Description
This Parmesan Crusted Chicken recipe is a delicious and easy way to elevate your weeknight dinner. Juicy chicken breasts are coated in a crispy Parmesan and breadcrumb crust, pan-fried to golden perfection, and served with fresh parsley and lemon wedges for a burst of flavor.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts
Breading:
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup grated Parmesan cheese
- ½ cup breadcrumbs (preferably panko)
- 1 teaspoon garlic powder
- ½ teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 2 tablespoons olive oil
- Fresh parsley and lemon wedges for serving (optional)
Instructions
- Pound the Chicken: Place the chicken breasts between two pieces of plastic wrap and pound to an even ½-inch thickness.
- Prepare Breading Stations: Set up three shallow bowls: one with flour, one with beaten eggs mixed with water, and one with a mixture of Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
- Coat the Chicken: Dredge each chicken breast in flour, dip in the egg wash, then coat thoroughly in the Parmesan mixture, pressing to adhere.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F).
- Rest and Serve: Transfer the chicken to a plate and let rest for 2 minutes before serving. Garnish with parsley and lemon if desired.
Notes
- For extra crispiness, finish the chicken in a 400°F oven for 5 minutes after pan-frying.
- Serve with a green salad, pasta, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 410
- Sugar: 1g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 135mg
