Crispy Parmesan Crusted Chicken Breast
A quick and easy recipe for juicy chicken breasts coated in a crispy parmesan and panko breadcrumb crust, perfect for busy weeknights or any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1 to 1.5 pounds boneless, skinless chicken breasts (about 450-680g)
- ½ cup freshly grated parmesan cheese (about 50g)
- ¾ cup panko breadcrumbs (about 75g)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning (dried basil, oregano, thyme blend)
- Salt and freshly cracked black pepper to taste
- 2 large eggs, beaten
- 3 tablespoons olive oil or avocado oil for frying
Instructions
- Pat the chicken breasts dry with paper towels. If thick, slice horizontally or pound to about ¾ inch thickness for even cooking (about 5 minutes).
- In a shallow bowl, combine panko breadcrumbs, grated parmesan, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Stir to blend evenly (3-4 minutes).
- In a separate bowl, lightly beat the eggs until smooth.
- Dip each chicken breast into the beaten eggs, letting excess drip off, then press firmly into the breadcrumb mixture until well coated. For a thicker crust, repeat the egg and breadcrumb dip once more (about 10 minutes).
- Heat 3 tablespoons of olive or avocado oil in a skillet over medium heat until shimmering but not smoking (2-3 minutes).
- Place coated chicken breasts carefully into the hot oil without overcrowding. Cook for 4-5 minutes on the first side until golden and crunchy, then flip and cook another 4-5 minutes on the other side (total about 10 minutes).
- Check doneness with a meat thermometer (165°F/74°C) or cut into the thickest part to ensure juices run clear.
- Transfer chicken to a plate and let rest for 5 minutes before serving.
Notes
Pat chicken dry before coating to help crust stick. Press breadcrumb mixture firmly onto chicken. Let coated chicken rest in fridge 10-15 minutes before cooking for better crust set. Use medium heat to avoid burning crust. Flip only once. Optionally finish in oven at 375°F for 5-7 minutes for thorough cooking. Rest chicken 5 minutes after cooking to keep juicy. For gluten-free, swap panko with gluten-free breadcrumbs or crushed almond flour. For dairy-free, use nutritional yeast and flax egg. To reheat leftovers, warm in oven at 350°F for 10-12 minutes to maintain crispiness; avoid microwave.
Nutrition
- Serving Size: 1 chicken breast (ab
- Calories: 320
- Fat: 15
- Carbohydrates: 8
- Protein: 30
Keywords: crispy chicken, parmesan crusted chicken, easy chicken recipe, panko chicken, weeknight dinner, golden crust chicken