• Rosemary Parmesan Chicken

    By Jeri Mobley-Arias

    This crispy Rosemary Parmesan Chicken is packed with flavor and perfect for weeknight or date night eats! The flavors are amazing and this recipe cannot be passed up!

    • Quick confession: I can't get enough of this delicious Rosemary Parmesan Chicken. It’s crunchy, juicy, bursting with flavor–and honestly, a true delight with each bite.

      I paired this rosemary parmesan chicken with a well-dressed arugula and fennel salad and folks–I’m not sure it gets any better than this.

      What’s great about this recipe is that it makes for a wonderful weeknight meal and can be dressed up and paired with a lovely chardonnay for date night at home. It’s sass and fun all in one and I’m so happy to share it with you!

      What is Rosemary Parmesan Chicken?

      It's a breaded fillet of chicken breast coated in flour, salt, pepper, egg, freshly grated parmigiano-reggiano cheese (my absolute favorite!), and fresh rosemary, It is then lightly fried in a balanced and rich olive oil and butter mixture.

      What’s great about this rosemary parmesan chicken recipe is that you don’t need a skillet filled with oil to fry the fillets, rather, equal parts olive oil and butter and cooking a few minutes on each side–just enough time to yield a thorough cook on the inside and an unforgettable crunchy on the outside, juicy on the inside texture.

      How to perfectly fry each side in a matter of minutes

      To ensure even cooking, use a mallet to even out the chicken breast to about ¼ inch in thickness. Evening out the chicken breast ensures even cooking throughout.

      If you think about a typical chicken breast, It varies in thickness, which translates to thinner parts of the breast reaching a finished cooking temperature faster than thicker parts of the breast.

      Once the thickest part of the chicken breast if fully cooked, a significant portion of the breast is inevitably overcooked, resulting in dry chicken that everyone is less than pleased with eating.

      Easy solution: pound out the chicken breast with a mallet for even cooking.

      To do this:

      1. Place chicken breast between two sheets of parchment paper.
      2. Pound to an even thickness, which should be ¼ inch thick. ¡Voila! The chicken breast is now even in thickness and ready for a good dredge.
      Why use olive oil AND butter?

      Good question. Cooking with olive oil and butter rasies the smoke point of butter. The smoke point for olive oil is ~374–405°F (depending on extra virgin, virgin, extra light) while for butter it's ~250°F. Combining the two aids in increasing the smoking point of butter.

      Another reason to use this duo is for texture and flavor. Olive oil will yield the crispy texture, while butter will provide a richer flavor.

      Oh yes–the salad

      Let’s move on to the greens–arugula and fennel salad with a garlic dijon dressing. Listen–y’all, I know that was a mouthful, but how ridiculously good does that salad sound?!

      The texture of the arugula and fennel paired with the bright garlic, dijon, lemon dressing is just phenomenal. Imagine this fantastic salad paired with a tender, crispy rosemary parmesan chicken? Absolutely delicious!

      How to make arugula and fennel salad

      Making this salad is quite easy and just might be your next favorite. A word of suggestion would be to make the dressing prior to the starting with the chicken to allow the dressing to meld its flavors.

      1. Add salt, pepper, lemon juice, shallot, and dijon mustard to a boil and mix well;
      2. Slowly drizzle in the olive oil until the dressing is completely emulsified;
      3. Cut fennel into thin strips and place in bowl with arugula;
      4. Pour dressing over arugula and fennel and mix to coat.
      5. Top with freshly grated parmesan or parmesan flakes.
      6. Serve

      I’m so excited for you to try this recipe and hope you love it as much as we do!

      More dinner ideas:

      Looking for more dinner inspo? I got you!

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  • Rosemary Parmesan Chicken

    By Jeri Mobley-Arias

    This crispy Rosemary Parmesan Chicken is packed with flavor and perfect for weeknight or date night eats! The flavors are amazing and this recipe cannot be passed up!

    • Total Time:
      45 minutes
    • Servings:



    • 3 tablespoons good quality olive oil
    • 3 tablespoons butter
    • 2 chicken breast, boneless skinless and removed from refrigerator 30 minutes before cooking
    • ½ cup all-purpose flour
    • ½ teaspoon fresh cracked pepper
    • ½ teaspoon kosher salt
    • 1 egg
    • 1½ teaspoons fresh rosemary, finely minced
    • ½ cup freshly grated parmesan
    • ¾ cup panko crumbs


    • 1 tablespoon lemon juice
    • 1 tablespoon finely minced shallot
    • ¾ teaspoon dijon mustard
    • 2 garlic cloves, grated or finely minced
    • ¼ teaspoon fresh cracked pepper
    • ¼ teaspoon kosher salt
    • 2 ½ teaspoons olive oil
    • two bunches of arugula
    • ½ cup fennel, thinly sliced
    • ¼ cup freshly grated Parmigiano-Reggiano


    1. Begin with making the dressing first. This will give the flavors time to marry.
    2. Add lemon juice, shallot, dijon mustard, garlic, kosher salt, and pepper in a small bowl.
    3. Slowly add olive oil and whisk until ingredients are emulsified. Set aside.
    4. Place chicken breast (one at a time) between two pieces of parchment paper. Using a mallet, pound the chicken until it is ¼ inch in thickness. Repeat with the other chicken breast. Season both sides with kosher salt and pepper.
    5. Start with 3 dinner plates. Add flour, kosher salt, and pepper to the first plate (mix well to combine), beaten egg in the second plate, and parmesan, rosemary, and flour in the third plate (mix well to combine).
    6. Keep one hand clean and free of assembly ingredients
    7. One at a time, dredge in flour and shake off excess. Proceed with dipping the chicken in the egg mixture, ensuring the chicken is coated well and gently shaking off excess egg. Place chicken into the last bowl and with your free hand, sprinkle panko and parmesan mixture over chicken until well-coated.
    8. Add oil and butter to a skillet over medium heat. Once hot, add chicken fillets and cook until both sides are a light, golden brown. Add more oil and butter, if needed.
    9. Remove from skillet and place on a wired rack or paper towel lined plate.

    Assemble salad

    1. In a mixing bowl, add arugula, fennel, parmesan and desired amount of dressing.
    2. Mix until well combined.
    3. Plate chicken breast and top with salad mixture.


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