Parmesan Crusted Chicken recipe is a simple and delicious dish to add to your chicken recipe repertoire! Kids love it and so do the adults.
You and your family will love this delicious Parmesan Crusted Chicken! These chicken breasts are super juicy and tender thanks to the fast cooking method. Mm… It’s also good that the chicken is also crispy on the outside! Trust me when I say that.
If you love cooking, you will find that this Parmesan Crusted Chicken recipe pairs up very well with pasta such as Louisiana Chicken Pasta, or Baked Ziti. I also love serving it over Instant Pot Mashed Potatoes.
It’s a perfectly easy chicken recipe for a quick week night dinner. So delicious and simple!
How to season Parmesan Crusted Chicken
When I make this Parmesan Crusted Chicken I always prepare a special dredging mixture. This delicious mixture includes salt, pepper garlic powder and dried Italian seasoning.
However, when I have fresh herbs availableI use them. I love fresh rosemary or thyme and use them instead or along with the Italian seasoning.
Before I made this Parmesan Crusted Chicken recipe, I had no idea what an easy chicken recipe that was! And what a a great option it is for a weeknight dinner! I liked it so much that I made this parmesan crusted chicken recipe in various combinations. It’s so versatile! You can use it as a main dish, or accompanied by pasta. You can also slice this chicken and use it in your salad.
What kind of chicken works best
The chicken that works best is thin, flat and even. If the chicken you bought is thick as it usually is, make sure to half each chicken breast horizontally. Once you do that, you get 4 thin chicken fillets. Just perfect, isn’t it?
What cheese to use
Cheese, oh cheese! I used store bought shredded Parmesan cheese. But I do recommend to use the fine shredded cheese or grated cheese. The finer you grate you Parmesan cheese, the better!
You can even shred your own cheese. Especially if you happen to own one of those lemon zesters at home. I always use it to shred my cheese! I get such a nice fine shredded texture from my Parmesan cheese block.
By the way, thinner cheese texture will also help it stick and stay on the Parmesan crusted chicken better.
How to coat chicken breasts
First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper and seasoning. The other bow is for the parmesan breading mixture. Next, you should whisk the egg slightly.
Now it’s time to dredge each chicken breast piece in egg mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again.
Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
What to serve Parmesan Crusted Chicken with
How to reheat Parmesan Chicken
Do you ever find yourself struggling to reheat chicken the right way? I do too! That’s why I recommend eating this Parmesan crusted chicken fresh out of the skillet. But if Ido have leftovers this is what I would usually do.
I simply heat up parmesan crusted chicken breasts in the oven to get the coating crispy once again. I wouldn’t suggest microwaving them. Microwaving will put too much moisture into the chicken crust and the coating won’t be so crispy any more.
More easy ways you can prepare chicken breasts
Watch how to make Parmesan Chicken Recipe:
Thin chicken breasts are are coated in Parmesan, egg, and bread crumbs, and pan seared until crispy! Kids love it and so do the adults.
PARMESAN MIXTURE: In a shallow dish mix Parmesan cheese, bread crumbs and flour. Set aside.
EGG MIXTURE: Add egg, garlic powder, salt, pepper and Italian Seasoning into another dish or a bowl and whisk them until mixed. Set aside.
MAKE SURE TO USE THIN CHICKEN BREASTS: If your chicken breasts are not thin, butterfly them by cutting in half horizontally. The thinner the chicken breasts the better.
DREDGING THE CHICKEN: Dredge each chicken piece in egg mixture first, then place in parmesan mixture, press. Turn to coat the other side of the chicken with parmesan mixture and press again. Repeat with remaining chicken pieces and set them aside on a plate.
MELT butter and ADD olive oil on medium high heat in a skillet (stainless steel, cast iron skillet or non-stick).
PLACE CHICKEN in skillet and cook for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula.
TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Do not cook for more than a total of 6-8 minutes – just set the timer and flip when it beeps.
CHECK FOR DONENESS to make sure the chicken is fully cooked and not pink. If not, lower the heat and cook for a couple more minutes.