Parmesan Crusted Chicken
Crispy, juicy, and full of flavor, this parmesan crusted chicken recipe is the perfect easy dinner you'll love. Quick to make and always a family favorite!
Ingredients
Main Ingredients:
- 4 boneless skinless chicken breasts (pounded to even thickness if needed)
- 1 cup panko breadcrumbs – adds that crispy golden crunch
- ¾ cup grated parmesan cheese – fresh parmesan is best for flavor and texture
- 2 large eggs – helps the coating stick to the chicken
- ½ cup all-purpose flour – the first dredge layer for better breading adhesion
- 1 teaspoon garlic powder – adds savory depth to the crust
- ½ teaspoon salt – enhances flavor throughout the chicken
- ½ teaspoon black pepper – a subtle kick to balance the coating
- 2 tablespoons olive oil or melted butter – for pan-frying or brushing before baking
Optional Flavor Enhancers:
- 1 teaspoon Italian seasoning – for extra herbaceous flavor
- ¼ teaspoon paprika – adds color and a slight smoky note
- Fresh parsley chopped – garnish for color and freshness
- Lemon wedges – for a fresh finish before serving
Instructions
Step 1: Prep the Chicken
- Start by placing the boneless, skinless chicken breasts onto a clean cutting board.
- If needed, pound the chicken to an even thickness using a meat mallet. This step is important for ensuring the chicken cooks evenly and remains juicy and tender.
- Pat the chicken dry with paper towels to help the coating stick better.
Step 2: Set Up the Breading Station
- In three shallow bowls, prepare your dredging layers:
- Bowl 1: Add the flour, salt, and black pepper. Stir to combine.
- Bowl 2: Crack the eggs and beat them until smooth.
- Bowl 3: Mix together the panko breadcrumbs, grated parmesan cheese, and garlic powder. You can also add Italian seasoning or paprika here for extra flavor.
Step 3: Dredge the Chicken
- Thoroughly coat each chicken breast in the prepared flour mixture.
- Dip it into the beaten eggs, coating it completely.
- Press it into the panko-parmesan mixture, ensuring it’s fully coated on all sides. Gently press the mixture onto the chicken breasts to ensure it adheres properly.
Step 4: Cook the Chicken – Choose Your Method
- Option A: Oven-Baked Parmesan Crusted Chicken
- Preheat oven to 400°F (200°C).
- Prepare your baking sheet by lining it with parchment paper or greasing it lightly to prevent sticking.
- Place the coated chicken on the sheet. For added crispness, drizzle or brush the tops of the chicken breasts with olive oil or melted butter.
- Bake for 20–25 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
- For extra crispiness, broil for the last 2 minutes if desired.
- Option B: Skillet Method
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
- Add the chicken and cook for 4–5 minutes per side, or until golden brown and fully cooked.
- Avoid overcrowding the pan. Cook in batches if needed.
- Option C: Air Fryer Parmesan Crusted Chicken
- Preheat air fryer to 375°F (190°C).
- Place the breaded chicken into the air fryer basket in a single layer.
- Spray lightly with oil spray.
- Air fry for 10–12 minutes, flipping halfway through. Cook until crispy and the internal temperature reaches 165°F.
Step 5: Rest and Serve
- Remove the chicken from heat and let it rest for a few minutes. This helps keep the juices inside.
- Garnish with fresh parsley or serve with lemon wedges for a bright finish.
Notes
Nutrition Information (Per Serving Approximate)
- Calories: 390 kcal
- Total Fat: 19g
- Saturated Fat: 6g
- Protein: 38g
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 1g
- Cholesterol: 115mg
- Sodium: 560mg