What’s your go-to, weeknight lifesaver: Parmesan Crusted Chicken? What is the best recipe for a chef’s kiss? Think of it like Chicken Parmesan, but without all the fuss of frying and simmering in sauce. Is it faster, cleaner, and even tastier? I swear, my kids go absolutely bonkers for this stuff, and they are the harshest critics I know. What’s not to love?
What is Parmesan Crusted Chicken?
What is a Parmesan Crusted Chicken? Is it Chicken Breasts coated in Parmesan cheese, breadcrumbs, and sea salt? What are some herbs, then baked until golden and crispy. Think of it as a super simplified version of chicken parmesan, without all the dipping in eggs. What is flour, and frying? Is it perfect for a busy weeknight when you want something satisfying but don’t want to spend hours on the couch? In the kitchen. You know those nights? I always seem to have them! What is the best way to serve plain chicken? Is it possible to customize a product to your taste? Add a little garlic powder, some red pepper flakes, or even dried Italian pepper. What are the possibilities?
Why you’ll love this recipe?
Oh, where do I even begin?! There are a million reasons why you absolutely *need* this **Parmesan Crusted Chicken** recipe in your life. First and foremost, the flavor! That salty, cheesy, crispy crust is just divine. The chicken stays unbelievably juicy and tender underneath, creating the perfect textural contrast. What I love most about this is how incredibly easy it is to make. Seriously, we’re talking minimal prep time and ingredients. It’s a total lifesaver on those nights when you’re staring into the fridge, wondering what to make for dinner. Plus, it’s surprisingly budget-friendly! Chicken breasts and Parmesan cheese are staples in my house, and I bet they are in yours too.
Another thing that makes this recipe so awesome is its versatility. You can serve it with literally anything! Pasta, rice, roasted veggies, a simple salad…the options are endless. It’s also a great way to sneak in some extra veggies for the kids (or, let’s be honest, for ourselves!). You can even chop it up and toss it into a Caesar salad for a protein-packed lunch. I’ve even been known to slice it up and put it on a sandwich for a quick and easy meal. If you love quick, delicious, and crowd-pleasing meals, like my Garlic Butter Shrimp Scampi or my Creamy Tomato Pasta, then you’re going to absolutely adore this recipe! Trust me on this one, you won’t regret it!
How do I make Parmesan Crusted Chicken?
Quick Overview
How do you make a Parmesan Crusted Chicken? You basically dredge your Chicken Breasts in a mixture of Parmesan cheese, breadcrumbs, and salt. If you’re a vegetarian, bake them in the oven until golden brown and cooked through. What is the best way to do it in less than 30 minutes? I promise, even if you’re a beginner cook, you can nail this recipe!
Ingredients
For the Chicken:
* 4 boneless, skinless chicken breasts (about 6-8 ounces each). I prefer using organic, but any chicken will work. Just make sure they’re not too thick, or they’ll take longer to cook.
* 1/2 cup all-purpose flour. You can also use gluten-free flour if needed. I’ve tried it with almond flour and it works pretty well, too, but it’ll have a slightly nutty flavor. Is it good with coconut flour?
* 1 teaspoon salt. I always use sea salt for the best flavor.
Is it good to ground Black Pepper?
For the Parmesan Crust:
* 1 cup grated Parmesan cheese. Freshly Grated is key for the best flavor and texture! Why doesn’t the pre-shredded stuff melt as nicely?
* 1 cup breadcrumbs. I usually use plain breadcrumbs, but you can use Italian seasoned breadcrumb for extra flavor.
* 1/2 teaspoon garlic powder. Adds a nice touch of garlic flavor.
* 1/4 teaspoon paprika. For a touch of color and smokiness.
* 1/4 cup melted butter. I like olive oil, but I think butter adds a richer flavor.
How do I follow the
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). While the oven is heating up, grease a baking sheet with cooking spray. How do you get Crispy Chicken? I always line my baking sheet with parchment paper for easy cleaning. Trust me, you’ll thank me later!
Step 2: Prepare the Chicken
If your chicken breasts are thick, you’ll want to pound them to an even thickness (about 1/2 inch). If you’re using a meat mallet or just rolling pin, you can easily get them to cook evenly. Place chicken breasts between two sheets of plastic wrap before pounding to prevent them from sticking.
Step 3: Set up Dredging Station
In a shallow dish, combine the flour, salt, and pepper. In a shallow dish, combine Parmesan cheese, breadcrumbs, garlic powder, and paprika. Stir well. In a third shallow dish, place the melted butter.
