Parmigiano Panko Herb Encrusted Chicken Breasts

Parmigiano Panko Herb Encrusted Chicken Breasts

Parmigiano Panko Herb Encrusted Chicken Breasts.

This is my version of Italian Fried Chicken. Well I am a Southern girl after all & do love fried chicken so I thought this would be a good marriage of the two! I’ve been crazy for Panko lately & just love the texture & crunch that it gives, all the while being light & airy! Crazy I know, but true.

These cook oh so quickly too because of the thinness of the chicken, so keep an eye on them. I think there is something truly therapeutic about pounding things with a mallet & do it every time I can. My version of therapy I suppose. LOL. If you don’t have a mallet, use a rolling pin or even a cast iron pan. I should mention that your mallet will need to be smooth not serrated *wink wink* you don’t want to impale your chicken and distribute plastic wrap throughout it either! Just sayin’.

Use your judgment with the amount of cheese and panko you’d like to add. Remember you’re making this for your family and your tastebuds. Sometimes I go a little heavier on the Parmigiano (no surprise there) and of course be sure to let your chicken rest before serving so that they’re juicy & succulent!

I prepared these with Peperonata the other evening and just loved the flavors together!

Want another great way to make this? Yeah you do …

Parmigiano Panko Herb Encrusted Chicken BreastsParmigiano Panko Herb Encrusted Chicken Breasts

Try making Parmigiano Panko Chicken and Honey Biscuits!


Parmigiano Panko Herb Encrusted Chicken Breasts

Total Time 0:00


  • 4-6 chicken breasts (enough for your family)
  • olive oil
  • panko flakes – enough for breading
  • 1 1/2 cups Parmigiano Reggiano – grated
  • 2 tablespoons dried basil
  • salt/pepper


  1. Trim chicken breasts of any excess fat. Cover chicken with a piece of plastic wrap. Pound them out with a mallet until they're about 1/4" thick.
  2. In a large deep sided pan (I used my chicken fryer) over medium-high heat, put enough olive oil to pan fry your chicken breasts.
  3. WHILE oil is heating, place panko flakes into a pie dish (or another dish large enough to bread your chicken). Add Parmigiano, basil. Season with salt and pepper. Mix together with a fork. Press chicken breasts into Panko mixture, breading chicken on both sides. Continue until all chicken is breaded.
  4. Place breaded chicken breasts into hot oil and fry until golden brown on both sides. Turning as necessary. Careful not to crowd the pan (do batches if necessary) Roughly 3 minutes per side depending on the thickness of chicken. Allow chicken breasts to rest before serving.


0.0 rating



  1. 1

    How do you say delicious in Italian, again? Delizioso? Well, however you say it. This is super delicious! Now I want this for dinner tomorrow!

    And, it’s okay, you’re not the only one who goes a little heavier on the Parmigiano. 🙂

    Lovely post and great photo!

    • 1.1

      Grazie Kamran! Yes, it’s delizioso! Bravo! It’s really easy peasy! You should try it with the Peperonata for an extra flavor burst (but if not it’s quite dee-lish on it’s own)! Buon appetito!

  2. 2

    looks so crunchy and flavorful.

  3. 3

    Beautiful! I love the panko bread crumbs… I find they are perfect for baked versions of a lot of my favorite fried dishes – fish and chips, chicken parm, breaded veggies, etc. I still get a delicious crunch without the added fat of frying.

    • 3.1

      Thanks Jen! I am crazy for Panko! I still can’t get over the crunch it gives! Amazing.

  4. 4

    Ooh…those look wonderful. YUM.

    • 4.1

      Thanks Wendy! They’re perfect when you don’t have a lot of time to cook but still want something flavorful & delicious!

  5. 5
    Susan Marie /

    I’ll have to try this on my husband – being Texans, we like anything breaded and fried! My favorite panko thing is to mix it with sliced fresh okra and diced bacon that I’m oven-roasting just towards the end of the cooking time. If it looks too dry, a little drizzle of olive oil along with the crumbs helps. My easy version of that Southern delicacy, fried okra!

