5 from 64 votes
Parmesan Crusted Chicken
Parmesan Crusted Chicken features chicken breasts sliced thin and coated with a flavorful mix of panko breadcrumbs, freshly grated Parmesan, Italian seasoning, and garlic powder. The chicken is dredged in flour and egg before the breadcrumb mixture, then cooked in olive oil to create a golden, crispy crust while keeping the inside tender. This method seals in moisture and develops a crunchy texture that balances well with the savory Parmesan and herbs.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
362 kcal
Course:
Main Course
Cuisine:
Italian-American Fussion
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 362
% 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.