This Crispy Parmesan Crusted Chicken is a delicious treat! It’s coated with a crunchy layer of Parmesan cheese and spices, making every bite flavorful and fun.
Honestly, who can resist that cheesy crunch? I like to serve it with a side of veggies or pasta for a complete meal. Trust me, it makes dinner feel like a special occasion! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. If you prefer, you can use chicken thighs for a juicier option. They’ll taste great too!
Parmesan Cheese: Grated Parmesan adds a wonderful flavor and crispiness. If you’re looking for a substitute, Pecorino Romano works well, or even a mix of cheddar and Parmesan for a different twist.
Panko Breadcrumbs: Panko gives the chicken that extra crunch. If you can’t find panko, regular breadcrumbs will work, but they might not be quite as crispy. You can also make your own from crusty bread!
Eggs: The eggs are essential for binding the coating. If you’re looking for an egg-free option, consider using a mixture of flour and water or unsweetened applesauce.
How Do You Get the Coating to Stick Perfectly?
Getting the coating to stick can be tricky, but it’s all about the right technique!
- Start by making sure your chicken breasts are dry; moisture can prevent the coating from adhering.
- Dredge the chicken in flour first, shaking off any excess to create a light layer. This helps the egg stick better.
- After dipping in eggs, press the chicken into the breadcrumb mixture firmly. The more pressure, the better the coating will adhere!
- Don’t skip the resting step! Let the coated chicken sit for a few minutes before frying to help the coating set.
Crispy Parmesan Crusted Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons all-purpose flour
- 2-3 tablespoons olive oil (or more, for frying)
- Optional: chopped fresh parsley for garnish
- Optional: lemon wedges for serving
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and will need about 10-12 minutes of cooking time, making the total time around 30 minutes. It’s quick, simple, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Set Up Your Breading Station:
Prepare three shallow bowls to make breading easy. In the first bowl, pour the flour. In the second bowl, beat the eggs until nice and smooth. In the third bowl, mix together the Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
2. Prepare the Chicken:
Take your chicken breasts and pat them dry with paper towels. If they’re very thick, you can butterfly them or pound them to an even thickness. This helps them cook evenly and makes for a tender bite!
3. Bread the Chicken:
Now it’s time to coat the chicken. Start by dredging each piece in the flour, shaking off the excess. Then, dip it into the beaten eggs so it’s completely covered. Finally, press the chicken into the Parmesan breadcrumb mixture, making sure to coat all sides well. Pressing firmly helps the coating stick!
4. Cook the Chicken:
Add the olive oil to a large skillet and heat it over medium heat. Once hot, carefully place the coated chicken breasts in the skillet. Cook them for about 4-5 minutes on each side, or until the coating is golden brown and the chicken is cooked through (you want an internal temperature of 165°F or 75°C).
5. Drain and Serve:
Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil. Garnish with chopped parsley for a nice touch, and serve with lemon wedges on the side for a pop of freshness.
Enjoy your crispy, cheesy, and flavorful Parmesan crusted chicken!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will give you a juicier end result. Just make sure to adjust the cooking time slightly, as thighs may take a minute or two longer to cook through compared to breasts.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs will work in a pinch. Just note that they might not provide the same level of crunch. Alternatively, you can crush some crackers or use crushed cornflakes for a different texture!
How Do I Store Leftovers?
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until warmed through, to maintain the crispiness.
Can I Make This Recipe Ahead of Time?
Yes! You can bread the chicken ahead of time and keep it in the fridge for a few hours or overnight. Just be sure to cover it well to prevent it from drying out. Cook it fresh when you’re ready for the best texture!
