Easy 20-Minute Crispy Italian Chicken
A quick and easy crispy Italian chicken recipe ready in under 20 minutes, featuring a flavorful herb-infused crust and juicy chicken breasts perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 lb or 450 g), pounded to even thickness
- ½ cup (60 g) all-purpose flour
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ¼ cup (25 g) finely grated Parmesan cheese
- Salt to taste (about ½ teaspoon)
- Freshly ground black pepper to taste (about ¼ teaspoon)
- 3 tablespoons olive oil (extra virgin preferred)
- 1 tablespoon unsalted butter, softened
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Trim any excess fat from the chicken breasts. Place one breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about ½ inch (1.3 cm) thick and even. Repeat with the other breast. (Approx. 5 minutes)
- In a shallow bowl or plate, combine the all-purpose flour, Italian seasoning, garlic powder, grated Parmesan, salt, and freshly ground black pepper. Mix well to distribute the seasonings evenly. (Approx. 2 minutes)
- Lightly pat the chicken dry with paper towels. Coat each piece thoroughly in the seasoned flour mixture, pressing gently so the coating sticks well. Shake off any excess flour. Set aside on a clean plate. (Approx. 3 minutes)
- Place your skillet over medium heat. Add the olive oil and butter, swirling to combine. The butter will melt and foam slightly—that’s your cue that the pan is ready. (Approx. 2 minutes)
- Carefully place the coated chicken breasts in the hot pan. Don’t overcrowd—cook in batches if needed. Fry for 4-5 minutes on the first side, until golden brown and crispy. Flip carefully with tongs and cook the other side for another 4-5 minutes. (Approx. 10 minutes)
- Check doneness by ensuring the chicken reaches an internal temperature of 165°F (74°C). If you don’t have a thermometer, cut into the thickest part—it should be white and juicy, no pink. If needed, reduce heat to low and cover for a minute or two to finish cooking without burning the crust.
- Transfer the chicken to a plate lined with paper towels to drain any excess oil. Let it rest for 3-5 minutes to lock in juices. Sprinkle chopped fresh parsley on top for garnish. (Approx. 3 minutes)
Notes
If coating browns too quickly before chicken is cooked through, lower the heat. Avoid flipping chicken too often to maintain crust. For gluten-free, substitute all-purpose flour with almond flour or gluten-free blend. For dairy-free, omit Parmesan and butter or use vegan alternatives. Chicken can be cooked in batches to avoid overcrowding the pan.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sodium: 400
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 8
- Fiber: 1
- Protein: 38
Keywords: crispy Italian chicken, quick chicken recipe, pan-fried chicken, easy dinner, Italian seasoning chicken, weeknight dinner