This Crispy Parmesan Crusted Chicken is a crowd-pleaser! Tender chicken is coated in a crunchy Parmesan and breadcrumb mix that makes every bite irresistible.
Honestly, that crispy layer makes it hard to stop at one piece! I love serving it with a side of veggies for a tasty dinner that feels special without much fuss.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe. However, you can use chicken thighs if you prefer darker meat; they tend to stay juicier.
Parmesan Cheese: Freshly grated is best for maximum flavor and texture. If you need a substitute, try Pecorino Romano or another hard cheese like Grana Padano.
Breadcrumbs: Panko breadcrumbs create that extra crunch, but if you don’t have them, regular breadcrumbs can work too. For a gluten-free version, use crushed cornflakes or gluten-free breadcrumbs.
Eggs: Eggs help the crust stick, but if you’re avoiding eggs, you can use a mixture of flour and water or buttermilk for a similar effect.
How Do I Ensure the Chicken Stays Juicy?
To keep your chicken juicy while achieving that crispy crust, it’s important to properly pound and dry the chicken breasts.
- Use a meat mallet to gently pound the chicken to an even thickness. This helps them cook evenly.
- Drying the chicken with paper towels before breading reduces excess moisture, allowing the crust to adhere better.
- Cooking in a hot skillet before baking helps seal in juices while developing a nice crispy texture.
How to Make Crispy Parmesan Crusted Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 2 large eggs
- 2 tablespoons milk
- 3 tablespoons olive oil (or vegetable oil)
Time Needed:
This recipe takes about 10 minutes to prep and 25-30 minutes to cook, making it a quick and delicious meal option. You’ll spend a bit of time coating the chicken and then let the oven do the work, so it’s perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with some oil to prevent sticking.
2. Mix the Breadcrumb Coating:
In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, dried Italian seasoning, salt, and pepper. Mix everything together well so the flavors combine evenly.
3. Prepare the Egg Mixture:
In another shallow bowl, whisk together the eggs and milk until they’re fully blended. This will help the breading stick better to the chicken.
4. Coat the Chicken:
Pat the chicken breasts dry with paper towels to remove any excess moisture. Dip each chicken breast into the egg mixture, ensuring it’s fully coated. Then, transfer it to the breadcrumb mixture and press down gently to coat the chicken thoroughly. Repeat with all chicken breasts.
5. Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the coated chicken breasts. Cook for 2-3 minutes on each side until they are golden brown and crispy.
6. Bake the Chicken:
After searing, transfer the chicken breasts to the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
7. Serve and Enjoy:
Once done, remove the chicken from the oven and let it rest for a few minutes. This helps keep it juicy. Serve your crispy Parmesan crusted chicken with a fresh salad or your favorite sides for a wonderful meal!
Frequently Asked Questions
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs work well and tend to stay juicier than breasts. Just ensure to adjust the cooking time if necessary; thighs may take a few extra minutes to reach the safe internal temperature.
What If I Don’t Have Panko Breadcrumbs?
No problem! Regular breadcrumbs can be used in place of panko. For a gluten-free option, consider using crushed cornflakes or gluten-free breadcrumbs, which will still give you a nice crunch.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the oven or a microwave, but for best results, reheat in the oven at 350°F (175°C) to help retain some crispiness.
Can I Make This Recipe Ahead of Time?
Yes! You can bread the chicken breasts ahead of time and store them covered in the refrigerator for up to 24 hours before cooking. Just add a few extra minutes to the cooking time if they are cold from the fridge.
