Pan-Fried Chicken with Parmesan and Herb Crust

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-fried with a crunchy parmesan and herb crust, offering a deliciously savory dish ideal for weeknight dinners. This Australian-inspired chicken recipe, ready in about 22 minutes, pairs chicken breasts, grated parmesan cheese, fresh parsley 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.

Prep: 10 min Cook: 12 min Serves 2 Australian cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

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

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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.