Parmesan Crusted Chicken Recipe
This Parmesan crusted chicken features juicy chicken breasts coated with Parmesan cheese and crisp panko breadcrumbs, then cooked until golden brown.
Ingredients
- 4 boneless skinless chicken breasts, about 6 ounces each
- 1 cup finely grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 large eggs
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil divided
- 1 tablespoon chopped fresh parsley for garnish optional
- Lemon wedges for serving optional
Instructions
- Place the chicken breasts between sheets of plastic wrap or parchment paper. Pound them to approximately ½ inch thickness. Pat dry with paper towels.
- Add the eggs to a shallow bowl and beat until completely combined.
- In a second shallow dish, mix the Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
- Dip one chicken breast into the beaten egg and let the excess drip away.
- Transfer the chicken to the Parmesan mixture. Press the coating firmly onto both sides. Repeat with the remaining chicken.
- Heat 1½ tablespoons of olive oil in a large skillet over medium to medium-high heat.
- Add two pieces of chicken. Cook for four to five minutes without moving them, until the bottom is golden brown.
- Flip the chicken carefully. Cook for another three to five minutes, or until golden and the internal temperature reaches 165°F.
- Transfer the chicken to a plate. Add the remaining olive oil as needed and repeat with the remaining pieces.
- Allow the chicken to rest for five minutes. Garnish with chopped parsley and serve with lemon wedges if desired.
Notes
- Pound the chicken to an even thickness so every piece cooks at approximately the same rate.
- Finely grated Parmesan sticks to the chicken better than large shreds.
- Cook the chicken in batches instead of crowding the skillet. This keeps the pan hot and gives the coating room to become crisp.
- If the Parmesan crust browns too quickly, lower the heat slightly.
- For the best texture, serve the chicken soon after cooking while the Parmesan and panko coating is still hot and crunchy.