Why You’ll Love Parmesan Crusted Chicken Recipe
This Parmesan Crusted Chicken is a crowd-pleaser that’s both flavorful and easy to make. The crispy, cheesy crust is packed with savory flavors and a delightful crunch that pairs beautifully with the juicy, tender chicken. It’s a comforting dish that doesn’t require much effort but looks and tastes like something you’d find at a restaurant. Plus, it’s versatile—you can serve it with a variety of sides, from roasted vegetables to a fresh salad. This recipe will quickly become a go-to in your dinner rotation!
Ingredients
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4 boneless, skinless chicken breasts
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1 cup grated Parmesan cheese
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1 cup panko breadcrumbs
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1 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp dried Italian seasoning
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Salt and pepper, to taste
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1 large egg, beaten
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2 tbsp olive oil or butter for frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 375°F (190°C). If you’re finishing the chicken in the oven, you can also line a baking sheet with parchment paper or lightly grease it.
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In a shallow bowl, combine the grated Parmesan, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well to combine.
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Dip each chicken breast into the beaten egg, ensuring it is coated, and then dredge it in the Parmesan breadcrumb mixture, pressing gently to make sure the coating sticks.
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Heat the olive oil or butter in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 3-4 minutes on each side until golden brown and crispy.
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Transfer the browned chicken to the prepared baking sheet and place in the preheated oven for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
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Once done, remove from the oven and let the chicken rest for a few minutes before serving.
Servings and Timing
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Servings: 4
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Preparation Time: 10 minutes
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Cooking Time: 15-20 minutes
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Total Time: 25-30 minutes
Variations
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Spicy version: Add red pepper flakes to the Parmesan breadcrumb mixture for a spicy kick.
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Herb crust: Mix in fresh or dried herbs like rosemary, thyme, or basil into the breadcrumb mixture for added flavor.
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Crispier crust: For an extra crunchy crust, double-dip the chicken by dipping it in the egg and breadcrumbs twice before frying.
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Parmesan and Mozzarella: Add some shredded mozzarella cheese to the breadcrumb mixture for a cheesy, gooey crust.
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Gluten-free: Use gluten-free breadcrumbs instead of panko to make this recipe gluten-free.
Storage/Reheating
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Storage: Store any leftover Parmesan Crusted Chicken in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through and the crust remains crispy. You can also reheat in a skillet over medium heat for a few minutes on each side.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs. Just adjust the cooking time slightly, as chicken thighs may take a bit longer to cook than breasts.
2. Can I skip the egg wash?
The egg wash helps the breadcrumb mixture adhere to the chicken. If you skip it, the crust may not stick as well. If you’re looking for a substitute, you can use mayonnaise or a dairy-free alternative.
3. Can I bake the chicken instead of frying it?
Yes! To bake the chicken, follow the breading process and then place the coated chicken breasts directly onto a greased or lined baking sheet. Bake at 375°F (190°C) for 20-25 minutes, or until golden and the internal temperature reaches 165°F (75°C).
4. Can I make this ahead of time?
Yes, you can bread the chicken in advance and store it in the refrigerator for up to 2 hours before frying or baking. Just make sure to coat the chicken thoroughly and keep it chilled until you’re ready to cook.
5. Can I use regular breadcrumbs instead of panko?
While panko breadcrumbs give a lighter, crunchier texture, regular breadcrumbs will work as well. The crust will be slightly denser, but still delicious.
6. How can I make this recipe dairy-free?
To make this recipe dairy-free, substitute the Parmesan cheese with a dairy-free cheese alternative and use a dairy-free breadcrumb option.
7. How do I know when the chicken is fully cooked?
The internal temperature of the chicken should reach 165°F (75°C) when tested with a meat thermometer. You can also cut into the thickest part of the chicken to ensure it’s no longer pink inside.
8. Can I freeze this Parmesan Crusted Chicken?
Yes, you can freeze the breaded chicken before cooking. Lay the breaded chicken breasts on a baking sheet and freeze them until solid, then transfer to a freezer-safe bag. When ready to cook, bake or fry directly from frozen, adjusting the cooking time as needed.
9. Can I add other cheeses to the coating?
Yes, you can mix in other cheeses like Romano or Asiago for a different flavor. Just keep the ratio similar to the Parmesan.
10. Can I make this in an air fryer?
Yes! Preheat the air fryer to 375°F (190°C), and cook the breaded chicken for about 10-12 minutes, flipping halfway through, until golden and crispy.
Conclusion
This Parmesan Crusted Chicken is a fantastic, easy-to-make dish that’s sure to become a family favorite. With a crispy, cheesy crust and juicy chicken, it offers the perfect balance of texture and flavor. Whether you choose to fry or bake it, this dish is quick enough for a weeknight dinner yet impressive enough for guests. It’s versatile, too—serve it with your favorite sides or add extra toppings to customize it to your taste.
Parmesan Crusted Chicken
This Parmesan Crusted Chicken is a crispy, golden-brown chicken dish with a rich, savory crust made from Parmesan cheese, breadcrumbs, and a blend of seasonings. It’s quick to make and perfect for a weeknight dinner or a special meal. The tender chicken inside and crunchy, flavorful exterior will have everyone coming back for more!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably Panko)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil (for frying)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the chicken: Begin by seasoning the chicken breasts with salt and pepper on both sides. Set aside.
- Make the coating: In a shallow bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, onion powder, oregano, salt, and pepper. Stir until evenly mixed.
- Prepare the dredging station: Set up three shallow dishes. In the first dish, add the flour. In the second dish, beat the eggs. In the third dish, add the Parmesan and breadcrumb mixture.
- Dredge the chicken: First, coat each chicken breast in the flour, shaking off any excess. Then dip it in the beaten eggs, ensuring it’s fully coated. Finally, press the chicken into the Parmesan-breadcrumb mixture, making sure the entire surface is covered with the coating.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken breasts. Cook for about 4-5 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Drain and serve: Remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil. Garnish with fresh parsley, if desired.
- Serve: Serve the Parmesan Crusted Chicken with your favorite side dishes, like roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- If you prefer baking, you can place the coated chicken breasts on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
- For extra flavor, you can add a pinch of red pepper flakes to the breadcrumb mixture for a subtle kick.
- If you want a crispier crust, double-coat the chicken by dipping it in the egg and breadcrumbs twice.
