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Parmesan Crusted Chicken Recipe

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★★★★★

4.7 from 91 reviews

A delicious and easy Parmesan Crusted Chicken recipe featuring a crispy, golden crust made from pre-grated Parmesan and Panko breadcrumbs, with a juicy and tender interior. Perfect for a quick weeknight dinner or an elegant meal, this dish combines flavor-packed seasoning with a foolproof breading and baking method for a perfectly crispy, flavorful chicken.

Ingredients

Scale

Chicken

  • 2 large boneless, skinless chicken breasts (about 1 lb or 450 g total)

Breading

  • 1 cup (about 100 g) finely grated Parmesan cheese (pre-grated is best)
  • 1/2 cup (about 50 g) Panko breadcrumbs
  • 1/4 cup (about 25 g) all-purpose flour
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp paprika (smoked or sweet)
  • 1/4 tsp black pepper
  • 1/4 tsp salt (adjust to taste, as Parmesan is salty)

For Cooking

  • 2 tbsp olive oil or melted butter

For Garnish (optional)

  • Fresh parsley, chopped

Instructions

  1. Prepare the Chicken: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Pound each chicken breast to an even ½-inch thickness using a meat mallet or rolling pin between plastic wrap. Pat dry with paper towels, then season lightly with salt and pepper.
  2. Set Up Breading Station: Place flour in the first shallow bowl. In the second bowl, whisk the egg until smooth. In the third bowl, mix Parmesan cheese, Panko breadcrumbs, minced garlic, Italian seasoning, paprika, remaining salt, and pepper until well combined with a slightly clumpy texture due to cheese.
  3. Bread the Chicken: Lightly dredge each chicken breast in the flour, shake off excess. Dip into beaten egg, coating fully and letting excess drip off. Press firmly into Parmesan-Panko mixture, ensuring a thick, even coating on all sides. Place on prepared baking sheet. Repeat with second breast.
  4. Add Fat and Bake: Drizzle or brush olive oil or melted butter evenly over the crusted chicken. Bake for 18-22 minutes until the crust is golden brown and the internal temperature reaches 165°F (74°C).
  5. Rest and Serve: Transfer chicken to a cutting board and let rest for 5 minutes to redistribute juices. Slice, garnish with fresh parsley if desired, and serve immediately for the best crunch and juiciness.

Notes

  • Use pre-grated Parmesan cheese for a drier texture that crisps perfectly; fresh-grated Parmesan is too moist and won’t form a proper crust.
  • Pound chicken breasts evenly to ½-inch thickness for uniform cooking and to prevent dry edges.
  • Pat chicken dry thoroughly before breading to ensure the crust adheres well and becomes crispy.
  • Set up the breading station with three bowls to keep wet and dry ingredients separate and prevent mess.
  • Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 2 months.
  • Reheat leftovers in the oven or air fryer at 350°F (175°C) to maintain crispiness; avoid microwaving.
  • For an even crispier bottom, place chicken on a wire rack on the baking sheet to allow hot air circulation.
  • Add a tablespoon of mayonnaise to the egg wash for richer flavor and deeper golden crust.
  • Try grating garlic with a microplane instead of mincing for more even flavor distribution.

Keywords: Parmesan crusted chicken, crispy chicken, baked chicken breasts, Italian chicken recipe, Panko crust chicken, easy chicken dinner

Find it online: https://cookwithlea.com/parmesan-crusted-chicken-recipe/