Parmesan Crusted Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
362 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Parmesan Crusted Chicken
Description
Parmesan Crusted Chicken begins with halving large chicken breasts to create thinner pieces that cook evenly. The coating involves dipping in flour, beaten eggs, and a breadcrumb mix infused with grated Parmesan and Italian seasoning for taste and texture. Cooking starts on the stovetop in olive oil for a crisp exterior and finishes in the oven for thorough cooking. The garlic powder enhances the overall flavor without overpowering.
The result is a chicken dish with a crisp, flavorful crust and juicy interior. The Parmesan adds a nutty sharpness to the breadcrumb coating, complementing the mild chicken. This recipe suits a straightforward dinner, served alongside vegetables or a salad for a balanced meal.
To get a good coating, pressing the breadcrumbs gently onto the chicken helps them adhere better. Using an oven-proof skillet allows easy transfer from stove to oven. Following the seasoning and cooking times closely ensures a well-cooked, flavorful crust without dryness.
Ingredients
- 2 large chicken breast
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 1/4 cup flour
- 2 egg
- 2/3 cup panko breadcrumbs
- 1/2 cup Parmesan Cheese freshly grated
- 1/2 heaping teaspoon Italian seasoning
- 3 tablespoons olive oil divided
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
- Use freshly grated Parmesan for the best flavor and texture in the crust.
- Press the breadcrumb mixture firmly onto the chicken to help it stick while cooking.
- Use an oven-proof skillet to easily transfer chicken from stovetop to oven.
- Slice chicken breasts thinly for even cooking and a tender result.
- Adjust seasoning with salt and pepper to taste before breading.
- Refer to additional breading tips if new to the process to improve results.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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