Crispy Parmesan Crusted Chicken Recipe

Introduction

Crispy Parmesan Crusted Chicken is a flavorful and easy-to-make dish that delivers a satisfying crunch and rich cheesy taste. Perfect for a weeknight dinner, it pairs wonderfully with fresh sides or a simple salad.

Ingredients

• 500 g (1 lb) chicken breast (2 pieces)
• 1 egg
• 1 garlic clove, minced (optional)
• Salt and pepper, to taste
• 125 g (4 oz / 1 1/4 cups) shredded Parmesan cheese
• 2 tbsp butter
• 1 tbsp olive oil

Instructions

1. Step 1: Cut each chicken breast in half horizontally to create 4 thin steaks. If they are thicker than 1.75 cm (3/4 inch) at the thickest point, gently pound them to even thickness.
2. Step 2: In a bowl, whisk together the egg, minced garlic (if using), and a pinch of salt and pepper.
3. Step 3: Place the shredded Parmesan cheese in a shallow bowl or plate for coating.
4. Step 4: Dip each chicken steak into the egg mixture, then carefully place it cut side down into the Parmesan. Press gently to adhere the cheese, turn and coat the other side, pressing more Parmesan onto the surface. Shake off any excess cheese. Repeat with all chicken pieces.
5. Step 5: Heat butter and olive oil together in a large skillet over high heat until melted and hot.
6. Step 6: Add the coated chicken to the pan. Do not move the chicken immediately to prevent the cheese from sliding off. Let it cook undisturbed for about 3 minutes until the underside is deep golden and crispy.
7. Step 7: Use a spatula to gently press down on the chicken, then carefully lift a corner to check the crust. When golden brown, turn the chicken over using tongs.
8. Step 8: Cook the second side for another 3 minutes until it is equally crispy and golden. Press lightly with the spatula, but avoid cooking longer than 6 minutes total to keep the chicken juicy.
9. Step 9: Serve right away. This chicken is delicious with lemon slices, mashed cauliflower, or a fresh fennel slaw with yogurt dressing.

Tips & Variations

• For extra flavor, add dried herbs like thyme or oregano to the Parmesan before coating.
• Substitute the butter with extra olive oil for a lighter version.
• If you want more garlic flavor, rub the chicken with a cut clove before the egg wash.
• Use a non-stick or well-seasoned cast iron skillet to prevent sticking and ensure the crust crisps nicely.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or a non-stick pan to help maintain the crispiness; avoid microwaving as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless thighs can be used, but they tend to be thicker and juicier. You might need to adjust cooking times and pound them thinner for even cooking.

Is it necessary to not move the chicken while cooking?

Yes, allowing the Parmesan crust to form without disturbance is key to preventing it from sliding off and achieving that perfect crispy texture.

Crispy Parmesan Crusted Chicken Recipe

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★★★★★

5 from 74 reviews

• Author: Noah
• Total Time: 16 minutes
• Yield: 4 servings 1x

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Description

This Crispy Parmesan Crusted Chicken recipe features tender chicken breasts coated in a golden, crunchy parmesan crust. It’s pan-fried to perfection using butter and olive oil, creating a rich and flavorful main dish that is quick to prepare and perfect for a satisfying meal.

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Ingredients

Scale 1x2x3x

Chicken and Coating

• 500 g / 1 lb chicken breast (2 pieces)
• 1 egg
• 1 garlic clove, minced (optional)
• Salt and pepper, to taste
• 125 g / 4 oz / 1 1/4 cups shredded parmesan

Cooking Fats

• 2 tbsp butter
• 1 tbsp olive oil

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Instructions

1. Prepare the chicken: Cut each chicken breast horizontally to make 4 steaks. Pound the pieces to a uniform thickness of about 1.75 cm / 3/4 inch if they are thicker to ensure even cooking.
2. Make the egg wash: In a bowl, whisk together the egg, minced garlic (if using), and a pinch of salt and pepper until combined.
3. Prepare the parmesan coating: Place the shredded parmesan in a shallow bowl for easy dredging.
4. Coat the chicken: Dip each chicken piece into the egg wash, then place it parmesan side down in the parmesan bowl. Press firmly to adhere the cheese, then turn and coat the other side, pressing extra parmesan on the chicken and shaking off excess.
5. Heat the fats: In a large non-stick or well-seasoned cast iron skillet, melt the butter and heat the olive oil together over high heat.
6. Cook the chicken: Place the coated chicken pieces in the hot skillet. Do not move them initially to allow the parmesan crust to adhere and crisp up properly. Press down lightly with a spatula.
7. Flip when golden: After about 3 minutes, lift a corner to check for a deep golden brown crust. Flip the chicken using tongs carefully.
8. Cook the other side: Cook for another 3 minutes until the second side is also crispy and golden. Avoid moving the chicken until it’s cooked to prevent the crust from sliding off.
9. Serve immediately: Once cooked, serve the chicken hot. It pairs wonderfully with lemon slices, cauliflower mash, and fennel slaw with yoghurt dressing for a complete meal.

Notes

• Use chicken breasts of even thickness or pound thicker pieces to ensure even cooking.
• Freshly shredded parmesan works best for coating and crisping.
• Press the parmesan firmly into the chicken for a good crust.
• Do not move the chicken too much during cooking, or the crust may slide off before it crisps.
• Serving suggestions include lemon slices, cauliflower mash, and fennel slaw with yoghurt dressing.

• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian-Inspired

Keywords: crispy chicken, parmesan crusted chicken, pan-fried chicken, easy chicken recipe, parmesan chicken