Parmesan Crusted Chicken Recipe
Description:
Parmesan Crusted Chicken is a crispy, golden-brown chicken breast coated with a savory Parmesan and breadcrumb crust. It’s juicy on the inside and crunchy on the outside, making it a crowd-pleaser and perfect for weeknight dinners or meal prep.
Ingredients (Serves 4):
4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese (freshly grated preferred)
1 cup Italian-style breadcrumbs or Panko
1 tsp garlic powder
1 tsp dried Italian herbs (basil, oregano)
Salt and pepper, to taste
2 large eggs
½ cup all-purpose flour
2 tbsp olive oil (for pan frying)
Optional: lemon wedges and chopped parsley for garnish
Instructions:
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: ~35 minutes
Step-by-step:
Pound the Chicken:
Place chicken breasts between two sheets of plastic wrap. Pound to even thickness (about ½ inch) using a meat mallet or rolling pin.
Season the Chicken:
Lightly season both sides with salt and pepper.
Set Up Breading Stations:
Bowl 1: Flour
Bowl 2: Beaten eggs
Bowl 3: Parmesan, breadcrumbs, garlic powder, and herbs mixed together
Bread the Chicken:
Dredge each breast in flour, dip in egg, then coat with Parmesan-breadcrumb mixture. Press the coating firmly to help it stick.
Pan Fry the Chicken:
Heat 1 tbsp olive oil in a large skillet over medium heat. Cook 2 breasts at a time for about 4–5 minutes per side until golden brown and cooked through (internal temp: 165°F / 74°C). Repeat with remaining oil and chicken.
Rest and Serve:
Let chicken rest 5 minutes. Garnish with lemon wedges and parsley, if desired.
Nutrition Facts (Per Serving):
Calories: ~430
Protein: 40g
Carbohydrates: 16g
Fat: 23g
Saturated Fat: 6g
Fiber: 1g
Sodium: ~640mg
Cholesterol: 140mg
Note: Nutritional values vary based on ingredient brands and portion size.
Common Questions & Answers
Q: Can I bake instead of fry?
A: Yes! Preheat oven to 400°F (200°C). Place breaded chicken on a greased baking rack over a sheet pan. Bake for 20-25 minutes or until crispy and cooked through.
Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs work well. Adjust cooking time as they may cook faster.
Q: How do I keep the crust crispy?
A: Make sure to press the crust into the chicken and avoid overcrowding the pan or baking sheet.
Q: Can I make it gluten-free?
A: Yes, use gluten-free breadcrumbs and flour alternatives like almond flour or rice flour.
Q: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.