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5.0 from 21 votes

Get the Recipe: Parmesan Crusted Chicken

This homemade Parmesan Crusted Chicken is even better than restaurants! It is made with juicy chicken breast coated in a crispy Parmesan crust and baked to perfection. This elegant and easy to make main course is perfect for any special occasion.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 490 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the Chicken:
  • 4 boneless, skinless chicken breasts
  • sea salt to taste
  • black pepper to taste
  • 1 cup flour gluten free or regular
  • 2 large eggs
  • 2 cups breadcrumbs gluten free or regular
  • 1 cup grated Parmesan cheese
  • 2 tsp dried Italian seasoning
  • olive oil for frying
For the Lemon Garlic Butter Sauce (Optional):
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 tbsp lemon juice
  • ½ tsp lemon zest
  • fresh parsley chopped, for garnish
  • sea salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. First, place the chicken breasts on a cutting board and cover them with plastic wrap. Pound them to an even thickness (about ½ inch) using a meat mallet or a rolling pin.
  2. Season both sides of the chicken breasts with salt and pepper.
  3. In three separate shallow dishes, set up a breading station. Place the flour in one dish, whisk the eggs in another dish, and combine the breadcrumbs, grated Parmesan cheese, and dried Italian seasoning in the third dish.
  4. Dredge each chicken breast in the flour, shaking off any excess.
  5. Dip it into the beaten eggs, allowing any excess to drip off.
  6. Finally, coat the chicken thoroughly in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to ensure they adhere.
  7. In a large skillet or frying pan, heat about 2 tablespoons of olive oil over medium-high heat.
  8. Carefully place the breaded chicken breasts in the hot oil. Cook for about 4 to 5 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F (74°C). The exact cooking time will depend on the thickness of your chicken.
  9. Place the cooked chicken on a plate lined with paper towels to drain any excess oil. Let the chicken rest for a few minutes before serving.
  10. Then, make the sauce. In a small saucepan, melt the butter over medium heat.
  11. Add minced garlic and sauté for about 1 to 2 minutes, or until fragrant but not browned.
  12. Stir in lemon juice and lemon zest, and season with salt and pepper to taste.
  13. Pour the lemon garlic butter sauce over the cooked parmesan crusted chicken.
  14. Finally, garnish with chopped fresh parsley.

Notes

  • I am gluten free, so I use gluten free flour and gluten free Panko breadcrumbs.  Feel free to use regular if you are not gluten free.
  • Pound the chicken out to an even thickness.
  • Use a meat thermometer to accurately measure the internal temperature of the chicken.
  • Allow the chicken to rest for a few minute before slicing into.
  • Stor leftovers in the fridge for up to 4 days.

Nutrition Information

Calories 490kcal (25%) Carbohydrates 68g (23%) Protein 45g (90%) Fat 27g (42%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.5g Cholesterol 206mg (69%) Sodium 998mg (42%) Potassium 666mg (19%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 736IU (15%) Vitamin C 4mg (4%) Calcium 368mg (37%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 490

% Daily Value*

Calories 490kcal 25%
Carbohydrates 68g 23%
Protein 45g 90%
Fat 27g 42%
Saturated Fat 13g 65%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 0.5g 25%
Cholesterol 206mg 69%
Sodium 998mg 42%
Potassium 666mg 14%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 736IU 15%
Vitamin C 4mg 4%
Calcium 368mg 37%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.