Parmesan Crusted Chicken Recipe

This Parmesan Crusted Chicken Recipe delivers a delicious twist on a classic dish. Juicy chicken breasts are enveloped in a savory blend of Italian breadcrumbs and Parmesan, accented by garlic, basil, and oregano. Each bite offers a satisfying crunch and tender interior, creating an unforgettable meal perfect for family gatherings.

I love making this Parmesan Crusted Chicken recipe because it delivers a perfect mix of crunch and tender protein that fuels my day. I start by pounding 4 boneless, skinless chicken breasts so they cook evenly.

Dredging in 1/2 cup all-purpose flour and dipping in 2 lightly beaten eggs sets the stage before coating with a blend of 1 cup Italian seasoned breadcrumbs and 1 cup grated Parmesan cheese. I then season with garlic powder, dried basil, dried oregano, salt and black pepper to boost its savory flavor.

Cooking it in 2 tbsp olive oil along with 2 tbsp unsalted butter not only creates a crisp exterior but also locks in the moisture. This recipe packs a high amount of protein and calcium while keeping fats in check.

Its simplicity and balanced nutritional profile makes it an ideal choice for a healthy, family friendly dinner that I really enjoy sharing.

Why I Like this Recipe

1. I love how the crispy, cheesy breading adds a ton of flavor to every bite.
2. I really enjoy how quick and easy the whole process is, especially on busy weeknights.
3. I like that the tender chicken really pairs well with the bold Italian spices, making it a real crowd pleaser.
4. I appreciate that this recipe is super family friendly and always gets compliments when I make it.

I made this parmesan crusted chicken recipe and it turned out really awesome. The chicken is tender and juicy on the inside, with a crunchy, flavorful crust that sticks to it real good. It didnt take too long to prep and cook, so even when Im in a rush, its still a meal Im proud of. Everyone who tries it tells me its delicious and that makes me super happy. Enjoying this easy dinner with my family is one of the best parts of my week.

Ingredients

• Chicken breasts are lean protein, makin the dish hearty while keepin it wholesome and filling.
• Flour gives a light carb base that helps in crispin the crust when cooked.
• Eggs act as a binding agent, addin moisture and extra protein to the mix.
• Breadcrumbs offer a crunchy texture with a touch of carbs and a savory flavor.
• Parmesan cheese brings a salty, rich taste along with protein, boostin the overall flavor.
• Olive oil provides healthy fats and helps in browning the food just right.
• Butter adds creaminess and depth of flavor, steepin the crust with extra richness.

Ingredient Quantities

• 4 boneless, skinless chicken breasts, pounded so they’re even
• 1/2 cup all-purpose flour
• 2 eggs, lightly beaten
• 1 cup Italian seasoned breadcrumbs
• 1 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt, to taste
• Black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter

How to Make this

1. Start by pounding out the chicken breasts until they’re evenly thick and then season them with salt and pepper on both sides.

2. In a shallow dish, add 1/2 cup all-purpose flour.

3. In another bowl, lightly beat 2 eggs.

4. In a third dish, mix together 1 cup Italian seasoned breadcrumbs, 1 cup grated Parmesan cheese, 1 tsp garlic powder, 1 tsp dried basil, and 1 tsp dried oregano, then add a pinch more salt and black pepper to taste.

5. Dredge each chicken breast in the flour first, shaking off any extra, then dip them into the beaten eggs.

6. Press the chicken seriously into the breadcrumb mixture so it sticks well on both sides.

7. Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until the butter is melted and starts to foam.

8. Place the chicken in the skillet and cook for about 4 to 5 minutes on each side until golden brown and crisp.

9. Make sure the chicken is cooked through (it should reach an internal temperature of 165°F) before taking it off the heat.

10. Rest the chicken a couple of minutes and then serve while hot. Enjoy your meal!

Equipment Needed

1. A meat mallet or rolling pin to pound the chicken breasts evenly
2. A shallow dish for holding the all-purpose flour
3. A bowl for lightly beating the eggs
4. Another shallow dish or plate to mix the Italian seasoned breadcrumbs, Parmesan cheese, garlic powder, dried basil, and dried oregano
5. A large skillet for cooking the chicken evenly
6. Tongs or a spatula for turning the chicken in the skillet
7. A meat thermometer to check that the chicken has reached 165°F before serving
8. A serving plate to let the chicken rest briefly before eating

FAQ

Parmesan Crusted Chicken Recipe Substitutions and Variations

• If you can’t find boneless chicken breasts, you could try using chicken tenders or even thighs for a slightly different flavour profile.
• Instead of all-purpose flour, almond flour can be used for a gluten free option, though the texture might be a bit different.
• If you run out of Italian seasoned breadcrumbs, you can mix panko with some dried basil, oregano, and garlic powder to make your own blend.
• You can swap unsalted butter for a bit of margarine if needed – it won’t change the taste too much.
• Worried about the saltiness of Parmesan? Try Pecorino Romano for a saltier, sharper kick to the dish.

Pro Tips

1. Make sure you pound the chicken evenly – it may sound obvious but if you don’t, you might end up with some parts overcooked while others might still be a bit raw.
2. Set up all your stations (flour, egg, and breadcrumb mix) ahead of time so you can work faster and avoid any mess, trust me it’ll save you time.
3. Don’t crowd the pan when cooking – if you pack too many pieces in at once, they start to steam instead of getting that nice crispy texture.
4. Let the chicken rest for a couple minutes after cooking; it might seem tempting to dig in right away but resting helps the juices settle so your chicken tastes even more tender and juicy.