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Parmesan Crusted Chicken: The Ultimate Crispy Recipe

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Crispy and flavorful Parmesan Crusted Chicken, perfect for a quick and easy weeknight meal. Tender chicken breasts coated in a golden-brown Parmesan and Panko crust.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 1 cup grated Parmesan cheese, finely grated (freshly grated is best!)
  • 1/2 cup Panko bread crumbs
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil, for cooking
  • 2 tablespoons fresh parsley, chopped (for garnish, optional)
  • Lemon wedges, for serving (optional)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch.
  2. In a shallow dish, combine the grated Parmesan cheese, Panko bread crumbs, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Mix well.
  3. In a separate shallow dish, whisk the eggs until well combined. In a third shallow dish, place the all-purpose flour.
  4. Take one chicken breast and dredge it in the all-purpose flour, making sure to coat it evenly on both sides. Shake off any excess flour.
  5. Dip the floured chicken breast into the whisked eggs, ensuring it’s completely coated. Let any excess egg drip off.
  6. Generously coat the chicken breast with the Parmesan mixture, pressing it firmly onto both sides.
  7. Repeat the breading process for the remaining chicken breasts.
  8. Heat the olive oil in a large skillet over medium heat.
  9. Carefully place the breaded chicken breasts in the hot skillet, making sure not to overcrowd the pan. Cook for about 5-7 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
  10. If the Parmesan crust is browning too quickly, reduce the heat to medium-low.
  11. To check if the chicken is cooked through, insert a meat thermometer into the thickest part of the breast. If it registers 165°F (74°C), it’s ready!
  12. Once the chicken is cooked through, remove it from the skillet and place it on a wire rack or paper towel-lined plate to drain any excess oil.
  13. Serve hot with pasta, vegetables, mashed potatoes, and lemon wedges. Garnish with fresh parsley.

Notes

  • For best results, use freshly grated Parmesan cheese.
  • Pounding the chicken ensures even cooking and tenderizes the meat.
  • Don’t overcrowd the skillet when cooking the chicken. Cook in batches if necessary.
  • Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
  • Baking Option: Preheat oven to 400°F (200°C). Place breaded chicken on a parchment-lined baking sheet. Drizzle with olive oil (optional). Bake for 20-25 minutes, or until cooked through.

Find it online: https://mmmflavors.com/parmesan-crusted-chicken/