    Reading about your Italian past brought back warm memories of our trip to Venice and Tuscany last summer. We even shopped the markets and prepared our own meals a few times – I shooed my husband out the door once when he was being annoying and told him to take a walk and collect some herbs, and he did manage to find some! My mouth is watering just thinking about that wonderful fresh food!


    • 5.1

      Ciao Susan! Glad you’re enamored with Italy as much as I am! Your fried okra version sounds great! Hope you love the chicken as much as we do!

    • 5.2
      Carrie /

      I made this tonight and had to make a few quick modifications. It stuck like CRAZY in my frying pan and I had switch to my non stick pan. And all the breaking fell off. Since I had only done one, I lightly dusted the rest in flour, dipped in an egg wash and then put in the panko/parm mixture. Since I could only do one at a time in the non stick pan, I cooked them until slightly underdone, put them on a rack in the oven at 300F until they were all done. Perfecto!

  6. 6

    Great crust on that chicken!

  7. 7

    Hey, I’m lovin’ your site already! I’m a Southern girl too. Plus…I’ve got a similar recipe to this on my blog. I use panko, a little fresh rosemary, and parmesan cheese. It’s delicious with a rosemary white wine sauce!

    Look forward to reading your posts.

    Also….love the graphics. Can I ask who’s responsible? My husband’s a graphic designer and I’m an interior designer so we’re always paying attention. Thanks!


    • 7.1

      Hi Carli! Thanks so much! A white wine sauce would be fab over this! I’m all about the details as well. Believe it or not, It’s a WordPress Theme. So glad you like it. I think it’s pretty snappy myself 🙂

  8. 8

    I love how simple this recipe is- it looks great. I love Panko too- crunchiest crusts ever!

    • 8.1

      Ciao Sara! Thanks so much – it does make the crunchiest crusts ever 🙂

  9. 9

    Oh my! I just saw the shot of Panko Herb Encrusted Chicken Breasts and had to change my dinner plans. Thank goodness I have panko in the house! 🙂 Your shot is mouth-watering.

    • 9.1

      Thanks Justopia that’s a huge compliment. I hope you guys love it too! I now have Panko in the house at all times LOL!

  10. 10
    lisa /

    The “kids” love fried chix, so I’m gonna try this tomorrow. I have no doubt it will be great. All of your recipes have been great!

  11. 11

    Love the herb crust! Looks and sounds wonderful!

    • 11.1

      Thanks so much Ann! The crust is what makes it & the secret is the Panko 🙂

  12. 12
    lisa /

    These chicken breasts were a big hit. I made the peperonata to go along with it which was lush and full of flavor. Thanks, Paula.

    • 12.1

      Hey Lisa! Mwah Glad you loved them. I really am lovin the Peperonata as well! Goes with so many things!

  13. 13

    Perfect timing! Just took out some chicken breasts from the freezer for dinner tonight and was looking for something good to do with them- and then I stumble across your recipe! Looks and sounds delish! Thanks!

  14. 14

    Wow yummy! I will definitely have to try this recipe. Thanks for sharing!

  15. 15
    lisa /

    Paula-Got a call from a girlfriend who made these chix breasts and is now absolutely in love with Panko. She is now a bellalimento “believer”. She also makes some dandy limoncello and strawberry creme cello!!!

  16. 16

    I used turkey breast and this came out fabulous! 😀

  17. 17
    Amanda /

    Paula – I am going to try and make these tonight, but just two chicken breasts…about how much olive oil would you put in the pan for frying?

    • 17.1

      Hi Amanda- So glad you’re going to make these! My family adores them. I would put enough oil olive so that the chicken breasts can pan fry comfortably. I’d estimate, that the oil arrive slightly over the bottom edge of the chicken. If you find that the oil is cooking down too quickly add a little more. Hope you <3 it!

  18. 18
    Amanda /

    Thank you!! Can’t wait to try it!

  19. 19

    Hey Paula – saw this on tastespotting, and I was so glad when it linked to your blog! Do you think i could bake these and they would still taste good? I just tried a baked panko chicken recipe tonight and it had very little flavor. but yours looks much more promising!

