If you’re looking for a chicken recipe that’s easy, crispy, and actually worth making again — this is it. These Parmesan-crusted chicken cutlets are pan-fried until golden and crunchy, then topped with a melted tomato and pepper sauce that’s thick, rustic, and a little jammy in the best way.

It’s not your usual tomato sauce — the tomatoes break down slowly with garlic, spring onions, and sweet peppers until everything softens and concentrates into something you’ll want to scoop onto everything. This is one of those dinners that feels like comfort food but still comes together without much effort.

Ingredients

For the Chicken Cutlets:

• 2 cups all-purpose flour

• Kosher salt and freshly ground black pepper, to taste

• 2 large eggs

• 1 tablespoon water

• 4 cups panko breadcrumbs

• Vegetable oil for frying (sunflower or canola oil)

• 1/4 cup fresh oregano leaves, finely chopped

• 1/2 cup grated Parmigiano-Reggiano, plus extra for serving

• 1 tablespoon crushed red pepper flakes (adjust to taste)

• 4 boneless chicken thighs or breasts, pounded thin (about 1/8 to 1/4 inch thick)

• 4 tablespoons unsalted butter

• 4–5 sprigs fresh thyme (or 2 sprigs basil + 2 sprigs oregano)

• 2 garlic cloves, gently crushed (optional)

For tomato sauce:

• 2 tablespoons extra-virgin olive oil

• 2-3 garlic cloves, thinly sliced

• 1/2 tablespoon fresh oregano, chopped

• 1/2 teaspoon crushed red pepper flakes

• 4 cups ripe tomatoes, roughly chopped

• 4 medium bell peppers, diced

• Kosher salt, to taste

• 1 tablespoon fresh basil, chopped

Instructions

1. Prepare the Chicken:

Set up three shallow bowls.

• In the first, mix the flour with a pinch of salt and black pepper.

• In the second, whisk the eggs with a tablespoon of water and a pinch of salt.

• In the third, stir together the panko, chopped oregano, Parmigiano-Reggiano, red pepper flakes, and a pinch of salt.

Season the chicken lightly with salt. Dredge one piece at a time in flour, shake off the excess, dip into the egg mixture, then press into the panko mixture to coat thoroughly. Set aside on a plate and repeat with the remaining pieces.

2. Fry the Chicken:

In a large skillet, pour in enough vegetable oil to coat about 1/4 to 1/2 the height of the pan. Heat over medium.
Working in batches if needed, fry the breaded chicken until golden brown on one side, about 7–9 minutes. Flip the chicken and add the butter and herb sprigs (plus crushed garlic and a pinch of chili flakes if using basil and oregano). Cook for another 3–4 minutes, basting the chicken with the melted butter and herbs.

Transfer the cutlets to a paper towel-lined plate. Lightly salt while hot. Repeat with the remaining chicken.

3. Make the Tomato & Bell Pepper Sauce:

In a large skillet, warm the olive oil over low heat. Add the sliced garlic, oregano, and chili flakes. Sauté gently for 30 seconds until fragrant.

Add the diced bell peppers and cook for about 3–4 minutes, just until they start to soften. Then add the chopped tomatoes and raise the heat to medium-high. Season with a pinch of salt and let everything simmer together, stirring occasionally, until the tomatoes release their juices and the peppers become tender, about 8–10 minutes. If the sauce thickens too much, add a splash of water.

Once the sauce has a rich, jammy consistency, stir in the chopped basil, taste, and adjust seasoning if needed.

To Serve:

Top each crispy chicken cutlet with a generous spoonful of the rustic tomato and bell pepper sauce. Grate Parmigiano-Reggiano over the top and add a few basil leaves if you like. Serve immediately.

If this recipe’s going on your “must-make-again” list, save the image below to your Pinterest board — that way, it’s right there next time the craving hits. Plus, it helps others find it too!

Video Recipe

Tips & Tricks

• Pound the chicken evenly
  Don’t skip this step — it helps the chicken cook quickly and evenly, and gives you that thin, crispy cutlet without drying it out.

