Description
This Parmesan Crusted Chicken recipe features tender, juicy chicken breasts coated in a flavorful egg wash and a generous layer of shredded Parmesan cheese, then pan-fried to golden perfection. Ready in just 22 minutes, this dish is perfect for a quick and impressive weeknight dinner, garnished with fresh parsley for a touch of color and freshness.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts
Egg Wash
- 1 large egg
- 1 tablespoon water
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
Coating & Cooking
- 2 cups shredded Parmesan cheese (not grated)
- 4 tablespoons butter
- 2 tablespoons olive oil
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Prepare Chicken: Cut each chicken breast in half horizontally and then pound each piece to about ½-inch thickness using a meat mallet or rolling pin to ensure even cooking.
- Prepare Egg Wash: In a shallow bowl, whisk together 1 large egg and 1 tablespoon water until well blended. Add 1 teaspoon minced garlic, ½ teaspoon salt, and ½ teaspoon black pepper to the mixture and whisk again until combined.
- Coat in Parmesan: Place 2 cups shredded Parmesan cheese in another shallow bowl. Dip each piece of chicken into the egg wash, allowing any excess to drip off, then dredge it thoroughly in the Parmesan cheese, pressing gently to help the cheese adhere. Flip and repeat for the other side and shake off any excess cheese.
- Pan-Fry: Heat 4 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Place the coated chicken pieces in the skillet without overcrowding. Cook them without moving for about 3 minutes until the edges turn golden brown. Gently press down on the chicken with a spatula, then carefully flip to cook the other side until golden and the chicken is cooked through, about another 3-4 minutes.
- Serve: Transfer the cooked chicken to a serving plate and garnish with freshly chopped parsley if desired. Serve immediately for best texture and flavor.
Notes
- Use shredded Parmesan cheese, not grated, for better coating adherence and texture.
- To ensure chicken cooks evenly, pound the breasts to an even thickness before coating.
- If you prefer a crispier crust, you can finish the chicken in a preheated oven at 375°F for 5 minutes after pan-frying.
- Make sure the skillet is hot before adding chicken to avoid sticking and ensure a golden crust.
- Leftover chicken can be refrigerated for up to 3 days and reheated carefully to maintain crispiness.
