This Crispy Parmesan Crusted Chicken is a treat! With a crunchy topping made from Parmesan cheese and breadcrumbs, it brings a delightful crunch to each bite.
I love to serve this chicken with some veggies or a simple salad. It’s so good, you might just start planning fancy dinners on a weeknight! 🍗❤️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. If you’re looking for alternatives, you can use thighs for a juicier result or even tofu for a vegetarian option.
Parmesan Cheese: Grated Parmesan adds a rich flavor. If you’re in a pinch, Pecorino Romano or Grana Padano can work well too. But try to use freshly grated cheese if you can for the best texture and flavor.
Panko Breadcrumbs: These create that lovely crunch! Regular breadcrumbs can substitute, but they won’t be as crispy. Try crushing some cornflakes or using gluten-free breadcrumbs if you’re watching your gluten intake.
Garlic Powder and Italian Seasoning: These add great flavor. You can use fresh garlic and mixed herbs for a fresher taste. Just remember that fresh herbs are usually stronger, so adjust accordingly!
How Can I Ensure My Chicken is Cooked Perfectly?
Cooking chicken perfectly can be tricky! Here are a few tips:
- Make sure to pound or butterfly the chicken so it cooks evenly. Thicker parts take longer to cook.
- Use a meat thermometer. The magic number is 165°F (74°C) to ensure it’s safe to eat.
- Don’t keep worrying about it while it cooks. Just let it be, and check toward the end!
If you’re ever unsure, cut into the thickest part of the chicken; it should be white and juices should run clear!
Crispy Parmesan Crusted Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 2 tbsp all-purpose flour
- 2-3 tbsp olive oil (or more, for frying)
Optional:
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and approximately 25-30 minutes to cook, giving you a total of around 40 minutes from start to finish! You’ll have crispy, golden chicken ready to enjoy quickly!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheet:
Start by preheating your oven to 400°F (200°C). While the oven gets hot, lightly grease a baking sheet with cooking spray or olive oil, or line it with parchment paper for easy cleanup.
2. Set Up Your Dredging Stations:
Gather three shallow bowls. In the first bowl, place some flour seasoned with a pinch of salt and pepper. In the second bowl, beat the two eggs until blended. In the third bowl, mix the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. This will be your crunchy coating!
3. Prepare the Chicken:
Use paper towels to pat the chicken breasts dry. If they seem thick, you can butterfly them or gently pound them to an even thickness (around 1/2 – 3/4 inch) to help them cook evenly.
4. Dredge the Chicken:
Take each chicken breast and coat it in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, allowing extra egg to drip off. Finally, press it into the breadcrumb mixture, ensuring it’s well-coated and the crumbs adhere tightly.
5. Cook the Chicken on the Stovetop:
In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the coated chicken breasts to the skillet. Cook for about 2-3 minutes on each side, until they are golden brown and crispy
6. Bake to Finish Cooking:
After browning, transfer the chicken breasts to the prepared baking sheet and pop them into the preheated oven. Bake for 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Serve and Enjoy:
Once cooked, remove the chicken from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley, and serve with lemon wedges for a zesty kick!
Enjoy your crispy, cheesy, and flavorful chicken! 🍽️
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will provide a juicier and more flavorful result, plus they are less likely to dry out compared to breasts. Just remember to adjust the cooking time as they might take a little longer depending on their thickness.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs work fine, but they won’t be as crispy. Alternatively, you could crush cornflakes, potato chips, or even use ground almonds for a gluten-free option!
How Do I Store Leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This will help retain its crispy texture!
Can This Recipe Be Made Ahead of Time?
Yes! You can prep the chicken by coating it with the Parmesan breadcrumb mixture a few hours in advance. Just cover and refrigerate until you’re ready to cook. When ready, pan-fry and bake as directed!
