Parmesan Crusted Chicken is a family favorite—crispy, cheesy, and incredibly juicy. Chicken breasts are coated in a savory Parmesan-panko crust and pan-seared or baked until golden and crisp. Ready in under 30 minutes, it’s perfect for busy weeknights.
Instructions
Prepare the Chicken
Place chicken breasts between plastic wrap and pound to even ½-inch thickness. Season both sides with salt and pepper.
Set Up Breading Station
Place flour in one shallow dish, beaten eggs in another. In a third dish, combine panko, Parmesan, garlic powder, and Italian seasoning.
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip in egg, then coat in panko-Parmesan mixture, pressing gently to adhere.
Cook the Chicken (Pan-Seared)
Heat oil in a large skillet over medium-high heat. Cook chicken for 4 to 5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
Bake Option
Preheat oven to 400°F (200°C). Place breaded chicken on a parchment-lined baking sheet. Drizzle with oil or spray with cooking spray. Bake for 15 to 18 minutes until golden and cooked through.
Serve
Garnish with fresh parsley and serve with lemon wedges.
Pro-Tips for Picture-Perfect Parmesan Crusted Chicken
- Pound Chicken Evenly: Ensures uniform cooking.
- Use Panko for Extra Crispiness: Creates a lighter, crunchier crust.
- Don’t Overcook: Use a meat thermometer for best results.
- Serve Immediately: The crust is crispiest fresh from the pan.
This Parmesan Crusted Chicken is crispy, cheesy, and incredibly juicy—a guaranteed family favorite.
