Pin
This Parmesan Crusted Chicken recipe transforms simple chicken breasts into a showstopper with a crisp cheesy crust. The chicken stays succulent inside while the golden exterior bursts with flavor perfect for weeknight dinners or when you want to impress with little fuss. It is a dish I return to time after time whenever I need something both comforting and just a little bit special.
The first time I made this I did not plan ahead and only had a few ingredients but my family devoured every last bite asking for it again the next day. Now it is on our monthly rotation and feels new each time with small tweaks.
Ingredients
- Boneless chicken breasts: tender base for the crispy coating choose firm even sized pieces for best results
- Grated Parmesan cheese: gives the signature nutty richness use freshly grated for the brightest flavor
- Panko or regular breadcrumbs: create crunch panko stays light and airy
- Eggs: help bind the crust so it clings to the chicken
- Olive oil: enhances browning and adds flavor pick a good quality for richness
- Butter: adds savory depth and browning use real butter for the best finish
- Garlic powder, onion powder, and dried Italian herbs: infuse extra flavor opt for dried spices that smell fragrant
- Fresh parsley and lemon wedges for garnish: add freshness and color pick vibrant greens and juicy lemons
Step by Step Instructions
- Prepare the Oven or Skillet:
- If baking preheat your oven to four hundred degrees Fahrenheit and line a sheet with parchment or grease lightly. If pan searing place a large skillet over medium heat to get it hot before adding the chicken.
- Dry and Season the Chicken:
- Pat the chicken breasts dry using paper towels so the coating will stick well. Add salt and black pepper evenly to both sides. If the pieces are thick or uneven pound gently for the most even cooking.
- Make the Parmesan Crust:
- Stir grated Parmesan cheese panko breadcrumbs and your dried herbs together in a shallow dish mixing until well combined. In a separate bowl beat the eggs until the yolks and whites are blended and smooth.
- Coat the Chicken Thoroughly:
- Dip each chicken breast fully in the beaten egg so it is evenly coated. Press into the Parmesan breadcrumb mix making sure to cover all sides. For even more crunch you can dip again in egg and repeat the breadcrumb step.
- Cook the Chicken:
- To bake arrange the coated chicken on your baking sheet and drizzle with olive oil or dot with butter. Bake about twenty to twenty five minutes flipping halfway until the crust is crisp and the chicken is cooked through. For pan searing add oil and butter to the skillet cook chicken five to seven minutes per side until golden and cooked through reaching one hundred sixty five degrees Fahrenheit inside.
- Rest and Serve:
- Let the cooked chicken sit for five minutes so the juices settle. Finish with chopped parsley and squeeze fresh lemon over top for a bright fresh note. Serve hot with your favorite sides.
Pin
Parmesan is my secret weapon in the kitchen. There is something about the fragrance when it hits the pan that stirs up memories of Sunday dinners growing up. My kids call this chicken the crispy cheese dinner and beg for the leftovers in their lunchboxes.
How to Store and Reheat
Keep leftover chicken in an airtight container in the fridge for up to three days. For the best crispness reheat uncovered in a hot oven or toaster oven rather than in the microwave. Wrap loosely in foil to keep it from drying out if using the oven.
Ingredient Swaps
Chicken thighs can replace breasts for more flavor and tenderness just adjust cooking time. You can use regular dried breadcrumbs instead of panko or try crushed crackers for a new twist. Instead of Italian seasoning mix your own with dried oregano thyme and basil.
Pin
Perfect Partners and Serving Ideas
I love serving this with roasted vegetables garlic mashed potatoes or tossed pasta with olive oil and a little extra Parmesan. For a lighter meal pair with a big green salad. If you want an Italian feel spoon a little marinara sauce on top before baking for the last five minutes.
A Bite of History
Parmesan coated proteins go back to classic Italian home cooking. This modern version borrows that clever combination of cheese and crunchy coating which has always been a favorite for getting kids and adults alike to love their dinner.
Recipe FAQs
- → Can chicken thighs be used instead of breasts?
Yes, boneless, skinless thighs work well and remain juicy. Adjust cooking time as they may need a few additional minutes.
- → How can I prepare this dish ahead?
Coat the chicken and keep it refrigerated for up to 24 hours prior to cooking for easy meal prep.
- → Is freezing possible after cooking?
Absolutely. Allow cooked chicken to cool, then freeze in airtight containers. Reheat in the oven for best texture.
- → What helps the crust stay crunchy?
Avoid covering tightly after cooking. Serve straight away for the crispiest results.
- → Can this be baked instead of pan-seared?
Yes, baking at 400°F ensures a golden coating and requires less oil. Flip halfway for even coloration.
- → Which sides go well with this chicken?
Pair with mashed potatoes, roasted vegetables, light pasta, or fresh salad for a balanced meal.