Description
This Parmesan Crusted Chicken recipe features a delightful crispy coating that transforms simple chicken breasts into a weeknight wonder.
Ingredients
Scale
- 4 pieces Boneless Skinless Chicken Breasts
- 1 cup Finely Grated or Shredded Parmesan Cheese
- 1 cup Panko Breadcrumbs
- 1/2 cup Mayonnaise
- 1 teaspoon Garlic Powder
- to taste Salt
- to taste Black Pepper
- 1/4 cup Canola or Vegetable Oil
Instructions
- Start by ensuring your chicken breasts are uniform in thickness. Use a meat mallet to pound them to about ½ inch thick, which allows for even cooking. Sprinkle each breast generously with salt and black pepper.
- In a shallow dish, combine finely grated Parmesan cheese and panko breadcrumbs, mixing thoroughly to create a crunchy coating.
- Spread an even layer of mayonnaise over each seasoned chicken breast. Dip each chicken breast into your breadcrumb mixture, pressing lightly.
- For the oven-baked option, preheat your oven to 375°F (190°C). Place the coated chicken in a greased baking pan.
- Transfer the baking pan to the preheated oven and bake for 30-35 minutes until the internal temperature reaches 165°F (75°C).
- For the pan-seared method, heat canola or vegetable oil in a skillet over medium-high heat. Add the coated chicken breasts.
- Cook each side for about 3-4 minutes until they develop a crispy, golden brown exterior. Transfer to a paper towel-lined plate.
- Once slightly cooled, your Parmesan crusted chicken is ready to be enjoyed! Serve alongside a fresh salad or creamy Alfredo pasta.
Notes
- Use high-quality chicken for the best flavor and juiciness.
- Substitute Parmesan with Pecorino Romano for a sharper taste.
- Gluten-free breadcrumbs can be used for a gluten-free option.
- Consider Greek yogurt for a healthier alternative to mayonnaise.
- Fresh minced garlic can offer a more vibrant taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking or Pan-searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg