Parmesan Crusted Chicken

Name: Parmesan Crusted Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 large chicken breasts; 1/2 teaspoon garlic powder; salt & pepper; 1/4 cup flour; 2 eggs; 2/3 cup panko breadcrumbs; 1/2 cup freshly grated Parmesan cheese; 1/2 heaping teaspoon Italian seasoning; 3 tablespoons olive oil

User Reviews

5.0

96 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
362 kcal
Course
Main Course
Cuisine
Italian-American Fussion

Parmesan Crusted Chicken

Nina Acevedo

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This parmesan crusted chicken recipe is a comfort food classic with tender chicken breasts nestled inside crispy breading. It's ready in just 30 minutes, and the parmesan and panko breadcrumb coating is easier to make than you think!

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Ingredients

Servings

2 large chicken breasts
1/2 teaspoon garlic powder
salt & pepper to taste
1/4 cup flour
2 eggs
2/3 cup panko breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/2 heaping teaspoon Italian seasoning
3 tablespoons olive oil divided

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Instructions

Preheat the oven to 400F. Position the rack in the top third of the oven.
Cut the chicken in half lengthwise so you have 4 thinner pieces. Pat the chicken dry with paper towel. Sprinkle it with the garlic powder and some salt & pepper on both sides.
Prepare 3 bowls: one with the flour, one with the eggs (beat them with a fork), and the third with the panko/parmesan/Italian seasoning (mix it all together).
Add 2 tablespoons of olive oil to an oven-proof skillet over medium heat. Let the pan heat up while you're working on the chicken in the next step.
Meanwhile, coat the chicken pieces in the flour. You will then dip each piece in the egg, followed by the breadcrumb mixture (shake off any excess at each of the 3 steps). Pro tip: do the dipping with one hand and leave the other one free to make this process easier. You may need to gently press the chicken into the breadcrumbs to make them stick.
Add 2 of the chicken pieces to the skillet and cook for around 2-3 minutes/side until golden. I use tongs to easily flip the chicken. Transfer the chicken to a plate, and for the second batch, add the remaining tablespoon of olive oil to the skillet. Once you've fried all the chicken, take the skillet off the heat and arrange all 4 pieces inside. Transfer the skillet to the oven and cook for 5 minutes or until cooked through (chicken is done when an instant read thermometer reads 165F).
Serve immediately.

Notes

I recommend reading the blog post for tips if you've never breaded chicken before.
This recipe can also be found in the Salt & Lavender: Everyday Essentials hardcover cookbook.

Nutrition Information

Show Details

Calories 362kcal (18%) Carbohydrates 11g (4%) Protein 33g (66%) Fat 20g (31%) Saturated Fat 5g (25%) Cholesterol 165mg (55%) Sodium 427mg (18%) Potassium 484mg (14%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 261IU (5%) Vitamin C 1mg (1%) Calcium 175mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 362 kcal

% Daily Value*

Calories	362kcal	18%
Carbohydrates	11g	4%
Protein	33g	66%
Fat	20g	31%
Saturated Fat	5g	25%
Cholesterol	165mg	55%
Sodium	427mg	18%
Potassium	484mg	10%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	261IU	5%
Vitamin C	1mg	1%
Calcium	175mg	18%
Iron	2mg	11%