Parmesan Crusted Chicken
Enjoy the crispy crunch of golden Parmesan crust giving way to juicy chicken. This simple yet unforgettable recipe transforms weeknight dinners into something special.
Ingredients
Main ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 0.5 cup freshly grated Parmesan cheese
- 0.75 cup panko breadcrumbs For extra crunch
- 2 large eggs, lightly beaten
- 2 tbsp olive oil
- 1 tsp dried basil
- Salt and freshly ground black pepper To taste
- ¼ cup All-purpose flour
Optional enhancements
- 1 tbsp chopped parsley For herb-roasted flavor
- 0.5 tsp thyme
- 2 cloves minced garlic For lemon garlic flavor
- 1 tbsp lemon zest
- 0.5 tsp red pepper flakes For a spicy kick
- 1 tsp smoked paprika
Instructions
Preparation
- Marinate: In a small bowl or sealable bag, marinate the chicken breasts in olive oil and minced garlic for 20–30 minutes.
- Dredge in Flour: Remove the chicken from the marinade and lightly coat each piece in the All-purpose flour, shaking off any excess.
- Egg Wash: Dip the floured chicken into the beaten eggs until fully coated
- The Crust: In a separate shallow dish, mix the panko breadcrumbs, grated Parmesan, and melted butter. Press the chicken firmly into this mixture until the crumbs stick perfectly.
- Chill: Place the coated chicken in the fridge for 10 minutes to help the crust set and enhance crispiness.
Cooking
- Preheat: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bake: Arrange the chicken on the sheet and bake for 20–25 minutes until the crust is golden brown and the internal temperature reaches 165°F.
- Rest: Let the chicken rest for 5 minutes before slicing. This keeps it juicy inside!
Notes
You can opt to pan-fry the chicken in medium-high heat for 6-8 minutes per side if preferred. Serve with light salads and dipping sauces for a complete meal.