Parmesan Crusted Chicken
Crispy, flavorful Parmesan Crusted Chicken is an easy weeknight meal that everyone is sure to love! This tested and perfected recipe is made in just 20 minutes. You can pan fry the chicken in a skillet on the stove, or cook it in an air fryer. Both options will result in an impressive chicken dish!
Ingredients
- 2 boneless, skinless chicken breasts, sliced in half lengthwise through the middle into 4 pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup all purpose flour
- 2 eggs, whisked
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- 2 tablespoons Italian seasoning, click link for the recipe
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
- Slice the chicken breasts in half, lengthwise through the middle, so that you have four pieces of chicken. Place the pieces of chicken on a cutting board under a piece of plastic wrap. Use a meat tenderizer, or rolling pin, to pound each piece of chicken to ¼ inch thickness.
- Season the pieces of chicken on all sides with salt and pepper.
- Prepare three separate shallow bowls, one with the flour, one with the whisked eggs, and the other one with the breadcrumbs, parmesan cheese and Italian seasoning.
- Add a piece of chicken to the bowl of flour and coat on all sides. Transfer the chicken to the bowl of whisked eggs. Once it’s covered, let any excess egg drip off the chicken, then transfer it to the bowl of breadcrumbs. Gently press on all sides of the chicken to make sure that it’s completely coated in the breadcrumbs.
- Repeat with each piece of chicken, transferring the chicken to a cutting board after it’s breaded.
- Add the butter and olive oil to a large skillet on the stove over medium-high heat.
- Once the butter has melted, and the oil is hot, add the chicken and cook for 4-5 minutes per side. You might have to do this in two batches, depending on the size of your skillet.
Notes
- To cook the chicken in an air fryer, place the breaded chicken in an air fryer basket in a single layer (you might have to cook it in two batches). Spray the chicken with cooking spray, then air fry at 400°F for 12 minutes.
- If cooking the chicken on the stove, make sure that the butter and oil in the pan are hot before adding the chicken. This will give you a golden brown, crispy crust on the outside of the chicken. If you add the chicken before the oil is hot, the outside crust of the chicken will be soggy. You can test the heat of the oil by adding a couple drops of water to the pan. If it immediately bubbles, the oil is hot and ready to cook the chicken.
- You can also bake this recipe in the oven. Preheat the oven to 425°F. If your oven has a convection setting, I recommend using that. Place the breaded chicken on a wire rack, on top of a foil-lined baking sheet. Spray with cooking spray. Bake in the preheated oven for 15 minutes, or until the chicken is golden brown on the outside.
- Store cooked parmesan crusted chicken leftovers in the refrigerator for up to 5 days in an airtight container. Reheat the chicken in an air fryer at 400°F for 5 minutes to keep it crispy. You can also reheat it on a wire rack, on top of a baking sheet, in the oven at 400°F for 6-8 minutes.
Nutrition Facts
Calories 384kcal (19%)Carbohydrates 26g (9%)Protein 22g (44%)Fat 21g (32%)Saturated Fat 8g (40%)Polyunsaturated Fat 2gMonounsaturated Fat 9gCholesterol 144mg (48%)Sodium 1053mg (44%)Potassium 345mg (10%)Fiber 2g (8%)Sugar 1g (1%)Vitamin A 463mg (9%)Vitamin C 1mg (1%)Calcium 199mg (20%)Iron 3mg (17%)
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