Parmesan Crusted Chicken: Prepare to be amazed by this incredibly easy and flavorful dish that will quickly become a weeknight staple! Imagine biting into juicy, tender chicken, encased in a crispy, golden crust bursting with savory Parmesan cheese. It’s a symphony of textures and tastes that will have everyone at the table asking for seconds.
While the exact origins of Parmesan Crusted Chicken are somewhat debated, the concept of coating and baking chicken with cheese has roots in Italian-American cuisine. It’s a delightful evolution of classic Italian flavors, adapted for the modern home cook. Think of it as a simplified, yet equally satisfying, take on chicken Parmesan, without the fuss of deep frying or layering with marinara sauce.
What makes this recipe so beloved? Well, besides the obvious deliciousness, it’s incredibly convenient. It requires minimal ingredients, comes together in under an hour, and is a guaranteed crowd-pleaser. The combination of the savory Parmesan, the crispy breadcrumbs, and the juicy chicken is simply irresistible. Plus, it’s a fantastic way to elevate a simple chicken breast into something truly special. I know you’ll love how easy it is to create this restaurant-quality dish in your own kitchen!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (Italian seasoned preferred)
- 1/4 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 1/4 cup olive oil
- Optional: Fresh parsley, chopped, for garnish
- Optional: Lemon wedges, for serving
Preparing the Chicken and Breading Station
- Prepare the Chicken: First, we need to get our chicken breasts ready. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch. This helps the chicken cook evenly and makes it more tender. Don’t overdo it – you want them flattened, not pulverized!
- Season the Chicken: Season both sides of the flattened chicken breasts generously with salt and freshly ground black pepper. This is crucial for flavor, so don’t be shy!
- Set up the Breading Station: Now, let’s create our breading assembly line. You’ll need three shallow dishes or plates.
- Dish 1: In the first dish, place the all-purpose flour.
- Dish 2: In the second dish, whisk together the eggs and milk until well combined.
- Dish 3: In the third dish, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried oregano, and dried basil. Mix well to ensure all the ingredients are evenly distributed. This is where the magic happens – the Parmesan and herbs will create a delicious, crispy crust.
Breading the Chicken
- Dredge in Flour: Take one chicken breast and dredge it in the flour, making sure to coat both sides completely. Shake off any excess flour. This helps the egg mixture adhere properly.
- Dip in Egg: Next, dip the floured chicken breast into the egg mixture, ensuring it’s fully coated. Let any excess egg drip off.
- Coat in Parmesan Mixture: Finally, transfer the chicken breast to the Parmesan cheese and breadcrumb mixture. Press the chicken firmly into the mixture to ensure it’s evenly coated on both sides. You want a nice, thick layer of that cheesy goodness!
- Repeat: Repeat the breading process with the remaining chicken breasts.
Cooking the Parmesan Crusted Chicken
- Heat the Olive Oil: In a large skillet, heat the olive oil over medium heat. You want the oil hot enough to sizzle when you add the chicken, but not so hot that it burns the breading.
- Cook the Chicken: Carefully place the breaded chicken breasts into the hot skillet, being careful not to overcrowd the pan. Cook for about 5-7 minutes per side, or until the chicken is cooked through and the crust is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure it’s cooked properly.
- Adjust Heat as Needed: If the breading is browning too quickly, reduce the heat to medium-low. You want the chicken to cook through without the crust burning.
- Don’t Overcrowd the Pan: If your skillet isn’t large enough to cook all the chicken at once, cook it in batches. Overcrowding the pan will lower the temperature of the oil and result in soggy chicken.
- Remove and Drain: Once the chicken is cooked through and the crust is golden brown, remove it from the skillet and place it on a wire rack lined with paper towels to drain any excess oil. This helps keep the crust crispy.
Baking Option (Alternative to Pan-Frying)
If you prefer a healthier option or want to avoid the stovetop, you can bake the Parmesan crusted chicken.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Baking Sheet: Line a baking sheet with parchment paper. This prevents the chicken from sticking and makes cleanup easier.