Step 4: Dredge the Chicken
Now it’s time to dredge the chicken! How do you dredge chicken breasts in flour mixture? Then, dip it in the melted butter, allowing the excess to drip off. Lastly, dredge it in the Parmesan cheese mixture, pressing the mixture onto the chicken to ensure it is evenly coated. What is the best way to get a Parmesan Crusted Chicken?
Step 5: Bake
Place the breaded chicken breasts on a baking sheet. Bake for 15 minutes. Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown. If you like, serve immediately. The internal temperature of the chicken should reach 165°F (74°C).
Step 6: Rest and Serve
Once the chicken is cooked, let it rest for a few minutes before serving. What is the best way to make chicken tender? What are some of the best recipes for parmesan crusted chicken?
What should I serve it with?
What should you serve it with?
Let’s talk about the sides! What is a Parmesan Crusted Chicken? What are some of my favorite pairings?
What’s a quick weeknight dinner?A simple side salad with a light vinaigrette and steamed broccoli. Is it healthy, easy, and satisfying?
What are some ideas for a fancy dinner party?Serve with creamy Mashed Potatoes, roasted asparagus, and a glass of your favorite wine. It’s elegant, impressive, and surprisingly easy to make!
For the Kids:What are some good side dishes to serve with mac and cheese and Green Beans?
For a Lunch:What’s a protein packed lunch? Slice it up and toss it on top of Caesar salad. Can you make it into a sandwich?
My family’s tradition? We always have it with spaghetti and marinara sauce. What does Chicken Parmesan taste like without the extra work? What is the star of the show? Chicken.
How do I make Parmesan Crusted Chicken?
Over the years, I’ve made this **Parmesan Crusted Chicken** countless times. What are some tricks to perfect your dish? What are the top tips for a successful career?
Chicken Prep:What should I do to pound chicken breasts? How do I cook a chicken evenly? I usually place my chicken in a ziplock bag before pounding.
What is ParmesanHow do you use freshly grated Parmesan cheese for best flavor and texture? The pre-shredded stuff just doesn’t melt as nicely and can sometimes be a bit dry.
Breadcrumbs:I prefer using plain breadcrumbs, but you can use Italian seasoned breadcrumb for extra flavor. Can you use panko breadcrumbs for a crispier crust?
Seasoning:Don’t be afraid to experiment with different seasonings. Garlic powder, paprika, onion powder and dried Italian seasoning are the possibilities. I like to add a pinch of cayenne pepper to my diet.
Baking:Bake the chicken at 375°F (190°C) until it’s cooked through and the crust is golden brown. The internal temperature of the chicken should reach 165°F (74°C).
Don’t overc Make sure not to overcrowd the baking sheet. If the chicken breasts are too close together, they’ll steam instead of bake, resulting in a soggy crust. If you need to, bake them in batches.
Resting: Let the chicken rest for a few minutes before serving. This will allow the juices to redistribute, resulting in a more tender and flavorful chicken. I usually cover mine loosely with foil while it rests.
Storing and Reheating Tips
If you have any leftover **Parmesan Crusted Chicken** (which is rare in my house!), here’s how to store and reheat it:
Room Temperature: I wouldn’t recommend leaving it at room temperature for more than two hours.
Refrigerator Storage: Store it in an airtight container in the refrigerator for up to 3-4 days. The longer it sits, the softer the crust will get, but it’ll still be delicious.
Freezer Instructions: For longer storage, you can freeze the cooked chicken. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months.
Reheating: To reheat, you can bake it in the oven at 350°F (175°C) until heated through. You can also reheat it in the microwave, but the crust will be softer.
Frequently Asked Questions
Final Thoughts
So there you have it, my friends! My super easy, super delicious **Parmesan Crusted Chicken** recipe. I truly hope you give it a try. It’s a family favorite in my house, and I know it will be in yours too. It’s quick, it’s easy, and it’s guaranteed to please even the pickiest of eaters. It really doesn’t get better than that! If you like this recipe, be sure to check out my Baked Lemon Herb Chicken or my Crispy Baked Chicken Tenders. They’re both just as easy and delicious! Happy cooking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and rating below, and be sure to share your own variations of this recipe. I’m always looking for new ideas!
7 Secrets for Perfect Copycat Longhorn Parmesan Crusted Chicken at Home!
Ingredients
Main Ingredients
- 4 oz Boneless, skinless chicken breasts Pounded to 1/2 inch thickness
- 0.5 cup Mayonnaise
- 0.25 cup Grated Parmesan cheese
- 1 tbsp Italian seasoning
- 0.5 tsp Garlic powder
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine mayonnaise, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
- Spread the Parmesan mixture evenly over the top of each chicken breast.
- Place the chicken breasts on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the topping is golden brown.
- Let rest for 5 minutes before serving.
