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Crispy Parmesan Crusted Chicken Breast

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A quick and easy recipe for chicken breasts with a crispy, golden Parmesan crust and juicy, tender inside. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (6–8 oz / 170–225 g each)
  • 1 cup finely grated Parmesan cheese
  • 1 cup plain or panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, plus extra for seasoning chicken
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil or vegetable oil
  • 1 tablespoon butter (optional)
  • Lemon wedges, for serving

Instructions

  1. Trim any excess fat or tendons from the chicken breasts. Butterfly thicker breasts by slicing horizontally almost through the middle and opening like a book. (5 minutes)
  2. Lightly season both sides of the chicken breasts with salt and black pepper.
  3. Set up dredging stations: place flour in one bowl; beat eggs with a pinch of salt and garlic powder in a second bowl; combine grated Parmesan and breadcrumbs in a third bowl.
  4. Dredge each breast in flour, shaking off excess. Dip into the egg wash, coating completely. Press firmly into the Parmesan-breadcrumb mix, covering both sides generously. For extra-crispy results, repeat the egg and breadcrumb coating once more.
  5. Heat olive oil and butter (if using) over medium heat in a skillet until shimmering but not smoking.
  6. Place coated breasts in the pan and cook undisturbed for 3-4 minutes until the bottom is golden and crispy. Flip and sear the other side for another 3 minutes.
  7. Transfer the skillet or move the chicken to a baking sheet and bake in a preheated oven at 375°F (190°C) for 8-10 minutes, or until internal temperature reaches 165°F (74°C).
  8. Let the chicken rest for 5 minutes before slicing to allow juices to redistribute.
  9. Serve with fresh lemon wedges and your favorite sides.

Notes

For gluten-free, swap flour and breadcrumbs with almond flour or gluten-free panko. For dairy-free, use nutritional yeast mixed with gluten-free crumbs instead of Parmesan. Avoid overcrowding the pan during searing to keep crust crispy. Let chicken rest before slicing to retain juiciness. Use a meat thermometer to ensure doneness.

Nutrition

Keywords: crispy chicken, parmesan crusted chicken, chicken breast recipe, easy chicken dinner, juicy chicken, weeknight meals

Find it online: https://lenatable.com/crispy-parmesan-crusted-chicken-breast-recipe-easy-juicy-tender-meals/