- Place Chicken on Baking Sheet: Place the breaded chicken breasts on the prepared baking sheet, making sure they are not touching.
- Drizzle with Olive Oil (Optional): For extra crispiness, you can lightly drizzle the chicken breasts with olive oil.
- Bake: Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown. Again, ensure the internal temperature reaches 165°F (74°C).
Serving Suggestions
This Parmesan crusted chicken is incredibly versatile and pairs well with a variety of sides.
- Pasta: Serve it over your favorite pasta with marinara sauce, Alfredo sauce, or pesto.
- Vegetables: Pair it with roasted vegetables like broccoli, asparagus, or Brussels sprouts. A simple salad is also a great option.
- Potatoes: Mashed potatoes, roasted potatoes, or even French fries are delicious accompaniments.
- Lemon Wedges: A squeeze of fresh lemon juice brightens up the flavors and adds a touch of acidity.
- Garnish: Garnish with fresh chopped parsley for a pop of color and freshness.
Tips for the Best Parmesan Crusted Chicken
- Use High-Quality Parmesan: Freshly grated Parmesan cheese will give you the best flavor and texture. Avoid the pre-grated stuff in the green can – it doesn’t melt as well and lacks the same depth of flavor.
- Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it’s cooked to the correct internal temperature.
- Let the Chicken Rest: After cooking, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
- Add a Kick: For a little extra heat, add a pinch of red pepper flakes to the Parmesan cheese and breadcrumb mixture.
- Make it Gluten-Free: To make this recipe gluten-free, use gluten-free breadcrumbs and gluten-free all-purpose flour.
- Get Creative with Herbs: Feel free to experiment with different herbs and spices in the Parmesan cheese and breadcrumb mixture. Italian seasoning, dried thyme, or even a pinch of smoked paprika would be delicious additions.
Make Ahead Instructions
You can prepare the Parmesan crusted chicken ahead of time for a quick and easy weeknight meal.
- Bread the Chicken: Bread the chicken breasts as directed in the recipe.
- Refrigerate: Place the breaded chicken breasts on a baking sheet lined with parchment paper. Cover tightly with plastic wrap and refrigerate for up to 24 hours.
- Cook: When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes. Then, cook as directed in the recipe.
Storage Instructions
Leftover Parmesan crusted chicken can be stored in the refrigerator for up to 3 days.
- Cool Completely: Let the chicken cool completely before storing it.
- Store in an Airtight Container: Place the chicken in an airtight container and store it in the refrigerator.
- Reheat: To reheat, you can bake the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave it, but the crust may not be as crispy.
Variations
Want to mix things up? Here are a few variations you can try:
- Spicy Parmesan Crusted Chicken: Add a pinch of cayenne pepper or a dash of hot sauce to the egg mixture for a spicy kick.
- Lemon Herb Parmesan Crusted Chicken: Add lemon zest and chopped fresh herbs like parsley, thyme, and rosemary to the Parmesan cheese and breadcrumb mixture.
- Sun-Dried Tomato Parmesan Crusted Chicken: Add finely chopped sun-dried tomatoes to the Parmesan cheese and breadcrumb mixture for a burst of flavor
Conclusion:
So, there you have it! This Parmesan Crusted Chicken recipe is truly a game-changer. I know, I know, I might be biased, but trust me on this one. It’s the perfect weeknight dinner solution because it’s quick, easy, and delivers that satisfying crunch and cheesy flavor that everyone craves. Forget bland, boring chicken – this recipe elevates it to a whole new level of deliciousness. The crispy, golden-brown Parmesan crust seals in all the juices, leaving you with tender, flavorful chicken every single time. And the best part? It requires minimal effort and ingredients you probably already have in your pantry.
