Parmesan Crusted Chicken Recipe
If you’re searching for a dinner that’s guaranteed to impress without a lot of fuss, Parmesan Crusted Chicken is here to save the day. This dish features juicy chicken breasts wrapped in a golden, crispy coating of Parmesan cheese and seasoned breadcrumbs, offering the best of both worlds: rich flavor and irresistible crunch. Ready in under 30 minutes, it’s perfect for weeknights or when you want to wow guests. Whether you serve it over pasta, with a fresh salad, or simply with a squeeze of lemon, Parmesan Crusted Chicken always delivers comfort and crowd-pleasing flavor.
Ingredients You’ll Need
The beauty of Parmesan Crusted Chicken is that it comes together with basic pantry staples, each one playing a crucial role in creating a dish that’s crispy, juicy, and bursting with flavor. Here’s what you’ll need, plus a few tips on how each ingredient shines in the final result:
- Chicken breasts: Boneless, skinless, and pounded to an even thickness for perfect, even cooking.
- All-purpose flour: Helps the egg adhere to the chicken, creating the ideal base for a crunchy crust.
- Eggs: Acts as a sticky binder so the Parmesan and breadcrumbs hold tight to every inch.
- Water: A splash thins the eggs just enough for a light, even coating.
- Parmesan cheese: The star of the show, adding nutty, salty depth and tons of flavor to the crust.
- Italian-style breadcrumbs: These deliver seasoned crunch and a hint of Italian herbs.
- Garlic powder: Boosts the savory profile with just a touch of garlicky warmth.
- Salt: Essential for seasoning both the chicken and the crust.
- Black pepper: Adds a gentle kick and rounds out the flavors.
- Olive oil: Helps the crust crisp up beautifully while keeping the chicken moist.
- Fresh parsley and lemon wedges (optional): For a burst of color and fresh, zesty finish at serving time.
How to Make Parmesan Crusted Chicken
Step 1: Prep the Chicken
Start by placing your chicken breasts between two layers of plastic wrap or parchment paper. Grab a meat mallet or rolling pin and gently pound them to an even 1/2-inch thickness. This little bit of prep work guarantees that every piece cooks evenly and stays tender all the way through. Once pounded, season both sides lightly with salt and pepper.
Step 2: Set Up Your Dredging Station
It’s time to get organized! Grab three shallow bowls or plates. In the first, add the all-purpose flour. In the second, whisk together the eggs and water until well blended. The third bowl is where the magic happens: combine the grated Parmesan, Italian-style breadcrumbs, and garlic powder. This is the mixture that will give your chicken that signature crispy, cheesy crust.
Step 3: Dredge the Chicken
Take each chicken breast and first coat it lightly in flour, shaking off any excess. Next, dip it into the egg mixture, making sure it’s completely coated. Finally, press it into the Parmesan-breadcrumb mixture, patting firmly so the crust sticks to every nook and cranny. This triple-dip method is the secret to achieving that irresistible, restaurant-quality crust on your Parmesan Crusted Chicken.
Step 4: Cook to Golden Perfection
Heat the olive oil in a large nonstick or cast iron skillet over medium heat. Once the oil shimmers, carefully add the chicken breasts—don’t overcrowd the pan, as you want each piece to crisp up nicely. Cook for 4–5 minutes per side, turning once, until the crust is golden brown and the chicken is cooked through (an internal temperature of 165°F is your cue). If you’re making a double batch, cook in batches and add a bit more oil if needed.
Step 5: Garnish and Serve
When your Parmesan Crusted Chicken is perfectly golden, transfer it to a paper towel-lined plate to drain any excess oil. Sprinkle with chopped fresh parsley and serve with lemon wedges for a fresh, zesty touch. Now’s the time to enjoy that satisfying crunch!
How to Serve Parmesan Crusted Chicken
Garnishes
Finish your Parmesan Crusted Chicken with a generous scatter of chopped fresh parsley for a pop of color and a squeeze of lemon juice for brightness. These simple garnishes not only make the dish look extra inviting, but they also add a fresh, lively note that cuts through the richness of the cheese crust.
Side Dishes
This chicken pairs beautifully with a wide range of sides. Try serving it over a bed of buttery pasta, with a crisp green salad, or alongside roasted vegetables for a complete meal. Garlic mashed potatoes or a simple risotto are also wonderful choices if you’re feeling a bit indulgent.
