Parmesan Crusted Chicken

A quick and easy Parmesan Crusted Chicken recipe with a crispy and flavorful panko Parmesan crust.  Friends and family love this tasty chicken. 

Coursemain meal chicken

CuisineItalian

Keywordbaked parmesan crusted chicken, how to make parmesan crusted chicken, parmesan crusted chicken recipe

Prep Time15minutes minutes

Cook Time6minutes minutes

Servings4 servings

Calories382kcal

AuthorBeth Pierce

Ingredients

• ½ cup flour
• 2 eggs
• ⅔ cup panko bread crumbs
• ⅔ cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ¼ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper
• 2 boneless skinless chicken breasts cut in half lengthwise or 4 chicken cutlets
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• Chopped fresh parsley for garnish

Instructions

• Set up three breading dunking stations in a shallow bowl or a plate with a raised edge. Place flour in one. Beaten eggs in another. Panko breadcrumbs, Parmesan Cheese, Italian seasoning, salt, and pepper in the last one.
• Dredge the chicken breasts in the flour, then dunk in the eggs, and then into the panko parmesan mixture, coating both sides.
• Heat the vegetable oil and melt the butter in a large skillet over medium heat. Cook for 3 minutes, then flip and cook for 3 minutes or until golden brown and cooked through. Chicken is cooked through when it reaches an internal temperature of 165 degrees Let the chicken rest loosely tented for 5 minutes.  If desired, garnish with chopped fresh parsley. 

Notes

• Split thick breasts in half lengthwise or pound them till they are about 1/2 inch thick. You want the meat to be cooked through after the coating browns and crisps.
• For optimal taste, use freshly grated parmesan cheese. It makes all the difference in the world.
• You can substitute regular breadcrumbs for the panko if you are in a pinch. Although I really like the added crispiness that I get from panko breadcrumbs.
• Try using fresh herbs like rosemary, basil, and thyme. The Italian seasonings are simply a guideline and a good solution for busy families. 
• When you place the chicken in the skillet, try not to disturb it much. Let the breading crisp up on the chicken before flipping.
• Pro-Tip – to avoid the dreaded breading fingers use one hand for the egg mixture and the other hand for the flour mixture.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze for up to 2 months. Reheat in the oven from frozen at 425 for 15-18 minutes or until heated through.

Nutrition

Calories: 382kcal | Carbohydrates: 22g | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 641mg | Potassium: 421mg | Fiber: 1g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 194mg | Iron: 2mg