Description
This Parmesan Crusted Chicken recipe features tender chicken breasts coated in a flavorful mixture of panko breadcrumbs, freshly grated parmesan, and Italian seasoning. The chicken is first pan-fried to achieve a golden crust and then finished in the oven to ensure juicy, perfectly cooked results. It’s a simple yet elegant dish perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Units
Scale
Chicken and Seasoning
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
Coating
- 1/4 cup flour
- 2 eggs
- 2/3 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1/2 heaping teaspoon Italian seasoning
Cooking
- 3 tablespoons olive oil, divided
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and place the oven rack in the upper third of the oven to ensure even cooking and browning.
- Prepare Chicken: Slice each chicken breast in half lengthwise to create four thinner pieces. Pat the chicken dry with paper towels to remove excess moisture, then sprinkle both sides with garlic powder, salt, and pepper for seasoning.
- Set Up Breading Stations: Prepare three shallow bowls: one with flour, one with beaten eggs (use a fork to beat), and the third with a mixture of panko breadcrumbs, freshly grated parmesan cheese, and Italian seasoning combined thoroughly.
- Heat Skillet: Add 2 tablespoons of olive oil to an oven-proof skillet and place it over medium heat. Allow the oil to heat as you bread the chicken for optimal frying.
- Bread the Chicken: Coat each chicken piece first in flour, shaking off excess. Next, dip into the beaten eggs, then coat evenly with the breadcrumb-parmesan mixture, pressing gently to help the coating adhere well.
- Pan-Fry Chicken: Place two pieces of coated chicken into the hot skillet and cook for about 2 to 3 minutes on each side until the crust is golden and crisp. Use tongs to flip the chicken easily. Transfer the cooked pieces to a plate and add the remaining 1 tablespoon of olive oil to the skillet before frying the second batch.
- Finish in Oven: After frying all chicken pieces, remove the skillet from the heat and arrange all four pieces inside. Transfer the skillet to the preheated oven and bake for 5 minutes or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C), ensuring the chicken is fully cooked through.
- Serve: Remove the skillet from the oven and serve the Parmesan crusted chicken immediately for the best texture and flavor.
Notes
- To ensure the coating sticks well, keep one hand dry for handling the flour and breadcrumbs and use the other hand for the wet egg wash.
- Using an oven-proof skillet (such as cast iron) allows you to easily transfer the chicken from stovetop frying to oven baking without switching pans.
- For an extra flavor boost, garnish with fresh parsley or a squeeze of lemon before serving.
- Make sure chicken pieces are of even thickness by slicing them lengthwise; this promotes even cooking and prevents dryness.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
Nutrition
- Serving Size: 1 chicken piece (approx. 150g)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
