Crunchy! Crunchy! Pan-fried Italian Chicken Recipe Cooks in 5 Minutes by Donna John

Crunchy! Crunchy! Pan-fried Italian Chicken Recipe Cooks in 5 Minutes

This chicken dinner was a huge success! Thin-cut chicken breasts cook extremely fast, so this easy Italian chicken recipe was on the table in 10 minutes. No joke! The chicken was super crunchy and packed with flavor. So crunchy, in fact, that my husband and I turned up the TV so we couldn't hear each other chew. Now that's good chicken!

All you need for this pan-fried Italian chicken recipe is thin-cut chicken breasts, dried Italian seasoning, garlic powder, parsley flakes, olive oil and panko breadcrumbs. The chicken is seasoned with salt and black pepper, Italian seasoning, garlic powder and dried parsley flakes before being cooked in a little olive oil until crispy and crunchy.

Serve this crunchy chicken breast recipe with a vegetable and a salad. I served mine with leftover fat-burning Mediterranean salad and air-fryer carrots.

Cuisine: American / Italian
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: varies


  • thin-cut chicken breast (I used 3 thin-cut chicken breasts)
  • dried Italian seasoning
  • garlic powder
  • parsley flakes
  • olive oil (I used about 1 tablespoon to start, then drizzled in more when needed)
  • panko breadcrumbs

Here's how to make it:

  1. Season one side of the chicken with salt and pepper. Liberally season the chicken with the dried Italian seasoning, garlic powder and parsley flakes. Drizzle with olive oil. Flip the chicken over and repeat.
  2. Heat olive oil in a large skillet over medium-high heat. Put some panko onto a plate. Dredge the chicken in the panko, pressing so it sticks, then put into the hot oil.
  3. Cook the chicken for about 3 to 4 minutes on the first side or until very golden brown and crispy. Flip the chicken over and cook about 1 more minute or until cooked through and crispy on both sides. (You may need to add more olive oil during the cooking process.)

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Skillets $10 & Up
Olive Oil
Olive Oil $4 & Up
Panko $2 & Up

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Donna John
This was dinner last night and was so good! Woke up thinking about it this morning. Very tempted to make it again tonight. :-)
Elisa Schmitz
Wow, Donna John , so quick, and so delicious. Yes, please! #yum
Lynn Mackinney
Can you make this in an airfryer?
Donna John
I would think so. I don't use an air fryer that much, so I'm not sure how long or at what temperature. They would probably cook very quickly, though, as thin as they are. If you cook them that way, please let us know how they turned out!
Rosamary Phillips
On what temperature could you bake this on and how long please thank you
Donna John
I don't recommend baking this. They cook super fast and the crispiest comes from pan-searing in olive oil.
You could deep fry it at 375 degrees fahrenheit or in the oven at 350 degrees Fahrenheit. Cook the chicken to 165 degrees. I recommend chicken thighs instead of chicken breast, chicken breast get to dry.
Donna John
Chicken thighs are good, too. Because they cook so fast, my chicken breasts were not dry at all. Cooking in a frying pan is the easiest way to go with this recipe.
Hi. How to make chicken soft and tender inside. Like chick fila sandwiches... I don't mind marinating but how long or how to do?
Donna John
You don't have to marinate to get moist chicken. The key is not to over cook it. Breasts tend to dry out faster, so try boneless thighs. They stay moist and are hard to over cook.
Hi Donna John! Another fast & tasty recipe by the looks of it. Any idea when you'll be back to sending out recipe emails? I lucked out & found this one in my Google News feed, luck being the key word here. Thanks so much!
Donna John
So happy that you are enjoying our recipes! We are having a tech issue with sending out emails, but are working to get it resolved. Stay tuned!

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