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Crispy Parmesan Crusted Chicken Breast

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A quick and easy recipe for chicken breasts with a crispy Parmesan crust and a tender, juicy center. Perfect for busy weeknights or serving guests with minimal fuss.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (6–8 oz / 170–225 g each)
  • ½ cup freshly grated Parmesan cheese (about 50 g)
  • ½ cup plain or panko breadcrumbs (60 g)
  • 1 tsp garlic powder
  • 1 tsp dried Italian herbs (oregano, basil, thyme blend)
  • Salt and pepper to taste (kosher salt preferred)
  • 2 large eggs, beaten
  • ¼ cup all-purpose flour (30 g)
  • 2–3 tbsp olive oil or vegetable oil
  • Lemon wedges for serving (optional)

Instructions

  1. Pound the chicken breasts to an even thickness of about ½ inch (1.25 cm) using a meat mallet or rolling pin, placing chicken between plastic wrap or in a zip-top bag to avoid mess. (5 minutes)
  2. Prepare the breading stations: In one shallow bowl, place the flour seasoned lightly with salt and pepper. In the second bowl, beat the eggs until smooth. In the third bowl, combine the grated Parmesan, breadcrumbs, garlic powder, dried herbs, and a pinch of salt and pepper. (5 minutes)
  3. Lightly dust each chicken breast with the flour, shaking off excess. Dip into the beaten eggs, coating fully. Press into the Parmesan breadcrumb mixture, ensuring every inch is covered and the crust adheres well. (10 minutes)
  4. Heat the olive oil in a skillet over medium-high heat until shimmering but not smoking. Add the chicken breasts carefully. (2 minutes)
  5. Cook the chicken for 4-5 minutes on the first side without moving it to develop a golden, crispy crust. Adjust heat if crust browns too quickly. (5 minutes)
  6. Flip the chicken gently and cook the other side for another 4-5 minutes. Check doneness with an instant-read thermometer (165°F / 74°C) or cut to ensure juices run clear. (5 minutes)
  7. Remove chicken from the pan and let rest on a plate for 5 minutes to redistribute juices. (5 minutes)
  8. Optional: Serve with fresh lemon wedges for a bright, zesty finish.

Notes

For extra crispiness, finish the chicken in a preheated 375°F (190°C) oven for 5 minutes after searing. Do not overcrowd the pan; cook in batches if needed. Pat chicken dry before coating and use freshly grated Parmesan for best crust. Rest chicken after cooking to keep it juicy. For gluten-free, substitute almond flour or gluten-free breadcrumbs. Baking option: bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

Nutrition

Keywords: crispy chicken breast, Parmesan crusted chicken, easy chicken recipe, juicy chicken breast, weeknight dinner, pan-fried chicken

Find it online: https://dahliadishes.com/crispy-parmesan-crusted-chicken-breast-recipe-easy-juicy-center/