Description
Enjoy a crispy and flavorful Parmesan Crusted Chicken that’s easy to make and perfect for weeknight dinners. Tender chicken breasts are coated in a savory blend of Parmesan cheese and breadcrumbs, baked to golden perfection for a satisfying crunch.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the chicken breasts between two sheets of plastic wrap or parchment paper. Pound to an even thickness of about 1 inch.
- Season both sides of the chicken breasts with salt and pepper.
- In three shallow bowls, prepare:
- Bowl 1: Beat the eggs and mix in the Dijon mustard.
- Bowl 2: Combine Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper.
- Bowl 3: Leave empty for the chicken.
- Dip each chicken breast into the egg mixture, then into the breadcrumb mixture, ensuring a thorough coating.
- In a large oven-safe skillet, heat olive oil over medium-high heat until shimmering.
- Sear the breaded chicken breasts for 3-4 minutes on each side until golden brown.
- Move the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
- Use a meat thermometer to ensure the chicken is fully cooked.
- While the chicken bakes, consider roasting vegetables or making garlic mashed potatoes.
- Let the chicken rest for about 5 minutes before serving.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
- For extra flavor, marinate the chicken in your favorite herbs or spices before breading.
- Pair with a side salad or steamed vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes