Parmesan Crusted Chicken

My parmesan crusted chicken recipe yields truly crispy chicken covered in the most salty, savory, and cheesy breading. Watch the video below to see how I make this in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 8

Total Time 13

Servings servings

Calories 392kcal

Author Arman Liew

Ingredients

4 chicken breasts boneless and skinless
1 cup parmesan cheese grated
1 cup panko breadcrumbs
2 teaspoons Italian seasoning
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs beaten
1/4 cup olive oil

Instructions

Pound the chicken breasts into 1/2-inch thickness. Season with salt and pepper.
In a shallow bowl, combine the grated Parmesan cheese and bread crumbs. In a second bowl, add the flour, Italian seasoning, garlic powder, salt, and black pepper. Mix well. In a separate bowl, add the beaten eggs.
Dip each chicken breast into the flour mix, then the beaten eggs, allowing any excess to drip off. Press the chicken breasts into the Parmesan breadcrumb mixture, coating both sides thoroughly.
Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for 3-4 minutes on each side until they turn golden brown.

Video

Notes

Oven baked method: Lay the breaded chicken breasts on a wire rack on top of a baking sheet and spray them with cooking spray. Bake at 400F for 15-20 minutes or until the chicken reaches an internal temperature of 165F.

TO STORE: Once cooled, wrap the cooked chicken breasts in plastic wrap or store them in an airtight container. They’ll stay fresh for up to 3 or 4 days in the fridge.

TO FREEZE: Leftovers also freeze well for up to 6 months. Let the leftovers thaw in the fridge before reheating.

TO REHEAT: Reheat the chicken breasts on a sheet pan in a 350ºF oven for 10 to 12 minutes or until they’re warmed through and slightly crisp.

Nutrition