• Use a neutral oil for frying
  Stick with oils that can handle higher heat like sunflower, vegetable, or canola. Olive oil can burn too quickly and affect both flavor and texture.

• Don’t rush the sauce
  Let the tomatoes and peppers cook down slowly — the goal isn’t just soft vegetables, it’s that jammy, melted texture where everything blends together. Stir occasionally and don’t be afraid to let it reduce.

• Choose ripe tomatoes
  The better the tomatoes, the better the sauce. Look for ones that feel heavy for their size and have a strong tomato smell. No need to peel them — the skins break down during cooking.

• Make it ahead
  The sauce keeps well in the fridge for 3–4 days, and actually tastes even better the next day. Reheat gently and spoon it over freshly cooked chicken, pasta, or even toast.

• Serve it with something to mop up the sauce
  This isn’t a dry chicken dinner — between the crispy crust and that rich tomato sauce, a side of crusty bread, mashed potatoes, or rice works perfectly.

If you’re craving something simple but full of flavor, this Parmesan Crusted Chicken with Lemon Butter Sauce is a great recipe to have on hand. The chicken breast is lightly pounded, coated in grated Parmesan and a bit of flour, then pan-fried until golden and crispy.

What really sets this dish apart, though, is the lemon butter sauce—it’s garlicky, bright, and ties everything together beautifully. It’s one of those easy chicken dinners that looks impressive but comes together quickly, making it perfect for both weeknights and casual entertaining. If you’re a fan of crispy chicken breast recipes with bold flavor and minimal fuss, you’ll definitely want to save this one.

Ingredients

(Serves 4)

For the Chicken:

• 1½ lbs chicken breasts (about 2 large), patted dry

• 1 Tbsp olive oil (for sautéing)

• Fresh parsley, chopped (optional, for garnish)

• ½ lemon, thinly sliced (optional, for serving)

For the Egg Coating:

• 2 large eggs

• 1 garlic clove, minced

• ½ tsp Italian seasoning

• ½ tsp salt

• ¼ tsp freshly ground black pepper

For the Parmesan Crust:

• 1 cup finely grated Parmesan cheese

• 1 cup all-purpose flour

For the Lemon Butter Sauce:

• 6-8 Tbsp unsalted butter

• 2 garlic cloves, minced

• ¼ cup freshly squeezed lemon juice

• ¼ cup chicken broth

• ¼ tsp ground black pepper

Instructions

1. Prep the Chicken
Slice the chicken breasts horizontally to make thinner cutlets. Gently pound them with a meat mallet until they’re an even thickness. This helps them cook quickly and evenly.

2. Set Up the Coatings
In one bowl, whisk the eggs with garlic, Italian seasoning, salt, and pepper. In a second bowl, mix the Parmesan and flour.

3. Dredge and Coat
Dip each piece of chicken into the egg mixture, letting the excess drip off. Then press it into the Parmesan mixture, coating both sides well. Shake off any extra.

4. Pan-Fry Until Golden
Heat olive oil in a large skillet over medium heat. When the oil is shimmering, add the chicken. Cook for about 4–5 minutes per side, or until golden, crispy, and cooked through (internal temp should hit 165°F). If it’s browning too fast, lower the heat slightly.

5. Make the Lemon Butter Sauce
While the chicken is cooking, melt the butter in a small saucepan. Add the garlic and cook for about 30 seconds until fragrant. Pour in the lemon juice and chicken broth, season with pepper, and let it simmer for 2–3 minutes.

6. Bring It Together
Once the chicken is done, spoon the warm lemon butter sauce over each piece. Garnish with lemon slices and fresh parsley if you like a pop of color and brightness.

If this recipe made it to your “I’m definitely making this again” list, go ahead and save it to your Pinterest board—it’s always nice to have a little crispy, cheesy inspiration close by!

Parmesan Crusted Chicken Video Recipe

Tips & Tricks for the Best Parmesan Crusted Chicken

• Use freshly grated Parmesan – Pre-shredded cheese won’t stick or crisp up the same way. Freshly grated gives you that golden, lacy crust.

• Pound the chicken evenly – This helps it cook evenly and stay juicy. If one end is thicker, it’ll dry out before the other side is done.

