Parmesan Crusted Chicken Breasts (Print-Friendly Version)

Crunchy Parmesan and herb crust envelops moist chicken for a flavorful, crowd-pleasing main course.

# What You’ll Need to Make This:

→ Main

01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Parmesan Crust

04 - 100 g grated Parmesan cheese
05 - 60 g panko breadcrumbs
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon dried Italian herbs

→ Coating

09 - 2 large eggs

→ For Cooking and Garnish

10 - 2 tablespoons olive oil
11 - 2 tablespoons butter
12 - Fresh parsley, chopped, to garnish (optional)
13 - Lemon wedges, to serve (optional)

# How to Prepare:

01 - If baking, preheat oven to 200°C and line a baking sheet with parchment paper or grease lightly. For pan-searing, preheat a large skillet over medium heat.
02 - Pat chicken breasts dry with paper towels for optimal coating adhesion. Season both sides with salt and pepper. For even cooking, gently pound to uniform thickness using a meat mallet or rolling pin.
03 - In a shallow dish, combine grated Parmesan, panko breadcrumbs, garlic powder, onion powder, and Italian herbs. In a separate bowl, beat eggs until smooth.
04 - Dip each chicken breast in the beaten eggs, then dredge thoroughly in the Parmesan breadcrumb mixture, pressing to adhere. For a thicker crust, repeat the egg and breadcrumb steps.
05 - For oven baking: arrange coated chicken on prepared baking sheet, drizzle lightly with olive oil or melted butter. Bake 20–25 minutes at 200°C, turning halfway, until internal temperature reaches 74°C and crust is golden. For pan-searing: heat olive oil and butter in skillet, cook chicken 5–7 minutes per side until golden and fully cooked through.
06 - Allow chicken to rest 5 minutes after cooking for optimal juiciness. Garnish with chopped parsley and serve with lemon wedges. Pair with preferred sides such as mashed potatoes, pasta, or a crisp salad.

# Extra Tips:

01 - Pat chicken dry before coating for maximum crust adherence.
02 - For best results, use freshly grated Parmesan rather than pre-shredded cheese.
03 - Avoid overcrowding the pan or sheet to ensure even browning.
04 - Resting the chicken after cooking helps retain moisture.

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