Pan-Fried Chicken with Parmesan and Herb Crust
Juicy chicken breasts pan-fried with a crunchy parmesan and herb crust, offering a deliciously savory dish ideal for weeknight dinners. This australian-inspired chicken ready in about 22 minutes pairs grated parmesan cheese, finely chopped fresh parsley, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 boneless, skinless (about 6 oz each) chicken breasts
- 1/2 cup grated parmesan cheese
- 2 tbsp, finely chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 1, beaten egg
- 3 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 2 boneless, skinless chicken breasts (around 6 oz each) and season both sides with 3/4 tsp salt and 1/2 tsp black pepper.
- Step 2: In a shallow dish, mix together 1/2 cup grated parmesan cheese, 2 tbsp finely chopped fresh parsley, 1 tsp dried oregano, and 1/2 tsp garlic powder. Place 1/4 cup all-purpose flour in a separate plate and 1 beaten egg in another.
- Step 3: Dredge each chicken breast first in the flour, shaking off excess, then dip into the beaten egg, and finally press into the parmesan-herb mixture to coat thoroughly.
- Step 4: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add the coated chicken breasts and cook for 5-6 minutes per side until the crust is golden and chicken is cooked through (internal temperature reaches 165°F/74°C).
- Step 5: Transfer chicken to a plate and rest for 5 minutes before slicing and serving with your favorite sides.
Frequently asked questions
How long does Pan-Fried Chicken with Parmesan and Herb Crust take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Chicken with Parmesan and Herb Crust?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grated parmesan cheese from drying out.
Can I substitute ingredients in Pan-Fried Chicken with Parmesan and Herb Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Chicken with Parmesan and Herb Crust for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Chicken with Parmesan and Herb Crust?
Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
