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–+ servings
Delicious Parmesan Crusted Chicken with golden crispy coating

Parmesan Crusted Chicken

A simple, crowd-pleasing chicken recipe with a crunchy, cheesy crust and juicy interior, perfect for weeknight dinners or casual entertaining.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Coating Ingredients
  • 4 pieces chicken breasts (about 1 to 1.25 pounds total) Pound thicker breasts to even thickness for uniform cooking.
  • 1 cup grated Parmesan cheese Freshly grated for best flavor.
  • 1 cup breadcrumbs Plain or panko for extra crunch.
  • 1 teaspoon garlic powder Can swap for smoked paprika for a subtle smoky note.
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 2 pieces eggs, beaten
  • 1/4 cup all-purpose flour For gluten-free, substitute with a gluten-free blend.
  • 2-3 tablespoons Olive oil For cooking.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and place a rack in the center.
  2. Combine 1 cup grated Parmesan, 1 cup breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and salt and pepper in a shallow bowl. Stir until evenly mixed.
  3. Beat 2 eggs in a second shallow bowl. Put 1/4 cup flour in a third shallow dish.
  4. Pat each chicken breast dry with paper towels and dredge one breast in flour, shaking off excess.
  5. Dip the floured breast into the beaten eggs, then press it firmly into the Parmesan-breadcrumb mixture to adhere the coating. Repeat for the other breasts.
Cooking
  1. Heat a skillet over medium heat and add enough olive oil to coat the bottom. Once the oil shimmers, add the chicken.
  2. Cook without moving for 4 to 5 minutes until the crust is golden brown.
  3. Flip and brown the second side for 4 to 5 minutes.
  4. Transfer the browned chicken to a baking sheet lined with parchment or lightly oiled.
  5. Bake in the preheated oven for 15 to 20 minutes, or until an instant-read thermometer in the thickest part reads 165°F (74°C).
  6. Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.

Nutrition

Serving: 1Calories: 320kcalCarbohydrates: 15gProtein: 25gFat: 18gSaturated Fat: 8gSodium: 600mgFiber: 1g

Notes

Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a 350°F oven for 10 to 12 minutes for best texture. If frozen, reheat from frozen in a 375°F oven for 20 to 30 minutes, checking the internal temperature reaches 165°F.

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