Parmesan Crusted Chicken

Discover the irresistible crunch and savory flavor of Parmesan Crusted Chicken, a dish that effortlessly transforms humble chicken breasts into a weeknight hero or an elegant dinner party star. Each tender chicken breast is enrobed in a golden, crispy crust made from a delectable blend of grated Parmesan cheese, seasoned breadcrumbs, and aromatic spices. The exterior offers a delightful textural contrast to the juicy interior, promising a burst of flavor with every bite. Quick to prepare and versatile, this recipe delivers on both taste and ease, making it a beloved choice for families seeking a satisfying meal that feels special without requiring hours in the kitchen.

Detailed Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (about 1.5-2 lbs total), pounded to an even ½-inch thickness if very thick

For the Breading Station:

• For Dredging:
  • 2 large eggs, beaten with 1 tablespoon of water or milk
• For Coating:
  • ½ cup (50g) finely grated Parmesan cheese (freshly grated is best for flavor and melt)
  • 1 cup (120g) breadcrumbs (Panko breadcrumbs for extra crispiness, or Italian-style breadcrumbs for pre-seasoned convenience, or plain breadcrumbs)
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika (smoked paprika can add depth)
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon salt (or to taste; adjust if using Italian breadcrumbs)

For Cooking:

• 2 tablespoons olive oil (for searing)
• 1 tablespoon unsalted butter (for searing, optional, for extra richness)

For Garnish (Optional):

• 2 tablespoons fresh parsley, finely chopped

Step-by-Step Instructions

Part 1: Preparation & Breading

1. Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish (a 9×13 inch dish or similar size is usually sufficient for 4 breasts) or line it with parchment paper for easier cleanup.
2. Prepare Chicken: If your chicken breasts are very thick, place them between two sheets of plastic wrap and pound them gently with a meat mallet or rolling pin to an even ½-inch thickness. This ensures even cooking. Pat the chicken breasts dry with paper towels; this helps the breading adhere better.
3. Set Up Breading Station:
   • In a shallow bowl, whisk the 2 large eggs with 1 tablespoon of water or milk until well combined.
   • In a second shallow bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and black pepper. Stir well to ensure all ingredients are evenly distributed.
4. Coat Chicken: Dip each chicken breast first into the beaten egg mixture, ensuring it’s fully coated and letting any excess drip off. Then, transfer the chicken breast to the breadcrumb-Parmesan mixture, pressing firmly on both sides to ensure a thick, even coating. Gently shake off any excess breading. Place the coated chicken breasts on a clean plate while you bread the remaining pieces.

Part 2: Searing & Baking

1. Sear (Optional but Recommended): For an extra golden and crisp crust, heat the olive oil (and butter, if using) in a large, oven-safe skillet or a non-stick skillet over medium-high heat. Once hot and shimmering, carefully add the coated chicken breasts (you may need to do this in batches to avoid overcrowding). Sear for 2-3 minutes per side, until deeply golden brown. This step creates a fantastic crust that will hold up beautifully in the oven.
2. Transfer to Baking Dish: If you seared in an oven-safe skillet, you can transfer the skillet directly to the oven. Otherwise, carefully transfer the seared chicken breasts to the prepared baking dish.
3. Bake: Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) as measured by a meat thermometer. The crust should be golden, crispy, and cooked through.
4. Rest: Remove the chicken from the oven and let it rest for 5 minutes before slicing or serving. This allows the juices to redistribute, keeping the chicken moist.
5. Serve: Garnish with fresh chopped parsley, if desired, and serve immediately.

Tips, Variations, and Storage

• Panko Breadcrumbs: For the crispiest crust, Panko breadcrumbs are highly recommended. Their larger, flakier texture results in an exceptionally crunchy coating.
• Seasoning Adjustments: Feel free to adjust the spices in the breading. A pinch of onion powder, Italian seasoning, or a touch of cayenne pepper for heat can be added.
• Dairy-Free Option: For a dairy-free version, use nutritional yeast in place of Parmesan cheese and ensure your breadcrumbs are dairy-free.
• Air Fryer Method: For an alternative cooking method, spray the coated chicken lightly with cooking spray and air fry at 375°F (190°C) for 15-20 minutes, flipping halfway, until golden and cooked through.
• Make Ahead: You can bread the chicken up to a few hours in advance and store it, uncovered, in the refrigerator on a wire rack set over a baking sheet. This helps prevent the breading from becoming soggy.
• Storage: Leftover Parmesan Crusted Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or air fryer to retain crispiness.

Pairings

• Sides: This chicken pairs wonderfully with a variety of sides. Consider roasted asparagus, steamed green beans, a simple side salad with a lemon vinaigrette, creamy mashed potatoes, or a light pasta dish like lemon garlic spaghetti.
• Sauces: A side of warm marinara sauce, a fresh pesto, or a squeeze of lemon juice can elevate the flavors.
• Wine: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would be an excellent complement.

Quick Info

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes (including optional sear)
• Total Time: Approximately 40-45 minutes
• Servings: 4
• Cuisine: Italian-American / Comfort Food