Parmesan Crusted Chicken Recipe
This Parmesan Crusted Chicken Recipe features juicy chicken breasts coated in a crispy, golden Parmesan and breadcrumb crust, pan-seared and oven-finished for a quick, flavourful, and family-friendly dinner that’s perfect for busy weeknights or special occasions.
Ingredients
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- ½ cup all-purpose flour
- 2 large eggs
- 1 –2 tablespoons milk or water
- 1 cup freshly grated Parmesan cheese
- 1 cup breadcrumbs or panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Zest of ½ lemon optional
- 2 –3 tablespoons olive oil for cooking
- 1 tablespoon butter optional, for extra flavor
- Fresh parsley and lemon wedges for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a baking sheet or ensure your skillet is oven-safe.
- Pat the chicken breasts dry and season both sides with salt and pepper. If thick, gently pound them to an even thickness.
- Set up three shallow bowls:
- Bowl 1: Flour
- Bowl 2: Whisked eggs mixed with milk
- Bowl 3: Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, and lemon zest
- Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then press firmly into the Parmesan breadcrumb mixture until well coated.
- Heat olive oil (and butter, if using) in a large skillet over medium heat.
- Sear the chicken for 2–3 minutes per side until the crust is golden brown.
- Transfer the skillet to the oven (or move chicken to a baking sheet) and bake for 8–12 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from oven and let the chicken rest for 5 minutes before serving. Garnish with parsley and lemon wedges if desired.
Notes
- For extra juiciness, brine the chicken in salted water for 20–30 minutes before cooking.
- Use freshly grated Parmesan for the best flavour and crust texture.
- To make it gluten-free, substitute flour and breadcrumbs with gluten-free alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat in the oven or air fryer to maintain crispiness.
- This recipe pairs well with salads, roasted vegetables, mashed potatoes, or pasta.