• Don’t skip the resting time – Letting the chicken rest for a couple of minutes after cooking helps lock in the juices.

• Watch the heat – Medium heat works best. If the crust is browning too quickly, lower the heat so the chicken cooks through without burning.

• Add lemon slices to the sauce – Not just for looks! A couple of lemon slices simmering in the sauce gives it a fresh, slightly sweet depth.

• Simmer the chicken in the sauce or pour it over after – Both ways work great. Simmering blends the flavors more deeply, while pouring keeps the crust extra crispy. Choose what you’re in the mood for.

Some days, you just want dinner to be simple, fast, and really satisfying. These air fryer BBQ chicken drumsticks check all the boxes—they’re crispy on the outside, juicy in the center, and slathered in sticky, smoky BBQ sauce that makes you want to lick your fingers clean.

This recipe has become a go-to in my kitchen, especially on busy nights when I don’t feel like turning on the oven or making a mess. The air fryer does all the work, and the result? Pure comfort food that tastes like it took way more effort than it did.

If you’re looking for something easy, delicious, and family-friendly, give these drumsticks a try. You’ll be surprised how quickly they disappear.

Why You’ll Love This Recipe

• Crispy Outside, Juicy Inside
  Thanks to the air fryer, you get that golden, crispy skin without deep frying—just a light drizzle of oil is all it takes.

• Fast, No-Fuss Dinner
  No need to heat up the oven or fire up the grill—these drumsticks go from fridge to plate in about 30 minutes.

• That Classic BBQ Flavor
  Smoky, sweet, and sticky in all the right ways. It’s the kind of flavor that keeps everyone at the table happy, from picky eaters to BBQ lovers.

Ingredients

• 2.5 lbs chicken drumsticks (about 8 pieces)

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• ½ tsp ground black pepper

• 1 tsp salt

• 1 cup BBQ sauce (your favorite brand or homemade)

Instructions

1. Preheat & Prep
   Preheat your air fryer to 375°F (190°C) for about 3–5 minutes. While it’s warming up, pat the drumsticks dry with paper towels. This helps the skin crisp up nicely.

2. Season the Chicken
   Place the drumsticks in a large bowl. Drizzle with olive oil, then sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper. Toss well to coat every piece evenly.

3. Air Fry to Perfection
   Arrange the drumsticks in a single layer in your air fryer basket. Air fry for 10 minutes, flip, then cook for another 10 minutes. The skin should be golden brown and crisp.

4. BBQ Time
   Brush the drumsticks generously with BBQ sauce, then return to the air fryer. Cook for an additional 5 minutes at 400°F (204°C), or until the sauce caramelizes and internal temperature reaches 165°F (74°C).

5. Rest & Serve
   Let the drumsticks rest for 5 minutes before serving. This helps keep them juicy. Serve with extra BBQ sauce on the side, if desired.

Loved this recipe? Save it for later and share the love—just pin the image below to your favorite Pinterest board so you can come back to it anytime (and maybe help someone else discover their new favorite dinner too!).

Video Recipe

Tips & Tricks

• Dry chicken = crispy skin.
  Don’t skip patting the drumsticks dry before seasoning. It might feel like a small step, but it makes a big difference in how crispy the skin turns out.

• Don’t crowd the air fryer.
  Give each drumstick a little breathing room. If they’re too close together, they’ll steam instead of crisp. If you’re working with a smaller basket, cook them in batches—it’s worth it.

• Flip halfway through.
  This one’s easy to forget, but flipping the drumsticks at the halfway mark helps them cook evenly and brown on all sides.

• Use your favorite BBQ sauce—but don’t add it too soon.
  Sauce too early and you risk burning it. Brushing it on at the end gives you that rich, sticky glaze without the charred sugar taste.

• Rest before serving.
  Letting the chicken rest for just five minutes helps keep it juicy. It also gives the sauce a minute to set so it doesn’t slide right off.

• Like it spicy?
  Add a pinch of cayenne or a splash of hot sauce to the BBQ sauce for a little kick. Totally optional, but so good.