Parmesan Crusted Chicken Recipe

close up of cooked chicken breasts in black frying pan.

Parmesan Crusted Chicken Recipe

Course: Main Course

Cuisine: American

Diet: Low Calorie

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 386cal

Author: Ashley Fehr

Parmesan Crusted Chicken is simple yet so very impressive! Tender, juicy chicken breasts are coated in the best parmesan crust and pan seared to perfection. Easy to make in less than 30 minutes and so satisfying!

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US Customary - Metric

Ingredients

4 small boneless skinless chicken breasts (or 2 large, butterflied and split)
½ cup all purpose flour 65 grams
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon black pepper
2 large eggs
½ cup seasoned dry bread crumbs (60 grams)
½ cup finely shredded Parmesan cheese (40 grams)
2 tablespoons canola oil

Instructions

Place chicken breasts on a large cutting board and cover with plastic wrap. Use a rolling pin or heavy pan to pound the thicker end of the chicken breasts until they are an even size from one end to the other (about ¼-⅓ inch)
Gather 3 shallow dishes to bread your chicken.
In another dish, stir together your flour, Italian seasoning, salt, paprika, and black pepper.
In the second dish, whisk your eggs.
In the third dish, combine your bread crumbs and ½ cup Parmesan cheese.
Dip your chicken in the flour and shake off any excess. Coat the chicken in the egg, and then coat well in the bread crumb mixture, pressing so that it adheres well. Repeat with the remaining chicken.
Heat a large pan over medium heat and add the oil.
When the oil is hot, add the chicken breasts and cook for about 4 minutes per side, until golden. Flip and cook another 4-5 minutes on the other side, until golden and an internal temperature of 165 degrees F is reached.
Remove from the pan and serve.

Video

Notes

Ingredient Notes:

This is a simple recipe with just a few key ingredients, so there are not a lot of substitutions I can offer. Try it! It's delicious.

Freezing Instructions:

You can freeze this recipe before or after cooking.

To freeze before, simply finish coating the chicken and flash freeze for 1-2 hours on a sheet pan before storing in a zip-top freezer bag. You can cook these right from frozen like you would other frozen, breaded chicken pieces -- the air fryer or oven is best!

To freeze after cooking, cool to room temperature, then flash freeze on a baking sheet for 1-2 hours until firm. Place in a zip top freezer bag for up to 3 months. Reheat in the oven or air fryer.

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