Description
Parmesan Crusted Chicken coated in Parmesan and breadcrumbs, baked or pan-fried for a golden, tender result—perfect for any occasion.
Ingredients
- 4 boneless, skinless chicken breasts (butterflied or pounded to ¼-inch thickness)
- 1 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs (or regular/Italian breadcrumbs)
- 2 large eggs (or ½ cupful of mayonnaise as a binder)
- ½ cup plain flour
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (plus more for brushing or frying)
- Lemon wedges and fresh parsley as garnish (optional)
Instructions
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Preheat oven to 400°F if baking. Pat chicken dry and pound to even thickness.
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Set up three bowls: flour with salt/pepper, beaten eggs (or mayonnaise), and breadcrumbs mixed with Parmesan, garlic powder, and Italian seasoning.
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Dredge chicken in flour, dip in eggs, then press into breadcrumb-Parmesan mix until coated.
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For baking: Place on a wire rack over a sheet pan, spray or brush lightly with olive oil, and bake for 18–22 minutes or until internal temperature reaches 165°F.
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For pan-frying: Heat olive oil in a skillet over medium heat, cook chicken 3–4 minutes per side until golden brown and cooked through.
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Let rest for 3–5 minutes. Garnish with parsley and lemon wedges. Serve hot.
Notes
- Use freshly grated Parmesan for the best flavor and crispiness.
- For extra-crispy crust, chill breaded chicken for 10–15 minutes before cooking.
- Air fryer option: Cook at 375°F for 10–12 minutes, flipping halfway.
- Do not overcrowd the skillet or pan—work in batches to prevent steaming.
- Resting the chicken preserves juiciness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking or Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: ~420 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 140 mg