    • 19.1

      Ciao Megan! Aw, you’re so sweet! You could def try baking them. Let me know how it turns out baked : )

  20. 20

    I want to jump into my screen now and eat your food. Haha. Thanks for a twist on the regular boring breaded chicken. 😀

  21. 21
    Diana /

    I wanted a quick delicious dish to make for my family and this was perfect. Everyone loved it and I wasn’t in the kitchen for an hour, I loved that! Checked out your website and bookmarked it. You have some fantastic simple recipes that I can easily make after work. So Paula, thank you! For taking the time to post your delicious recipes. My family and I love you for this!

  22. 22
    Rachel /

    I just prepared this recipe for dinner and it is amazing! So full of flavor yet simple and light 🙂
    Accompanied with some roasted peppers and onions, it is an excellent choice!!

  23. 23

    I found this on Pinterest and made them last night. Big Hit!! Thank you!! I have a weekly segment called “Bite This” on my blog, I’ll be posting this one tonight!

  24. 24
    Andie /

    This looks absolutely delicious! What would you suggest for side dishes or appetizers?

  25. 25
    tricia /

    where did I go wrong? The panko did not stick to my chicken as good as your photo above. It was still delicious and SIMPLE!

    • 25.1
      Alayna /

      The recipe above doesn’t call for this, but try dipping the chicken into a whisked egg first so that it is moist and wet, then dip directly into the panko mixture. I actually like to repeat those steps a second time to make them extra crispy and breaded.

  26. 26

    This looks delicious! I would love if you shared this in our comfort food Blog Hop. We’re giving away a prize from Wilton to the blogger with the most “likes”, come check it out! 🙂

    Sarah @ RecipeLion

  27. 27
    Donna Gilliam /

    Your commentary on how therapeutic it is to pound something with a mallet intices me to try this recipe.

  28. 28
    Dawn Winkler /

    Ok this is my first time cooking with Panko, and the taste of the recipe was great! But the Pablo didn’t stick to my chicken very well… I ended up using an egg wash prior to breaking and that helped a little. Is there a trick?

  29. 29
    Ctf /

    Has Anyone tried baking this recipe?

  30. 30

    Just made these tonight! DEEEEELish! Thank you for recipe! Even my 2 year old and 5 year old devoured them!

  31. 31
    Andrea /

    Hi Paula, this chicken dish was SO yummy! The only thing I did differently was coat the chicken in egg before dipping them in the panko/cheese mixture. Otherwise, the panko & cheese don’t have anything to hold on to & it just falls off the chicken. So wonderful!

  32. 32
    Sumsta Kay /

    So simple, yet delicious! Made it tonight, changed up one or two things and dipped it in egg before the panko mixture, it was great. Thanks

  33. 33
    roman /

    I baked them and came out fab! Dipped chicken breast in one egg, little milk and herb mixture then coated with panko, parmesan cheese and a dash of onion soup mix. So tasty and not oily at all. A Huge hit with the fam! Looking forward to using this recipe to make homemade chicken nuggets for the kids!

  34. 34
    Alissa /

    love the fact it has simple ingredients! i can’t wait to try it!!

  35. 35
    Lisa /

    This looks marvelous – a twist on this is a recipe mom loved to make, where you sprinkle lemon pepper seasoning on the breasts prior to breading, gives them a little different taste, that is quite delightful.

  36. 36
    MIchelle V /

    Tried this tonight for dinner…and WOW!!! Loved it! My niece, who is a very picky eater, loved it and even went back for fourths!! Very kid friendly and adult approved:)

  37. 37
    Nanette /


    I made this yesterday and it was delish! However the panko crumbs did not stick to the chicken very well. Should I have done some kind of wash first?

    Thanks so much!

  38. 38
    Lori /

    Can these be baked in the oven? If so, at what temp and for how long?

  39. 39
    Rebecca Ashley /

    Don’t know if it was just me but the temperature of the oil was so high it browned almost to black in a minute.


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