broil does wonders (but set a timer – I’ve learned the hard way!).

These small touches make all the difference between good chicken and “wow, did you really make this?” chicken!

Serving Suggestions for Steakhouse Parmesan Crusted Chicken

This chicken shines brightest when paired with sides that complement its rich flavors. My go-to? Creamy garlic mashed potatoes – the perfect vehicle for soaking up any crispy bits left on the plate. For something lighter, roasted asparagus or a crisp Caesar salad balances the richness beautifully. And don’t forget a lemon wedge for squeezing – that bright acidity cuts right through the savory crust!

Storing and Reheating Steakhouse Parmesan Crusted Chicken

Here’s the good news – leftovers taste almost as amazing as fresh! Store cooled chicken in an airtight container (I use my trusty glass ones) for up to 3 days. When reheating, skip the microwave – it turns the crust soggy. Instead, pop it in a 350°F oven for about 10 minutes until warmed through. That crispy crust comes right back to life! Pro tip: If you’re reheating a whole batch, arrange the pieces on a wire rack over a baking sheet for maximum crispiness all around.

Steakhouse Parmesan Crusted Chicken FAQs

Over the years, I’ve gotten so many great questions about this recipe – here are the ones that pop up most often:

Can I make this in an air fryer instead?
Absolutely! My air fryer version comes out crazy crispy. Just brown the chicken as usual, then air fry at 375°F for 10-12 minutes. You might need to work in batches depending on your fryer size – overcrowding is the enemy of crispiness!

Why does my crust sometimes fall off?
Two likely culprits: Either the chicken wasn’t patted dry first (moisture is crust’s worst enemy), or you didn’t press the coating on firmly enough. Really pack it on there like you mean it!

Can I prep this ahead of time?
You bet! Coat the chicken up to 4 hours before cooking and keep it refrigerated. The coating actually sticks better when it has time to set. Just don’t put the cold chicken straight into hot oil – let it sit out for 10 minutes first.

Is there a gluten-free version?
Yes! Swap the breadcrumbs for gluten-free panko or crushed pork rinds (sounds weird, tastes amazing). The parmesan is naturally GF, but always check the label if you’re celiac.

Nutritional Information

Now, I’m no nutritionist – I’m just a gal who loves good food! But if you’re curious, here’s the approximate breakdown per serving (that’s one beautiful chicken breast with all its crispy glory): about 320 calories, 14g fat, and a whopping 32g protein to keep you satisfied. The exact numbers might dance around a bit depending on your specific ingredients (like how generous you are with that parmesan – no judgment here!).

What I love is that this dish gives you that indulgent steakhouse feel without the crazy calorie bomb. The protein-packed chicken and healthy fats from the olive oil mean you’re getting real nourishment along with all that flavor. Just don’t ask me to do the math if you drown it in extra parmesan – some things are better left unmeasured!

Final Thoughts

There you have it – my foolproof way to bring steakhouse magic to your kitchen any night of the week! I’d love to hear how your Parmesan Crusted Chicken turns out. Snap a pic and tag me when you make it – nothing makes me happier than seeing your crispy creations. Now go grab that parmesan and get cooking!