Parmesan Crusted Chicken is a family favorite—crispy, cheesy, and incredibly juicy. Chicken breasts are coated in a savory Parmesan-panko crust and pan-seared or baked until golden and crisp. Ready in under 30 minutes, it’s perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup (65g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (100g) panko breadcrumbs
- ½ cup (50g) grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- ¼ cup (60ml) olive oil or vegetable oil
For Serving:
- Fresh parsley, chopped
- Lemon wedges
Instructions
1. Prepare the Chicken: Place chicken breasts between plastic wrap and pound to even ½-inch thickness. Season both sides with salt and pepper.
2. Set Up Breading Station: Place flour in one shallow dish, beaten eggs in another. In a third dish, combine panko, Parmesan, garlic powder, and Italian seasoning.
3. Bread the Chicken: Dredge each chicken breast in flour, shaking off excess. Dip in egg, then coat in panko-Parmesan mixture, pressing gently to adhere.
4. Cook the Chicken (Pan-Seared): Heat oil in a large skillet over medium-high heat. Cook chicken for 4 to 5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
4B. Bake Option: Preheat oven to 400°F (200°C). Place breaded chicken on a parchment-lined baking sheet. Drizzle with oil or spray with cooking spray. Bake for 15 to 18 minutes until golden and cooked through.
5. Serve: Garnish with fresh parsley and serve with lemon wedges.
Pro-Tips for Picture-Perfect Parmesan Crusted Chicken
- Pound Chicken Evenly: Ensures uniform cooking.
- Use Panko for Extra Crispiness: Creates a lighter, crunchier crust.
- Don’t Overcook: Use a meat thermometer for best results.
- Serve Immediately: The crust is crispiest fresh from the pan.
This Parmesan Crusted Chicken is crispy, cheesy, and incredibly juicy—a guaranteed family favorite.
