Why You’ll Love this Golden Parmesan Crusted Chicken
If you’re looking for a chicken recipe that delivers both elegance and comfort in one delicious package, this Golden Parmesan Crusted Chicken is about to become your new favorite.
I’m obsessed with the perfect crunch that comes from the homemade breadcrumbs mixed with Parmesan cheese.
The chicken stays incredibly juicy inside while developing that gorgeous golden crust outside.
And that sauce? Divine. Creamy, lemony, with a hint of sage that elevates this dish from everyday to restaurant-worthy.
Trust me, your dinner guests will think you spent hours in the kitchen.
Sometimes the simplest techniques yield the most impressive results.
What Ingredients are in Golden Parmesan Crusted Chicken?
The beauty of this Parmesan Crusted Chicken recipe lies in its relatively simple ingredients that combine to create something truly special. Most of these items are probably already in your pantry or refrigerator, which makes this an accessible yet impressive dish for weeknight dinners or when you’re entertaining guests.
The crispy coating paired with the velvety sauce creates a perfect balance of textures and flavors.
- 4 boneless skinless chicken breast halves
- 2 egg whites
- 2 teaspoons cornstarch
- 1 lemon (for both juice and zest)
- 1 cup coarse dry breadcrumbs (preferably homemade)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 3 tablespoons minced shallots
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup low sodium chicken broth
- 5 tablespoons cold unsalted butter, cubed
- 1-2 teaspoons minced fresh sage
- Salt, white pepper, and cayenne to taste
When shopping for these ingredients, quality matters—especially for the Parmesan cheese. Try to find authentic Parmigiano-Reggiano and grate it yourself rather than using pre-grated varieties, which often contain anti-caking agents that affect flavor and texture.
And while the recipe suggests homemade breadcrumbs from rustic bread, store-bought panko can work in a pinch, though the texture won’t be quite the same. For the wine in the sauce, choose something you’d actually drink—a Sauvignon Blanc or unoaked Chardonnay works beautifully.
How to Make this Golden Parmesan Crusted Chicken
Creating restaurant-quality Parmesan crusted chicken at home starts with proper preparation of your chicken breasts. Take your 4 boneless skinless chicken breast halves and lightly pound them to an even 1/2-inch thickness. This uniform thickness is vital—it guarantees the chicken cooks evenly without drying out some parts while others remain undercooked. Who hasn’t struggled with chicken that’s overcooked on the edges and suspiciously pink in the middle? Not today!
Next, prepare your dipping stations. In one wide, shallow dish, blend 2 egg whites with 2 teaspoons cornstarch and juice from half a lemon using a fork until well combined. In a second dish, mix 1 cup of coarse dry breadcrumbs (homemade ones really do make a difference), 1/2 cup grated Parmesan cheese, 1 tablespoon chopped fresh parsley, 1 teaspoon kosher salt, 1/4 teaspoon ground pepper, and the zest of one lemon.
Now for the magic moment—dip each chicken breast first in the egg mixture, then coat thoroughly in the crumb mixture, patting gently to help it adhere. Don’t worry if some crumbs fall off; it’s perfectly normal. Let these beautiful crusted breasts rest on a wire rack for 20-30 minutes, which helps the coating set and stick better during cooking.
When you’re ready to cook, heat 3 tablespoons of olive oil in a large nonstick, oven-proof skillet over medium-high heat. Sauté the chicken for about 3 minutes until golden brown and crisp on one side, then carefully flip with a spatula and transfer the entire skillet to a 450°F oven to finish cooking for about 8 minutes.
While the chicken roasts, prepare the luxurious sauce by sautéing 3 tablespoons of minced shallots in 1 tablespoon of butter until soft. Add 1/2 cup dry white wine, 1/2 cup heavy cream, 1/2 cup chicken broth, and the remaining lemon juice, then simmer until reduced by half (about 8-10 minutes). The final touch is whisking in the remaining 4 tablespoons of cold butter, one tablespoon at a time, followed by 1-2 teaspoons of minced fresh sage and seasonings to taste.
When plating, pool some of this velvety sauce beneath each golden, crispy chicken breast, or drizzle it over the top—either way, prepare for a chorus of “mmms” around your dinner table.
Golden Parmesan Crusted Chicken Substitutions and Variations
While traditional Parmesan crusted chicken delivers incredible flavor, you’ve got plenty of options to customize this recipe based on what’s in your pantry or dietary needs.
Can’t find Parmesan? Try Pecorino Romano or Asiago for that salty bite.
Gluten-free folks can swap regular breadcrumbs for crushed rice crackers or almond flour—still crispy, I promise. For a lighter version, skip the cream sauce and finish with a squeeze of lemon instead.
My personal favorite twist? Adding a teaspoon of Italian herbs to the breadcrumb mixture.
Something about those dried herbs mingling with the cheese creates magic that makes dinner guests wonder what my secret is.
What to Serve with Golden Parmesan Crusted Chicken
Now that your chicken is perfectly crusted, let’s talk perfect pairings. I love serving this Parmesan stunner with simple pasta tossed in olive oil and herbs.
The sauce from the chicken drizzled over angel hair? Divine.
Roasted vegetables make a colorful sidekick – asparagus, cherry tomatoes, or zucchini all complement without competing. My go-to is a crisp Caesar salad, the cool crunch playing against the warm, tender chicken.
For something heartier, try creamy risotto or garlic mashed potatoes to soak up that incredible sauce.
The buttery, lemony goodness deserves something that can capture every last drop.
Final Thoughts
After mastering this Golden Parmesan Crusted Chicken recipe, you’ll never look at chicken breast the same way again.
The crispy, golden exterior giving way to juicy, tender meat is truly what weeknight dinner dreams are made of. I’ve served this countless times when I needed to impress without stress.
The beauty lies in its versatility. Make it ahead, pair it with anything from pasta to a simple salad, or slice leftovers for tomorrow’s sandwich.
And that sauce? Worth every calorie. Restaurant quality, right from your kitchen. Who needs takeout?
Parmesan Crusted Chicken
Ingredients
Equipment
Method
- Pound chicken breasts to an even 1/2-inch thickness using a meat mallet. This ensures even cooking throughout.
- In a wide, shallow dish, whisk together egg whites, cornstarch, and juice from half the lemon until well combined.
- In another dish, combine breadcrumbs, Parmesan cheese, parsley, kosher salt, black pepper, and lemon zest.
- Dip each chicken breast first in the egg mixture, then thoroughly coat in the breadcrumb mixture, patting gently to help it adhere.
- Place the coated chicken on a wire rack and let rest for 20-30 minutes to help the coating set.
- Preheat oven to 450°F.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Add chicken and cook for about 3 minutes until golden brown on one side.
- Carefully flip the chicken and transfer the skillet to the preheated oven. Bake for approximately 8 minutes until chicken is cooked through (internal temperature of 165°F).
- While chicken bakes, prepare the sauce. In a separate pan, melt 1 tablespoon of butter and sauté the shallots until soft and translucent.
- Add white wine, heavy cream, chicken broth, and remaining lemon juice. Simmer until reduced by half, about 8-10 minutes.
- Reduce heat to low and whisk in the remaining 4 tablespoons of cold butter, one tablespoon at a time, until sauce is smooth and velvety.
- Stir in minced sage and season with salt, white pepper, and cayenne to taste.
- Serve the chicken with the sauce either pooled beneath or drizzled over the top.
