Ina Garten’s Parmesan Chicken
About This Parmesan Chicken
We’re embarking on another Ina Garten journey together — and this one is peak Ina: simple, elegant, and reliably delicious. This Parmesan Chicken is crispy, lemony, and fresh, served with a bright salad of baby greens, shaved Parmigiano Reggiano, and a light lemon vinaigrette. It’s one of those easy weeknight (or summer dinner party!) recipes that feels restaurant-level without any fuss.
Why You’ll Love It
Crispy, golden chicken with tons of flavor
Refreshing lemon-dressed salad on top → perfect balance
Fast, approachable, Ina-style cooking
Great for spring/summer meals
Uses simple pantry ingredients but tastes elevated
Ingredients You’ll Need
Chicken breasts
Flour, eggs, bread crumbs
Parmesan cheese
Butter + olive oil
Baby greens
Lemon, olive oil, salt, pepper for vinaigrette
How to Make It
Pound the chicken thin, then bread it in flour, egg, and a Parmesan-breadcrumb mixture. Pan-fry in a little butter and olive oil until crisp and golden. Whisk together the lemon vinaigrette, toss it with the baby greens, and serve the bright, tangy salad right over the warm chicken. Add shaved Parmesan and Maldon salt to finish.
Tips for Success
Pound the chicken evenly so it cooks perfectly
Don’t skip mixing Parmesan into the breadcrumbs → major flavor
Cook in batches so the pan stays hot and the breading crisps
Use good olive oil — Ina would want that
Serve immediately so the chicken stays crisp under the salad
Frequently Asked Questions
Can I bake it instead of pan-fry?
Yes — bake at 425°F for 18–22 minutes, flipping once. Won’t be quite as crispy but still great.
Can I prep it ahead?
You can bread the chicken a few hours ahead and keep it in the fridge. Pan-fry just before serving.
What can I use instead of seasoned breadcrumbs?
Plain breadcrumbs + extra garlic powder, onion powder, salt, and paprika.
What to Serve With It
Buttery potatoes
Roasted asparagus
Tomato & burrata salad
Lemon orzo
Garlic bread
More Recipes You’ll Love
Ina Garten's Parmesan Chicken Recipe
Ingredients
- 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 extra-large eggs
- 1¼ cups seasoned dry bread crumbs
- ½ cup finely grated Parmesan cheese, plus extra for serving
- Butter
- Good olive oil
- Baby salad greens for 6, washed and spun dry
- ¼ cup freshly squeezed lemon juice (2 lemons)
- ½ cup good olive oil
- Kosher salt and freshly ground black pepper
Instructions
- First, tenderize the chicken breasts until they're about ¼-inch thick using either a meat mallet or a rolling pin. (mine ended up being 1/2-inch thick and still delicious) Then, mix together flour, 2 teaspoons of salt, and 1 teaspoon of pepper on a dinner plate. In a separate shallow bowl, whisk together the eggs with 1 tablespoon of water. On another dinner plate, blend the breadcrumbs with ½ cup of grated Parmesan cheese. Line the plates up for easy dipping.
- Coat each chicken breast with the flour mixture, shaking off any excess, then dip them in the egg mixture, followed by dredging them in the breadcrumb mixture, ensuring both sides are coated evenly and pressing lightly to adhere.
- Next, heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Cook 2 chicken breasts at a time for about 2 to 3 minutes per side until they're cooked through. (I cooked mine longer because they were thicker) Transfer the cooked chicken to a plate or keep them warm in the oven. Repeat the process with the remaining chicken breasts, adding more butter and oil as needed.
- In a medium bowl, whisk together olive oil, lemon juice, salt and pepper.
- Prepare the salad by tossing the greens with the lemon vinaigrette. Place each cooked chicken breast on a plate and top with a mound of salad. Serve hot, garnished with shaved or grated Parmesan and a sprinkling of maldon salt.