But the real reason this recipe is a must-try is its versatility. It’s not just a standalone dish; it’s a blank canvas for your culinary creativity! Feeling Italian? Serve it with a side of spaghetti and marinara sauce for a classic comfort meal. Craving something lighter? Pair it with a fresh salad and a lemon vinaigrette for a healthy and satisfying lunch or dinner. You could even slice it up and add it to a Caesar salad for an extra protein boost. The possibilities are endless!
And speaking of variations, don’t be afraid to experiment! Want to add a little kick? Mix some red pepper flakes into the Parmesan mixture. Looking for a more herbaceous flavor? Add some dried oregano, basil, or thyme. You could even try using different types of cheese, like Pecorino Romano or Asiago, for a unique twist. For a gluten-free option, simply substitute the breadcrumbs with gluten-free breadcrumbs or almond flour. The beauty of this recipe is that it’s incredibly adaptable to your personal preferences and dietary needs.
Here are a few more serving suggestions to get your creative juices flowing:
- Serve it with roasted vegetables like broccoli, asparagus, or Brussels sprouts.
- Make it into a chicken Parmesan sandwich on a toasted roll with marinara sauce and mozzarella cheese.
- Use it as a topping for a homemade pizza.
- Serve it with a creamy polenta or mashed potatoes.
- Cut it into strips and serve it as an appetizer with a dipping sauce like ranch or honey mustard.
I truly believe that this Parmesan Crusted Chicken will become a staple in your kitchen. It’s a crowd-pleaser that’s perfect for busy weeknights, family gatherings, or even a special occasion. It’s a simple recipe that delivers big flavor and is sure to impress everyone who tries it.
So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to experience the magic of this incredible recipe. I’m confident that you’ll love it as much as I do. And most importantly, I want to hear about your experience! Did you try any variations? What did you serve it with? Share your photos and comments below – I can’t wait to see what you create! Happy cooking!
Don’t forget to rate the recipe and share it with your friends and family. Let’s spread the word about this amazing Parmesan Crusted Chicken and make dinner time a little bit easier and a whole lot more delicious for everyone!
Parmesan Crusted Chicken: Easy Recipe & Crispy Perfection
Crispy, flavorful Parmesan crusted chicken, perfect for a quick weeknight meal. Juicy chicken breasts coated in a golden-brown Parmesan and herb crust, with pan-fried and baked options.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (Italian seasoned preferred)
- 1/4 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 1/4 cup olive oil
- Optional: Fresh parsley, chopped, for garnish
- Optional: Lemon wedges, for serving
Instructions
- Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch. Season both sides generously with salt and pepper.
- Dish 1: All-purpose flour.
- Dish 2: Whisked eggs and milk.
- Dish 3: Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried oregano, and dried basil, mixed well.
- Dredge chicken in flour, shaking off excess.
- Dip in egg mixture, letting excess drip off.
- Coat in Parmesan mixture, pressing firmly to adhere.
- Repeat with remaining chicken breasts.
- Heat olive oil in a large skillet over medium heat.
- Cook chicken for 5-7 minutes per side, or until cooked through and golden brown (internal temperature of 165°F/74°C).
- Adjust heat as needed to prevent burning.
- Cook in batches to avoid overcrowding the pan.
- Remove and drain on a wire rack lined with paper towels.
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place breaded chicken on the baking sheet.
- Drizzle with olive oil (optional).
- Bake for 20-25 minutes, or until cooked through and golden brown (internal temperature of 165°F/74°C).
- Serve over pasta, with roasted vegetables, potatoes, or a simple salad. Garnish with fresh parsley and lemon wedges.
Notes
- Use high-quality, freshly grated Parmesan cheese for the best flavor.
- Don’t overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C).
- Let the chicken rest for a few minutes after cooking for optimal tenderness.
- Add a pinch of red pepper flakes for a little heat.
- Use gluten-free breadcrumbs and flour for a gluten-free version.
- Experiment with different herbs and spices in the breadcrumb mixture.
- Make Ahead: Bread the chicken and refrigerate for up to 24 hours before cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
