Parmesan-Crusted Chicken
Golden, crunchy on the outside and tender inside, this Parmesan-crusted chicken is a perfect weeknight dinner that feels fancy yet is quick to prepare.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1 to 1.25 lb total) Pound to an even thickness for uniform cooking.
- 1 cup Parmesan cheese, finely grated Freshly grated is best for flavor and melting.
- 1 cup breadcrumbs (plain or panko) Panko gives a lighter, crispier crust.
- 2 large eggs, beaten This is your egg wash — it helps the coating stick.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and freshly ground black pepper
- 2-3 tablespoons olive oil for frying Can substitute with vegetable oil for higher smoke point.
Ingredient Notes/Substitutions
- Gluten-free: use gluten-free breadcrumbs or crushed GF crackers.
- Low-carb: swap breadcrumbs for almond flour plus extra Parmesan. Coating will be denser.
- 1 teaspoon dried Italian seasoning or lemon zest For extra flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly oil a baking dish or line it with foil.
- In a medium bowl, combine breadcrumbs, grated Parmesan, garlic powder, onion powder, and a pinch of salt and pepper. Stir to fully incorporate.
- In a separate bowl, beat the eggs until smooth.
- Pat each chicken breast dry with paper towels. Dip one breast into the beaten eggs, then press firmly into the breadcrumb-Parmesan mixture. Repeat for all breasts.
Cooking
- Heat 2–3 tablespoons of olive oil in a large skillet over medium heat.
- Add the coated breasts and sear for 3–4 minutes per side until the crust is golden brown.
- Transfer the browned breasts to the prepared baking dish. Bake in the oven for 20–25 minutes, until the thickest part reaches 165°F (74°C).
- Remove from the oven and let the chicken rest for 3–5 minutes before serving.
Notes
For best texture, cook from raw rather than reheating cooked chicken stored for days. This chicken adapts well to multiple serving styles.