Creative Ways to Present
Transform your Parmesan Crusted Chicken into a showstopper by slicing it and arranging it over a Caesar salad, tucking pieces into a crusty sandwich with a dollop of pesto, or cutting it into strips for a family-friendly chicken finger platter. Leftover slices also make a fantastic topping for homemade pizza or flatbreads.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Parmesan Crusted Chicken, let it cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The crust will soften a bit, but the flavor will still be fantastic.
Freezing
To freeze, wrap each cooled chicken breast individually in plastic wrap, then place in a resealable freezer bag. Freeze for up to 2 months. When craving strikes, just thaw overnight in the fridge and reheat as needed.
Reheating
For the best texture, reheat Parmesan Crusted Chicken in a 350°F oven for about 10–12 minutes until heated through and crispy again. Avoid microwaving, as it can make the crust soggy. If you’re short on time, a few minutes in a hot skillet will also bring back some crunch.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work well and offer a juicier bite. Just adjust the cooking time slightly, as thighs may take a minute or two longer to cook through.
What’s the best way to get the crust extra crispy?
After pan-frying, pop the finished chicken into a 400°F oven for 5 minutes. This step sets the crust and keeps it crunchy, especially if you’re cooking in batches or want to reheat before serving.
Can I make Parmesan Crusted Chicken gluten-free?
Absolutely. Substitute gluten-free flour and gluten-free breadcrumbs for their regular counterparts, and you’ll still get a deliciously crispy result.
What type Main Course
Freshly grated Parmesan is ideal for flavor and texture. Avoid pre-shredded varieties, as they often contain anti-caking agents that can affect the crust’s crispiness.
Is it possible to bake instead of fry?
Yes, you can bake the chicken at 425°F on a wire rack set over a baking sheet for about 18–20 minutes, flipping halfway through. The crust won’t be quite as golden as pan-fried, but it’s still delicious and a bit lighter.
Final Thoughts
If you’re in the mood for a dinner that delivers on both flavor and crunch, it’s hard to beat homemade Parmesan Crusted Chicken. This recipe is easy enough for a quick weeknight meal but impressive enough to share with friends or family. Give it a try—you just might find it becomes your new go-to favorite!
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Parmesan Crusted Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Parmesan Crusted Chicken recipe features tender chicken breasts coated with a crispy, flavorful crust made from Parmesan cheese and Italian breadcrumbs. Pan-fried to golden perfection and optionally finished in the oven for extra crunch, it offers a simple yet impressive Italian-American main course that’s perfect for weeknight dinners or entertaining.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
Coating:
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 3/4 cup grated Parmesan cheese
- 3/4 cup Italian-style breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking and Garnish:
- 3 tablespoons olive oil
- Fresh parsley (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Prepare the Chicken: Pound the chicken breasts to an even 1/2-inch thickness using a meat mallet or rolling pin. Lightly season both sides with salt and pepper to enhance flavor.
- Set Up Dredging Station: Arrange three shallow bowls: one with flour, the second with beaten eggs mixed with water, and the third with a mixture of grated Parmesan cheese, Italian-style breadcrumbs, and garlic powder.
- Coat the Chicken: Dredge each chicken breast first in the flour, shaking off excess, then dip into the egg wash to moisten, and finally coat thoroughly with the Parmesan-breadcrumb mixture, pressing gently to ensure it adheres well.
- Cook on the Stovetop: Heat olive oil in a large nonstick or cast iron skillet over medium heat. Add the coated chicken breasts without overcrowding the pan. Cook for about 4–5 minutes per side until the crust is golden brown and the chicken is cooked through (internal temperature reaches 165°F).
- Optional Oven Finish: For extra crispiness, transfer the cooked chicken to a baking sheet and finish in a preheated 400°F (200°C) oven for 5 minutes.
- Serve: Place the chicken on a plate lined with paper towels to absorb any excess oil. Garnish with fresh parsley and serve with lemon wedges if desired, alongside pasta, salad, or roasted vegetables.
Notes
- For a crunchier texture, substitute Italian-style breadcrumbs with panko breadcrumbs.
- Finishing the chicken in the oven adds extra crispness and ensures it is fully cooked.
- Serve this dish over pasta, with a fresh salad, or alongside roasted vegetables for a complete meal.
- To prevent overcrowding, cook in batches if your pan is not large enough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 390
- Sugar: 1g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 155mg
